nice to meet you! My name is Sayaka Shinagawa and I am a friend of the Premium Japan editorial department. Premium Japan mainly reports on articles and events related to food.
This time, I would like to introduce the garden gastronomy event ``Veuve Clicquot La Grande Garden Gastronomy'' hosted by Veuve Clicquot that I recently participated in.
The venue chosen for the event was Hokkaido Home Farm in Abira Town, Hokkaido. Veuve Clicquot is an attempt to transform this farm into a two-day restaurant. In addition to gastronomy events, there were spaces to express the brand's worldview, such as a vegetable harvesting experience while enjoying champagne and a demonstration at a polo field.
The sun is setting in the distance over a meadow that stretches as far as the eye can see. The long-awaited gastronomy event is about to begin at a one-night-only restaurant set up on the farm. The person in charge of the cooking is Chef Kanji Kobayashi of Villa AiDA in Wakayama Prefecture. They grow over 100 types of vegetables each year in the fields adjacent to the restaurant, and are attracting attention for their ability to bring out the infinite potential of vegetables through combinations of ingredients. Chef Kobayashi, who debuted in Asia's 2022 Best Restaurants in 50 and ranked 14th, is now on board with his dishes that use all the seasonal ingredients of Hokkaido, as well as Veuve Clicquot. A pairing course of La Grande will be served.
Tonight only, a dinner table will be set up in the vast pasture where the horses used to leisurely graze during the day.
First, we looked at the menu beautifully arranged on the table.
The champagnes you can enjoy today are "La Grande Dame 2012," "La Grande Dame Rose 2012," and "La Grande Dame 1900 Magnum." What particularly surprised me was "La Grande 1900 Magnum." I was impressed by the power of the magnum bottle and the beauty and taste of the bubbles.
I got excited just by looking at the menu.
"La Grande 1900 Magnum". Bubbles say magnum bottles are delicious, and that's true!
First, the beautiful gnocchi made with Hokkaido potatoes and lily bulbs was served as a pairing with "La Grande 2012." We thoroughly enjoyed the blessings of Hokkaido's nature.
The long-awaited "La Grande 1900 Magnum" is a vegetable dish with asparagus as the main dish. What's on top of the asparagus and herbs is a sauce made from frozen bitter gourd! The combination of the rich and smooth La Grande 1900 Magnum and the umami, sweetness, and bitterness of the vegetables made it a dish that you would encounter new flavors every time you took a bite.
Gnocchi made with Hokkaido potatoes and lily bulbs.
Asparagus, frozen bitter gourd, and herbs. An impressive dish.
Desserts by Moemi Nishio, a pastry chef based mainly in Okinawa, appeared alongside the gradation of the sunset spreading across the horizon of the ranch. All of them are made from natural materials harvested in Hokkaido.
All the participants were enchanted by the carefully crafted desserts, each made with rose-scented hamanasu, haskap, cassis, butterbur, and other ingredients. Dinner ended with a happy sigh. It was a very impressive two days, with participants happily drinking champagne in their own way in a space full of hospitality.
A variety of delicious, fragrant, and well-shaped desserts, and a scent that reminds you of roses. I want to convey this emotion.
Chef Kobayashi and Mr. Nishio have been preparing for this day for months. Your fatigue will be blown away by the fun of the actual performance.
Sayaka Shinagawa
A member of the Friends of Premium Japan editorial department. She loves good food and drinks. She is enjoying her life by planning various delicious and fun events.
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