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4-Hand Billecart-Salmon Champagne dinner at Origin Grill
May 23, 2018 @ 7:00 pm$228
Origin Grill at Shangri-la Hotel Singapore will be presenting an exclusive one-night only champagne dinner on 23 May 2018 at 7pm that will feature a four-hand, six-course meal jointly orchestrated by Guest Chef Daniel Smeenk from Shangri-La Hotel, Beijing and Origin Grill’s Chef de Cuisine, Chef Heidi Flanagan that comes paired vintage Billecart-Salmon champagnes.
Billecart-Salmon of course is one of the few family-owned Champagne houses in France independently producing exceptional champagne for 200 years. Billecart-Salmon was established in 1818 when Niçolas François Billecart married Elizabeth Salmon; it is a house that celebrates Pinot Meunier with great emphasis being paid on this varietal during blending.
For this champagne dinner, Antoine Roland-Billecart – head of Champagne House of Billecart-Salmon, and sixth-generation scion of this independent house – will be on hand to showcase five of his highly acclaimed bottles. One of these is the prestigious 2002 Cuvée Nicolas-François Billecart, created in 1964 as a tribute to the co-founder and respects the original blend of 1837. The blend remains the same every vintage with 20% of the wine fermented in barriques and 10 years of aging.
Chef Daniel Smeenk and Chef Heidi Flanagan sets to spark culinary wonderment; the evening will commence with chilled fresh oysters with cucumber granita and olive oil pearls by Chef Heidi Flanagan, paired to perfection with NV Billecart-Salmon Extra Brut, followed by a Alaskan king crab roll by Chef Daniel Smeenk that will complement the bright finish of NV Billecart-Salmon Brut Réserve complements. Then there’s a seared sea scallop from Chef Flanagan that will marry its flavours with those of the 2007 Billecart-Salmon Brut. Chef Smeenk then presents pan-seared fillet of Japanese sea bream; the delicacy of the fish is heightened with the gentle yet crisp bubbles of NV Billecart-Salmon Brut Rosé. The gastronomic journey culminates with a Sichuan pepper crusted duck paired with the opulence of 2002 Billecart-Salmon, Cuvée Nicolas-François Billecart before concluding with a dessert of Valrhona chocolate crème.
Billecart-Salmon Champagne Pairing 4 Hands Dinner is available exclusively on 23 May 2018 at $228++ per diner. To book a spot, call 6213 4398 or email firstname.lastname@example.org.