The charm of Liberty architecture, also called Art Nouveau in France,
adds its reflection in evenings dedicated
to the tasting of oysters and champagne
The tradition of oysters and champagne originated centuries ago in France, “ça va sans dire!”.
A delicacy reserved for the aristocracy and particularly celebrated at the beginning of the twentieth century, that still maintains the exclusive and refined aura of its origins.
Every week from May to September, the “Bar Bell’ Époque” of the Palace Grand Hotel will pay a tribute to the warm season with two soirées dedicated to the tasting of the precious shellfish, paired with a selection of champagne, served “by the glass”.
The combination finds its ideal expression thanks to what is defined as umami, the particularly rich and savoury taste which characterises both oysters and (some) champagnes.
But nuance of flavour is important: therefore, for every type of oyster there is a limited combination of pairing.
Bar à huitres oysters are from France, in particular from the Bretagne area whose merroir (the equivalent of terroir for wines) defines the unique structure and composition of this shellfish.
With the same care, to enhance every particularity of the seafood and of the wine itself, the Barman of Bar Bell’ Époque has selected some labels of champagne to be tasted strictly with the tulip-shaped glass, and not with the cup.
That is because, as compared to the champagne glass, the tulip-shaped flûte emphasizes the qualities of wine.
The shape satisfies the eye by allowing the observation of perlage, as well as the narrow shape of the flûte avoids the vanishing of the aroma released by bubbles reaching the surface.
The tasting is not limited to oysters and champagne: to tickle your taste buds and enhance the balance of flavours even further, the chef offers a petite étagère with delicious compositions.
You just have to book your table for an unforgettable evening, and let yourself be guided along a sensory path, refined and unique.