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
2 oz Nicolas Feuillatte Brut Champagne
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.
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