The dinner is hosted by Hugo Chambon Rothlisberger, corporate Champagne specialist at Moet Hennessy.
Tray-passed hors d'oeuvres, soup shots of warm vichyssoise with caviar, lobster bisque with truffles, oysters Rockefeller.
Pairing: Moet Chandon Imperial.
Salad of quail with Champagne, raspberry and hazelnut vinaigrette.
Pairing: Dom Perignon.
Sockeye salmon with cranberry and kumquat chutney, potatoes and broccoli cake stuffed with paneer and mozzarella.
Pairing: Ruinart Rose.
Sabayon and Moet Champagne Rose granita.
Lobster tail with duck breast, fava beans, artichokes and chanterelles.
Pairing: Krug Grand Cuvee.
Saffron crème brulee, fruit tart, exotic cheeses, dark chocolate truffles.
Pairing: Veuve Clicquot Demi Sec.