Review: Fine dining and the best Champagnes on a memorable night in Liverpool

LBN’s Jennie Lewis dines in style with a dazzling array of champagne and six courses of gourmet food at Liverpool’s Art School restaurant

Art School
Hay-smoked sirloin of of Red Poll Bunbury beed with cep, Piedmont white truffle braised pearl barley and charred leak

 

So hands-up those who thought Champagne was just bubbly wine you get one glass of at weddings and on New Year’s Eve? Philistines, all of you.

For the wine connoisseur, Champagne offers a world of flavours and textures to explore. And what better accompaniment to fine Champagnes than a mouth-watering menu devised by one of Liverpool’s leading chefs. 

Paul Askew, founder of favourite city eatery, Art School, hosted a memorable evening for lovers of great food and wine in conjunction with the renowned Champagne house, Charles Heidsieck – French-based purveyors of the very best bubbly.

The stunning main dining room of the Art School was the venue for the Charles Heidsieck Champagne Dinner, a repeat of a hugely successful event at the same venue last year. But who was this Heidsieck chap?

Adventurous flair

Charles Camille-Heidsieck was was renowned for his adventurous flair and entrepreneurial spirit, traits that saw a phenomenal rise to success in the US in 1852, when he became the first champagne merchant to truly conquer the market.

A flamboyant character, ‘Champagne Charlie, as he was known, became famed for his memorable parties. But what he was really known for was his ability to create a truly unique champagne of character, to pioneer new territories, and challenge conventions.

He was a maverick of his time, and that pioneering ethos remains at the very heart of Champagne Charles Heidsieck today.

Six amazing courses

A select group of lucky guests were treated to a sumptuous six-course menu, each accompanied by a carefully selected glass of Champagne. In the bar guests were served a season selection of canapés and charcuterie along with a glass of Charles Heidsieck Brut NV from Magnum.

This was followed by a delicious amuse bouche in the main dining area before a cacophony of flavours all packed into the starter of cold smoked chalk stream trout with celeriac remoulade, Attilus Royal Siberian Caviar, beetroot carpaccio and compressed dill pickled cucumber. Tickling the palate on this course was the Charles Heidsieck, Blanc De Blanc NV.

A tasty bit of game was next up for the intermediate course with a breast of Red Leg Northop Partridge, toasted hazelnut crumb, Jerusalem artichoke puree, kale crisps and confit apple. A glass of Charles Heidsieck Millesime Magnum 2005 was the perfect partner to this mouth-watering delicacy.

Art School
A breast of Red Leg Northop Partridge, toasted hazelnut crumb, Jerusalem artichoke puree, kale crisps and confit apple

 

Red meat was on the menu for the magnificent main of hay-smoked sirloin of of Red Poll Bunbury beed with cep, Piedmont white truffle braised pearl barley and charred leak. Offering a a beautifully light contrast to this rich serving was a Charles Heidsieck Millesime Rose 2005.

A city transformed

A treat for cheese-lovers came next with the ‘Chef’s trio of cheeses’. On the board was Tunworth, Dorstone Goats & Colston Bassett Stilton with honeyed fruits, almonds and fruit bread rounded off with the delightful Charles Heidsieck, Blanc Des Millenaires 2004. And there was just about room for coffee, served alongside, of course, a serving of the Art School macarons and luxurious Gateau Opera prepared by their expert pastry team.

The Charles Heidsieck event was a brilliant demonstration of how far Liverpool has come in the past decade, thanks to innovative and daring entrepreneurs such as Paul Askew, offering fine dining and the best wines and champagne right here in our city centre. We’ll raise a sparking glass to that!

 And the Art School restaurant have unveiled their exquisite Christmas and New Year’s Eve 2019 menu and are taking bookings now. For more information click here

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