Alain Ducasse, Dom Pérignon P2 2000 and Victoria Harbour make for a perfect night
Dom Pérignon’s playful and deep P2 2000 Champagne accompanies a glorious Hong Kong and Asian-influenced dinner at the InterContinental’s Rech restaurant in Hong Kong
The release of a new Dom Pérignon is always a reason to break out the Champagne – even more so when it bears a P2 label.
To celebrate the occasion we are invited to a one-night only dinner hosted by Alain Ducasse and Dom Pérignon at the Michelin-starred chef’s Rech restaurant at the InterContinental. It is quite the trifecta: Ducasse commandeering the kitchen, P2 2000 flowing freely, and panoramic views of Victoria Harbour.
P2 refers to the second plénitude (of which there are three), or the second peak of Dom Pérignon’s Champagnes. It takes 17 years to produce a P2 2000, 16 of which are spent ageing on the lees. In comparison, the 2000 vintage was released in 2008. The P2 2000 tastes creamy, bold and smooth. At first sniff, the aroma is rich, yet lively – it tickles the nose.
“It is paradoxical to be that playful and deep. And in our view this is essential in Dom Pérignon,” says chef de cave (head of the winemaking team) Richard Geoffroy. “Frankly it’s essential in Champagne. Possibly, it’s a lofty thing [that] maybe not that many Champagne wines can achieve.”
Dinner comes largely influenced by Hong Kong and Asia. We are seated at circular marble tables topped with Lazy Susans and given chopsticks in addition to the usual fork, spoon and knife.
Dishes are served in quick succession, the highlights of which include warm spring rolls served inside white napkins and crispy suckling pig topped with truffled charcutière sauce. There is also local welk, langoustine and bamboo shoots har gow, and Cantonese-style fried rice. The duckling with cherries sauce are paired with soft, fluffy baos stuffed with meat.