Champagne Agrapart, "Grand Cru - Cuvée Terroirs," Avize, France
Wagyu Steak and Lobster Tartare with Horseradish Crème Fraiche and Caviar. Served with hackleback caviar, the tartare was placed in a piece of bone marrow, and had a slightly bitter disposition, probably due to the caviar. On the right is a quail egg topped with Wagyu sashimi and rock salt; when I pressed on the egg with my fork, it exploded, sending a stream of yellow yolk over the tablecloth. In between are three small, oily medallions of marrow. The champagne was a blanc de blancs, with strong fruit and apple on the nose. The taste, however, was dry and mineral-y, possible due to the wine's terroir of limestone and chalk.