Learn how to pair the finest champagne with exquisite food at a delectable virtual event this weekend. Charles Heidsieck cellar master Cyril Brun and head chef of two Michelin-starred Core, Jonny Bone, will lead an audience through two exquisite pairings.
Bone will demonstrate how to prepare the perfect sea bream and pork belly, while Brun describes why Charles Heidsieck Brut Réserve and Rosé Réserve make the perfect accompaniment to the dishes.
Invitations, along with recipes and details of what you might need to participate in the virtual event, will be sent to attendees on 15 May.
Email libertyWines@sevendialspr.com to get your invitation, charlesheidsieck.com
Click here to read about Brummell’s vertical tasting of Charles Heidsieck Brut Millésime 1989
Related Articles
One-off dining experiences to try in London this February
Supper clubs, residencies and pop-ups: this one’s for all the foodies out there
5 minutes with… Kelly Cullen
Kelly Cullen, head pastry chef at Cornus – a restaurant in Eccleston Yards with a focus on the finest seasonal British ingredients – on sweet success, her love for honey and what’s next for Cornus
The lowdown on Burns Night whiskies
The traditional Dry January-buster is almost upon us again – 25 January is close enough to the end of the month! Try some Lowland whiskies from the poet’s own region