October 12, 2016

1 Menu 100 Courses

with Nicolas Feuillatte Champagnes

By In Articles, Food and Wine, Reviews
Well slap me on the buttocks with a flapping haddock – this has to be the best lunch I’ve had on a Saturday for many a month. A flow of Nicolas Feuillatte Champagne helped lubricate proceedings as caterers La Belle Assiette prepared a quick succession of dishes. Our hour and a half being the lunch time session for 1 Menu 100 Courses.

The lunch was, I believe, the third sitting for the ambitious #1menu100courses in under 24 hours.

On Saturday (8th October), La Belle Assiette hosted the Longest Dinner Party of the year! The event went off without a hitch and all 100 courses were served in under 1,000 minutes!
Chefs Zoe McReynolds, Christopher White, Halima Ferreira, Fynn Hughes, Elia Carulla, Alec Tomasso, Gio Renzo Fioraso, Yann Florio and Graham Brittain cooked delicious dishes throughout the day, the creativity, presentation and culinary flair were remarkable! Nicolas Feuillatte Champagne flowed, with three different champagnes served at each meal, which all complimented the food. Founders of La Belle Assiette Stephen and Giorgio managed to have a forkful of every single course, it’s safe to say they were the fullest they’ve ever been by the end!” La Belle Assiette

The ‘lunch’ sitting had Chefs Halima Ferreira and Fynn Hughes dishing up different 9 courses. Along side three different champagnes from Nicollas Feuillate. Three vintages of Palmes d’Or in magnum, 1998, 1999 and 2006, vying with each other for excellence. I rather enjoyed the Nicolas Feuillatte vintage in all its biscuity bubbliness as an aperitif, although I neglected to see which actual vintage it was.

1 Menu 100 Courses Timelapse Video



1 Menu 100 Courses The Lunch Time Menu

Prawns, sour cream, lemon with salmon roe and micro herbs
Brochette of watermelon, feta, za’atar oil, mint and thyme cress
Fresh Fig with honey chevre, slice of procsuiutto, arugula

Smoky pumpkin chowder with pesto & sriracha crème, toasted pumpkin seeds (very tasty!)

South African Bilton Salad (nicely presented with a dressing in a tube, but a little lacking)

Guava, mint, lemongrass ice lolly (nice but rushing to eat a frozen ice block numbed the palate and killed any wine)

Roast langoustine with miso, coffee, grilled pineapple and Szechuan pepper, served with avocado puree, coriander cress salad (superb with the Nicollas Feuillatte!)

Cauliflower puree with panko coconut chicken, sage leaves

Mini Bunny Chow (perhaps my favourite course, but could have done with a red wine to accompany!)

Chilled Passion fruit and custard tart with citrus mascarpone

‘Now Brush Your Teeth’ – (fun and inventive end to the meal)

It is always a surprise to me how versatile champagne is when paired with food. It is easy to tire of champagne, especially those with high acidity and lacking in complexity, when drinking it unaccompanied. But pair with food and the array of different flavours can be astonishing. Even more so when presented with an array of different dishes as here. And with quality vintage champagnes. A bottle of Nicolas Feuillatte Palmes d’Or 2006 can be purchased from John Lewis for £85. The non-vintage and ‘standard’ vintage are widely available.

I should point out that no buttocks nor haddocks were hurt during this fun lunch. No one actually slapped any buttocks, with or without a fish. Sadly.

1 Menu 100 Courses Photographs from The Lunch Time Session

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