Dinner at Frenchie in Covent Garden paired with Champagne Nicolas Feuillatte

An invitation to dine the evening away in Covent Garden accompanied by a fine selection of Champagne was a very welcomed one to receive from our friends at Sopexa. The location was Frenchie in Covent Garden, a fine setting and ambience with a quality menu that is seasonal and an extensive wine list. The evening was a chilled one and saw heavy snowflakes falling as guests made their way to the restaurant at number 16 Henrietta Street, WC2E.

Champagne Nicolas Feuillatte requested the presence of a select few guests and international journalists to spend an evening tasting and reviewing their wines along with a chance to speak to and hear from their chefs de cave (winemaker) Guillaume Roffiaen.

Guillaume Roffiaen

Champagne is a great wine to pair with many styles of food from those which may be greasy such as deep fried (fish and chips is a great example) to more elegant and fresher dishes such as those with cheese, pasta, fresh fish and meats. What is always a pleasure to do is to pair a variety of dishes, thus flavours, with a single brand of Champagne and see how their varied labels interact with what they are selected to accompany. This is what Champagne Nicolas Feuillatte gave us:

Smoked Sea Bream, Kumquat, Crispy Chicken Skin and Hazelnut paired with Nicolas Feuillatte Palmes d’Or 2006.

Champagne tasting notes: “Toasty, peach and pink grapefruit aromas. Yellow stone fruits, apricot pastry, citrus in flavours with baked bread in length.”

Champagne & Food pairing notes: “The Champagne comes alive omitting refreshing citrus flavours followed quickly by the oily fish flavours.”

Duck Foie Gras, Blood Orange, Preserved Cedrat & Shiso paired with Nicolas Feuillatte Palmes d’Or 2006.

Champagne & Food pairing notes: “Initial neutralisation of flavours then quickly they come at you with the fine delicate flavours of the Champagne such as the toasty / ripe yellow stone fruits balances itself with the silky meat flavours from the duck. Great length that made every taste a delight. Good length and very more’ish.”

Manicotti Goat’s Cheese, Wild Leek Pesto and Pecan Nuts paired with Nicolas Feuillatte 2012 Vintage Blanc de Blancs.

Champagne tasting notes: “Soft yellow stone fruit aromas with delicate citrus, apricots, peach flavours.”

Champagne & Food pairing notes: “A citrus burst initially followed by the leek expressing itself along with herbal and citrus flavours in the length.”

Steamed Cornish Pollack, Kaffir Lime Beurre Blanc, Mussels and Monk’s Beard paired with Nicolas Feuillatte 2012 Vintage Blanc de Blancs.

Champagne & Food pairing notes: “Initial showing of refreshing grapefruit followed by the meaty pollack flavours with buttery / creamy length.”

Sussex Pork, Lentil Ragu, Lardons and Salt Baked Parsnip paired with Nicolas Feuillatte Millésime 2008 Grand Cru Blanc de Noirs.

Champagne tasting notes: “Toasty, citrus and mineral flavours with a hint of white pepper.”

Champagne & Food pairing notes: “Flavours are mixed though nothing that seems to align and offer tasting pleasure and really each were much better alone.”

Lemon Curd, Shortbread, Kalamat Olive and Rosemary paired with Nicolas Feuillatte Graphic Ice.

Champagne tasting notes: “Soft yellow stone fruit aromas with delicate citrus, apricots, peach flavours.”

Champagne & Food pairing notes: “Sweetness overall shines through with both the Champagne and the dish with grapefruit flavours showcasing mid length then on to the shortbread in the final tasting.“