Description

Premium Champagne Dinner

Our Champagne

We will introduce E. LACOUR : a small Champagne Producer with 50 years of experience.

They do not sell in Japan yet, therefore you will be the first to drink it in all Asia!

They produce “only” 15,000 Bottles of Champagne per year.

Half of their grapes goes to a big name’s Champagne house!

They start to work on sustainable farming 10 years ago and are about to gain a special French certification called ” Viticulture Durable ” for that .

Champagne Dinner Selection :

Aperitif:
Champagne Premier Cru E. Lacour Brut Grande Reserve
30% Pinot Noir, 20% Chardonnay, 40% Pinot Meunier
Bread and Whipped Butter
~
Amuse:
Champagne Premier Cru E. Lacour Blanc de Blanc, 100% Chardonnay
Poached white asparagus with parma ham parmesan broth, micro herb salad
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Starter:
Champagne Premier Cru E. Lacour Excellence
60% de Pinot Noir and 40% Chardonnay
Sea urchin carnaroli risotto, cherry wood smoked tomatoes
~
Main:
Champagne Premier Cru E. Lacour Blanc de Noirs, 100% Pinot Noir
Pan roasted beef tenderloin and foie gras, pomme puree and sauce perigord
~
Dessert:
Champagne Premier Cru E. Lacour Rose
20% Chardonnay, 30% Pinot Noir, 45% Pinot Meunier and 5% of red wine,
Strawberry and rhubarb almond tart, strawberry and rhubarb compote, almond and vanilla whipped cream

Coffee or Tea

Our Wine Instructor

wine instructor

William aka, Wil of the Vine started his career in the Australian wine industry, in humble down-town fine wine store in Double bay Sydney, Australia (Vintage Cellars). Wil then went on to assisting Langton’s Fine Wine Auctions. One of Australia’s key references for Australian premium wine while he studied a wine business/science degree.
At the time of William’s career at Langton’s Auctions was a sister company to Christie’s Auctions and now Langton’s show cases old and new world of fine wines to clients in Hong Kong and USA. During Langton’s business merger he had the opportunity for a career break, and therefore organising his own wine research wine trip in the old world.
His self organised wine research trip was broken into two parts, fine wine commerce and a viticultural project in North Italy with Pavia university.
In France he worked in Paris. In a business to business ambassador internship with La Cave Du Senat.
During this time he helped his Champagne producers with the 2012 vintage harvest that involved
picking Champagne grapes, pressing and the first fermentation process.

Price:  18,980Y + tax

Here’s what you’ll get for your entrance fee:
The full Menu : Aperitif, amuse, starter, fish, meat, dessert, coffee, 5 champagnes Premier Cru, service, lecture and speakers.
Not included: tax 8%

3 hours and half of education, fun and gourmet time ( 7pm-10:30pm )

Places are limited to 20 People only! Better you reserve earlier to secure your spot

Our last event at Tokyo American Club was sold out 1 week in advance!

Receipt for business expenses available upon request

Feel fell free to spread the word – forward this to anyone you think might be interested.