Veuve Clicquot Winemaker Pierre Casenave recently treated us to a scrumptious afternoon!

Champagne, normally uncorked for New Year’s is too often dubbed as a celebratory drink for toasts and overlooked as a light, crisp companion for food. To explore its versatility and precious characteristics, visiting Winemaker from the House of Veuve Clicquot France, Pierre Casenave recently hosted media in an extravagant food pairing luncheon at Brasserie Enfin.

Veuve Clicquot Winemaker Pierre Casenave
Veuve Clicquot Winemaker Pierre Casenave

Upon arrival at Brasserie Enfin, guests were welcomed with a beautifully decorated setting with a flute of the signature Veuve Clicquot Yellow Label Brut, a common favourite amongst invitees. Apart from the Yellow Label Brut, guests were also treated to 2 other variants:

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  1. The fruity pink bubbly, Veuve Clicquot Rosé
  2. The legendary, full bodied Veuve Clicquot La Grande Dame 2004

Then luncheon began with Pierre raising 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 and owner, Chef James Won.

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The scrumptious lunch pairing journey started with a delighted serving of the first entrée; scallop torchon with chicken skin and caviar, binded together with an oyster emulsion. The freshness of the seafood in the entrée was brought to life and a harmonious finish as it was paired with the Veuve Clicquot Yellow Label Brut. The pairing of the seafood and champagne proved to be a perfect complement, cutting through the brininess of the caviar and freshness of the scallop.

Next up was grain fed lamb eye of short loin carpaccio served wit ha confit of strawberries, puff cherry, tied in with a champagne mustard. The dish was boldly paired with the refreshing and sweet flavours of the Veuve Clicquot Rosé. The pairing brought out the flavours of the carpaccio and red fruits as the fruity essence of the red and white blend Rosé ignited the full-flavours of the strawberries and cherries, making the lamb carpaccio a favourite, even amongst non-raw meat lovers.

Veuve Clicquot Rose + Lamb Carpaccio
Veuve Clicquot Rosé + Lamb Carpaccio

Up next was the main course for the afternoon. Comprising of a premier plat with three cuts of pork; shoulder, belly and ribs, the dish was paired with the splendidly lush Veuve Clicquot La Grande Dame 2004. The drink, which was our favourite, 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 combination and balance of flavour, texture, and structure.

It was then time for the final dish – dessert!

Served with an enjoyable sweet pairing of a citrus gelée and cloud served with the Veuve Clicquot Yellow Label Brut, the pairing highlighted the fresh and citrus assemblage notes in the Yellow Brute Label, keeping the palate fresh and balanced with additional richness and persistence to the fruity citrusy finish.

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Citrus gelée and cloud + Veuve Clicquot Yellow Label Brut

As the culinary journey came to an end, Pierre 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 fine quality champagne; Madame Clicquot.

Check out the gallery below for more pictures from the lunch pairing:

For more information on Veuve Clicquot is available via its official website and at MHD.

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Bryna K.
Bryna spends most of her time obsessing over cars and sports, particularly football while keeping updated with the entertainment scene. From raves to rock concerts, Bryna listens to all sorts of genres and is also a fan of horror and action movies.