Have you heard of Laurent-Perrier, the number one family-run Champagne house? Founded in 1812, the third-generation head winemaker, Michel Fauconnet, is now the house's winemaker. This world-renowned Champagne house has maintained its traditions and beliefs, built on a long history. Its style, which pursues freshness, elegance, and balance, has been passed down for many years. Some may recognize the name Laurent-Perrier as the wine served at Prince William and Kate Middleton's wedding reception. The company is also well-known for its deep ties to the United Kingdom. Prince Charles and former president Bernard de Ronancourt have had a close relationship since the wartimes, and it is customary for a magnum of brut or rosé to be served at dinners on the evenings of major events hosted by the British royal family. The "Royal Warrant" seal on the front label of the bottle is proof of this.
Such stories about Laurent-Perrier were shared in a light-hearted and friendly manner by Philippe Sauzet, special advisor to the house. Sauzet has lived in Japan for 40 years, working to promote French culinary culture. He is a long-time friend of Daniel Paquet, head chef of Camellia at Hotel Chinzanso Tokyo, and regularly hosts dinner events at the French restaurant, Camellia, featuring one-day special menus featuring lavish seasonal ingredients.
The dinner began with an "Ultra Brut" and an appetizer, "Pâté de Champenois." Of the two, the foie gras pâté had a particularly rich, fragrant aroma. The "Ultra Brut" refreshingly enhanced this flavor. "It has no woody aroma, so it never gets boring. It's not heavy, and there's little oxidized feeling, which is what sets it apart from other champagnes," says Sauzet. Next, a gorgeous seafood plate decorated the table. A sumptuous assortment of delicacies, including lobster terrine, crab, shrimp, and Mont Saint-Michel mussels, was served. The driest "Ultra Brut" is easy to drink and pairs well with kaiseki cuisine. Sauzet explains that it also pairs exceptionally well with raw oysters. The "Ultra Brut" is characterized by its ability to subtly complement the flavor of the food without overpowering it. "Brut L-P" has a refreshing yet creamy taste, and pairs well with carbonara, pork dishes, and capon dishes, a common French dish," says Philippe Sauzet. We enjoyed it with a Norwegian salmon presentation, made with a champagne cream sauce. After a palate cleanser of Cuvée Rosé Brut sorbet, we moved on to the meat course.
A white-gloved waiter poured from a Louis XIV-style léguière (jug), the Grand Siècle, which the brand boasts is a "work of blending art." It evokes the atmosphere of a French royal banquet. To achieve the perfect balance of power and delicacy, aromatic concentration and striking freshness, this blend incorporates several young vintages, including 2002 and 1997. It's the perfect culmination of dinner. The main course of the day was roasted Verdou (mountain quail) with canapés of Verdou liver. Apparently, the Grand Siècle pairs well with this game.
The special menu, carefully designed to complement each champagne, concluded with a dessert of cassis gateau and myrtille tart to be enjoyed with the rosé.
Hotel Chinzanso Tokyo has undertaken many such collaborations with Laurent-Perrier, and on November 13th will be hosting a one-day-only Italian dinner event in collaboration with Laurent-Perrier in the Chef's Room on the 5th floor of the hotel building. This will also be a unique attempt, as guests will be able to connect with Laurent-Perrier headquarters via Skype to get a glimpse into the local winemaking process. Guests will be able to enjoy a special dinner that allows them to savor the exquisite pairing of champagne and Italian cuisine.
