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This has never been done before: The Swiss celebrity chef Andreas Caminada has selected five fragrances by Christian Dior as his inspiration for five dishes, each of which is accompanied by a different Moët & Chandon champagne that compliments the dish. The result? An unprecedented culinary experience.
Photo: Courtesy of Dior Parfums, Moët & Chandon and Andreas Caminada
Fragrances can be truly wonderful: they hold memories and lead us to making decisions before we even realise. A fragrance cannot be transmitted electronically – you can only experience it directly. The situation is similar with the taste, which is why this 5-course-menu where different senses collide is so spectacular.
Photo: Courtesy of Christian Dior Parfums, Moët & Chandon and Andreas Caminada
The most celebrated chef in Switzerland, Andreas Caminada, has created a menu, which addresses equally the sense of smell, the sense of taste and the vision of beauty. His collaborating partners in this celebration of the senses are Christian Dior Parfums and Moët & Chandon Champagne. Amongst Caminada’s remarkable achievements are 3 stars in the “Guide Michelin”, 19 points by “Gault et Millau”, and to top it all off he is the only chef in Switzerland on the San Pellegrino list of the best 100 restaurants worldwide. In his restaurant at Schloss Schauenstein Andreas Caminada pushes the boundaries of star gastronomy.
With each of the five courses guests will be going through an adventure consists of a fragrance by Dior, a champagne by Moët & Chandon and a dish that combines both elements.
During the first course a sample of “Dior Homme Cologne” will be served alongside Moët ICE Impérial, chosen by Moët & Chandon Cellar Master Beoit Gouez.
The combination of the fresh Cologne with the fruity champagne fits perfectly to the profile of the dish: langoustine and lime. The salty fish and the sour taste of lime complement the pure cologne and the intense Moët ICE Impérial. Together they create a new and unexpected sensory experience.
Francois Demachy is Dior’s fragrance expert. He chose Miss Dior Blooming Bouquet as the perfect match for the Rosé Impérial in the second course. The plate of delicacy, which Caminada has come up with, contains trout, carrots and petals. The taste experience is a delicious symbiosis of all elements.
The third course holds a special surprise and presents J’adore Dior together with smoked lamb and Moët Impérial. The femininity of the fragrance wonderfully contrasts the smokiness of the lamb and the vibrant taste of the champagne.
Venison, mushrooms and truffles perfectly highlight the wild and independent character of Sauvage as well as the expansive and tingling bittersweet taste of Moët Grand Vintage 2006 in the fourth course.
The fifth course is introduced by the fragrance of seduction âHypnotic Poison accompanied by the powerful and gracious Grand Vintage Rosé 2006. Andreas Caminada has designed a fruity plate with plum in intensive red tones for the sweet and emotional final course, which is being served on an iPad.
This once-in-a-lifetime menu shows how strongly taste, smell and vision are connected and the culinary experience combined with all senses will be impossible to forget. The best thing about it: it will be served at Caminada’s restaurant not only once but twice. 12th of February and 3rd of March should be marked in every gourmet’s calendar. A journey to Schloss Schauenstein will be worth your while.
Read the article on FOBRES:
http://www.forbes.com/sites/neloliviawaga/2016/01/28/a-celebration-of-senses-dior-parfums-meet-moet-chandon-and-3-michelin-starred-chef-caminada/#4632513ca152
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