Dom Pérignon ‘Tactility’ Four-Hands Dinner By Clare Smyth & Andreas Caminada @ Core By Clare Smyth
A unique collaboration between Dom Pérignon Society 3 Michelin-Starred Chefs Clare Smyth and Andreas Caminada exploring the ‘tactility’ of Dom Pérignon’s new vintages – Dom Pérignon 2015 and Dom Pérignon Plénitude 2 2006 – is to take place on Tuesday 5 November featuring a ticketed four-hands dinner at CORE by Clare Smyth.
The Dom Pérignon ‘Tactility’ Four-Hands Dinner by Clare Smyth – the first and only British female chef to be awarded three Michelin stars for her restaurant CORE by Clare Smyth and Dom Pérignon ambassador since 2021 – and Andreas Caminada – the three Michelin-starred chef from Switzerland’s Schloss Schauenstein – will see the two chefs come together to curate and cook exceptional dishes on the theme of ‘Tactility’.
“Tactility is the truth of Dom Pérignon. It is the way the signature of Dom Pérignon is revealed on the palate: the shape, the volume, the weight, the temperature, the friction of a wine. It is about emotion created through the most intimate sense we have,” explains Dom Pérignon Chef de Cave Vincent Chaperon.
The 6-course menu will explore the dialogue between the food and wines served; textures (friction, granulometry), weight, volume, shape, contours (hard, supple) and temperature. The way that ingredients’ taste and textures touch the palette mirroring the tactile dimension of Dom Pérignon embodied by Dom Pérignon Vintage 2015 and Dom Pérignon Vintage 2006 – Plénitude 2.
Each dish showcasing the visual, sensual and textural harmony of winemaking and culinary art will be perfectly paired with individual cuvées from the Dom Pérignon portfolio, including the two newest vintages, expertly selected by Dom Pérignon Chef de Cave Vincent Chaperon. The hero of the menu will be Dom Pérignon Vintage 2006 – Plénitude 2 which will be served with two dishes – one from each chef served consecutively showcasing their personal interpretations of this remarkable cuvee.
‘English Rose’ created by Clare Smyth
‘English Rose’ is a dish of contradicting temperatures that bounce around the mouth. Visually, its ingredients are stark in their colouring difference, from sharp white to dazzling pink. A crumbled, goat milk yogurt provides a fresh coolness on the tongue. Laid on top is a meticulously crafted English rose motif made from pickled beetroot, slightly cooked to add warmth to the bite. This also add a textural crunch, offset by a subtle velvety undertone of sprinkled rose petals. The sweet and sour earthy notes of the beetroot are further enhanced with a dashing of beetroot gazpacho, adding freshness.
Fresh, cold acidity of the goat milk marks against the warmth of the beetroot rose, paired perfectly with stone fruit tones on top of the deep, softly spicy, the core of Dom Pérignon Vintage 2006 – Plénitude 2.
Sweetbread By Andreas Caminada
This dish is Fürstenau Autumn on a plate. We have the chestnut as a typical nutty autumnal flavour of rural Switzerland, the glazed sweetbread with a comforting richness, salted Chardonnay leaves as well as brown butter crumble with currants.
It harmonizes with the Dom Pérignon Vintage 2006 – Plénitude 2 with its earthiness by offering, thanks to the Kohlrabi, a freshness and lightness. The texture balance between the sweetbread, the kohlrabi and the crumble reflects the weight and complexity of the 2006 and the slightly oxidating notes of the chestnut complement the yeast notes of the champagne.
“Interpreting this theme of tactility has been an incredible challenge for us, pushing ourselves in an exciting new direction to try to find this expression in the dishes we have created. Tactility, for me, is about feeling. It’s about taking the time to feel something, the expression of the forms, the shapes, the textures to really dial into this emotion and this feeling of touch,” says Clare Smyth.
“Tactility evokes for me the layers. The layers, the deepness of the taste, the beautiful surfaces that you experience in the mouth when you sip this exceptional champagne. It has been fascinating to create dishes which have different textures, different temperatures, and different layers of taste,” adds Andreas Caminada.
Dom Pérignon ‘Tactility’ Four Hands Dinner By Clare Smyth & Andreas Caminada At Core By Clare Smyth | Tuesday 5 November 2024 | 92 Kensington Park Rd, London W11 2PN
Tickets available at £1,195 + service charge per person from CorebyClareSmyth.com Bookings open from 5 October.