By Judy Gordon-Conde and Jennifer Conde-Powers
A special group of quality champagne lovers enjoyed an exquisite tasting menu recently at the exceptionally popular 1919 Restaurant in the luxurious Condado Vanderbilt Hotel, designed exclusively for the guests by Chef Juan José Cuevas with lemon as the main ingredient in every exceptional plate served, and with designer Krug X Lemon as the inspiration for the extraordinary dining experience.
Manuel Reman, the new president of Casa Krug in France, was the guest of honor greeting guests, and Chef Cuevas, the only ambassador of Krug in the Caribbean, explained the history of Casa Krug, which has produced the world-famous champagne with passion for over 180 years.
Delighted dinner guests dined on the most incredible delicacies combined in the most extraordinary tasting menu that received rave reviews and grand applause from the guests for Chef Cuevas and his team.
Amuse Bouche consisting of buche de bacalao, truffle, lemon-potato emulsion, lemon gel, foie-chocolate, panna cotta buddha hand lemon, champagne, caviar, paired with Krug 2006; later Meyer Lemon tuna, Kaviari Oscietta grosgrain caviar scallop, carrot, celery, scallion, bottarga, Meyer Lemon cured ora King Salmon, cucumber and smoked caviar served with Krug Grande Cuvée 170 Edition; an exquisite surprise of Eureka Lemon; poached halibut, clams, shrimp, freekeh, nduja, paersan-preserved lemon jus, also with Krug Grande Cuvée 170 Edition, and a last main plate of candied lemons with lamb loin, caramelized ribs, peanut-candied lemons, parmesan churros, pomme puree-langres, truffle jus served with Krug Rosé 25 Edition and a flamboyant finale dessert of lemon cream, sable, lemon-butterscotch sauce with an incredible basil lemon sorbet, all bringing about a sensational end to an incredible dining experience.