All aboard for a corking evening on the Champagne train
7th September 2010 – For the first time Orient-Express’ The Dinner, one of London’s most exclusive and luxurious dining experiences, will receive some extra sparkle this November. Orient-Express are working with Laurent-Perrier, their house champagne supplier, to create a unique culinary journey onboard the British Pullman with a touch of fizz (www.orient-express.com).
Seated aboard the luxuriously restored 1930’s carriages, amongst gleaming crystal and intricate marquetry, guests will be taken on a journey of culinary delights complemented by a careful selection of exquisite Laurent-Perrier champagnes. The menu has been meticulously crafted by Executive Chef de Cuisine, Matthew Smith, along with Laurent-Perrier’s Master of Wine, David Hesketh, to ensure that the food and champagnes work in perfect harmony. Using the finest ingredients guests can look forward to exceptional dishes such as Seared Fillet of Halibut, Morelle Sauce & Crispy Leeks to start, accompanied by a chilled glass of Laurent-Perrier Ultra Brut, a light champagne with crystal-clear freshness that complements the delicate flavours of the fish.
A more robust and rounded champagne Grand Siécle by Laurent-Perrier is matched to suit the refined and rich flavours of the main course of Seared Kentish Guinea Fowl, Roasted Pheasant Breast, Confit of Rabbit & Potato Dauphinoise served with Tarragon Scented Jus. A divine cheese course of Colston Bassett Smoked Stilton and a Kentish Quince Jelly accompanied by a Truffled Welsh Rarebit will also be complemented by this fresh finished champagne.
Dessert lovers will eagerly await an Assiette of Desserts including delights such as Warm Chocolate and Prune Brownie and Poached Damson and Cardamom Cream Shortbread Stack, accompanied by a crisp, fruity Laurent-Perrier Cuvée Rosé, to suit the richness of the indulgent dessert.
To ensure that guests get the most enjoyment and appreciation of the fine champagnes being served, Laurent-Perrier’s Master of Wine, David Hesketh, will be travelling to educate and guide guests through the art of champagne tasting.
The ‘Choo-Choo’ sound will be replaced by the sound of popping corks on 11th November 2010, departing at 7.30pm from London Victoria. The Dinner in Association with Laurent-Perrier costs £350 per person.
The Dinner in Association with Laurent-Perrier will also be held on 12th November 2011
Reservations: 0845 077 2222 or www.orient-express.com/uktrains
For information on Laurent-Perrier, please visit: www.laurent-perrier.fr
Media Contact Laurent Perrier:
Jessica Filbey at Wild Card: 020 7257 6470; Jessica.email@example.com
Orient-Express, (NYSE: OEH, www.orient-express.com) the name behind an elite collection of travel experiences, first came into being in 1883 as one of the world’s most exciting and indulgent train journeys. Today that evocative name also embraces hotels, cruises and other luxury rail adventures in 24 countries, across five continents. The Company has offered exceptional luxury travel experiences since 1976, when it first purchased Hotel Cipriani in Venice and then shortly afterwards, recreated the celebrated Venice Simplon-Orient-Express, linking London, Paris and Venice, along with other European cities. Today, the company owns or part-owns and manages 50 businesses, 41 of which are highly acclaimed hotels, each unique in style, from the Mount Nelson in Cape Town and Rio’s Copacabana Palace, to the Grand Hotel Europe in St. Petersburg and Maroma Resort & Spa on Mexico’s Riviera Maya. There are six luxury tourist trains, two river cruise operations and ‘21’, one of New York’s most iconic restaurants.