The cruise menu
Apéritif
We opened the evening with an exotic Blanc de Blancs Champagne from Frèrejean Frères (100% Chardonnay). It was warmly received and thoroughly enjoyed as an aperitif — a perfect way to welcome everyone on board, introduce the House, and set the stage for Richard Juhlin to share insights into his Champagne Hiking book and concept. .
First course - Imperial Oscietra Caviar..
Next, Imperial Oscietra caviar was served on buckwheat blinis with lemon crème fraîche.
This was paired with Cuvée Monochrome, a Blanc de Blancs crafted from 100% Chardonnay by Maison Paul Launois, hailing from the Grand Cru village of Le Mesnil-sur-Oger in the heart of the Côte des Blancs.
Second course - Cobbled Lane Cured Coppa Charcuterie..
The Cobble Lane cured coppa charcuterie, initially paired with Champagne Larmandier, proved slightly too light as a standalone dinner course during the pre-tasting session.
Following a review, the dish was enhanced with the addition of Parma ham and foie gras on toast, giving the course greater depth and richness. For the cruise, this revised selection was paired with Billecart-Salmon Rosé NV, whose structure and red-fruit character complemented the expanded charcuterie beautifully.
Third course - Seabass Carpaccio..
One of the star dishes of the evening was seabass carpaccio with salsa verde, coastal leaves, and violet flower petals — a plate as visually striking as it was delicate. It was impeccably paired with a 2009 vintage Blanc de Blancs from Champagne Bonnaire.
A touch of culinary ingenuity elevated the dish further: Chef Doug Gaunt replaced the traditional oysters with coastal leaves, accommodating Richard Juhlin’s seafood allergy while achieving remarkably similar texture and saline character.
Fourth course - Dry Aged Steak Tartare..
This was the pre-tasting version (v1) of the Dry Aged Steak Tartare with cured Burford Brown egg yolk. The dish was conceived as a precursor to a more elaborate final expression planned for the event.
During the tasting, the team noted that while the structure and richness were in place, the dish would benefit from deeper earthy nuances to fully echo the layered, evolved character of Bollinger R.D. 2004.
For the final event, the dish was elevated to version 2: Dry Aged Steak Tartare with cured Burford Brown egg yolk and winter truffle. The addition brought the desired forest-floor aromatics and complexity, creating a seamless dialogue with Champagne Bollinger R.D. 2004.
Fifth course - Pan Seared Cod..
Another standout pairing of the evening was Champagne Heidsieck Blanc des Millénaires 2004 alongside Pan-Seared Cod with Creamed Ratte Potatoes and Champagne Beurre Blanc. The wine’s depth, precision, and mature Chardonnay character mirrored the dish’s richness while cutting beautifully through the butter sauce.
Sixth course - A selection of cheeses..
Finally, this pairing was perfected for the final delivery aboard Silver Barracuda. A special journey to both Champagne and Italy was necessary to source the ideal cheeses: aged Mimolette, Comté, and Parmigiano Reggiano.
These three selections showed beautifully alongside the 1996 Louis XV Champagne de Venoge — a stunning vintage — as recommended by Master Sommelier Björnstierne Antonson.