To celebrate a ‘sneak peak’ of this year’s Champagne Edition, Harte International brought a touch of Paris to the Hyatt Regency, indulging corporate clients to the ultimate gastronomic pairings from celebrity chef Sean Connolly and the luxurious range of Moet & Hennessy. Cocktails on arrival with Ruinart Blanc de Blanc followed by Krug Grande Cuvee with Sushimi Harvey Bay Scallops topped with French Cavier. Entree 2008 Dom Perignon beautifully accompanied a single freshly shucked oyster blanked with a silky miso infused hollandaise with crumbled 18 year old parmesan.
For main course chef Connolly, bravely marinated a plump spatchcock in 2009 vintage Moet Rose to deliver a sublime classic Coq Au Vin. This magnificent Parisian luncheon came to a finale with a deconstructed hot fudge sundae of which included plump fresh macerated cherries in Hennessy XO Cognac, smothering home made Victoria Coffee infused ice cream, a glistening ribbon of XO infused sabayon, all sitting on a bed of crunchy chocolate soil and finally topped with hot chocolate fudge. And as at all grand banquets a celebratory 18 year XO Hennessy Cognac was enjoyed by all.