Champagne Devaux, famous in the Aube valley, hosted me at La Bouitte with a high level food and Champagne Pairing. I was lucky, I felt happy, what a discovery!
Get down the slope, jump off your ski, keep your sunglasses on, prepare yourself to a delicious time. Add up René and Maxime, a father and a son with a talent for cooking and you arrived at La Bouitte : a restaurant you shouldn’t miss in the Alps by famous ski resort station Meribel.
The Meilleurs’ family have builded up a luxury cottage hotel where you feel just like you should : in a holiday. Passion for cooking, they also stand out at it and have a 2 Michelin stars restaurant that worse 3 to me. Here were my favorite :
- Oyester Gillardeau in jelly with Yuzy and Ultra D Vintage from Devaux. A never ending loop where the salinity of the oyster comes in resonancewith the crispiness of the Ultra D, my favorite Vintage at Champagne Devaux.
- The veal was tender, the asparagus croquant and juicy, the Féra filet crispy and melting surprised everyone by its fineness. And the mandarin filled in with Chantilly was a magic trick soft and delicate we all had appetit for.
On top of everything, the 2000 Vintage cuvée from Devaux was a soft touch with structure and character. Not overtaking the meal, it danced with it with no vanity. You’ll keep till desert, where you match a rosé.
Never had a greater lunch : delicate, precise, tasty, beautiful, balanced. Right color, right assortment, divin cooking, perfect match. A lunch for Champagne.
Now if your are really on to a luxury time, you can keep on drinking Champagne Devaux all night and spend a unforgettable time in the charm of one of La Bouitte’s room. You’re a lucky one.
