Dom Pérignon’s rarest Champagnes pair with the finest Michelin-starred gastronomy on Paris’ Rue du Faubourg Saint-Honoré.
Since January 1, 2019, when Vincent Chaperon became Chef de Cave of Dom Pérignon, this thoughtful and passionate winemaker has sought to nurture Dom Pérignon’s with ever more inspiring experiences built around its vintages and his 13-year apprenticeship under his predecessor, the legendary Richard Geoffroy.As Chaperon observes, “We must intimately know our vineyards and our wines; we have to pamper them, learn to love them to create assemblages that strive for harmony.
The evening Le Bristol Paris X Dom Pérignon begins with a selection of canapés served in the contemporary lines and glamorous finishes of the bar—truly a world first—where exceptional cuvées normally only offered by the bottle are served by the glass to accompany a tantalizing selection of hors d’oeuvres.
A particular highlight is the fourth course of Poularde de Bresse en vessie, in which a meticulously prepared Bresse chicken is stuffed with foie gras, truffles, and other flavorings, then poached in chicken broth. Accompanying this is the somewhat more mature Dom Pérignon Plénitude 2 Vintage 2002, the greater richness of the older wine proving to be the ideal partner to a dish with its roots in early French cuisine.
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