Paired to Perfection at The Pierside Bar & Restaurant
(Hong Kong, 2 September, 2014) Grand Cru Avize, one of the most sublime terroirs of the Côte des Blancs, is home to some of the finest Champagne. The Pierside Bar & Restaurant is pleased to present an exquisite four-course menu paired with the naturally crafted and innovative Champagnes from Le Brun Servenay, a champagne house from the centre of Avize. The pairing menu provides guests with an exciting occasion to experience the mellow taste and sparkling bubbles from a Grand Cru Villages with the highest quality potential.
Now run by fourth generation, serious grower and meticulous wine maker Patrick Le Brun, Champagnes created exhibit the sublime quality that is a hallmark of the very best Champagne. Known as a “Récoltants-Manipulants”, Patrick owns the vineyard, harvests the grapes and makes his own Champagne and is credited with taking full control of the quality of his vintage cuvées through detailed research, a strict selection and subtle blending from the best harvest. He has succeeded in creating remarkable Champagnes that display the characteristics of the terroir, but with a lightness and finesse of tiny bubbles that mark them out as outstanding. By never allowing the wines to go through malolactic fermentation, Patrick's Champagnes have a distinctive mineral vibrancy, freshness and delicacy.
The four-course dinner specially crafted by Chef Kenneth Yuen and Chef Horace Chim, will be complemented by the award-winning range of Le Brun Servenay Champagnes, including Le Brun Servenay Millesime Grand Cru 2003, which Robert Parker rates 94 points; and Le Brun Severnay Cuvées Exhilarante 2004, recognised as one of the most remarkable vintages. The special menu will be launched on 19 Sep, with special guest Ms. Christina Keung, CEO of Tina Cellar, who has introduced the vineyard to Hong Kong. The dinner is priced at $988 per person and the menu will continue to be available from 22 Sep to 20 Nov with an early bird booking discount. For more information, please visit the ”Special Offers” section at www.royalpacific.com.hk.
Champagne Pairing Dinner by Kenneth Yuen, Executive Chef & Horace Chim, Head Chef at Pierside Bar & Restaurant
Smoked Salmon Confit with Green Apple and Salmon Roe Salad x Le Brun Servenay, Brut Cuvée Sélection, Grand Cru NV
The exquisite dinner starts with a theatrical surprise – the salmon confit is covered by a smoked glass jar. This innovation provides a tangy aroma when served. The refreshing green apple sauce highlights the sweet tenderness of the salmon confit, and goes beautifully with this bright and crisp 100% Grand Cru Chardonnay Champagne. This Blanc de Blancs – Le Brun Servenay Brut Cuvée Sélection NV offers an excellent balance and the appealing flavours of green apple, lime peel and white peach. A slight minerality is present in the wine, providing stony notes to the subtle finish.
Crispy Calamari Fritti with Green Pea Risotto x Le Brun Servenay, Millesime, Grand Cru 2003
This golden, gleaming Champagne is a mature and elegant Blanc de Blancs, made from 100% Grand Cru Chardonnay with grapes sourced from three very old vines on the slopes of the Côte des Blancs. This vintage cuvée offers distinct floral notes, a brief explosion of citrus and green apple, followed by light-honeyed brioche overtones. The palate is mellow, intense and full-bodied and perfectly complements the creamy risotto. The Chef intentionally uses Champagne as the raising agent for the calamari fritti, which makes the dish more crispy and delectable.
Roasted French Spring Chicken with Glazed Prune, Baby Leek and Marsala Sauce x Le Brun Servenay, Cuvée Exhilarante 2004
This vintage Champagne is the epitome of cool elegance – a perfect balance of three grape varieties (80% Chardonnay, 10% Pinot Noir and 10% Pinot Meunier) stemmed from a sole harvest year and grown on the Grand Cru terroirs. With a neat and intoxicating hint of spring herbs, the Champagne has a dense, fine-grained and lively bead, giving a delicate silky mouthfeel. The palate is well-balanced with harmonious acidity and fine notes of ripe pear and honey, which lends tenderness to the French spring chicken. The Chef adds crushed nuts and sea salt to the prune, bringing out the minerality of the Champagne and providing a rich and flavourful finish.
Champagne Tagliolini with Sakura Emulsion, Raspberry Crash and Tofu Gelato x Le Brun Servenay, Brut Rosé NV
The meal concludes with a romantic pairing – a mellow sweet dessert coupled with a seductive rosé. The luscious tofu gelato is complemented by a melody of textures – refreshing Champagne Tagliolini, zesty Sakura emulsion and crunchy raspberry crash – to provide an exciting stimulation of the senses. With its fruity red summer berries and grenadine flavour, the sparkling rosé is the perfect companion for this dessert. Its mineral notes provides lift to the long finish, and ends the dinner on a sparkling high.
Source and Photo Credits: Sino Hotels