Chef Eric Frechon of Le Bristol Paris and Dom Pérignon cellar master Vincent Chaperon to combine talents this winter.
When the talents of an iconic chef and a legendary cellar master combine, the results are nothing short of exquisite. This winter, Le Bristol Paris will host the first-ever Dom Pérignon’s dining room, where executive chef Eric Frechon and chef de cave of Dom Pérignon, Vincent Chaperon bring to life a virtuosic vision designed for 2–6 guests to embark on a meticulously crafted pairing of Dom Pérignon and French gastronomy.
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A bespoke ‘bulle’, or bubble, has been specially conceived for the experiential journey, divided into two sections — one for the effervescent prelude and the other for the main act.
Inhabiting the centre of the hotel’s courtyard garden, the two private spaces embody an avant-garde visual manifestation of the elegant contrast between the light and dark of Le Bristol Paris’ luminous atmosphere and Dom Pérignon’s more mysterious universe, presented in contemporary lines and glamorous finishes.
In a sensational trompe l’oeil effect, one-way mirrors preserve the privacy of participants while creating an alluring effect from the exterior: a place to see without being seen.
The journey begins in the immersive bar, the only one of its kind in the world, where exceptional cuvées normally only offered by the bottle are served by the glass, accompanied by a tantalising selection of small bites. Here, the evening’s overture unfolds, introducing the meeting of the minds between the chef and cellar master, whose mastery of their individual crafts are only surpassed by the extraordinary fusion of the two.
A brief interlude and a shift of scenery places guests around the dinner table, where the intensity gently rises with the presentation of an exclusive menu. From caviar de Sologne and Dom Pérignon Vintage 2013 to pan seared wild turbot with white truffle and the remarkable Dom Pérignon Vintage 2004 Plénitude 2 cuvée, each course is crafted in outstanding detail.
For a soft and delicate descent from this excursion, black truffle crème glacée, served with a hazelnut emulsion and gianduja chocolate, is presented along with a final glass of Dom Pérignon Vintage 2002 Plénitude 2 cuvée that caresses the taste buds like falling stars.
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