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I have been asked what are some of my favorite Champagnes.

Here they are: (of course non-vintage are always less expensive)

Louis Roederer Cristal Brut 2004

Louis Roederer Carte Blanche

Perrier-Jouet Fleur de Champagne Belle Epoque 2004

Laurent-Perrier Brut Rose

Veuve Cliquot gold Label Vintage Brut 2002

Perrier-Jouet Fleur de Champagne 2002

Moet & Chandon Grand Vintage Brut 2002

Piper-Heidsieck Brut Cuvee

There’s something about Champagne paired with Caviar and all the ‘fixings’ that really floats my boat. I think it all started at Scandia on Sunset in Los Angeles/Beverly Hills many, many years ago. They had an incredible display with creme fraiche, chopped hard boiled egg whites, chopped hard boiled egg yokes, chives, capers, chopped red onion, toast points, etc. However since the disappearance of Beluga, I have been less inclined to pair the two.