I was honored to be invited to attend exclusive Nobu Omakase dinner at BNP Paribas Open during the finals weekend. As Saturday unfolded, I found myself immersed in the world of tennis, observing the thrilling matches that graced the courts during the early afternoon.

BNP Paribas Open with Moët & Chandon

Amidst the electric atmosphere and competitive energy, one particular moment stood out as a cherished highlight – a mesmerizing view from the suite where I had the privilege to watch Serena Williams play a match.

Adding to the allure of the event, Moët thoughtfully established a captivating bar situated in the heart of the Indian Wells Tennis Garden. This centrally located oasis beckoned to all attendees, offering them an opportunity to indulge in their preferred champagne selections, served elegantly in the iconic Moët goblets.

Amidst the sweltering heat that enveloped the weekend, with temperatures soaring close to 100 degrees, I found respite in the tantalizing sips of Ice Impérial. The innovative blend, masterfully crafted by Moët, was expertly garnished with fresh fruit, creating a harmonious symphony of flavors that revitalized and invigorated the senses. The chilled champagne, adorned with vibrant fruit accents, proved to be the perfect elixir for such scorching weather, providing a refreshing and revitalizing experience that balanced the intense heat of the day.

After watching some of the matches, I had the incredible chance to meet Chef Gregorio Stephenson from Nobu. I got to preview the menu for the upcoming omakase dinner on Saturday evening. Chef Gregorio had meticulously curated six unique courses that perfectly complemented a variety of Moët selections, elevating the flavors of each dish.

Being passionate about champagne, Chef Gregorio thoroughly enjoyed delving into the sommelier notes accompanying each Moët vintage. He used them as a source of inspiration to craft and enhance the flavors of each distinctive course. According to him, Japanese cuisine harmonizes exceptionally well with champagne pairings due to its foundation of simple, fresh flavors that can be artfully adjusted to complement the unique characteristics of different champagnes.

He also shared a valuable perspective, stating –

“The essence of dining lies in the enjoyment rather than striving for perfect pairings. While they can undoubtedly enhance the flavors of each dish, we all possess diverse palates. So, let’s simply indulge in the pleasure of eating, drinking, and savoring the experience!”

Exclusive Nobu Omakase dinner at BNP Paribas Open – the dishes

Moët & Chandon Impérial

Pairing: Toro Tartar with Caviar and Wasabi Soy

Impérial, the iconic champagne of the Moët, is renowned for its versatility and vibrancy, making it a delightful companion throughout a meal. To start our dining experience, this champagne accompanied a captivating toro dish. The crisp fruitiness of Impérial artfully enhanced the delicate freshness of the toro, while simultaneously complementing the subtle heat of the accompanying wasabi.

Moët & Chandon Grand Vintage 2006

Pairing: Thai Snapper with Crispy Shiitake Mushrooms and Albacore with Meyer Lemon and Truffle

The 2006 Vintage’s crispness enhanced the Snapper and Albacore dish, accentuating the freshness of the fish. With simple garnishes like crispy mushrooms, lemon, and truffle – the champagne further elevated the flavors. The initial crispness transitioned into a creamy richness, perfectly complementing the melt-in-your-mouth cut of fish.

Moët & Chandon Grand Vintage 1999

Pairing: King Crab with Butter Lettuce, Marjoram and Pine Nuts

In a departure from the ordinary, this salad surpassed all expectations. The luxurious texture of the king crab harmonized flawlessly with the velvety allure of the 1999 Vintage. Amongst the array of remarkable options, the 1999 Vintage stood out as an exceptional favorite. Its finely aged character was apparent from the super fine bubbles and effortlessly enjoyable flavors, rendering it an exquisitely refreshing choice.

Moët & Chandon Grand Vintage 1992

Pairing: Black Cod and Foie Gras with Ginger Scallion

A standout dish of the night, the black cod and foie gras captivated my taste buds. Impeccably cooked and delicately glazed, the fish exuded a delightful sweetness, while the addition of foie gras elevated it to new heights. The extraordinary 1992 vintage champagne further intensified the intricate flavors, accentuating the harmonious blend of the glaze’s sweetness and the buttery richness of the foie gras. When combined with the aromatic ginger scallion, it created a powerful and unforgettable flavor combination.

Moët & Chandon Grand Vintage 1985

Pairing: Wagyu Steak with Roasted Veggies

Another favorite of the evening, standing as the pinnacle of steak perfection, the wagyu steak surpassed all expectations. Impeccably cooked to achieve the ideal level of tenderness, it boasted a subtle seasoning that allowed the natural flavors to shine. Accompanied by roasted veggies and a delectable jus, this culinary masterpiece showcased the essence of simplicity at its finest. The 1985 Vintage served as an immaculate pairing, elevating the experience to new heights, complementing the steak’s richness with finesse.

Moët & Chandon Ice Iméprial

Pairing: White Chocolate Namelaka

Namelaka, the Japanese term for “creamy texture,” perfectly described the luscious delight before us. Resembling a whipped ganache, it delighted the palate with its smooth and airy consistency. Adorned with an assortment of fresh fruit, this creation found its ideal partner in a refreshing glass of Ice Impérial. What made this course truly fascinating was the innovative presentation of our champagne. Instead of the usual ice cubes, the skilled Nobu staff astounded us by flash-freezing strawberries right in front of our eyes. This ingenious addition enhanced the already bright and fruity character of the wine, creating an extraordinary and unforgettable sensory experience.

Exclusive Nobu Omakase dinner at BNP Paribas Open – the interview

I had the privilege of interviewing the culinary genius behind the evening’s exquisite dishes, Chef Gregorio Stephenson. His expertise left me in awe as he effortlessly responded to questions that I would consider challenging. With his extensive experience in the culinary world, it was no surprise that Chef Gregorio’s quick thinking and depth of knowledge surpassed expectations. His passion and dedication to the art of food were evident.

One of my closest foodie friends almost always asks people what their last meal would be if tomorrow the world was to end, and I still have not been able to decide what my answer is. Without hesitation,

Chef Gregorio expressed his love for barbecue, particularly ribs and brisket, as his ultimate choice for a last meal, but when it comes to choosing a cuisine to enjoy for a lifetime, his Italian culinary background influenced his preference for Italian cuisine.

Though most would look at Nobu and think primarily about Japanese food

It is a culmination of Gregorio’s backgrounds. He said he prefers what he gets to do at Nobu, because he isn’t confined to a box.

I asked a couple of my favorite questions as well. First, what sparked his love for food?

His mother, which is the same answer for me.

Second, what advice would you give to someone who wants to learn more about cooking?

Stop watching TV! Go out and enjoy food and drink!

Exclusive Nobu Omakase dinner at BNP Paribas Open

One of the most remarkable aspects of the dinner was its unique location on the tennis court that hosted the iconic matches of the weekend. The meticulous planning was evident throughout Saturday evening, as we were guided to Stadium 2, one of the tournament’s prestigious courts, illuminated by the gentle flicker of candlelight. Following a delightful round of Rosé Impérial, we took our seats at an elegantly adorned table with golden accents and champagne glasses for each tasting. The enchanting setting provided the perfect backdrop for the meticulously paired omakase dinner, featuring the exquisite Moët & Chandon champagnes. This unforgettable weekend of delectable cuisine, captivating ambiance, and esteemed prestige will forever remain ingrained in my memory as the epitome of a truly exceptional experience.