Bollinger Wine Maker´s Dinner

The story of Bollinger began back in 1829 with an adventurous aristocrat and two wine experts. But a woman made the most significant marks on the young wine house. This will be an evening where we tell the tale through food and bubbles. Bollinger with its powerful, complex and mature style is an excellent match for any food experience. A champagne that pairs with more than just seafood, but also more complex dishes.

The four main reasons for the complex and powerful style of Bollinger is the domination of the Pinot Noir grape, but also the use of small older oak barrels at the first fermentation, the use of a large proportion of reserve wines and the fact that Bollinger is stored for a long time on their yeast precipitation.

Karl-Frédéric Reuter works as Export Brand Manager of Bollinger. With his expertise from Champagne, we are glad to invite you to an evening at At Six where Head Chef Christoffer Rosén has created a menu that complements the complexity of Bollinger. Drinking champagne through a dinner is an experience.

MENU

Crispy potato with char roe, sour cream onion, and cream (Amuse)
Bollinger Speical Cuvée Brut

Spicy blackened salmon from Fröya with cress mayonnaise, cucumber, and salt-roast almond
Bollinger Special Cuvée Brut

Fried blackened langoustine with crispy sourdough, browned butter, lemon tapioca, and turnip cabbage
Bollinger Rosé

Cod with pointed cabbage, Präst cheese, and a butter sauce
Bollinger La Grand Année 2007
and Bollinger La Grand Année 2005

Grilled Sectero Iberico with baked carrots, truffle, and parmesan
Bollinger R.D. 2002

Comtè cheese with rye bread crisp, baked plum and truffle
Bollinger La Grand Année Rosé 2005