Summer is just around the corner and what better way to kick off the end of the year, than the start the festive season with a five-course weekend lunch at Paris Butter, paired to perfection with a selection of Billecart-Salmon‘s Premium Champagnes?

Over two Saturdays this December, experience elegance at the award-winning Paris Butter restaurant, where Chefs Nick Honeyman and Zennon Wijlens’ innovative French cuisine will be served with pours of Billecart-Salmon’s Brut Reserve, Brut Nature, Vintage 2013, Nicolas François Brut 2007 and the Demi-Sec to finish!

A booking for this $190 per person. To secure a spot, visit https://parisbutter.co.nz/book or contact Account Manager Melissa at melissa@dnfinewine.com or 0275026166.