The Ordre des Coteaux de Champagne consulat du nord de l'Angleterre held its Autumn Gala Dinner comprising drinks reception with canapes and dinner with paired champagnes at the Manchester Hall on Friday 22nd November 2024.
This prestigious Black Tie and Regalia event was attended by over 90 members and guests of the ordre.
Reception champagnes served with canapes
Champagne Gardet Extra Brut Millesime 2013 - Magnum
Champagne Pol Roger Reserve Brut NV
Champagne Chapuy Blanc de Blancs Grand Cru Brut Reserve NV
Champagne Ayala Brut Majeur NV
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Starter - Smoked Chicken Terrine Chicory & anchovy, quail eggs & parmesan shard served with Champagne Palmer & Co La Reserve Brut NV Presented by Armand BRIFFOTEAU - Export Area Manager - Champagne Palmer & Co
Fish - Monkfish Veronique Chablis cream velouté, grapes & wood sorrel served with Champagne de Venoge 2nd Edition Princes Brut NV Presented by Consul George BERGIER
Main - Ballotine of Cheshire Pork Apricot, pork & herb forcemeat, roasted squash puree, baby vegetables, saffron potato pearls, crisp sage leaves & Cornish cider pan jus served with Champagne Gardet Prestige, Brut Millesime 2008 Presented by Christophe PRIEUX - President/Owner Champagne GARDET
Dessert - Vanilla Set Custard Glazed & mulled winter fruits, nut brittle served with Champagne Castelnau Demi Sec NV Presented by Dame Chevalier Stephanie DUNCAN – DipWSET Wine Consultant
Vegetarian Alternative
Starter - Rainbow Vegetable Terrine Whipped feta, apple & fennel salad and piano bread
Secondary Course - Artichoke Girasole Chablis cream velouté, grapes & wood sorrel
Main - Lentil, Squash & Sage Wellington Puff pastry & caramelised onions, baby vegetables, saffron potato pearls, crisp sage leaves & mushroom jus
Dessert - Vanilla Set Custard Glazed & mulled winter fruits, nut brittle
Vegan Alternative
Starter - Rainbow Vegetable Terrine Whipped avocado, apple & fennel salad and piano bread
Secondary Course - Artichoke Girasole Herb consommé & wood sorrel
Main - Lentil, Squash & Sage Wellington Puff pastry & caramelised onions, baby vegetables, saffron potato pearls, crisp sage leaves & mushroom jus
Dessert - Coconut Pana Cotta Glazed & mulled winter fruits, nut brittle