Bullion Bar Moët & Chandon Pop-up with Dinner at Sydney Mint Café

Bullion Bar at The Mint is relaunching as a Moët & Chandon pop-up on Wednesday 13 November. In celebration of the event, the Trippas White Group hosted an intimate dinner with a menu designed by Moët & Chandon Chef de Cuisine, Pascal Tingaud during his brief visit from France.

Bullion Bar Moët & Chandon Pop-up 

As global ambassador for Moët & Chandon and Dom Pérignon, Chef Tingaud travels for a third of year. His culinary background dates back to his grandfather who was President of Les Maîtres Cuisiniers de France from 1974 to 1982. He opened L’Auberge de Condé in La Ferté-sous-Jouarre which Pascal’s father took over and was awarded the prestigious title of Meilleur Ouvrier de France in 1968.

Moët & Chandon Chef de Cuisine, Pascal Tingaud 

Chef Pascal Tingaud’s internships include Lucas Carton in Paris, Le Castel Marie-Louise in La Baule and the Grand Hôtel in Paris. He was also an apprentice in pastry making and decoration at Lenôtre. In 1979, he was appointed chef to French President Giscard d’Estaing at the Elysée Palace and two years later moved to the prestigious Hôtel Crillon in Paris.

In 1985, he partnered with Moët & Chandon to promote food and champagne pairings and was later apppointed Chef de Cuisine for the private estates of Moët & Chandon and Dom Pérignon in Champagne, including Trianon, Château de Saran and the Abbey of Hautvillers.

Canapé and Champagne Tasting

Prior to dinner, Pascal Tingaud led a tasting of three Moët & Chandon champagnes matched with canapés. On taste were Seared Scallops with Caviar, paired with Moët & Chandon Imperial, followed by a spicy Cuttlefish, herb and Citrus Salad served in a shell with Moët & Chandon Grand Vintage 2004 and finishing with Beef Tartare en Croute topped with quail egg that went remarkably well with Moët & Chandon Grand Vintage Rosé.

Snapper Ceviche

A three course chateaux-inspired dinner was subsequently served, designed by chef Pascal Tingaud and prepared by The Mint’s head chef, Brad Jones.

A delicious entrée of snapper ceviche with Moët foam and lemon essence was paired with Moët & Chandon Grand Vintage 2004. Elegant and fresh with a hint of heat, the ceviche had just the right amount of citrus as not to overpower the champagne.

Peppered spiced duck breast

A main course of honey, peppered spiced duck breast with heirloom carrots, beetroot and caramelised plum was paired with Moët & Chandon Grand Vintage Rosé. The tender and flavoursome meat had the honeyed sweetness which matched with the fruity character of the rosé.

Coconut Panna Cotta

To finish, dessert was a coconut panna cotta with raspberries and shortbread paired with Moët et Chandon Nectar Impérial, a demi-sec and sweeter style of champagne that paired well with the coconut flavour in the dessert.

The Bullion Bar Moët & Chandon Pop-up opens on Wednesday 13 November 2013 and will be offering a selection of champagnes including Moët Ice by the bottle and by the flute.

Bullion Bar Moët & Chandon Pop-up
The Mint
10 Macquarie Street
Sydney NSW 2000
Hours: Wednesday-Friday, 3pm-9pm from Wednesday 13 November 2013