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Champagne Pommery & Both Prestige Cuvee hosted by Essi Avellan MW & Clément Pierlot with Supper by Phil Howard - 10/10/2024

Champagne Pommery & Both Prestige Cuvee hosted by Essi Avellan MW & Clément Pierlot with Supper by Phil Howard - 10/10/2024

£490.00 per person for Gold Tier or Above
£540.00 - 48 remaining
Champagne Pommery & Both Prestige Cuvee hosted by Essi Avellan MW & Clément Pierlot with Supper by Phil Howard - 10/10/2024
Description & Technical Information
Pommery Clos Pommadour 2004
Champagne Pommery & Both Prestige Cuvee hosted by Essi Avellan MW & Clément Pierlot with Supper by Phil Howard

Thursday 10th October 2024 19:00 aperitif & 19:30 start, 22:00 finish.
Presenters: Essi Avellan MW & Clément Pierlot
Elystan Street, 43 Elystan Street, Chelsea, London, SW3 3NT

2024 is The Finest Bubble's 10th Anniversary and what better way to celebrate with our most audacious tasting to date in a collaboration with Champagne Pommery, Essi Avellan MW & Phil Howard. Champagne Pommery has not just one but two prestige cuvée and this event is all about bringing you an exceptional experience, all are Magnum or larger and many are receiving an exclusive preview at this tasting & supper. The menu devised by Phil Howard and Clément Pierlot should tantalise our taste buds as we journey on this flavour discovery.

The champagnes of Clos Pompadour, the single largest clos in champagne, 25 ha of walled vineyard all within the city of Reims, sitting above deep chalk cellars, planted mostly in the 60’s with predominantly chardonnay. With the first vintage only being made in 2002 this is the new entrant to champagne and it is only made in Magnums.

Cuvee Louise first produced in 1979, is always Chardonnay from Avize plus Cramant and Pinot Noir from Ay. Our tasting will be the very best experience because we have five, three in Magnum, one in Jeroboam & one in Methuselah!

For the full Louise experience we are tasting two exceptionally rare Cuvee Louise Rose, often only 1-2000 bottles are produced and the Maison hold back 1000 bottles as library stock; very little makes it to the market!
Pommery Cuvee Louise 2004
To ensure the very best champagne experience, the bottles are direct from the Maison in Reims, thank you Clément.

Bespoke Menu By Phil Howard & Champagne Pommery

Les Clos Pompadour 2005 1.5L exclusive preview
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Sourdough bread with farm house butter
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Roast langoustine with parmesan gnocchi and an emulsion of potato and truffle
Les Clos Pompadour 2003 1.5L
Les Clos Pompadour 2004 1.5L
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Roasted cod with tartare sauce, crushed peas, scraps and potato galettes
Cuvee Louise 2003 1.5L
Cuvee Louise 2004 3.0L
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Roast rack of lamb with crisp shoulder, garlic puree, wilted greens and rosemary
Cuvee Louise Rose 2004 75cl
Cuvee Louise Rose 2005 75cl exclusive preview
* * *Pommery Louise Rose 2004
Aged Comte
Cuvee Louise 1988 1.5L
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Seville and blood orange upside down cake
Cuvee Louise 1995 1.5L exclusive preview
Cuvee Louise 1998 6.0L exclusive preview

Vegetarian Menu

Thank you Riedel for sponsoring the glassware.

Clément Pierlot - He joined Champagne Pommery in January 2004, at 24, responsible for managing their vineyards moving them to a more ecological approach. Then in 2010 he became part of the tasting team and in 2014 he took charge of the oenological product development plus the sparkling wine Louis Pommery produced in England. In 2017 he succeeded Thierry Gasco and became Pommery’s 10th Cellar Master. Clément is also responsible for the house's sparkling wine production in California, England & South of France. One of Clèment’s first achievements as Cellar Master was to introduce Apanage, showcasing single grape varietals, made in a lightly reductive style that promotes freshness and precision.

Essi Avellan MW - The Champagne Masterclass will be presented by Essi Avellan MW, champagne journalist, wine consultant and tutor on all matters champagne. Finland’s first Master of Wine, Essi is the author of several wine books and is a reputed wine judge for the Champagne & Sparkling World Wine Championships. Recently Essi has re-written Tom Stevenson's Wine Encyclopedia and the fourth edition is now published and available to buy. Read about Essi Avellan's Champagne book here.
Clément Pierlot
Philip Howard - Phil’s work life as a chef started at Roux Restaurants in 1988. From here he moved on to train under Marco Pierre White at Harvey’s and Simon Hopkinson at Bibendum. He opened The Square with Nigel Platts Martin in 1991 and remained at the helm for 25 years – with his food enjoying huge consumer success and great critical acclaim. He held two Michelin stars for 17 years. The reputation for his cooking has been forged through the delivery of pleasure through harmony of flavour rather than technical wizardry or innovation. Upon leaving The Square Phil came to feel that he had unfinished business with food in London. The desire to cook simpler food prevails and with a greater emphasis on pure, clean and lighter dishes – full of vitality and flavour.

Riedel - "The finest glasses for both technical and hedonistic purposes are those made by RIEDEL. The effect of these glasses on fine wine is profound. I cannot emphasize enough what a difference they make." - Robert M. Parker Jr.

Thank you Queena for helping with the Planning

This is a Restaurant Takeover Exclusive Event for 60 Guests

Please Message us if you have Dietary Questions, we believe most can be accomodated