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Claridge’s champagne dinners are a celebration of the art of the marques, an education and a delightful social occasion, wrapped into one stylish evening in the hotel’s private dining room.Each dinner focuses on a particular champagne house, with the opportunity to taste five different cuvées. The evening starts at 7pm with canapés and a first glass of champagne, before you take a seat with the other guests at the long dining table for a four-course dinner. The dishes on the menu are specially created by executive chef Martyn Nail to produce fabulous combinations when paired with four different styles of champagne. The evening is co-hosted by the cellar master or an ambassador of the featured champagne house, along with Claridge’s sommelier Thomas Roger. The marque is introduced at the beginning and the food pairings are described. Throughout the evening, many stories are shared about the history, traditions and personalities involved in the life of a champagne house.
For further information and reservations please contact Barbara Poljak on +44 (0)20 7409 6232 or email firstname.lastname@example.org.
Hosted by Hervé Deschamps, cellar master£250 per person
Since its founding in 1811, Perrier-Jouët has always focused on small-scale production and handed down the wisdom of the cellar master in secret. Its characteristics are described as ‘floral, stylish and diamond-cut.’
Hosted by Richard Geoffroy, cellar master£450 per person
“The legacy of the Abbey of Hautvillers, where Dom Pierre Pérignon lived, is beyond technical, it’s first and foremost spiritual,” says Richard Geoffroy. Dom Pérignon produces only vintage champagne, and each is created from the best grapes grown in a single year – a true challenge.
Hosted by Jessica Julmy, international director£400 per person
Krug limits its production to preserve the highest quality and is known for its attention to detail, selection of individual plots of vines, artistic blending and tasting and “the essential mastering of time, stretched to an unfashionably slow pace.”
Hosted by David Hesketh, managing director£250 per person
Passion, creative boldness, free spirit and elegance through simplicity are the founding values of the house. Dating from 1812, the same year in which the Claridge’s building was first established as Mivart’s Hotel, Laurent-Perrier is today Claridge’s house champagne.
For further information and reservations please contact Barbara Poljak on +44 (0)20 7409 6232 or email email@example.com.The 2017 champagne dinners are limited to a maximum of 16 guests.
Claridge's, Brook Street, Mayfair, London W1K 4HR, +44 (0)20 7629 8860
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