Pastry and Champagne matching at Le Manoir

It is not often that during a busy morning in the middle of December you are in Le Manoir Aux Quat’ Saisons’ kitchen matching some beautiful desserts with champagnes from G.H. Mumm. Last week I was doing just that and thanks to Benoit Blin, Executive Pastry Chef, Arnaud Goubet, Sommelier and Richard Phillips, The Academy of Culinary Arts Pastry Chef winner for 2010. Richard had created his award winning dish of a modern interpretation on Black Forest Gateaux which was beautifully balanced and light. We also had some delicious passion fruit and banana macaroons made by Richard. After our pairing session (I will write up the matches in due course) Benoit gave me a tour of the rest of the kitchen and aside from desserts, Benoit and his team also produce 12 different breads each day. This was a brilliant production that should have been captured on film. By the way, if you are looking for a late Christmas present for 2011 then a day at Raymond Blanc’s Cookery School would make a great gift.