On Saturday/November 17, Addison’s chef William Bradley and Wine & Beverage Director Rafael Sanchez welcome Krug Champagne Ambassador Garth Hodgdon and Master Sommelier Chris Miller for an encore Krug dinner. The luxurious $1000 per person affair will feature six courses (plus amuse bouche) complemented with twelve rare Krug champagnes.
Courses include Smoked Salmon Rillette, Coquille St. Jacques, Agnolotti Encré, Canard Roti, and Apple Tarte Tatin, with Nicoulai Caviar showcased in select dishes. Wines poured will be available for retail purchase, and guests will receive a special takeaway from Krug and Tsar Nicoulai following the conclusion of the meal. Seatings are available starting at 5:30pm, and reservations can be made by calling the restaurant at 858.314.1900.
Addison is Relais & Châteaux William Bradley’s acclaimed contemporary French restaurant (Southern California’s only Forbes Five-Star and AAA Five Diamond restaurant) nestled in the scenic North San Diego hillside. Since 2006, chef Bradley has offered a memorable dining experience with a menu that reflects his refined culinary style and celebrates world-class ingredients.