Supper with Laurent-Perrier

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16th March 2016 by Sunny Rutherford

“Champagne is more than a sparkling wine. It is a place and can be a very special place at that.”

We share these sentiments of wine expert Danny Borchert of Laurent-Perrier. At Bel & The Dragon, we believe that an occasion for champagne should be an occasion to remember and cherish. There are many champagne houses from which to choose however Laurent-Perrier or LP, as we affectionately call them, tick every box. They are one of the world’s leading champagne brands and continue to produce a unique range of pioneering champagnes from the finest growths. We were delighted to welcome Danny to host yesterday’s Supper Club at Bel & The Dragon Churt and I caught up with him to see how it went.

“Firstly, can I say that I am privileged to work with one of the last family-owned Grand Marques and to introduce some wonderful guests of Bel & The Dragon to our unique range of wines. These occasions are always the highlight of my calendar and yesterday evening was no exception. The four courses that presented were a real feast for the senses and paired perfectly with each champagne, skillfully prepared by Michel Fauconnet our Cellar Master. It is worth mentioning that Michel has been with Laurent-Perrier for over forty years, first acquiring experience on the ground before working his way up the ladder to become Production Director and ‘Chef de Cave’.

First on the menu was our signature house style Laurent-Perrier Brut NV. Its light fresh character makes a wonderful aperitif and it paired extremely well with the rather decadent Truffle & Bacon Popcorn. The Brut Millésimé 2006 derives from a harvest so good that our Cellar Master decided to make a wine purely to showcase its character and complexity. Round & delicate on the palate, this is a truly special vintage and complimented the Crayfish & Potted Lobster starter, followed by the Salt Baked Saddle of Lamb main, to perfection. Baked in a salt crust and served to share, this Bel & The Dragon speciality looked the part and tasted delicious. Heavenly in fact.

As the evening continued and the champagne flowed, our thoughts turned to pudding. Vanilla & Honey Panna Cotta with Candied Pistachios & Passion Fruit to be precise. This culinary masterpiece tasted sublime alongside our iconic pink champagne, the Cuvée Rosé which is made using 100% Pinot Noir by the maceration technique. 

When I finally retired, I reflected on a great evening and great partnership with Bel & The Dragon. One thing is for certain, we are both fired by a passion for great produce. Aficionados in our own right.”

Danny will also be joining us for supper at Bel & The Dragon Cookham on Wednesday 30th March. Book your place now…

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