Perrier-Jouët's Season of Gastronomy: A dinner party full of bubbly and good conversation
Launched this May, Season of Gastronomy is Perrier-Jouët's year-long culinary odyssey that brings together haute cuisine paired with Perrier-Jouët cuvée. Why champagne pairings have not been a thing until now is a mystery when you think about how well bubbles tickle the taste buds and invigorate conversations — the perfect bedfellows for a scintillating dining experience. Held three times a month at a different establishment each time, the programme has showcased 14 dinners to date. Some of the past dinners have taken place at restaurants like The Kitchen at Bacchanalia, Artemis, Yan Ting, Senso, and Aura, to name a few.
I arrived early for the recent dinner held at The Black Swan, an apt choice for the dining series, with Perrier-Jouët's illustrated Belle Epoque bottles and Tord Boontje sculpturally designed tree-like champagne flute holders blending in beautifully with the interior décor. All dinners have communal free seating and are kept to under 30 guests. Long tables is the seating arrangement of choice — as it was at The Black Swan — but this is also dependent on the limitations at the various venues.
Once you arrive, all guests are greeted personally by Perrier-Jouët Ambassador, Marie Deloffre, the main host who is present at every dinner. Besides ensuring you always know someone else at the table, Deloffre introduces the different Perrier-Jouët cuvees paired with each course, and takes the time to explain some of the nuances, which is particularly useful for the rarer vintages from the house's private collection that occasionally make an appearance. It's then the Head Chef, or in The Black Swan's case, their award-winning sommelier, Yeo Xi Yang, who explains the twists put in all the seasonal dishes to match every glass. Expect items you won't necessarily see on the restaurant's usual menu — since Perrier-Jouët works months in advance with each chef to create dishes that are best paired with their champagnes.
MAKING THE MOST OF YOUR NIGHT
Taking place at a wide variety of venues and priced at under $150 for three courses and four glasses of champagne, the Season of Gastronomy programme is sophistication at good value. Here are some of my suggestions on how to make the most of upcoming dinners.
Arrive early if you love your bubbly
The benefits of being timely? Besides taking your pick of where to sit, your welcome glass gets topped up, meaning you'll enjoy more than the two glasses of vintage and two glasses of non-vintage that are promised with your meal.
Decide how intimate you want your evening
With the communal seating arrangement, you could opt to go on your own or with a plus one, and make friends with guests seated beside you or get a bigger gang together and take up a whole table for your own little dinner party.
Stay till the end of dinner
Every evening sees one winner from amongst the guests — he or she will go home with a bottle of Perrier-Jouët in the lucky draw at the end of the night.
Join the club
The Season of Gastronomy programme actually works like an exclusive rewards club for Perrier-Jouët and food lovers because the more dinners you attend, the better the perks. This includes having access to privileges like private masterclasses, limited editions, special bottles and even VIP hospitality in France to visit their cellars.
UPCOMING DINNERS WITH A FASHION SLANT
As the official champagne of Singapore Fashion Week (SFW) this year, the next upcoming dinner coincides with SFW's opening day, taking place at Violet Oon Singapore at National Gallery Singapore on 26 October. Perrier-Jouët's members have the option of buying three bottles of Belle Epoque 2008, and receive a pair of tickets to any of the fashion shows.
Other upcoming dinners include Summer Palace at Regent Hotel on 27 October, Empress at Asian Civilisation Museum on 7 November, and Akira Back at J.W. Marriott on 16 November.
The best way to stay up to date on all upcoming dinners that will run until mid-2018? Check in and sign up at Perrier-Jouët Experience.