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.
For
further information, kindly visit www.veuve-clicquot.com
+a.jpg)
0 Comments