Champagne house Veuve Clicquot is set to launch its newest cuvée La Grande Dame Rosé 2015 on Wednesday 14 August with a ticketed dinner at beloved waterside restaurant Catalina in Rose Bay. In partnership with the chefs of Catalina, celebrated New Zealand chef Monique Fiso will create four courses matched to Veuve Clicquot wines.
Guests at the dinner will be amongst the first in Australia to taste the new vintage Rosé 2015. “La Grande Dame Rosé 2015 is the essence of Madame Clicquot: the perfect expression of her force of character, her energy, her creativity and above all, her love of pinot noir,” says Didier Mariotti, Chef de Caves of Veuve Clicquot.
Below, Fiso speaks to Gourmet Traveller on what guests can expect from each course and shares her expert pairing tips.
First course matched with Yellow Label Brut Champagne
“To kick off the evening, we’ll be serving a toasted harakeke seed hummus accompanied by crisps and a selection of crudités. We’ve paired this with Veuve Clicquot’s Yellow Label Brut Champagne, which complements the smooth, nutty flavours of the black harakeke seeds.
“The harakeke plant is a symbol of family and unity in Māori culture, aligning beautifully with Veuve Clicquot’s heritage as a family business. It’s a fresh, vibrant and colourful dish that will pair elegantly with the Yellow Label Brut Champagne.”
Second course matched with La Grande Dame Champagne 2015
“The second course, Hinemoana, is named after the female deity of the sea in the Māori world. This dish is a celebration of Australian seafood, offering a creative twist on a smoked fish pie, surrounded by thinly sliced and lightly sautéed abalone, potato cream, watercress dressing and fresh herbs.
“This will be served with a glass of La Grande Dame Champagne 2015; the minerality of the wine will work beautifully with the creaminess of the potato and the smokiness of the fish.
“For readers at home, I’d suggest pairing it with fresh seasonal seafood and vegetables and playing with textures.”
Main course matched with La Grande Dame Rosé 2015
“The main course is called Salt and Pepper, and is paired with the new Veuve Clicquot cuvée, La Grande Dame Rosé 2015. This dish highlights two iconic ingredients used by Māori and Aboriginal Australians: horopito and saltbush.
“Horopito is a pepper tree that plays an important role in Māori medicinal and culinary practices. Saltbush has been used by Aboriginal Australians for centuries for the same reasons. It can be used as a direct substitution for salt.
“Here, we’ve used grilled kangaroo marinated in horopito, saltbush, garlic, and thyme, accompanied by cauliflower purée, beetroot sauce, sautéed greens, finished with a horopito jus. This combination pays homage to the enduring cultural connections between our two countries.
“La Grande Dame Rosé 2015, with its layers of saline and pepper notes, will beautifully complement this dish. Don’t be afraid to pair this wine with red meat, even a stew; the pinot noir structure of the rosé means it will work wonderfully.”
Dessert matched with La Grande Dame Rosé 2015
“We finish with The Comet. This dessert is dedicated to 1811, the year of the comet. A game changing year for Madame Clicquot, her 1811 vintage is considered the first truly modern Champagne. The Comet is a light, refreshing, and fruit-forward dessert. Featuring layers of rhubarb jelly, lemongrass semifreddo, fresh kiwi fruit, and finished with a carrot-orange granita, this dish beautifully complements the new rosé.”
The Veuve Clicquot La Grande Dame Dinner by Monique Fiso will take place at 7pm on Wednesday 14 August at Catalina in Sydney. Tickets are $495 and can be purchased here. Please note that places are limited and bookings are essential.
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Veuve Clicquot, a champagne house beyond the luxury brand. Madame Clicquot made her name into a brand of excellence and had it shine the world over. Her formidable contributions earned her the nickname of “la grande dame of Champagne”.
