With an illustrious history stretching back to 1838, Champagne Deutz was the perfect pairing for The Peninsula Hong Kong when the city’s Grande Dame took the then-unusual step of launching a collaboration with a Champagne house in 1988. In celebration of this pioneering 30-year partnership, The Peninsula is hosting a one-of-a-kind dinner on 24 November 2018 featuring seven of Deutz’s finest Champagnes and an exquisite seven-course menu overseen by Group Executive Chef Florian Trento and created by seven of the hotels most talented chefs.
The Deutz dinner offers a unique take on the wine-pairing concept, while wines are usually chosen to pair with the food, in this case the food has been created to perfectly harmonise with the flavours of each Champagne. The menu has also been designed to showcase the incredible culinary creativity across The Peninsula’s unrivalled restaurant offerings, from the rustic Swiss delicacies of Chesa and the French elegance of Gaddi’s to the authentic Michelin-starred Cantonese cuisine of Spring Moon.
One of the world’s finest Champagne houses, Deutz has been led by current CEO Fabrice Rosset since 1996. Previously the vice president at Louis Roederer, majority owners of Deutz, Rosset has been hugely influential in revamping the way the house manufactures and matures its wines, as well as developing the brand’s image on a global stage.
The meal begins with canapés created by The Lobby’s Chef Andy Cheng, which are paired with the dry, medium-bodied Deutz Brut, Cuvée Peninsula. This is followed by Kristal caviar and oyster on a delicate cucumber jelly, presented by Gaddi’s Chef and Forbes Travel Guide 5-Star award-winner Xavier Boyer, and paired with Amour de Deutz 2008, an outstanding Champagne with a creamy citrus and floral flavour. Peninsula guests will be among the first connoisseur in the world to try this newly released vintage.
For the next course, Lo Wing Keung, the Chef de Cuisine at Chesa who has been serving the hotel for more than 24 years, presents Bresse spring chicken ballottine with celeriac gratin and rosemary sauce. This pairs with the fresh, fragrant and minerally Deutz Rosé 2012. Executive Sous Chef Ludovic Douteau is the creative talent behind the next dish of saffron orzo pasta with Thermidor-style Carabinero prawn. This is served alongside the William Deutz 2006, a captivating Champagne characterised by delicate cherry, wild peach and honey aromas, and a vintage that is reaching its full potential in 2018.
The second-oldest Champagne on the menu, the William Deutz 1998 delivers a gorgeous combination of mineral-driven freshness and richly textured fruits that subtly balance the rich flavours of Chinese cuisine. Offering the perfect pairing, Chinese Cuisine Executive Chef Gordon Leung, who helms the kitchen at the one-Michelin-starred Spring Moon, presents a dish of marinated Atlantic black cod with miso, bok choy and shiitake mushroom.
The pièce de résistance arrives in the form of a grilled Australian Black Market striploin with seasonal vegetables and Périgueux sauce, specially created by Chef Banquet Andy Hong to complement a truly exceptional Champagne, the rich, toasty and perfectly proportioned William Deutz 1988. Produced in the year that The Peninsula and Deutz began their collaboration, this highly limited edition Champagne is not available to buy, and can usually only be found in private collections or at auction.
Bringing the curtain down on an unforgettable meal is a dessert of Champagne sorbet with grape dome and sabayon with Tahitian vanilla. Created by Executive Pastry Chef François Delaire, the youngest chef of the group, this fresh and invigorating dish pairs with the rich and charming Amour de Deutz Rosé 2008, which is also the newest Deutz Champagne to be launched.
Priced at HK$ 5,888 + 10% service charge, The Peninsula Hong Kong and Deutz Champagne’s 30th Anniversary dinner offers a unique wine-pairing concept on the Sun Terrace. For enquiries and reservations, please email firstname.lastname@example.org or call +852 2696 6615.