We discover the many notes of Perrier-Jouët champagne with a 'beauting' -- beautiful eating -- session and saw it effortlessly taking on delicate lobster to rich foie gras.

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Beauting, coined by famed champagne makers Perrier-Jouët, is a term that combines the words beautiful and eating to pay homage to gastronomy and beauty, two pillars of the brand’s spirit. The night’s dinner consisted of delicious French food prepared by Cuisine Gourmet by Nathalie and paired with some equally delightful French champagne courtesy of Perrier-Jouët.

What we learnt is that Perrier-Jouët’s champagnes are incredibly refined, with some cuvée’s like the Grand Brut, offering incredibly focused flavours, while their signature Belle Epoque on the other hand makes a lasting impression thanks to its bold characteristic. As long as one respects the champagne’s flavour profile and works to accentuate those qualities, there is no reason that Perrier-Jouët wines won’t be able to work with a plethora of cuisines.

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The first dish to arrive featured grilled Brittany blue lobster and Hokkaido scallop resting atop green pea and fava beans jelly. Dressed in vegetables and orange butter espuma and paired with Perrier-Jouët Grand Brut, the first course proved to be a refreshing culinary experience. The lobster had an amazing buttery texture, while the garden taste from the jelly and accompanying greens were a good juxtaposition to the seafood served. Taking sips of the champagne provided pleasant spikes in seafood tastes, giving diners a different way to taste the finely cooked scallop and lobster. Pairing the Grand Brut with such a light dish made sense to showcase the wine’s lighter flavour profile. 

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Up next came the pan seared French foie gras with cantaloupe jelly and smoked duck dressed in duck and port wine jus. Visually stimulating, the brightly coloured dish was decorated elegantly to please the senses. Butter-like texture and fattiness from the sumptuous foie gras were finely balanced out by the saltiness of the duck and the sweetness of the cherry and cantaloupe jelly. Pairing the dish with the Grand Brut once again was obvious, as the crisp champagne helped to cut through the oiliness and cleanse the palate of any lingering richness from the foie gras. Where the previous dish sought to showcase the tenderness of the champagne, this dish sought to bring out wine’s refreshing quality.

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Switching wines to the crème de la crème of the Perrier-Jouët house, the Belle Epoque 2000, signalled the arrival of the main course. A French culinary classic, veal champagne blanquette, was prepared to go along with the exceptional champagne. Creamy and rich, the veal was so succulent that it required little chewing to break it apart before ingestion. Mushrooms in the dish gave it an earthy flavour while the bold Belle Epoque helped to accentuate the taste of the sauce and the veal due to its caramel, honey, dried fruit and buttery notes. The champagne worked with the dish on many levels, encouraging repeated mouthfuls. 

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The last course, a citrus focused dessert comprising of citrus craquant, grapefruit raviolis and orange and grapefruit sorbet, was paired with the Perrier-Jouët Blason Rosé. Taking a bite of the crispy craquant, where the sorbet was housed, revealed a symphony of fruity flavours that were made all the more exquisite when taken in with pink champagne. This is chiefly due to the red fruit flavour profile and the sensual freshness of the wine. The grapefruit ravioli on the other hand was tart and doughy, with qualities that once again proved to be better when taken with the sharp tastes of the Blason Rosé.

 

 

 

(Photos: Perrier-Jouët) 

 

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