Majestic rosé champagne worthy of imperial living
Red meat pairing with African twist goes down a right royal treat
Popped corks, glasses raised high in toasts and VIP sections of nightclubs; these are the fabulous night-time party scenes we associate with champagne.
In South Africa, Moët & Chandon champagne is closely intertwined with the elite jetsetter lifestyle of glittering high society.
It was a pleasant surprise to discover that this sexy glamazon of a brand has a sedate side which Sowetan got to experience when we were invited to its red meat pairing luncheon.
The lunch was hosted by Pierre-Louis Araud, ambassador and business development manager of the brand, and chef Coco Reinarhz, who prepared the food we experienced at his establishment, Epicure by Chef Coco, in Sandton.
On arrival, a glass of Brut Impérial was served with an assortment of canapés. The brut was a refreshing, light blend perfect for relaxed sipping into the afternoon. It certainly was a relief to taste a less heavy brut, definitely something non-champagne drinkers can enjoy.
The first course, which was impala carpaccio pan seared and then smoked using a smoke machine, was prepared to perfection by chef Coco. It went superbly with the Rosé Impérial, and was served with a bissap (hibiscus flower) and Penja peppercorn jus.
The carpaccio and hibiscus syrup were a sweet infusion balanced by the robust tone of the rosé.
Next the chef gave us a taste of a west African vegetable; cassava. Raw, the tuber smelt strongly like cheddar yet when consumed was nowhere near as strong.
The next course was grilled veal cutlet with wild mushrooms on cassava bread.
A lovely fusion of tastes that tickled the taste buds. For dessert, we were treated to charcoal oven-roasted pineapple and cardamom with a Madagascan vanilla ice-cream. A sublime end to a sultry menu that showcased the versatility of the Rosé Impérial.