A Champagne Dinner at LystPå, Bodø

Some evenings are built for taking notes. This one is not.

We sit down to three courses at LystPå and work through five Champagnes across them, with me talking around the table as we go — where the wines come from, who made them, why one tastes nothing like the next. No scoring sheets, no silence between pours. The idea is that you leave knowing more than you came with, without ever having felt like you were in a lesson.

The menu

Scallop tartare with green apple Lilbert-Fils Grand Cru Blanc de Blancs Piollot Colas Robin 2015

Langoustine with pickled plum Aurore Casanova Julien Prélat

Halibut with the last chanterelles of the season A. Bergère 2005 Oenothèque, from magnum

Two pours with each of the first two courses means you taste them against each other, side by side, with the same dish in front of you. That comparison is where most of the evening's conversation tends to come from.

The main course is poured from magnum, from a bottle disgorged late and held back by the house.

Two optional additions

An aperitif before we sit down — Tarlant Zéro Brut Nature, also from magnum.

And at the other end, dessert with Piollot Demi-Sec.

Take both and the evening runs to seven Champagnes.

Booking

Seats are limited and booked directly with the restaurant, at mike@lystpa.no.