For this event held at the Xenia Hotel, members and their guests joined forces with the Confrérie du Sabre d'Or, hosted by Julian White, Vice-Conseiller Gastronomique Honoraire and founder of the British chapter of the Confrérie du Sabre d'Or.

It was a fantastic evening during which we tasted seven champagnes and a red wine.

The evening kicked off with the opportunity to try out our sabrage skills to open the bottles of Champagne. At the subsequent tasting each glass of champagne was paired with tasty delights prepared by the Xenia Hotel’s Chef Andrea and his team.

TASTING PAIRINGS

Deep fried Parmesan and Ascolana stuffed olives
Champagne Jean Milan Blanc de Blancs Grand Cru NV
Oger, Côtes des Blancs

Grilled octopus with potato fondue and crispy sesame
Champagne Georges Vesselle Blanc de Noirs Grand Cru NV
Bouzy, Montagne de Reims

Battered prawns with sweet and sour tomato sauce
Champagne Philippe Brugnon Premier Cru Vintage 2013
Rilly-la-Montagne, Montagne de Reims

Smoked duck breast with rocket salad, lemon sauce, mini buns
Champagne Philippe Brugnon Rosé Brut Premier Cru NV
Rilly-la-Montagne, Montagne de Reims

Rolled aubergine stuffed with Parmesan fondue
Champagne Jean Milan Blanc de Blancs
‘Extra Brut Zero Dosage’ Grand Cru NV
Oger, Côtes des Blancs

Tortellini skewers with butter and sage
Bouzy Rouge Grand Cru - Georges Vesselle

Mini bread pot with carbonara sauce and burned onions
Champagne Philippe Brugnon ‘Cuvée Élégance’ Premier Cru NV
Rilly-la-Montagne, Montagne de Reims

The evening ended with thanks to Chef Andrea and the service staff who looked after us very well. A fun event all round!

Elizabeth Tee
Vice-Chargée de Presse