A bespoke food pairing for Hemera 2006 created by Benjamin Gilles
The Henriot Champagne House recently announced the release of the new vintage of its “cuvée prestige”, Hemera 2006.
An exceptional champagne requires an exceptional cuisine. This is why, to showcase this radiant champagne, Champagne Henriot invited chef Benjamin Gilles to create a signature dish in the kitchens of Maison Les Aulnois.
"Render the ephemeral unforgettable"
This was the challenge given the chef from the Couvert de Vignes restaurant in Chigny les-Roses near Reims.
After spending some time tasting and discussing dishes with Alice Tétienne, Henriot's cellar master, Benjamin Gilles perfected his dish, creating a pairing of great balance and harmony.
The Cuvée Hemera 2006 is a blend of six Grands Crus (Verzy, Verzenay, Mailly-Champagne, Avize, Chouilly, Le-Mesnil-Sur-Oger), all with strong personalities, which come together in a fabulous expression of the Henriot house style.
In terms of the dish, Benjamin’s creation reveals a blend of flavours and colours, pleasing to both the eye and the palate.
The chef decided to present a turbot, served with bell pepper flesh with paprika powder and chorizo, accompanied by chanterelle mushrooms, pumpkin and sunflower seeds, and pine nuts.
A feast for the eyes!