Extremely thrilled, honored and humbled by Alex Witchel’s wonderful article in The New York Times Dining Section (June 29). When you read Alex’ piece carefully, you will be struck by how much ground she covers: La Caravelle brand evolving from restaurant to Champagne and wine; the Jammet family 7 years ago and now; the connection with Tadashi Ono, La Caravelle Restaurant Chef; a surprising pairing: Rosé Champagne with a delicious Japanese Burger… and more. A playful take (who doesn’t love Play Dates?) on a delicious menu.
Needless to say I have been inundated (happily so) with calls, emails, tweets and Facebook posts from everyone who read the piece, including out of state distributors interested in carrying La Caravelle Champagne, a former La Caravelle restaurant cook who now owns his restaurant and would like to serve our bubbles, etc.
It is safe to say that Alex Witchel’s New York Times piece is a super important moment in La Caravelle brand’s life….
Ok, I’m now running to pop a cork to celebrate, can I inspire you to do the same?
Photos credit Denise Truscello/WireImage
That’s called arriving with a “Bang”! At the Bon Appétit Vegas Uncork’d Kickoff event at the Bellagio fountains, Chef Julian Serrano sabered a bottle of La Caravelle Brut Cuvée Niña Champagne with the participating Chefs. What a sight!
The red carpet at the Grand Tasting, Caesars Palace: Chef Jet Tila shows La Caravelle Rosé Champagne while everyone is raising a toast, and yes, that’s James Oseland, editor-in-chief of Saveur Magazine in the center
Thank you for visiting La Caravelle. More articles will come soon.