Australia Dinner
Bailliage of Western Australia
Perth, November 12, 2018
Champagne tasting at Chez Pierre

Champagne is the wine of life and can be consumed with any meal, especially breakfast. Sadly, we only had the time and opportunity to experience this premise for dinner! Chez Pierre had been exclusively reserved for our event.

We invited two experienced members of the Ordre des Coteaux Champagne to help us plan and prepare our menu together with our chef. Taste bud activation and educational experience was the result.

Tracy Mann and Lexie Thompson entertained us throughout the evening explaining the origins and assemblage of the six champagnes chosen. We also had a simple yet enlightening Champagne glossary.

The evening started on a perfect note with delectable canapes, including escargot profiteroles, accompanied by Champagne Pierre Peters Cuvée de Réserve Blanc de blancs Grand Cru NV served from magnums.

Bailli Thurston Saulsman introduced the 46 members and guests to Chef Pierre Ichallalene, as well as our special guests Hoong Eng Fook and Grace Ho from Singapore. Chef Pierre explained, in conjunction with our champagne connoisseurs, the menu’s four courses and why they had been chosen. Already the excitement was apparent!


Local crayfish
fennel mousse, fricassee of potato, crayfish, tomato
Pernod bisque sauce
Pol Roger Brut Réserve NV

Parmesan crusted cod fillet with delectable Shark Bay scallop
leek and crab compote, asparagus, ginger beurre blanc sauce
Franck Bonville Grand Cru Blanc de blancs 2012

Wagin whole quail cooked two ways: confit legs, pan-seared breasts
ragout of wild mushrooms, creamy pomme puree
honey-glazed turnips, quail jus
Ruinart Rosé NV  -- Marc Chauvet Brut Rosé NV

Cherry and Comté cheese souffle
walnut ice cream
Canard-Duchêne 'Charles VII' Blanc de noirs Brut NV

Our thanks were given to Tracy and Lexie for their insight and enthusiasm for the tour of Champagne and the champagnes of the region. In addition, Chef Pierre and his magnificent staff were acknowledged for their wonderful participation and imagination in the choice of accompanying dishes.

Vive la Chaîne!

Keith Swailes
Vice-Chargé de Presse