Laurent-Perrier Dinner at Kensington Palace
An Elegant Champagne Dinner at Kensington Palace
The Orangery at Kensington Palace was transformed into a setting of refined elegance as 80 guests gathered for an exclusive three-course dinner. Designed to showcase Laurent-Perrier's 3 wine-making know-how of zero dosage, the blending of reserve wines and maceration by pairing each dish with a different champagne. The evening brought together exceptional dining, carefully curated pairings, and seamless service in one of London’s most iconic royal settings.
A Refined Canapé Reception
Guests were welcomed with a sparkling Champagne reception, while circulating canapés were served throughout the space, setting the tone for the evening. The canapé selection featured pickled watermelon with cheddar sablé and whipped basil feta, Cornish crab cake with curry leaf emulsion and seaweed, yellowfin tuna tartare with crispy rice, sriracha and lime, and Scottish lobster and crayfish cocktail crumpets with pickled radish and caviar.
The reception was paired with Laurent-Perrier Blanc de Blancs Brut Nature, showcasing the house’s zero dosage know-how, its purity and precision complementing the freshness and lightness of the canapés.
The Venue: The Orangery at Kensington Palace
Set within the grounds of Kensington Palace, The Orangery provides a stunning backdrop for the evening. Bathed in natural light and enhanced by candlelit accents, the space creates an atmosphere that feels both grand and intimate.
Tables were arranged to face the area where the speeches were being delivered, encouraging conversation among guest. The styling details were kept clean, with spring elements highlighted by a selection of seasonal flowers as centerpieces.
A Three-Course Dining Experience
Guests were invited to take their seats as the dining experience began, with each course thoughtfully paired to highlight Laurent-Perrier’s winemaking savoir-faire.
The meal started with hand-dived Orkney scallops, complemented by Roscoff onion purée, sea purslane, and a Champagne butter sauce, creating a delicate balance of flavours. This course was paired with Grand Siècle Iteration No. 27, showcasing the house’s expertise in blending reserve wines.
For the main course, breast of Cornish hen was served alongside morels, pressed thigh, grilled Parmesan, and baby gem Caesar, all finished with a light potato foam. This dish combined classic British ingredients with refined technique and was paired with Grand Siècle Iteration No. 22 served in magnum, further highlighting the depth and complexity achieved through blending.
To conclude the meal, a creative “Three Ages of Parmesan” course was presented, featuring a 12-month custard, a 24-month foam, and a 36-month crisp. This distinctive finale was paired with Alexandra Rosé 2004 in magnum, showcasing Laurent-Perrier’s third know-how: maceration.
Champagne & Drinks Selection
Laurent-Perrier brief was a catering experience that would elevate the drinks selection, ensuring that every dish complemented each stage of the evening. All drinks were served by our expertly trained front-of-house team, enhancing each offering by presenting it at the correct temperature. From the canapé reception through to the speeches and dinner, the evening was thoughtfully curated around the drinks, an essential element for the client.
A sophisticated evening at Kensington Palace
This Champagne dinner demonstrated how thoughtful curation, exceptional ingredients, and attentive service can come together to create a truly elevated brand experience. From the flowing Champagne and refined canapés to the carefully composed three-course menu, every detail contributed to an elegant evening.
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