Following the debut of its hugely popular series last May, Moët & Chandon is reuniting its Cellar Master Benoît Gouez and Yannick Alléno, the three-Michelin starred chef and Moët & Chandon Ambassador for a new season of The Perfect Match. These experts in taste and their special guests give free rein to their talents in six captivating new episodes.
“The Perfect Match” is a dialogue between exquisite dishes and exceptional champagnes in which each brings out the notes and flavors of the other. In the first season, Benoît Gouez, Moët & Chandon Chef de Cave, challenged chef Yannick Alléno to create dishes to go with the champagnes he selected. In the second season their roles are reversed, as the Michelin-starred French chef sets the rules. In each episode Yannick Alléno asks a chef from his international team at the Pavillon Ledoyen restaurant in Paris to prepare a dish inspired by their native country.
Canada, Italy, Russia, Reunion Island, Japan and South Korea all join the adventure this season as Benoît Gouez is challenged to choose the ideal Moët & Chandon champagne to pair with new culinary creations. The eagerly awaited menu includes pasta Carbonara prepared by Italian chef Martino Ruggieri and a special caviar appetizer created by Russian chef Anisa Usmanova. With an enviable choice from among Moët Impérial, Moët Rosé Impérial, Moët Nectar Impérial, Moët Grand Vintage 2012 or Moët Grand Vintage Rosé 2012, which signature champagne will the Cellar Master select as The Perfect Match?
These new gastronomic experiences kick off on Thanksgiving, November 26 with Canadian chef Derek Lauzé and his “popcorn tartelette”. For a perfect balance with the popcorn’s saltiness and golden hue, Benoît Gouez went with the flagship Moët Impérial. Of the five primary flavors – acidity, bitterness, umami, sweet and salty – only the last one is absent from Moët & Chandon champagnes. The touch of salt in the dish is thus welcome to provide a perfect balance.
“This balance is founded in the six principles that we define as ‘Dialogue, Simplicity, Salinity, Chromaticity, Texture and Cooking’ which we have perfected in-house thanks to our centuries-old winemaking know-how and our gastronomical expertise,” says Cellar Master Benoît Gouez. Inspired by these six fundamental precepts developed by the celebrated Champagne house, each episode is both entertaining and educational around the art of food and wine pairing to delight both the eyes and the palate.
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