Every bottle poured that evening traced back to the same Grand Cru village — Le Mesnil-sur-Oger — yet each expressed its own interpretation of this celebrated terroir.
Co-hosted by Carlito Chiu and Grégoire Piochon, Head of Export APAC & Middle East, the dinner brought together six exceptional cuvées from Champagne Salon and Champagne Delamotte, two maisons deeply intertwined with the Côte des Blancs and its Chardonnay heritage. Chef Agustin Ferrando Balbi’s MICHELIN-starred cuisine accompanied each Champagne with meticulous precision, creating a seamless dialogue between texture, flavor, and terroir.
The pairings unfolded in complete harmony. Delamotte Collection Blanc de Blancs 2007 was served alongside Carabinero Red Prawns with Kristal caviar and prawn emulsion, where late-disgorged maturity, brioche warmth, and chalky minerality cut through the rich sweetness of the prawn. Next, Salon 2015 elevated the signature Cuttlefish Yi O Rice (arroz caldoso), showcasing a vibrant beam of salinity and chiseled acidity that lifted the savory depth of the dish. The flight culminated with Salon 2002 alongside line-caught Turbot with saffron-nori and braised fennel, where two decades of cellar aging revealed legendary complexity, toasted hazelnut, and weightless volume.
The flight was further elevated by Delamotte Brut NV, Blanc de Blancs 2018, and Rosé NV, alongside a red interlude featuring Tiano & Nareno Travesia 2022 paired with Lisa.
Our sincere thanks to Grégoire Piochon, Carlito Chiu, Chef Agustin Balbi, the team at Andō, and all our guests who joined us for this special gathering.
#ChampagneSalon #ChampagneDelamotte #ANDOhkg #Champagne #FineWine
