An afternoon affair with Veuve Clicquot

Thursday, July 09, 2015

We usually uncorked champagnes for celebration and it marked the iconic “must-use” tools for every single parties and celebration. Yet, it’s a total different feelings when I had a proper, sit-down champagne pairing meal. I was invited to join a very intimate luncheon with Veuve Clicquot, thanks to MHDM and Geometry, my Tuesday’s lunch was well hosted by the Winemaker from the House of Veuve Clicquot France, Pierre Casenave at the lavish Brasserie Enfin, Oasis Damansara.

Guests and I were welcomed to a beautifully decorated setting with a flute of the signature Veuve Clicquot Yellow Label Brut, a common favorite amongst the guests. A plus point to know that I’ll be treated to two other variants; the fruity pink bubbly, Veuve Clicquot Rosé and the legendary, full bodied Veuve Clicquot La Grande Dame 2004.

The event then formally begun as Pierre Casenave raised a toast with all those present, marking the start of the culinary journey through the heritage of the House of Veuve Clicquot, its vineyards and winemaking process, paired together with the specially prepared menu by Brasserie Enfin’s executive chef & owner, Chef James Won. Let’s get into the menu, shall we?

The flaunting of the culinary expertise of the brasserie started with a delightful serving of the first entrée; scallop torchon with chicken skin and caviar, binded together with an oyster emulsion - paired together with the VeuveClicquot Yellow Label Brut, brought out the freshness of the seafood and provided a harmonious finish to the dish. The luxurious pairing of the seafood and champagne proved to be a perfect complement, cutting through the brininess of the caviar and freshness of the scallop.

The second entrée, grain fed lamb eye of short loin carpaccio with confit of strawberries, puff cherry and tied in with a champagne mustard was served next, boldly coupled together with the Veuve Clicquot Rosé. This was a surprising match with the entrée, bringing out the flavours of the Carpaccio and red fruits. The fruity essence of the red and white wine blend rosé brought out the full-flavours of the strawberries and cherries and made the lamb carpaccio a favourite, even amongst non-raw meat lovers.

The main course for the afternoon comprised of a premiur plat with three cuts of pork; pork shoulder, pork belly and pork ribs, paired with the sumptuously lush Veuve Clicquot La Grande Dame 2004, which made a delightful finish to the main dish. This vintage, made from a special harvest of perfectly healthy grapes, was peerless with the hearty meat dish as it showcased perfect balance of flavor, texture and structure.

Last but not least, end up high with an enjoyable sweet pairing of a citrus gelée and cloud served with the Veuve Clicquot Yellow Label Brut. The pairing accentuated the fresh and citrus assemblage notes in the Yellow Label Brut, kept the palate fresh and balanced with additional richness and persistence to the fruity citrusy finish.

As the culinary journey wound to a close, Pierre Casenave reminded guests that good champagne isn’t only a good pairing for any food adventure, it’s also a bond which unites daring, confident and sophisticated individuals just like the woman behind this quality and fine champagne; Madame Clicquot.

About Veuve ClicquotFounded in 1772, Veuve Clicquot Ponsardin has stayed true to its motto “Only One Quality, The Finest” for over two centuries. Over the years, the Maison has acquired extraordinary know how thanks to an exceptional woman: Barbe Nicole Ponsardin, also known as Madame Veuve Clicquot. With a tradition of export, today Veuve Clicquot Ponsardin exports more than 90% of its production to over 150 countries. Veuve Clicquot Ponsardin champagne is the world’s second most popular champagne and is considered by consumers to be the most exclusive and the most prestigious.
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