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A Glass of Champagne with Every Course at The Saxon Hotel in Johannesburg
August 14, 2013
Intensifying the taste buds of almost any palate, a glass of Ruinart Champagne comes with each course, a panoply of the wholesome goodness from the chef’s organic gardens and earthy flavors of South Africa. Each heady course presents the perfect time to raise a toast. Now, how much fun is that!
This is the first time in Africa that a restaurant has joined with a champagne house to create an innovative menu. While chefs seldom pair an entire meal with champagne, Niel Hendriksz, the Moet Hennessy Portfolio* Ambassador for Africa, says: “Champagne as a food-pairing wine is always refreshing; it cleanses the palate and never overshadows the taste of the food. Bringing together the bold flavors of David Higgs with the freshness and elegance of Ruinart Champagne will leave you with a sense of veneration for what is presented before you.”
Each dinner is reserved 72 hours in advance and the chef tailor-makes each menu with what’s available that day to ensure the finest, freshest ingredients as well as accommodate specific needs and dietary requirements. The best beluga caviar, foie gras and crayfish is sourced internationally while David’s organic garden supplies seasonal produce for most of the year. The champagne served ranges from light and delicate to bold and robust. They include R de Ruinart; Ruinart Blanc du Blanc; Ruinart Rosè; and the company’s creme de la crème, Dom Ruinart 1998.
David says “I believe in constantly experimenting with new cooking techniques and bold flavors, bringing in a few unexpected twists and turns as an element of surprise. I draw my inspiration from contemporary world cuisine and classical combinations as well as modern African influences, at all times using only the freshest, handpicked seasonal ingredients and carefully selected artisanal produce.” Full of ideas, David is at the top of noted South African chefs.
The intimate atmosphere of the Chef’s Table in the heart of five hundred offers the Ruinart Experience at Saxon five hundred the ultimate private dining experience for up to eight guests. To enter the Experience, guests are escorted down a sleek black hallway lined with fine crystal stemware, past the open kitchen through a discreet door into the restaurant’s Chef’s Table. The roomy space with its stunning contemporary art and elegant Ruinart accessories, offers a unique blend of privacy and glamour. The central focal point is the open plan Chef’s kitchen and the impressive glass wine cellar. Guests watch the chefs at work as they present the impressive six course menu – sort of like of food and champagne with a taste for luxury and quality of life,” adds David.
Managing Director George Cohen said: “We have created this experience in celebration of the close collaboration between the highly regarded House of Ruinart, the world’s oldest, most prestigious champagne, and the Saxon, voted the World’s Leading Boutique Hotel since 2001.”
The restaurant is open Tuesday to Saturday, evenings only from 6 pm. The exclusive six-course Ruinart Experience menu is $500 (R4900) per person for a minimum of four people and a maximum of eight people. Guests from within the hotel and outside of the hotel are welcome.
For further information or reservations contact The Saxon Boutique Hotel at +27 11 292 6000 or visit:
www.saxon.co.za
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