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Laurent Perrier Champagne Dinner


The Shelbourne Hotel 

St Stephen's Green, Dublin

Wednesday 21st August 2019



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.




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


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