Entertain, Educate & Engage with Vivino, Chefs Table & Laurent Perrier

The Dorchester that lays in the heart of London in Mayfair, offers a somewhat private and most memorable dining experience for any fine gastronomic lover of The Chef’s Table.

Vivino, the highly popular wine review website maintain a strong relationship with their most regular users by offering unique and private tastings that enable their users to get to know other top-ranking account owners along with a memorable dining and wining experience. A chance to share news and views, ideas and feedback and importantly get to experience some wonderful cuisine and wines. For those who love Vivino and are, like myself, rather addicted to using it for any wine they taste from the trade tasting events to sat round your friends house when a new bottle of wine is put on the table, you really relish the chance to share this passion with other keen users on the app.

On this fine crisp evening, the Dorchester called by thanks to a kind invitation from Adrian Smith (International brand ambassador of Vivino) and Laurent Perrier who were the evening’s co-hosts.

The Chef’s table is a very different way of enjoying a meal at a top restaurant where rather than being taken through a relaxed dining area with calming background music to your chair, you are instead lead down in to the heart of a kitchen area of the Dorchester where chefs are busy preparing award winning and luxury 5 star Michelin-starred cuisine. Chefs whites and hats busy garnishing and decorating plates greet you as a pre-drinks arranged by Laurent Perrier enables you to stand back and relax over bubbles as you admire the skilled work on show preparing the evening’s menu.

For me, wine is all about enjoying the moment from holding a glass deep in a damp and chilled wine cellar to sitting round a busy and noisy table at a restaurant sharing tasting notes – Wine is a perfect tool to bring people together and works so well with good company, good food (if you can) and someone there to educate you on the origins and facts of the wine. We were all lucky in that the wines of the evening were all from Laurent Perrier (so bubbles galore) and varied in tastes and the results given with each food pairing. Adam Guy (Finance & Operations Director of Laurent Perrier) was there to explain why each of the wines were chosen with each dish on the menu along Henri Brosi who was head chef who had selected the following:

Cornish lobster thermidor, lobster ravioli, basque – Laurent Perrier Ultra Brut

White Alba, truffles, king scallop risotto – Laurent Perrier Grand Siecle Alexandra

Roast Pheasant, black pudding, roast parsnips and carrots, bacon jus – Laurent Perrier Grand Siecle

Pomme d’Armour – Laurent Perrier Harmony

Laurent Perrier is a well known Champagne label both within the industry and for consumers, seen at many top retailers and associated with many important events plus served at top worldwide icon venues. Along with producing a fine selection of Champagne the brand also holds important placements within the history of Champagne. Incredibly in 1945 it was the 80th biggest Champagne brand to 2010 where it was the third biggest brand. First label to use stainless steel for making Champagne over the traditional and most popular method of oak, the first label to develop a prestige cuvée made from multi vintages, first to develop a rosé Champagne from the Saignée method, first to launch a zero dosage Champagne, first to bring out a prestige cuvée rosé Champagne and more… It remains the largest independently owned Champagne house.