Partnering with the Royal Academy of Culinary Arts for the dinner, guests were treated to a six-course gastronomic masterpiece menu curated by Executive Chef John Williams MBE, whose culinary leadership has earned The Ritz Restaurant its two Michelin stars. Accomoanied by meticulous planning by Simon Girling, Director of Food & Beverage at The Ritz London.
Starting off with Dorset crab, crème fraiche and Imperial Caviar, the menu captured the elegance you would expect from both The Ritz London and Champagne Bollinger. Dishes included egg custard with Parmesan and truffle, Suffolk Lamb, stuffed courgette flower, and finished off with a Brillat-Savarin cheesecake with pear. Each course was paired with a selected wine or Champagne, so guests sampled La Grande Année 2018 on the evening in context – in standard bottle, en magnum and en Rosé – as well as other mystery wines and special cuvées.
