Confrérie du Sabre d’Or held yet another monthly dinner last Saturday, this time at Raffles, Sentosa. This event was special because one champagne – Leclerc Briant Abyss 2018 – was aged under the sea!
Cuvée Abyss has spent 12 months aging under the Atlantic Ocean. “This champagne certainly does not hide the characteristics of its environment as the aromas and flavors truly carry the distinct air of the sea. The palate confirms the quality of this champagne’s origins and reflects the mineral, iodized character of the terroir.” Quote unquote.
Yeah, I know, it’s gimmicky, it’s marketing.
The bottle is presented as it was when removed from the sea, covered in evidence of its immersion.
“A specificity of Leclerc Briant is innovation…we always try new ways…we now put several thousand bottles in the ocean for over a year at 60m deep,” declared Pierre Bettinger, Commercial Director of Leclerc Briant.
Other than the Abyss 2018, other champagne served included:
Champagne Leclerc Briant Brut Reserve
Champagne Leclerc Braint Blanc de Blances 2018
Champagne Leclerc Briant Millesime 2019
Champagne Leclerc Briant Rose Extra-Brut
Red wine:
Dame de Montrose 2012
Dishes served was as usual, without question, top of the range.
Amuse-bouche
1. Baked Choux w Comte & Truffle
2. Kueh Pie Tee w Spicy Pomelo Salad & Dried Shrimps
Dinner
First Course – Japanese Eggplant w Caviar Citrus & Romesco Sauce
Second Course – Abalone w Comte Cheese & Parmesan, flavored w Truffles
Third Course – Red Prawn Campanelle w Chilli & Garlic
Fourth Course – Battle Axe (Tomahawk) Wagyu
Dessert
Cannoli Manjari w Basil, Sea Salt & Vanilla w Milk Foam
(NOTE: All spellings taken from the menu, mistakes – if any – not mine, clearly not all chefs know how to spell)