We have been invited by chef Rudi for an evening of Ruinart champagnes paired with his (always) great dishes. Pelegrini is one of the top 3 restaurants in the Country and always an absolute pleasure to dine at so we could not refuse.
After a short intro by a local importer of Ruinart champagnes, we started with carpaccio of oysters and Angus beef with spices and rice chips.
Next dish was gazpacho with scampi and strawberies-an explosion of tastes masterfully blended together!
Everything so far was paired with Ruinart brut. Our next wine was a superb Ruinart Blanc de Blanc.
A dish that followed was scampi wrapped in smoked pečenica bacon on nori algae with banana gnochi.
Pork ears with potatoe purre and mustard followed. Perfectly balanced dish again!
We moved to Ruinart Rose next and the first dish with this wine was octopus (cooked and fried) on purre of beans.
Next was Dom Ruinart (2004). One of My favorite champagnes! Perfect in every way.
And it went perfectly well with veal shank with baked picant cheese iz mišine. Mango purre was a Superb addition!
Before dessert, we had a strawbery mousse with some sort of jello of olive oil and lemon juice. Pure perfection!
Dessert that followed was a bit of surprise. Very American. Oreo cookie tart with peanut butter and chocolate. Raspberry on top and raspberry coulis.
The dinner ended with their own version of traditional mađarica cake made of carob.
Simply put, Pelegrini did it again! Rudi never fails and always delivers exeptional experience. Ruinart champagnes just Made everything extra special!
You made my mouth water just looking at the pictures!!
too modern for me …………love Polenta and fish stew any day !
well, you can eat only so much polenta and fish stew and, with all the restaurants serving same old stuff, I get easily bored.. Pelegrini pushes everything to experience new interpretations and that’s why I have great respect for this place. That’s why we need both taverns but also places like Pelegrini.
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