Saturday, April 2, 2011

The Perrier-Jouët Journey (IV): Maison Belle Epoque - Part 2

After a tour of the ground floor at the Perrier-Jouët Belle Epoque Maison, we were all invited to the dining hall for a special luncheon prepared by the maison's two exceptional chefs, who are well versed in quintessential French cuisine.

The warm and spacious dining room overlooks the garden, creating a bright and relaxed ambience for the wonderful meal to come.

Love the simple and beautiful anemones table setting

A special menu card was designed to commemorate the 200th anniversary of Perrier-Jouët

Our special menu titled 'L'eternel Printemps de Perrier-Jouët', which means 'The Eternal Spring'. It also happens to be the name of a sculpture by Rodin. All the courses were also named after an artist.

Starter - Carpaccio de langoustines Majorelle, paired with Grand Brut.
For those unfamilar with Perrier-Jouët. Grand Brut is its non-vintage signature champagne.

Main - Sandre facon Guimard, paired with Belle Epoque 2004.
Belle Epoque 2004 will be available in Singapore from June.

Dessert - Macaron selon Galle, paired with Belle Epoque Rosé 2004.
Rosé champagne pairs well with most desserts, including chocolate.

Such an honour to be served Belle Epoque Rose 2004 in magnum size.

Love the beautiful motifs at the base of the glass

The prettiest chocolates I have ever seen. These are just like the Japanese anemones motifs designed by Galle for the Belle Epoque range.

After a great gastronomic experience, we were given the opportunity to check out the 2nd floor of the maison where four beautiful guest rooms (each bearing the name of an Art Nouveau artist) are located. Each room has an en suite bathroom that is decorated in a different theme.

The spiral stairs that leads to the guest rooms on the 2nd floor

The common area on the 2nd floor

Up next is the visit to the cellar and meeting Chef de Cave Hervé Deschamps. Do check out the next blog entry to find out more...

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