Hélène Darroze at The Connaught has always celebrated its close relationship with wine producers. From its Sommelier Table to the atmospheric limestone wine cellar housing more than 3,000 bins with 30,000 bottles of wine, in addition to establishing a three-Michelin-starred restaurant, Darroze has built an elegant showcase for the world’s most prestigious wines in the heart of Mayfair.
Now for an exclusive dinner with Château Haut-Brion, the world-renowned chef is putting wine at the very top of the menu.
For what is sure to be an exceptional evening, on March 4 guests will have the chance to enjoy a bespoke six-course dinner menu curated by Darroze and executive chef Marco Zampese, paired with unrivaled vintage wines of Château Haut-Brion.
Those who have had a chance to experience Darroze’s Chef’s Table will know her advocation for highly seasonal produce and personally sourcing from farmers, makers and growers, each handpicked by Darroze herself. This wine dinner is, of course, no exception.
Each course has been carefully balanced and each glass chosen to perfectly complement the food. Château Haut-Brion’s sales director, Guillaume-Alexandre Marx, will guide guests through the story behind each bottle: its origins, tasting notes and techniques.
The evening will begin with a selection of canapes and 2009 Billecart Salmon Cuvee Louis champagne, followed by the 2010 Château La Mission Haut-Brion Blanc and 2010 Château Haut-Brion Blanc, one of the younger wines that will be enjoyed during the evening. This is the perfect introduction to the older and more mature wines that guests will be introduced to as they move through the courses.
Darroze’s signature of focusing steadfastly on a dish’s main ingredient will be on full display at this wine dinner. Lobster from the Isle of Mull served with white miso and yuzu koshu ‘sabayon’ welcomes the evening’s first glasses of vintages, the 2009 and 2005 Château La Mission Haut Brion.
This is far from the last vintages diners will enjoy throughout the evening, which includes the 2006 and 2003 Château La Mission Haut Brion, accompanying sweetbread with artichoke and a tonnato-style sauce, and the 2000 Château La Mission Haut Brion with lamb from the Rhug Estate in North Wales.
A selection of seasonal Basque cheeses draws the evening to a close, paired with the 1995 Château La Mission Haut Brion and 1995 Château Haut-Brion, a worthy showstopper.
Dinner tickets are £2,500 ($3,150). Bookings can be made via reservations: +44 020 3147 7200 or email firstname.lastname@example.org.