Just like heaven

FRENCH LUXURY winery Moet & Chandon knows a few things about love and proves it every February by treating lovers to a romantic food and wine package on Valentine’s Day.
This time around, the winery is offering a special dinner paired with its renowned champagne in a one-night blow-out at the Marriott Bangkok Sukhumvit on Sukhumvit Soi 57.
The smooth sparkling wines have been produced in France’s Champagne region since medieval times and were traditionally served at coronations, royal balls and aristocratic gatherings. Napoleon Bonaparte even used to take a few bottles along to the battlefield to celebrate his victories – or perhaps his defeats. His army even invented the sabrage technique in which a bottle of bubbly is opened with a sabre. Today champagne can be enjoyed by anyone with some loose change is a must at parties and celebrations of all occasions.
If your love is worth celebrating, do it right with a glass of bubbly. For Bt12,900 per couple, you will enjoy finely prepared dinner paired with Moet & Chandon’s best labels, including Moet & Chandon Brut Imperial, Moet & Chandon Rose Imperial and, for an additional charge, Moet & Chandon Grand Vintage 2004.
The launch event on Wednesday at District Grill Room and Bar had a decidedly heavenly theme with white flowers, feathers and clouds, soothing music by an acoustic trio and celebrity guests.
The five-course dinner started with seared Hokkaido scallop with green apple and butternut squash paired with Moet & Chandon Brut Imperial. The perfectly cooked scallop, which was lightly seasoned with salt, was served with slightly sweet and creamy butternut squash puree and lemon essence. This pungent and bold taste was toned down to a pleasant balance with Moet & Chandon Brut Imperial, the brand’s flagship wine. The voluptuous wine entices your palate with fresh orchard fruit and toasted aromas on the nose with a lively, rich mousse in the glass. Its slight sweetness and lively fruity nose make it a perfect match for the dish.
Next was Japanese pink sea bream served with bell pepper and sherry vinegar foam. The slightly sweet yet savoury dish was paired with Moet & Chandon Rose Imperial, whose creamy palate and berry nose added dimension and depth to the flavours.
A coconut sorbet, with lime zest and toasted coconut crunch was then served to cleanse the palate and prepare the taste buds for the main course of slow-cooked codfish with citrus butter, potato puree and celery.
The sizeable chunk of fish was wonderfully tender and lost none of its natural sweetness in the cooking. Sitting on a layer of creamy potato puree mixed with bits of crunchy celery, the fish was matched with Moet & Chandon Grand Vintage 2004 that showcases a clean, fresh and vibrant palate. With pear, grapefruit and butter on the nose and a slight toastiness, it brings out the aroma and the sweetness of the fish.
Tea and coffee accompanied the dessert of poached pear with chocolate and vanilla ice cream, bringing the meal to a perfect end.