The Champagne Boutique

A very Royal Wedding Breakfast with Boutique Champagnes

In Champagnes, Marc & Andrew on April 17, 2011 at 7:08 pm

It is one event happening only once a generation. On April 29th his Royal Highness Prince William will marry Catherine Middleton at Westminster Abbey. To celebrate this grand day we will have an extended weekend and another valid excuse to drink some Champagne and gather friends and family around the table. For this Royal occasion we are suggesting you a pure British breakfast to be toasted with the most delicious and appropriate Boutique Champagnes.

First you need to set the dining table and make sure your finest china and silverware are polished and ready for use. Three colours should apply on the table that are Blue, Red and White and a Union Jack should be at sight in the room. For your glasses make sure you have two Champagne flutes, one white wine and one red wine glass per guest. A table from six to eight guests is ideal.

Concerning the menu, go British all the way, from nibbles to cheeses with an extra touch of Scottish as William and Kate found love at St Andrews.

I suggest you to serve three types of nibbles for the drink reception and serve two rounds of them.

There, no need to go bonkers. A simple Smoked Salmon on Toast with a drizzle of lemon juicean horseradish cream will do well to start. Then send a very cold Pea and Mint Mousse in a shot glass with a tea spoon. That will wake up your taste buds. To finish serve a warm mini crab cake with a dollop of Tartare sauce . With this trio you can be sure that everyone will love this start. A bowl of Bombay Mix can be welcome on the side.

You will serve these appetizers with Champagne Francois Diligent Brut N.V. This fantastic Blanc de Noirs Champagne is light, refreshing and expresses a delicate Pinot Noir with hints of bruised apple and nuts. This will be a great moment of refinement and a fantastic start to your Royal Wedding Breakfast.

For the starter we will look at celebrating Britain by using ingredients that are truly local. It is a call for Hand Dived Scallops from the shores of Scotland served with Stornoway Black Pudding and Scottish Forest Girolles mushrooms and roasted Granny Smith. These flavours work fantastically well together and this recipe is easier to make that it seems. As much as the mushrooms and the black pudding would do with fairly oaky Champagne it will need to be a Blanc de Blancs (100% Chardonnay) to bring this extra apple freshness to the match. It will work wonders with the sweet flavours of the Scallops. For this “out of this world” starter no other Champagne will work than Andre Jacquart Premier Cru Vertus Experience Brut N.V. Leave the bottle to rest at room temperature for ten minutes and then serve it in a white wine glass to get a maximum of aromas and enhance your experience.

The main course will have to be stylish, rich in flavour and really branded British. That is the reason why we have chosen 28 days aged Aberdeen Angus Beef Wellington, Creamy Mushroom sauce served with Nipps and Tatties and English Asparagus. Scottish beef is so tender that it just melts in the mouth. The meat will be browned in butter and placed on a bed of wilted spinach and a mushroom duxelles and wrapped in puff pastry before being roasted. The nice thing about this dish is that everything can be prepared in advance and will just have to be put in the oven when your starters will be served.

With this main course fit for a future King you will need Champagne with lots of personality, strong earthy flavours and enough body to sustain the richness of flavours. A Blanc de Noirs made of the finest Pinot Noir grapes from the most prestigious Grand Cru village of Ambonnay will do the trick just fine. For the one of you who has won the lottery recently I would strongly recommend Krug Clos D’Ambonnay 1996 at £1885.00 a bottle. If you are like me and still have to meet your bills requirements but still want to treat yourself and your guests with fantastic Champagne the choice of Soutiran Grand Cru “Perle Noire” Brut N.V. makes more sense. Rising star that has impressed many wine pros at the Champagne Bureau annual tasting, the cuvee “Perle Noire” is packed with flavours and will be the perfect companion to your beef Wellington. I promise you a “time of your life” moment with this combination. Make sure the Champagne has rested ten minutes at room temperature before pouring it in red wine glasses. For the more adventurous, you can decant this champagne to add to the wow effect.

With summer on the horizon your choice of dessert will have to be a “sunshine caller” and use what Britain is producing at best: red fruits. A summer pudding filled with strawberries, raspberries, blueberries and blackberries served fresh from the fridge with a generous serving of whipped cream will conclude royally your meal. This dessert is a real crowd pleaser and will work marvel with pink champagne with a good dosage to it. That is why we chosen the Henri Giraud “Esprit Rose” Brut N.V.

Made of 70% Pinot Noir and 22% Chardonnay and 8% Ay Rouge in oak barrels, this mouth watering Champagne reveals clear Aromas of Bigaro Cherries, fresh Berries with delicate scent of Spices and freshly cracked Black Pepper. Its Mouthful Palate shows Intense Juiciness, Vigorous Freshness and round all flavours in a medium to long length. This will be the perfect compliment to your summer pudding bringing sunshine all around the table. Serve it in Champagne Flutes straight from the fridge for a great result.

Feel free to finish your meal with a board of British cheeses and a nice bottle of vintage port.

That, my friends, is our idea of the perfect Royal Wedding Breakfast. It is a celebration of the finest food Britain can offer today and will surely make this event one of the bests in generations.

If you fancy creating this meal in your own home, just click on the dishes to download the recipes.

We have created a Royal Wedding Box for the occasion. This box contain two bottles of Francois Diligent Brut N.V., one bottle of Andre Jacquart Premier Cru Vertus Experience, one bottle of Soutiran Grand Cru “Perle Noire” Brut N.V. and two bottles of Henri Giraud “Esprit Rose” Brut N.V.

Case value: £194.20 plus £15.00 delivery charge.

Limited offer until 27th April 2011

BUY NOW

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