Rech by Alain Ducasse Presents A Lanson Collection Champagne Dinner With Herve Dantan, Lanson’s Maitre de Cave
Tuesday, December 5
On Tuesday, December 5, Rech by Alain Ducasse presents a Lanson Collection Champagne Dinner showcasing four Noble Cuvée Brut Vintage Lanson Champagnes, one Noble Cuvée Blanc de Blancs and the highlight of the dinner - the 1979 L. V. C. Brut Vintage, which will be served with dessert. The Lanson Champagnes will be paired with a special 6-course menu by Rech Executive Chef Stephané Gortina (HK$2.388 per person +10% service charge).
House Lanson is one of the oldest Champagne houses in France, founded in 1760 by one of the Knights of Malta, Jean-Baptiste Lanson. As such, a Maltese cross became the emblem and symbol of the house. Now revised, the Lanson cross has become the icon of the company. Lanson Champagne has received international recognition for its outstanding quality and exceptionally fresh taste.
Since its founding the House won recognition from connoisseurs, including crowned heads of state . In fact, the House of Lanson has been the official supplier to the British court since 1900, when Henri Marie Lanson was awarded the title of “Purveyor of Champagne to Her Majesty” by Queen Victoria. Later, Lanson also became the only Champagne of the principality of Monaco. In recognition of this honour, the House developed a special design including Monaco’s symbolic chess-board pattern.
Herve Dantan, Lanson’s Maitre de Cave, will personally introduce the Champagne House which Alain Ducasse chose for his private label Champagne Alain Ducasse, which is a blend of wine, each of which was manufactured separately from the grapes harvested from 50-60 different sections in order to best use of selected cultivars. To express the magnificent harmony in the blend is used 14% of the stock of the vintages 1999, 2002, 2003, 2004 and 2005.
Click here for the special Champagne Lanson Dinner Menu which includes:
2002 - Noble Cuvée Brut Vintage
Royal Seafood Platter: Langoustine, pink shrimp, Gillardeau N°3, Fine de Claire n°3, Creuse spéciale n°2, Plate de Belon n°0, hard clams and whelks
2002 - Noble Cuvée Blanc de Blancs
Winter vegetables and mushrooms, black truffle
1998 - Noble Cuvée Brut Vintage
Line-caught turbot, artichokes
1989 - Noble Cuvée Brut Vintage / 1981- Noble Cuvée Brut Vintage
1981 – Noble Cuvée Brut Vintage
Chocolate from Alain Ducasse’s factory in Paris, crunchy praline
1979 - L. V. C. Brut Vintage
More About Champagne Lanson
The House of Lanson has always blended its champagnes using a majority of Pinot Noir and Chardonnay in order to achieve the perfect balance of power and finesse. Its supply from over 500 hectares of vines in the wine-growing region of Champagne offers a wealth of choice and enables Lanson to select the best grapes from the best plots.
The palette of flavours, and the talent of Winemaker Hervé Dantan, come together to create the perfect balance of fruitiness, elegance and freshness. The richness of the grape varieties and Crus is complemented by the richness of different years. Adding reserve wines helps to amplify the quality of young wines.
Non-vintage cuvées are therefore composed of reserve wines and more than 10 different years of harvests, and are left to age in the Cellar for at least three years. The vintage Cuvées take this time to mature and continue to develop their extraordinary aromas. Lanson wines journey through time perfectly.
For further information, www.lanson.com
About Herve Dantan, Lanson’s Maitre de Cave
Herve Dantan is originally from Bassuet in the Coteaux Vitryats area of the Champagne region, In 1991, at just 25 years old, he became the Cellar-Master of the well regarded Domaine of Champagne Mailly. Over his career he has gained various experience in the most celebrated of French wine-regions and in California. In July 2013, he took up a new challenge when he joined the House of Lanson aside Jean-Paul Gandon, before taking sole charge as Cellar Master and Winemaker at Champagne Lanson in 2015.
Reservations and Enquiries
For further information and restaurant reservations, please contact:
Restaurant Reservations Centre
Tel: +852 2313 2323
Saturday & Sunday
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