Michelin Star Chef, Pascal Aussignac – already no stranger to Perrier- Jouët with his 2014 signature dish La Foie Gras Belle Epoque – is delighted to be working alongside Perrier-Jouët’s wine-maker Eric Trichard for this one off evening Chef Pascal has created a bespoke menu to compliment the chosen wines whilst also incorporating his own unique take on the flavours of the pine-infused countryside & salt-washed shores of Gascony in South West France which have delivered a coveted Michelin-star every year since 2002.
“I am delighted to work with Perrier-Jouët & Eric Trichard for this event at Club Gascon – we are a “Club” in the sense that we include and welcome, and to work with such fantastic Champagnes on this evening allows us to celebrate the joie de vivre of both French wine-making and French cuisine here in our little corner of London, Santé!” said ChefAussignac.
Perrier-Jouët is known for the finesse, floral and elegant notes of its champagnes. It’s Grand Brut was first created in 1811 and the renowned prestige cuvée ‘Belle Epoque’ was first created when a bottle designed by Émile Gallé in 1902 and enamelled with arabesques of white anemones was discovered in the cellars. Cellarmaster André Bavaret fell under its spell and set to work to create a luxury cuvée to match. The first Perrier-Jouët Belle Epoque vintage was launched at the prestigious Maxim’s restaurant in Paris. It has remained one of the most sought-after prestige cuvées in the world ever since. Wine-maker, Eric Trichard ‘s passion for wine was inherited from his family of French wine growers. He has been with Perrier-Jouët for over 15 years and works closely with Cellarmaster, Hervé Deschamps to create exceptional quality champagnes. On the evening, guests will be welcomed to a PerrierJouët champagne & canapé reception before being seated to enjoy four courses served alongside the four wines which will be presented by Perrier- Jouët’s wine-maker.
Highlights from the menu and the suggested pairing are as follows;Selection of white asparagus with sea urchin and seaweed crush, served withPerrier- Jouët Brut NV;Pine smoked and barbequed duck fois gras with sweet artichokes and vanilla oil, served withPerrier-Jouët Belle Epoque;Roasted rib of veal with verjus, caramalised chicory and grapefuit jelly, served withPerrier- Jouët Belle Epoque Rosé and“Red hot chilli berries” served withPerrier- Jouët Blason Rosé.
57 West Smithfield
+44 20 7600 6144