A superlative selection of the very finest connoisseurs’ wines awaits you at tonight’s dinner (limited to just 18 guests), alongside the exquisite cuisine of Guest Chef Michel Roux Jr: a man who needs no introduction.
Taittinger’s graceful Blanc de Blancs 2000 ‘Comtes de Champagne’ will begin the evening, followed by Burgundy’s most famous Grand Cru white, the regal Le Montrachet from Domaine Joseph Drouhin. With Michel’s magnificent main course you will have the chance to drink the legendary 1989 Ch. Haut-Brion and 1989 La Mission Haut-Brion, both awarded 100 points by Robert Parker. The ultimate sweet wine to match dessert, Château Climens from 1975, will follow, before you end the vinous line-up in style with an exceptional and rare old Blandy’s Madeira from the 1920 vintage.
As has become customary, Michel will set your taste buds tingling with anticipation by explaining his menu as you sip your Champagne in our shop reception, before you descend to the Napoleon Cellar to enjoy every mouthful and benefit from the wine expertise of your host for the evening, Berrys’ Wine Buying Director Mark Pardoe MW.
Mark has an incredible talent for elucidating the taste of wine through language, and tonight will bring alive each of these unique wines for you in his vivid and mesmerising manner. He is very much looking forward to the evening and hopes that you will join him for what will be a pleasurable and truly memorable experience.
Menu & Wines:
2000 Taittinger Comtes de Champagne, Blanc de Blancs, Champagne
Blinis au Caviar, Choux au Comte, Tartelette de Volaille
2008 Le Montrachet, Marquis de Laguiche, Grand Cru, Domaine Joseph Drouhin, Burgundy, France
Tronconnette de Turbot, Fondue d'Endive et Beurre Blanc
T Bone of Wild Turbot, Endive and Butter Sauce
Petit Ragout de Crevette et Coquille St Jacques, Sauce Homardine
Scallops and shrimps in a Velvety Lobster Sauce
1989 Ch. Haut-Brion, 1er Cru Classé, Pessac-Léognan, Bordeaux, France
1989 Ch. La Mission Haut-Brion, Pessac-Léognan, Bordeaux, France
Filet de Bœuf, Beignets de Moele et Purée de Truffes
Roasted Galoway Fillet of Beef Bone Marrow, Truffle and Red Wine Sauce
1975 Ch. Climens, 1er Cru Classé, Barsac, Bordeaux, France
Roquefort, Figues et Amandes Pressees
1920 Bual, Blandy, Madeira, Portugal
Macarons et chocolats
Cafe et petits fours