Edible Skinny was lucky enough to be in New Orleans for Tales of the Cocktail this year and we had an absolute blast getting tipsy as Hell!!! One of the highlights were our attendance of not one but two Nicolas Feuillatte Champagne’s parties at Tableau.
Located cattycorner to the popular tourist destination of St. Louis Cathedral on picturesque Jackson Square, Tableau is Dickie Brennan’s newest restaurant (others include Dickie Brennan’s Steakhouse, Bourbon House, and Palace Café). Tableau is a restaurant that showcases regional ingredients and classic French Creole dishes with a unique twist. The restaurant’s architecture includes a grand staircase that spans three stories connecting private dining rooms, balcony dining, and courtyard seating, for an authentic New Orleans dining experience.
On Wednesday we attended the Nicolas Feuillatte Dynamic Duo Happy Hour in said courtyard (plus numerous tiny bubbles from a second story bubble machine). The event featured a friendly Champagne cocktail competition between Mixologist Lynnette Marrero, Owner/Co-Founder DrinksAt6/Speed Rack, New York City, and Tableau Beverage Director Barry Himel as they competed to create the official 40th Anniversary Champagne Cocktail for Nicolas Feuillatte.
Nicolas Feuillatte is the No. 1 Champagne in France and No. 3 worldwide with 10.8 million bottles sold worldwide and is available in 96 countries worldwide. Founded in 1976 by Monsieur Nicolas Feuillatte, this year the brand is celebrating its 40th anniversary. And thus the dueling Happy Hour in said bubble filled courtyard.
The champagne Battle Royalé included the Fete de La Fraise concocted by Ms. Marrero (Mint Syrup, Strawberry Shrub, Sherry, and Nicolas Feuillatte Rosé Champagne) and Jamie’s Cryin’ crafted by Barry Himel (Soju, Watermelon Juice, and Nicolas Feuillatte Brut Champagne). Both recipes are below for those who want to recreate the perfect NOLA champagne cocktail! Turns out both as the result was a straight down the middle tie.
And on Thursday Edible Skinny escaped the bathtub humidity heat and returned to Tableau to check out Nicolas Feuillatte’s Champagne Lounge. A speakeasy-inspired event was located in the upstairs drawing room and balcony of the restaurant and featured select complimentary Brut and Rosé (alongside a donut selfie station). To gain access we had to have a must have password (in case you were wondering it was “Nicki Fu”) and then it was onto the bubbly options in the balcony. All were fantastically delightful! Along with bubbles galore were pink colored sunnies and some of the best brie of my life!
At the end of the week Edible Skinny was delighted in Nicolas Feuillatte’s ability to toast the magic and mystery of Tales of the Cocktail (and life in general).
Here’s life being delicious and every day involving both bubbly and bubble machines.
James Cryin’ - Created by Barry Himel, Director of Beverage of Dickie Brennan & Co.
½ oz Soju
½ oz Genever
2 oz Watermelon Juice
½ oz Lime Juice
Mint compressed watermelon, compressed watermelon rind for garnish.
Shake the first five ingredients with ice, then strain into a coupe. Top with Champagne. Garnish with a speared cubed watermelon and watermelon rind.
Fete de la Fraise - Created by Lynette Marrero, Owner/Co-Founder DrinksAt6/Speed Rack, New York City
¼ oz Mint Syrup
½ oz Strawberry Shrub
1 oz Fino Sherry
3 oz Nicolas Feuillatte Brut Rosé Champagne
Combine all ingredients except Champagne into mixing glass over ice. Strain into a glass over ice and top with Nicolas Feuillatte Brut Rosé Champagne.