Distinctive words such as panache or opulence come to mind when at the mention of Moët & Chandon…….
Now, imagine it being paired up with Mzansi’s traditional and indigenous dishes? It sounds like an interesting thought, doesn’t it? Moët & Chandon recently introduced Nectar Impérial and to live up to their promise of taking champagne to the world, brand ambassador, Pacal Tingaud, visited Vilakazi Restaurant in Soweto. The head chef and kitchen team had a fun time preparing authentic local cuisine which was then paired with Nectar .
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Background on Pascal Tingaud….
Moët & Chandon Chef de Cuisine, Pascal Tingaud, is renowed internationally and within the Champagne region for his gastronomic excellence. As a global ambassador Moët & Chandon and Dom Pérignon, Chef Tingaud hails from a family of long respected chefs. His grandfather (President of Les Maîtres Cuisiniers de France from 1974 to 1982) opened his restaurant, L’Auberge de Condé, in La Ferté-sous-Jouarre, which was later taken over by his father, who was awarded the prestigious title of Meilleur Ouvrier de France in 1968.
Chef Tiangaud places great emphasis o respecting the authenticity of the finest produce combining this with creativity and flair. He is renowned for creating innovative masterpieces, whilst at the same time, still upholding and respecting French tradition and gastronomy.
Moët & Chandon Nectar Impérial
Moët & Chandon brand was established back in 1743 by successful wine merchant Claude Moët . For nearly three centuries, Moet and Chandon has been an international icon – a worldwide symbol of style, achievement and the overflowing joy of victory.
Moët & Chandon introduces Moët Nectar Impérial, a champagne of bold style . Lively and generous with a yellow colour nuanced with gold, Moët Nectar Impérial distinguishes itself by its tropical fruitiness, its richness on the palate and its crisp finish that instantly surprises and delights. It embodies generous aromas rich with tropical fruits such as pineapple and mango, and stoned fruits such as Mirabelle plum and apricot, capped by nuances of malt grain and the sweet spice of cinnamon and vanilla. On the palate, it is a succulent blend of richness and elegance, extreme creaminess and the vibrant freshness of grapefruit.
“Moët Nectar Impérial is complete, generous and dynamic – true to the House’s iconic style, “ says Benoît Gouez, Chef deCave at Moët & Chandon. “A harmonious blend of the three grape varieties, Moët Nectar Impérial embodies a rich, unctuous and deep character for a truly singular experience of Moët & Chandon magic.”
Moet & Chandon Imperial pairs well with sweet and sour, rich-spicy, and sweet or sweet-spicy dishes. It exalts the flaor of fish, meat and poultry that are poached or cooked in a creamy sauce, as well as well-ripened, white –fleshed fruit, tropical or yellow-fleshed fruit, dried or glazed fruit, fatty nuts and spices.
Moët & Chandon Nectar Pairing with South African Traditional Food
Starters were paired with Moët & Chandon Nectar Impérial and they included tripe, liver, boerewors some salads etc.
Mains made up of a slow cooked lamb shank with traditional vegetables and sweetcorn mash were paired with Moët & Chandon Nectar Impérial
A sumptuous red velvet cupcake was served for dessert and paired with Moët & Chandon Nectar Impérial Rosé.
Have a look at the mouthwatering images…..
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Don’t forget to check out Vilakazi Restaurant: