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Sparkling Effervescence At Moet & Chandon Luncheon At Beverly Hills

Sparkling Effervescence At Moet & Chandon Luncheon At Beverly Hills

Author: Kasia Yoko
Date: 2014-09-19
Last Sunday marked a very special occasion of extraordinary gastronomic proportions, in celebration of the 50th birthday of the Beverly Hills hotel. The weather played its part and added perfect sparkle to the chilled Moet & Chandon, which was served along side the exquisite food especially paired with champagne.

The dress code was strictly glamorous white, sparkling with elegance and panache and everyone made an effort.

It was truly a magnificent event complete with an exquisite menu prepared by their famous chef Tony Cocke. We started with freshly shucked Luderitz Oysters served on crushed ice, complemented by a fragrant onion and red wine vinaigrette. Moved on to a starter plate, which consisted of smoked salmon teardrops on fresh, home baked seed loaf and horseradish cream, and fresh, marinated west coast mussels with lime dressing. Poached black tiger prawns accompanied by a Thai mayonnaise. Assortment of hand rolled sushi with wasabi, pickled ginger and soya dips.

The Main course was a combination of complex flavours, chicken medallion served alongside a grapefruit glazed tranche of duck breast perfected with steamed bok choy and orange risotto. While the dessert was a total triumph, accompanying the homemade strawberry jelly with sultry strawberry mousse and Grand Marnier marinated strawberries. The elaborate feast was completed by melt-in-the-mouth white champagne macaroons.

While the champagne flowed the sun settled and the mood lifted, the bubbles added a rosy tint to every face and the party continued well into the evening. Friends were made and strategies were confirmed, it wont be long until we meet again on the terrace of elements cafe.