What are your favourite combinations? Strawberries and cream, diamonds and pearls, or peas and carrots as Forrest Gump would say? Two of mine are Laurent-Perrier champagne and Shaun Rankin’s cuisine. I’ve been lucky to experience his cooking at Ormer, the Michelin starred Jersey restaurant, and as for Laurent-Perrier, I’ve long been a fan ;-). So I was excited to sample the new invitation-only Laurent-Perrier Supper Club at private members’ club 12 Hay Hill, with a menu prepared by Shaun and Executive Head Chef Nuno Goncalves.
12 Hay Hill has a prime location next to Berkeley Square in Mayfair, and a contemporary vibe with artworks adorning the walls. It’s a great place to do business, with an array of meeting rooms and serviced offices, a private garden terrace and even an exercise space. We started our evening in style with a duck liver terrine with cherry textures and toasted brioche. The smooth and creamy flavour worked wonderfully with the cherries and the edible pansies were a nice touch.
The famous dandy, Beau Brummell, fouind good luck at Hay Hill – he had lost a lot of money when, turning the corner of Berkeley Square towards Hay Hill, he found a bent sixpence on the pavement. He had a hole drilled in it, then attached it to his watch chain and his fortune changed, so he looked on the penny as his good-luck charm. Angie had equally good luck with her alternative lobster and scallop ravioli starter 😉
Our dishes were accompanied by Laurent-Perrier Ultra Brut. With no added sugar, it’s a great choice if you’re watching your waistline yet it doesn’t stint on flavour. It ages for at least four years, giving complex citrus and floral flavours.
Next up was an elegant combination of barbecued Cornish mackerel with fresh crab, avocado puree, pink grapefruit and pickled mooli. I hadn’t tried this before, it’s an interesting vegetable also known as daikon that has a peppery taste and can be eaten cooked or raw.
It went well with a Laurent-Perrier Brut, the house champagne at 12 Hay Hill. It’s a fresh and elegant wine with a lovely golden hue.
My favourite dish of the evening was probably the rabbit ballontine. The imaginative ingredients included cockles, roast carrot puree and monks beard. They were served with a cockle and Parma ham foam – it all came together to create a real taste explosion.
For this very special dish, a special champagne was called for. Laurent Perrier Vintage 2004 is almost impossible to come by as it was such an exceptional year. It has aged perfectly, and has a beautiful luminosity, aromas of peach and pineapple, with a delicate finish and the finest bubbles.
We enjoyed a subtle citrus palate cleanser before our final course…
Another winning combination of “Strawberries and Cream”. The strawberry macarons melted in your mouth and the milk chocolate and gariguette strawberries were an added pleasure. What really made this stand out was the fresh basil which made a great contrast with the sweet macarons. It reminded me of the exceptional produce to be found in Jersey. Shaun Rankin is opening another hotly anticipated restaurant in London soon, at Flemings Hotel.
A Fraises et Bulles cocktail complemented our dessert in style.
Our final sweet treat were champagne truffles, a lovely end to our Supper Club. Thanks to Laurent-Perrier and 12 Hay Hill for such a wonderful invitation!
What’s your favourite food combination?