Under the “Art of Revealing Nature” campaign, top champagne house Perrier-Jouët has created a unique dining experience that will be open to the public on Saturday, 27 November and Saturday, 18 December. This very special multisensory dinner will be held at private kitchen Ocean Table in Ap Lei Chau, with Chef Jaakko Sorsa and his team presenting a creative six-course champagne-pairing menu ($2,200/person).
Chef Sorsa is a long-time friend of Foodie; he was our Foodie Forks Chef of the Year in 2015, chosen for his innovative cooking skills at Nordic restaurant FINDS at The Luxe Manor in Tsim Sha Tsui. The chef departed Hong Kong early last year, but he’s now back with a bang, cooking up a storm at Tasting Kitchen.
To enhance this dining experience, HK-based artist Justin Hui’s black-and-white Chinese landscape photography will be displayed with each dish, to the background of lilting tunes by professional harpist Elam Lai.
Sky: creamy roasted potato foam is topped with Kristal caviar, a great match for the Perrier-Jouët Grand Brut with its floral aroma with a hint of vanilla.
Ocean: a sweet medley of fresh seafood from around the world: langoustine from Iceland, diver scallop from the North Sea, Bafun uni from Hokkaido, Ora King salmon from New Zealand and wild trout roe from France. Amalfi lemon hollandaise gives a fresh touch to the seafood, while tomato jelly refreshes the palate. Paired with Perrier-Jouët Blanc de Blancs made from Chardonnay grapes, this glass complements the seafood with each tangy, citrusy sip.
Earth: featuring root artichoke, salsify, edible crunchy black ants and black truffle, this earthy dish is paired with golden-hued Perrier-Jouët Belle Époque 2012. The combination of Chardonnay and Pinot Noir is balanced and smooth.
Forest: another earthy dish, wood pigeon is accented with chanterelles, a powerful thyme broth and wild lingonberries, lending a sweetness to the dish. It’s paired with one of my favourites, the lush Perrier-Jouët Blason Rosé, which is filled with berry notes.
Land: succulent Ibérico pork pluma sits atop a rich, buttery foie gras and barley risotto alongside whole baby carrots and a silky Périgueux sauce. This dish is paired with another favourite, Perrier-Jouët Belle Époque Rosé 2012, containing vibrant floral and strawberry notes.
Island: the dining journey ends with a soft-cooked brownie made with Jamaya 73% Trinitario dark chocolate ganache from Jamaica, paired with Hokkaido 37% cream panna cotta. Grated tonka beans enhance the chocolate flavour, and sweet mandarin from Fukuoka adds a fresh touch.
This has been one of the most special dining experiences I’ve had this year. For a unique date night or culinary adventure with friends, this is one to mark on your list. Notable Perrier-Jouët cuvées pair well with the luxurious dishes by Chef Sorsa – especially the rosé, which is being offered for a limited time to the public.
This write-up is based on a complimentary media tasting provided in exchange for an honest review and no monetary compensation. The opinions expressed here represent the author’s.
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