Joseph Perrier Champagne Dinner – 4th November 2016

Our last Special Event Dinner for this year featured champagne in collaboratiglass-of-bubbleson with the House of Joseph Perrier Champagne and Hennings Wine.  Sixty diners booked for the four course dinner held at the restaurant on Friday, 4 November and welcomed the guest speaker Martin Gammon, UK Joseph Perrier Director and Master of Wine.  ‘Pushing at an open door,’ declared one diner raising a glass of Cuvée Royal Brut, an aperitif, to her lips. Brits love champagne as shown by sales; the UK is the world’s largest Champagne export market, and the evening demonstrated the pleasure we get from a glass – or two, or five in the case of the dinner – of French bubbly.

With canapés, we enjoyed soft, fruity, round Cuvée Royale Brut

canapes

venison-garnished

An elegant Cuvée Royale Brut Rosé with peppered carpaccio of fallow deer with cranberries, lavender,peach purée, toasted seeds and herbs.

 

 

 

scallops-champagne

 

A floral Blanc de Blancs with Scallops baked in their shell with ginger, Champagne and spices followed.

 

 

 

When the shell is opened, a lovely smell of the sea comes through.

open-scallops

 

 

 

 

 

veal

 

The Cutlet of English rose Veal with carrot purée, sage and potato fondant deservers the full balanced Cuvée Royale 2004 with its great intensity and yeasty depth.

 

 

nougat-dessertAnd, finally, the dessert needed a good partner; Martin introduced diners to one of the Perrier historic vintage wines which Queen Victoria favoured, Cuvée Demi Sec. We concocted a rich, complex dessert to highlight this choice, a nougat with poached clementines with a quince and vanilla sorbet.

 

 

The bottles are stored in three miles of cellars at Joseph Perrier’s château winery at Châlons-sur-Marne, now known as  Châlons-en-Champagne.

Thank you, Martin, for your sterling, witty introductions to all the Champagnes, to Hennings Wine and to the kitchen and front of house staff for expertise on all fronts.

We are open as usual for lunch, early theatre/anytime dinner.  Now cooking venison, partridge, braised pig cheek, short rib of beef, local cod and Malaysian seafood curry and lots more.  And there’s champagne on the wine menu too to push the boat out.

Now that Fireworks night is over, we can start mentioning the “C” word so if you’re looking for a venue for an office Christmas meal, whether lunch or dinner, or a pre-Christmas get-together with family or friends, then we’ve released our festive menu to whet your appetite!  Please call the restaurant directly on 01243 789915 to reserve a table.

Greetings from us all, Sam.

 

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