When A Michelin-Starred Chef & Perrier-Jouët Collide: A Wild Delicious Menu October 25, 2018 | BY Jessica Liew While Babe restaurant’s Chef Jeff Ramsey stimulated our palates with a limited ‘Art Of The Wild’ dinner series, Perrier-Jouët buoyed our senses with 3 unforgettable champagnes. The collaborative menu chronicling Chef Jeff’s Japanese tours is happening from October 26 to November 11, 2018 and showcases the best of both worlds – Malaysia’s only 1-Michelin-starred chef’s playful virtuoso, and the French bon vivant of champagne. START GALLERY Digest #Babe #Perrier-Jouët #Champagne #FineDining #Michelin-starred Related Stories Ask A Chef: What Do You Like To Cook For Your Kids? 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Advertisement Click To Skip Perrier-Jouët's 3 prized champagnes, the Belle Epoque 2008, Grand Brut, and Blason Rosé. The holy trinity of champagnes Crisp, floral, and fruity: Respective keywords describe the 3 Perrier-Jouët champagnes flavours of the evening, starting with the Belle Epoque 2008, followed by the Grand Brut, and finally, the Blason Rosé. The first entrée presented, this translucent dish of dumpling and cabbage soup, served as an eye-opener to anticipate a meal of surprises and playfulness. Its burst flavours, brought out the vintage Belle Epoque 2008’s crisp and lively mouthfeel. Uni, ootoro, botan ebi tartlette Texture, tastes and cravings – the ocean’s richness by way of fresh Japanese seafood (sea urchin, tuna belly and prawn), koji (fungus) and soy gelee was perched atop a crunchy, nutty thin tart shell. This dainty pastry appetizer drew out the mineral complexities of the Belle Epoque 2008, in a showcase of its flexible flavor profiles. See also: A guide to ordering seafood in French by Alain Ducasse Babendazs As the dinner introduced heavier dishes, the champagne pairing took on an elegant, balanced manner with the Perrier-Jouët Grand Brut. Chef Jeff’s signature Babendazs unlocked our inner child, as we peeled the wrappers back to find the iconic ice-cream bar, reimagined by chef as a Martell VSOP-infused foie gras 'monaka' sandwich. Crisp, cold, and creamy, the Grand Brut allowed for the rich creation to shine while cutting through with its bubbly freshness. “Steak” sandwich Chef Jeff’s ‘steak sandwich’ is not your average sarnie, but don’t knock it till you try it. A fluffy meringue and tomato-juice creation substitutes sliced bread, and braised beef tongue, gherkin and wagyu tartare adds deluxe points. And that’s when the Grand Brut steps in with its fruity and floral vivacity, to softens the edges of this lavish sandwich. Advertisement Click To Skip Nagano walnut soba “This is one of my favourite dishes,” pronounced Chef Jeff to enthralled diners, as a smoky veil of liquid nitrogen lifted to reveal a ribbony slope of noodles. The earthy dish of cold buckwheat noodles with 7 different herb, root and seed garnishes was a robust experience, disclosing the sparkling Grand Brut's satiating mouthfeel. See also: 7 Ramen Restaurants In Klang Valley That Call Out To Noodle Lovers Yogurt cured chicken breast Among the proteins, the yogurt cured chicken breast stood out the most both on its own and with the pairing of the fragant Blason Rosé. Reminiscent of katsu chicken, Chef Jeff’s poultry special was a healthful, juicier version, with satsuma imo (sweet potatoes), carrot and quinoa, sprinkled with the nuttiness of toasted almond and essence of konbu chicken jus. Martell VSOP aged in red barrels Mont Blanc A dessert of Martell VSOP-infused chestnuts and vanilla crème ended our epicurean journey on a light and creamy note. The Blason Rosé was in its element, balancing out the fluffy sweetness of the Mont Blanc with its juicy, fruity notes of pear, citrus, and red fruits. The Art Of The Wild’ dinner series at Babe commences from October 26 to November 11, 2018. Reservations are essential by calling +6 03 2095 8599 or visiting www.babe.com.my.