We are pleased to announce the details for our long-awaited Champagne Spring Dinner! Our special guest will be Simon Stockton, the U.K. Brand Ambassador of Piper-Heidsieck. Prepare to be dazzled by the Champagne of the Oscars paired with a sumptuous five course meal served in the spectacular Dining Hall of John’s College!
We will taste the full range of PH Champagne from the classic N.V to their signature prestige cuvée – Rare. Rare pays homage to the cuvée presented by Florens-Louis Heidsieck to Marie Antoinette, which left such an impression upon the Queen so as to lead her to become the first ambassador for the brand. It has been produced only nine times in the entire history of the house, starting with the exceptionally challenging hot-weather vintage of 1976. Simon has managed to secure for us two vintages that are in their drinking prime: 1998 – “sophisticated and seductive” and 2002 – “classical and prestigious” so get excited!
Dress Code: Black tie preferred (Oscars attire welcome).
(food subject to alterations, vegetarian options to come):
– Piper-Heidsieck Essentiel Extra Brut N.V. –
– Piper-Heidsieck Rare 1998 –
Scallops with brown butter vinaigrette, wakame, quinoa and crisp spinach leaves.
(V) Spinach parcel with coconut harissa sauce and kale and pomegranate salad.
– Piper-Heidsieck Vintage 2008 –
Grilled red mullet with samphire, crushes potatoes and spring onion butter sauce.
(V) Squash Wellington layered with spinach and mushrooms and puy lentil sauce.
– Piper-Heidsieck Rose Sauvage N.V. –
Roasted Gressingham duck supreme with roaster aubergine, citrus and red onion, orange sauce and samosa of its leg, Lorette potatoes, Glazed whole butter Chantenay carrots with parsley, Cauliflower with harissa.
(V) Spinach, Lentil and Courgette Shepard’s Pie topped with creamy potatoes and Somerset Cheddar and served with braised spiced chickpeas.
– Piper-Heidsieck Rare 2002 –
Artisan French cheese: aged comte, soft and blue Auvergne with peeled celery, grapes and wheat wafers.
– Piper-Heidsieck Demi-Sec N.V. –
Bayleaf ice-cream with rum marinade, warm grilled pineapple, pineapple syrup, passion fruit jellies and lemon meringues.
Illy coffee or Estate hand picked tea with chocolate truffles.