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The House of Mumm Champagne is re-releasing a limited quantity of magnums of the celebrated Cordon Rouge Millésimes of 1985, 1990 and 1996 as the launch offering from a brand new Collection du Chef de Caves. The collection includes magnums of the best vintages from the last 30 years that have been kept in perfect condition in Mumm's cellar (Reims, France), enabling the House to track its oenological history.
Cellar Master Didier Mariotti re-released small quantities of three vintages in July to showcase the consistency and ageing potential of Mumm Vintage Champagnes. Didier Mariotti comments, “At Mumm we are lucky to be able to source Pinot Noir grapes from some of the best Grand Cru vineyards across Champagne, thanks largely to our incredible vineyard holding established by the visionary René Lalou nearly 100 years ago. The quality, power and richness of fruit of these Pinot Noirs are the key to the ageing potential of our vintage wines.” The collection will be available as part of an exclusive champagne pairing menu at French fine dining restaurant, Bibo.
The new Collection du Chef de Caves will enable the House to share some of its finest mature vintages with Champagne connoisseurs around the world. Each magnum within the initial release will carry a bespoke label inspired by the historical look and feel of the famous Cordon Rouge Millésime bottle of the 1980s. With the back labels personally signed by Didier Mariotti and featuring the date of disgorgement, the magnums will be presented in an authentic antique-white wooden gift box.
This July and August, Bibo will feature the entire Collection du Chef de Caves accompanied by an elite seven-course pairing menu, crafted by Bibo's Executive Chef, Mutaro Balde. The offering includes French innovative dishes such as: oysters served over lemon granitée and Champagne Sabayon, bresse chicken facon blanquette with seasonal mushrooms, and line-caught turbot with Beurre Blanc and Baeri Caviar, followed by a selection of French Cheeses from the renowned Antony Family.
L'Huître - Oysters served over lemon granitée and Champagne Sabayon
L'asperge - classic steamed white asparagus with hollandaise sauce
Le Turbot - line-caught turbot with Beurre Blanc and Baeri Caviar
La Framboise-Pistache - nory crèmeux, pistachio cream, fresh raspberry and lemon sorbet
All ingredients will be imported directly from France, and therefore require a five-day advanced booking. Parties of 12 or more can experience this exclusive pairing, at a price of 2500 HKD per person. Alternatively, The Collection will be available for direct purchase by emailing firstname.lastname@example.org.
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