Maison du Père

Tasting notes of the Curator

There is something ineffably moving about a table laid for someone who has seen enough birthdays to know the beauty of restraint. Maison du Père is not about overwhelming the palate but rather revealing it—layer by luxurious layer. The bold integrity of Pol Roger Pure Extra Brut leads the way: mineral-driven, bone dry, yet humming with quiet citrus and green apple tension. It sets the stage for the unctuous velvet of fresh Brillat-Savarin, that triple-crème whisper of indulgence. Then comes the gently earthy complexity of Crémeux de Bourgogne, elevated by shavings of summer truffle, adding a sonorous bass note to the cheese plate’s ensemble.

Duck Rilllettes with Foie Gras offer an easy to enjoy apero offer while the duck leg confit—salt-cured and slow-cooked in its own fat—delivers deep, warming satisfaction that pairs nobly with a crackle of sourdough. Échiré’s cult-favorite demisel butter needs no introduction, but here it acts as both an accessory and a scene-stealer: grassy, floral, impossibly smooth.

What’s in this bundle

• Pol Roger Pure Extra Brut Champagne (750ml)
• Fresh Brillat-Savarin
• Dubernet Duck Rilllettes with Foie Gras 200g
• Crémeux de Bourgogne with Summer Truffles
• IGP Duck Leg Confit from France, 1 leg x 2
• Échiré Butter AOP Demisel
• TPK&B Classic Sourdough Baguette

Pairings and Suggestions

This bundle is built for an intimate, elegant meal that unfolds across courses and glasses.

• Start with chilled Pol Roger and Échiré butter slathered on just-warmed sourdough. Enjoy the Duck Rillettes as is.
• Serve cheeses at room temperature: Brillat-Savarin before the main, Crémeux de Bourgogne with truffle after.
• Reheat duck confit in the oven until the skin crisps. Serve with a side of roasted potatoes, or even lentils and mustard vinaigrette for a rustic nod.
• Final note: Pair any remaining bubbles with the final bite of truffle cheese—luxury deserves to linger.

The Language of Legacy

Why does a meal like this move us? It’s not just the richness—it’s the story. Every item in Maison du Père carries with it the echo of centuries: the time-honored process of confit, born out of preservation and transformed into delicacy; the legacy of Pol Roger, a house that once captured Churchill’s palate; and the cheese, of course, with textures and terroir that refuse to be rushed. This is not just a feast—it’s a sonnet to craftsmanship, and a gift that says: I know you. I see what you’ve built. And I honor it with flavor.

Storage Instructions

Refrigerate the rillettes, cheeses and butter upon arrival. Store champagne in a cool, dark place. Consume cheeses and confit within 3–5 days of opening. Sourdough is best enjoyed fresh or lightly toasted within 2 days.