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Gouez on Moet & Chandon mission to test taste buds

Moet & Chandon chef de cave Benoit Gouez is on a press mission to sample the best food in China and learn which dishes pair best with the champagne. And he knows how to whet a journalist's appetite.

On Tuesday, he treated scores of scribes to pair a 10-course sampling of Shanghainese, Cantonese, Sichuanese, Beijing and Chiu Chow dishes with four of Moet & Chandon's bubblies at the Sheraton Hotel's Celestial Court Chinese Restaurant in Tsim Sha Tsui.

But instead of rambling at length about the house's vintages to journalists, he said: 'The best way to understand them is to drink them, so please, drink them all, now'.

The scribes soon loosened their curiosity and learned how the citrus flavours of Moet's champagnes worked best with the fresh seafood of Cantonese and Chiu Chow cuisines.

Sichuan food proved 'a challenge' to pair, said Gouez. 'It's hard to choose an appropriate champagne for a dish when you can't feel your mouth any more.'

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