Perrier-Jouët and Chef Jeff Ramsey Unite For An Elevated Experience

If there’s one chef who fully blends imagination, entertainment and passion into his cooking,  it’s Jeff Ramsey. At Babe, his wondrous creations are conversation starters that make for a thrilling dining experience. Ramsey’s new autumn menu ‘Art of the Wild’ is a partnership with Maison Perrier-Jouët, one of France’s most historic champagne houses, of which Chef Ramsey is brand ambassador. Running for a two-week series from 26 October to 11 November 2018, the seasonal dinner menu will feature never-before seen concoctions like the Crystal Gyoza, Caramelised Ankimo and Uni Tartelette.

The character of Babe’s Japanese tapas or “japas” as they’re known, is at once whimsical, cheeky, and delicious. Who else would think to take a convenience store ice-cream sandwich, infuse it with Martell Cognac and foie gras and call it the Babendazs? Who thinks to assemble braised beef tongue, a slice of cheddar dyed bright green, topped with Wagyu tartare made to look like tomatoes and christen it a Steak Sandwich? None other than Chef Ramsey of course, who jokes that “I cook like I look”, referring to his American-Japanese heritage.

But fusing art nouveau with food and drink is what brings Babe and Perrier-Jouët together. “Perrier-Jouët is a champagne I’ve always enjoyed, because I love its creative spirit which is influenced by its founder’s love of nature and art,” says Chef Ramsey. “The floral champagnes pair very nicely with the ingredients I use. The Crystal Gyoza’s light potato starch skin is made to complement the lightness of the Belle Époque 2008 vintage, while the passionfruit ponzu granita drizzled over the monkfish liver brings out the champagne’s fruitiness.”

Monkfish liver is the foie gras of the sea, a Japanese delicacy that’s only available from October to March. The Chef’s pièce de résistance, however, is the Uni Tartelette – a savoury finger-food of sea urchin, fatty tuna, koji fungus and soy gelee atop a crispy tart shell. But his personal favourite is the simple Nagano Walnut Soba – walnuts roasted and dipped in liquid nitrogen to pair perfectly with the Perrier-Jouët Grand Brut’s citrus notes and light palate.

“I’ve designed the menu in such a way that the stronger-flavoured dishes do not clash with the champagnes,” says Chef Ramsey. “That is why the 48-hour marinated Yuan Miso Salmon and Truffle and Ginger Chicken in Vodka Batter are served towards the end to pair with the lighter and fruitier Blason Rosé, finishing with a Martell Mont Blanc dessert.”

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