Located a few miles outside of Epernay in the Champagne region of France is “Le Château de Saran”, an exclusive residence once owned by the renowned Moët family and which is now used to entertain VIP guests of the Houses of Moët et Chandon and Dom Pérignon.

In this lifetime, many of us can only dream of receiving an exclusive invitation to dine at le Château de Saran. However, Moët Hennessy Diageo Singapore realised this dream for an exclusive few by specially inviting Chef Pascal Tingaud, the appointed chef at le Château de Saran, to create a lavish champagne pairing menu, featuring only the finest vintages from the House of Dom Pérignon. Held at the elegant Novus’ Private Dining Room in the National Museum of Singapore, the guests embarked on a luxurious culinary journey like none other.

Making use of the finest and most unconventional ingredients, Chef Tingaud started the gourmet journey with a “Scallop Carpaccio with Carrot and Passion Fruit Jus” which just about whet appetites for more to come. The carrot and passion fruit jus was a refreshing complement to the taste of the sea in the scallops and complemented the long and spicy finish of the Dom Pérignon Vintage 2000.

Following the exquisite appetiser, one’s palate felt almost cleansed as guests proceeded on their gourmet expedition with a cup of creamy “Lisse of Foie Gras”. Light and beautifully smooth, the rich and velvety characteristics of the Lisse of Foie Gras was enhanced by the fresh and sharp taste of the Dom Pérignon Vintage 2000. Hints of citrus tantalised tastebuds further because more is never enough.

They also say luxury knows absolutely no boundaries which came in the form of a “White Truffle Risotto followed by Prosciutto Wrapped Chicken Breast in Chestnut Jus”. Paired with the Dom Pérignon Enothéque Vintage 1993 – a complex and full-bodied champagne, with hints of cinnamon, raisins and grapefruit – Chef Tingaud’s delicate main had unquestionably put the “blow” in “mind-blowing” as guests were in ecstasy with the explosion of exotic flavours which left behind a stunningly smooth and satisfying after-taste.

Unfortunately, all good things must come to an end and guests were gently aroused from their reverie with Chef Tingaud’s “Grand Marnier Orange Crème Brulée with Pepper and Pineapple Sorbet” and some Dom Pérignon Rosé Vintage 1998. The orange aroma perfectly set off the mellow sweetness of the Rosé. It was the great bittersweet end to a night of sheer heavenly pleasure.

As guests reluctantly finished up every last bit of heaven on earth, the verdict was beyond reasonable doubt, orgasmic; with a capital “O” no less. It was quite truthfully a precious evening of great company, excellent cuisine and the world’s best champagne.

There could possibly by nothing more pleasurable in life...