From left to right: Miguel Chan, Tsogo Sun Group Sommelier, Dom Perignon Chef de Cuisine Pascal Tingaud and Niel Hendriksz, Moet Hennessy Portfolio Ambassador
Fantastic evening last night at Palazzo Hotel, Montecasino, with 24 Champagne enthusiast attending a once off dinner prepared by Dom Perignon / Moet & Chandon Chef de Cuisine Pascal Tingaut and the Palazzo Executive Chef Arnold Stuurman and his team, for a one night visit in Johannesburg.
A 3 course menu showcasing simplicity.
A dinner showcasing Moet & Chandon Champagne throughout the evening starting off with a magnum of Brut Imperial served with poached asparagus wrapped in parma ham or salmon, followed by an Alaskan crab risotto with zucchini and basil, also served with the Brut Imperial
Rabbit loin with root vegetables, as main course was served with 2004 Grand Vintage Brut (92+ Points), an exceptional year in Champagne with the highest yield in history, without compromising quality, a blend of 38% Chardonnay, 33% Pinot Noir and 29% Pinot Meunier, a vintage associated with 1973, 1983 and 1993, plush, with bright maturity, complex bouquet, with a linear core of freshness, certainly aided by a dosage of 5 g/l, impressive and irresistible now, yet have stamina for at least 20 years if kept properly.
In season raspberry pannacotta was served with the Brut Imperial Rose was simply perfect to end the evening.
Great fun, great company, great service, exceptional dining experience.
Watch out for future wine events and dinners I will be hosting in 2014.