Lake Park Bistro welcomes Champagne Jacquart Head Winemaker Floriane Eznack for an exclusive dinner paired with their delightful Champagnes on Wednesday, April 27. James Beard Award-winning chef Adam Siegel has created the menu and will lead the kitchen during the event.

Champagne Jacquart, based in Reims in the heart of Champagne, is one of the region’s most dynamic and forward looking producers. Part of the Alliance Champagne Group, they have the largest area of vineyards in Champagne at their disposal. With access to a diverse and plentiful supply of quality grapes, Jacquart’s winemakers are able to choose and then blend wines that reflect the character of the different terroirs, producing final cuvées that each have a distinctive style and personality.

Head winemaker Floriane Eznack grew up close to Bordeaux and was introduced to the fascinating world of wine tasting by her father. She earned a Masters Degree in Oenology in Reims in 2004 and has studied harvests at some of Champagne’s finest houses including Moet.

Floriane has been head winemaker for Jacquart since 2011 and has travelled extensively and experienced different countries and cultures. She is an enthusiastic ambassador for Champagne Jacquart.

Champagne Jacquart Dinner Menu

Saumon Sauvage avec Chévre Frais
Cured Wild Salmon with Citrus, Red Beet Vinaigrette, Asparagus and Fresh Goat Cheese
Jacquart Extra Brut

Ragout de Petit Pois, Artichaut, Morrilles et Crabe
Sauteed Morel Mushrooms, Artichokes and Spring Peas with Crab and Pea Puree
Jacquart Brut Mosaique

Carpaccio de Veau Cuit Bleu avec Thon
Strauss Veal Carpaccio with Yellowfin Tuna, Aioli and Caper Vinaigrette
Jacquart 2006 Blanc de Blanc

Agneau Roti et Fèves
Roasted Lamb Chop with Fava Bean and Leek Mash, Herb Pistou and Confit Potato
Jacquart 2006 Vintage Cuvee

Sabayon de Champagne avec Rhubarbe
Poached Rhubarb with Champagne Sabayon, Cinnamon Fritters and Candied Orange
Jacquart Rose

Champagne Jacquart Dinner with Winemaker Floriane Eznack
Bartolotta’s Lake Park Bistro
Wednesday, April 27 at 6:30 pm
Five courses with wine
$125 per person plus tax and gratuity