16 April 2015

IT DOES NOT GET BETTER THAN THIS

There’s only one restaurant in New Zealand that has earned the Moët et Chandon designation; ‘Privilege Account.’ So it was very fitting that a few media personalities gathered at lunchtime this week at The Grove to meet Moët’s winemaker, Marc Brevot over three or four tastes of the latest releases matched to the simply superb fare of Chef Ben Bayly.

Champagne is glamorous, squeaks of luxury and, need I say, is delicious. The art of making the non-vintage version of this bubbly treat has changed however in recent times. The world’s most popular Champagne, M&C Brut Imperial, is the wine that does not have a particular year to identify it, but nevertheless is released each year. The winemaker must retain the same flavour profile from year to year, despite the variance and impact of differing weather each season brings. So the challenge for M. Brevot is to blend different vintages of the wine to achieve that.

Over the three course degustation meal, Moët et Chandon Brut Imperial non-vintage, 2006 Grand Vintage Rose champagne, 2006 Grand Vintage 2006 and Nectar Imperial were served. A wonderful yeasty aroma hung over the table and we were not disappointed. These wines were seductive, although interestingly my favourite of the line- up was the non-vintage; it was soft, delicate and oh-so-easy to drink.

As for The Grove‘s kitchen, it was in top form as usual. Three courses that were all heaven sent via the genius of Ben Bayly. First a stunning sweet and soft house cured bresaola which literally melted in the mouth and served with soft quail’s egg, and an amazing sorbet that had a hint of wasabi. Next rabbit ballotine surrounded by little nuggets of crayfish with celtuce (a sort of asparagus/celery/lettuce) and topped with a crisp wafer filled with farmed French caviar. Now that’s real luxury in my opinion and it was truly tasty.

Finally some poached Marlborough figs (pictured above) with a stunning fresh cheese that had been infused with fig leaf, and blackberries. A dish that reeked of autumn, right on target in a week where the summer finally conceded it could not go on forever.

What a treat. Champagne and some of the best food on earth. Thanks Moët et Chandon, Marc Brevot and the team at The Grove.