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An invitation to dine the evening away in Covent Garden accompanied by a fine choice of Champagne was a pretty welcomed 1 to obtain from our good friends at Sopexa. The place was Frenchie in Covent Garden, a fine setting and ambience with a top quality menu that is seasonal and an in depth wine list. The evening was a chilled 1 and saw heavy snowflakes falling as guests created their way to the restaurant at quantity 16 Henrietta Street, WC2E.

Champagne Nicolas Feuillatte requested the presence of a choose handful of guests and international journalists to commit an evening tasting and reviewing their wines along with a likelihood to speak to and hear from their chefs de cave (winemaker) Guillaume Roffiaen.

Guillaume Roffiaen

Champagne is a wonderful wine to pair with several designs of meals from these which may perhaps be greasy such as deep fried (fish and chips is a wonderful instance) to far more sophisticated and fresher dishes such as these with cheese, pasta, fresh fish and meats. What is constantly a pleasure to do is to pair a assortment of dishes, hence flavours, with a single brand of Champagne and see how their varied labels interact with what they are chosen to accompany. This is what Champagne Nicolas Feuillatte gave us:

Smoked Sea Bream, Kumquat, Crispy Chicken Skin and Hazelnut paired with Nicolas Feuillatte Palmes d’Or 2006.

Champagne tasting notes: “Toasty, peach and pink grapefruit aromas. Yellow stone fruits, apricot pastry, citrus in flavours with baked bread in length.

Champagne &amp Meals pairing notes: “The Champagne comes alive omitting refreshing citrus flavours followed immediately by the oily fish flavours.

Duck Foie Gras, Blood Orange, Preserved Cedrat &amp Shiso paired with Nicolas Feuillatte Palmes d’Or 2006.

Champagne &amp Meals pairing notes: “Initial neutralisation of flavours then immediately they come at you with the fine delicate flavours of the Champagne such as the toasty / ripe yellow stone fruits balances itself with the silky meat flavours from the duck. Good length that created just about every taste a delight. Great length and pretty more’ish.

Manicotti Goat’s Cheese, Wild Leek Pesto and Pecan Nuts paired with Nicolas Feuillatte 2012 Vintage Blanc de Blancs.

Champagne tasting notes: “Soft yellow stone fruit aromas with delicate citrus, apricots, peach flavours.

Champagne &amp Meals pairing notes: “A citrus burst initially followed by the leek expressing itself along with herbal and citrus flavours in the length.

Steamed Cornish Pollack, Kaffir Lime Beurre Blanc, Mussels and Monk’s Beard paired with Nicolas Feuillatte 2012 Vintage Blanc de Blancs.

Champagne &amp Meals pairing notes: “Initial displaying of refreshing grapefruit followed by the meaty pollack flavours with buttery / creamy length.

Sussex Pork, Lentil Ragu, Lardons and Salt Baked Parsnip paired with Nicolas Feuillatte Millésime 2008 Grand Cru Blanc de Noirs.

Champagne tasting notes: “Toasty, citrus and mineral flavours with a hint of white pepper.

Champagne &amp Meals pairing notes: “Flavours are mixed even though practically nothing that appears to align and give tasting pleasure and truly every have been a great deal far better alone.

Lemon Curd, Shortbread, Kalamat Olive and Rosemary paired with Nicolas Feuillatte Graphic Ice.

Champagne tasting notes: “Soft yellow stone fruit aromas with delicate citrus, apricots, peach flavours.

Champagne &amp Meals pairing notes: “Sweetness all round shines by way of with each the Champagne and the dish with grapefruit flavours showcasing mid length then on to the shortbread in the final tasting.


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