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Experience the champagne brand’s magical world of effervescence at W Singapore—Sentosa Cove this festive period
Celebrating the spirit of togetherness is always important, especially during this holiday season where many of us continue to be separated from our loved ones due to the border restrictions caused by the ongoing Covid-19 pandemic.
It is with this in mind that Moët & Chandon launched its Moët & Chandon Effervescence Experience. The global campaign—which was launched last month in over 20 cities, including Sydney, Moscow, Amsterdam, Johannesburg, Lagos, Stockholm and Singapore—is a series of pop-up events that brings us to its world of effervescence through immersive installations, exclusive menus and, of course, unlimited pours of champagne.
In Singapore, Moët & Chandon has partnered with W Singapore—Sentosa Cove to bring its magical world alive from December 24 to 31. The experience begins as soon as you walk down the stairs decked out with a mesmerising lights installation (complete with sounds of bubble fizz) that guides you to the Rock Garden.
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You will find the eye-catching Christmas tree crafted with champagne bottles, as well as the al fresco area by the pool where you are invited to stay for pre-prandial drinks while enjoying the sunset.
Enjoy the view before moving on to the pop-up restaurant, embellished with fairy lights and fitted with an interactive photo wall to capture new memories. Sit down for the meal proper and enjoy W Singapore executive chef Henry Jordan’s five-course menu, exclusively created for the event. These are, of course, paired with free-flow Moët Brut Impérial, Moët Grand Vintage and Moët Rosé Impérial.
The Moët Brut Impérial is the maison's iconic champagne, and is the perfect bubbly to ease yourself into the night. Crafted with more than 100 different wines (30 to 40 per cent pinot noir, 30 to 40 per cent pinot meunier, and 20 to 30 per cent chardonnay), it teases the palate with its bright fruitiness, seductive palate and elegant maturity.
On the other hand, the Moët Grand Vintage (a blend of 41 per cent chardonnay, 33 per cent pinot noir and 26 per cent pinot meunier) livens up the evening with fresh aromas of white flowers layered with nuances of fresh walnut, hazelnut and rusk. This gives way to a refreshing tangy structure and hints of pink grapefruit.
Both champagnes pair extremely well with seafood. So, begin the meal with the swimmer crab tartare enriched with savoury avocado mousse and roe, as well as the sweet and savoury Black Forest foie gras terrine. It comprises layers of buttery foie gras terrine, pistachio sponge, and morello cherry gelee.
