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September 28, 2018
They say that drinking Champagne is like drinking the stars.

But if you are going to swallow a constellation or two, then you’ll need some top nosh to accompany it.

So when the Blythswood Square Restaurant invited us to a Moët & Chandon Champagne Pairing Dinner, we obviously couldn’t say no — not when you're talking fine French fizz combined with two AA Rosette dining. No, this 5pm writer would happily cross a fiery lava field for that.

(Thankfully, I didn’t have to, although I may have dodged a few raindrops on my way there).

Fabulous foodie odyssey

This Champagne Pairing Dinner was the first of a series of Chef’s Table events at the 5-star Principal Blythswood Square Hotel. Overseen by Executive Head Chef Zoltan Szabo, the aim of each evening is to take diners on a voyage of culinary discovery.

For this event, Chef Szabo selected five courses of ingredients and dishes that highlighted the distinct characteristics of various Moët & Chandon Champagnes (just consider him the culinary matchmaker of sparkles).

Our Champagne guide was Gemma Leisegang from Moët, who gave us the background story of each bottle.

Five-course Chef’s Table dinner

The evening began with a selection of canapés accompanied by a bright and fruity glass of Moët & Chandon Rosé Impérial.

Seriously, does anything beat the sound of that first delicious gurgle of Champagne being poured from a freshly popped bottle? We think not and thankfully, didn't have to wait too long to hear it again as our starter of baked Isle of Mull scallops, vegetable pearls and champagne soubise sauce was elegantly paired with a crisp, clean and citrusy Moët & Chandon Brut Impérial.

Next, we tucked into an intermediate dish of seared breast of quail with truffle migas, celeriac puree and confit leg with red wine poached fig, beautifully complemented by a Grand Vintage Rosé 2009 with berry, botanical and floral notes.

This was followed by a main of gently roasted fillet of halibut with fennel compote, roasted garlic and parsley puree, shellfish stuffed tomatoes, langoustines and Moët & Chandon beurre blanc. As well as the dish itself being elegantly laced with champagne, it was also paired with a warm, smooth and full-bodied Grand Vintage 2009.

Now, Champagne is not known for being the best drink to pair with desserts, but thankfully it does taste wonderful infused in them. So we made short work of our strawberry cheesecake with Moët & Chandon jelly, fresh strawberries and shortbread crumb. 

Finally, we were treated to a bonus bonbon of truffle choux buns. Surprising though they were, we quickly got on board with the presence of a rich fungal flavour in a dessert. So much so that we were left longing for more.

And if you are wondering if we tasted the stars, then we can say with confidence that we most certainly did (and possibly even a glittering nebula as well).

The Chef’s Table dinner series will run until November 2018. 

Fancy enjoying your own sparkling meal at The Blythswood? Treat yourself to our Big Deal for a two or four-course fine dining experience with fizz.