Charles Heidsieck Dinner
26th April 2017
This week we were delighted to host an evening extravaganza of exquisite food and drink. Lovingly prepared by our very own Tom Shaw the four course meal complemented a selection of five champagnes from one of the world's finest champagne houses, Charles Heidsieck. Guests arrived at the Fontmell at 7pm to be welcomed with a glass of Rose N.V to prepare them for the culinary adventure to come.
The evening begin with an introduction by John to Sophie Kutten of the Reims Champagne House who, between each course guided and educated us on our journey of discovery. The first course was a selection of fresh oysters each with their own distinct flavouring including Chorizo, Cucumber Jelly, Cured Salmon, Keta Caviar and Pickled Cucumber. The accompanying glass was the Charles Heidsieck Brut 2005.
Sophie then introduced the flagship of the Charles Heidsieck selection that perfectly compliments a seafood dish. The kitchen really had a chance to flex their cuisine muscles with this and produced not just the most delicious but the most beautifully presented Nage of Seafood ever to grace the county of Dorset.
The third course saw a return to the Rosé this time the 2006 vintage and gave Sophie the chance to deliver some of the history behind the Champagne House. If you feel you might lack some knowledge of the champagne industry and how "Champagne Charlie" was born and want to know more then we can assure you there is no-one better than Sophie to guide you.
Each of their wines has their own personality and its own affirmed and generous character. Freshness and elegance from the Chardonnay. Structure from the Pinot Noir. A generous helping of fruit from the Meunier. Combined with the love and attention they receive from their creators you can't hope to find a better selection to compliment your food.
The third course saw the piece de resistance arrive from the chef. Roasted Pigeon with a Mini Pie, Celeriac Puree, Black Cabbage and Logan Berry juice. Surely the finest combination of the night that saw every plate swept clean.
The final episode saw the delivery of a 3 cheese display that made everyones mouth water. The perfect accompaniment was of course the masterpiece from the Cotes des Blancs in a legendary vintage with 17 years worth of complexity yet so fresh that it works best with fine cheese. As Sophie described it:
"A precise selection of Chardonnay from the Côte des Blancs - 4 Grands Crus and 1 Premier Cru. A unique emotion, an impression of eternity, much like the feeling one has when standing in the heart of the 2000-year old chalk cellars after which this wine is named."
The evening was not complete of course without a final display of Elan from the landlord. Committing himself to open a bottle of the finest vintage with just a kitchen knife, John successfully removed the end of the bottle with nothing more than a kitchen knife, much to the delight of guests and wine-house alike. Give a man a fish and he will eat, give a man a knife and he can drink champagne.
We would like to thank all of our guests, Sophie, Charles Heidsieck and especially the Fontmell team for providing us with such a lovely evening. The feedback has been amazing and we look forward to offering you more adventures along this line in the future. Why not talk to John about what you would like to see or taste in the future. Go on grab your landlord now.