Billecart-Salmon at Massimo’s Restaurant and Oyster Bar

May 28, 12 Billecart-Salmon at Massimo’s Restaurant and Oyster Bar

Posted by in Champagne, Food and Wine, France, restaurants

Walking into Massimo’s Restaurant is quite an impressive experience. I was not expecting the high ceilings, supported by striped white and black columns or the polished mahogany wood and leather banquettes, or the cool marble floors gleaming under the art deco inspired sleek chandeliers. In a way, it seemed like the restaurant should have been located in one of the grand train stations built in the US during the 1930’s, New York’s Grand Central Station or perhaps L.A.’s Union Station, both springing to mind. Massimo’s has a raw bar and it was there that I was directed to take part in a champagne and seafood matching event. Massimo prides itself on their signature dish, crudo, literally meaning “raw fish” in Italian, they are very passionate about using traditional Mediterranean methods and ingredients in all their dishes. And which champagne to pair with the crudo? One of the best, of course. That evening we were being treated to a selection of Billecart-Salmon’s champagnes. I’ve always enjoyed Billecart-Salmon’s champagnes and find that they are great food wines. They’ve been making champagne since 1818 and today the seventh generation are now running the house. We were seated at the serpentine marble topped bar and watched the raw bar chef quickly chuck the oysters in front of us, while we sipped on the Billecart-Salmon Blanc de blanc Grand Cru vintage. Paired with 3 native oysters, the Roch Loch Lyne, Colchester and Irish Rock, the champagne took on a different character with each oyster. The monsterously big Roch Loch Lyne was a big and meaty and the delicate Grand Cru was almost lost amongst the saline character of the oyster. The Colchester fared better, there being more of a balance and a crisp iodine note coming from the champagne. Lastly, the Irish Rock seemed to pair best with the champagne, a perfect balance of soil and sea, good minerality showing off from both and excellent balance. Neither seemed to outshine the other and complemented each other nicely: “Those are...

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