Confrérie du Sabre d'Or

 

A Champagne Reception and five-course menu created by

Executive Head Chef Garry Hughes,

accompanied by selected

Champagnes from Laurent-Perrier,

each introduced by respected wine writer and journalist

Tomás Clancy.

​

****

MENU

 

Saint Tola Feta Cheese Mouse

Compressed Watermelon, Lusk Celery, Black Olives

Laurent-Perrier - Ultra Brut

  

Roast Loin of Caught Turbot

Artichoke, Girolles, Roast Chicken Jus

Laurent-Perrier - La Cuvée

 

 Elderflower Cured Salmon

Pickled Fennel, Cucumber, Yuzu Crème Fraiche

Laurent-Perrier - Cuvée Rosé

 

Seared Guinea Fowl

Bacon & Champagne Sabayon, Kohlrabi

Laurent-Perrier - Vintage 2006

 

Taste of Caramel

Liquid caramel base, hazelnut bavarois, dark chocolate mousse

Laurent-Perrier - Grand Siècle

​

****