Laurent Perrier’s Champagne Pairing Christmas Menu at The Greenhouse

Nestled at the back of a block of flats in Mayfair, hidden behind a landscaped garden, you find a winding path lit by twinkly lights, which leads down to The Michelin starred Greenhouse restaurant. It was here that we were recently invited to experience their Christmas Menu hosted by Laurent Perrier,  Champagne pairing with fine French food.

On entry to The Greenhouse we were warmly greeted with a glass of bubbly, the first of many of Laurent Perrier’s range of champagne.
Chef Antonin Bonnet and the Laurent Perrier team had designed a menu to complement 5 prestigious Champagnes . His festive menu had hints of Asian influence which he introduces with a lightness of touch and the flavours did not overpower or clash.

Laurent Perrier is run by the Nonancourt sisters who are carrying the tradition of their father Bernard, maintaining its position as one of the largest independent Champagne brands in the world. What’s really impressive for a commercial wine producer is that they have introduced sustainable grape growing and implemented environmentally friendly policies in all its activities.

Ensconced in the private glass walled dining room at the edge of the main dining room, we could see that the elegant main dining room was quite full and buzzing. The clientele seem to be a mix of suits and Mayfair locals.
Following an Amuse Bouche served in an egg shell, we start with an  Apple Cider Marinated Mackerel with horseradish snow and pickled black radish. The lightly pickled super fresh mackerel contrasted with the texture of the radish, creating delightful flavours.

The Greenhouse Apple Cider Marinated Mackerel

Accompanying the meal, we were presented with a basket of breads and the outstanding one was the buttery roll, rich and flaky, could have eaten a whole basket of that.

This course was paired with the extra dry Laurent Perrier Ultra Brut, with no added sugar, it’s citrusy but  intense, a great partner for this fish dish.

The next course was Atlantic Cod with leek fondue, smoked potato, yuzu and Champagne sauce. Exact cooking of the fish and a light enhancement with Yuzu which can sometimes be  overpowering. The Laurent Perrier vintage 2002 accompanied this dish, bottle-aged for 8 years, its ripe fruit and honey flavours was a good match.

The Greenhouse Atlantic Cod
Atlantic Cod with leek fondue , smoked potato,yuzu and Champagne sauce

Just when we thought that the inventive combination of flavours could not be topped, the next dish of Poached Scottish Lobster with cep mushroom ravioli, chicken oyster and lobster bisque was just stuning. Interesting texture to the cep ravioli where it was fried rather than boiled providing a contrast to the poached lobster.

The Greenhouse Poached Scottish Lobster

The Champagne that was paired with this dish was the favourite of the evening. It was the Laurent Perrier Grand Cuvee- Grand Siecle which was the only bottle to be poured from its sexy black bottle from its own cradle.

This is their first multi vintage prestige cuvee and has been aged from over 6 years. This Champagne has a long history and was inspired by old tasting notebooks of the cellar masters. Smooth, complex, more please.  All this being expertly served by The Greenhouse’s charming sommelier, Marc Piquet.

The Greenhouse Laurent Perrier Grand Cuvee Grand Siecle

A couple of sweet course followed, starting with  Pineapple Sorbet with Coconut foam. This was paired with the Laurent Perrier Demi Sec.

The Greenhouse Pineapple Sorbet

The second was a delicious tangy Rhubard and Apple Millefeulle with pear sorbet, paired with the Laurent Perrier Cuvee Rose, made from pinot noir using the unique saignee method and tasting of berries. The perfect choice for special occassions.

The Greenhouse Rhubard and Apple Millefeulle with pear sorbet

To top off this superb evening of sophisticated food, excellent Champagne, we ended with a delightful selection of petit fours.

The Greenhouse is one of the restaurants in the stable of the Marc Group and seems to have positioned themselves perfectly for their clientele.

The Laurent-Perrier champagne-pairing menu will be available at The Greenhouse restaurant from 15 November until the end of December 2011, priced at £240 per person, including champagne.

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Comments

  1. vialaporte says:

    we think Greenhouse could be a rising 2 stars, quality of food and great undertstanding of what fine dining means. If Hand and FLowers got 2 stars, then Greenhouse should have 5 or 6….read in our reviews.
    http://www.vialaporte.com/the-greenhouse-mayfair-london/

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