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Champagne Stars as More Than an Apéritif in Web Series by QT Hotels & Maison Perrier-Jouët

Posted on: 08 October 2019

QT Hotels and Maison Perrier-Jouët invites epicures, gastronomes and humble lovers of Champagne alike to relish in a new mini web series, The Art of Tasting, starring food enthusiast and presenter, Melissa Leong.  Alongside Maison Perrier-Jouët’s Global Ambassador Chris Sheehy and a line-up of QT’s acclaimed Executive Chefs, the five-part series uncovers the art of champagne pairing, coupling Maison Perrier-Jouët’s suite of enigmatic cuvées with QT’s creative interior spaces and truly unique dining experiences.

Inviting viewers to come on a ‘tour de QT’, the unexpected gastronomic pairings featured in the series will come to life off-screen where they will be available to experience in select QTs around Australia for 5 weeks from 7th October.

The Art of Tasting follows Leong as she embarks on a glittering tour of QT Hotels around Australia. From Sydney to Perth, Gold Coast, Canberra and Melbourne, each episode explores a luxuriously quirky QT Hotel and introduces the property’s Executive Chef, including industry heavyweights Michael Box, Andy Harmer, Adam Lane, Josh Smith-Thirkell and Nic Wood. Together with the expert knowledge of Sheehy, episode by episode the QT Chefs challenge the perception that Champagne is more than just an apéritif.

The first episode in the series takes place at QT Sydney with Executive Chef of Gowings Bar and Grill, Michael Box, pairing Perrier-Jouët Blason Rosé NV with his Duck a L’Orange. Known as the gastronomic wine of the collection, the Blason Rosé NV is balanced and graceful, yet in equal measure intense, fresh and lively and harmonises unexpectedly with the rich flavours of duck.

In addition to exploring the notes of the cuvée and the expert culinary techniques of the QT Executive Chefs, each episode also heroes the local producers behind QT’s renowned fresh produce.  In episode one, viewers are taken to Mareema Free Range at Tathra Place in the Southern Highlands, Australia’s only truly free-range and chemical free Aylsebury Pekin cross ducks.

Perrier-Jouët’s Chris Sheehy said, “Champagne and food pairing is an art, but whilst intricate, it is also something one can immerse themselves in for a truly wonderful culinary journey. We were delighted to partner with QT on this wonderful series that explores the multi-sensory journey of our cuvées and cuisine. It was our aim to bring the elegant nature and creative energy of the Maison to the concept in a way that expresses a decadent dialogue between champagne and gastronomy in a spirited and exploratory way.”

QT’s Creative Food and Beverage Director, Robert Marchetti said, “The team have created a series that explores the art of Champagne pairing in a way that is equal measures educational, fun and entertaining. We all love Champagne as a drink with food; however throughout this series we take some twist and turns to become more adventurous and explore playful possibilities that simply work.”

From 23rd September, the dishes and cuvée featured throughout the mini web series will be available at select QT Hotels around Australia by the glass and bottle.

The full series and The Art of Tasting menus are available to view here: https://www.qthotelsandresorts.com/promotions/art-of-tasting/

QT x Champagne Perrier-Jouët ‘Art of Tasting’ Food and Cuvée Pairing menu available at QT Sydney, QT Melbourne, QT Perth and QT Canberra:

  • Mushroom Crostata $59 – By QT Canberra Executive Chef, Josh Smith-Thirkell

Recommended to be paired with Perrier-Jouët Grand Brut

  • Wood-roasted Marron, Smoked Tomatoes + Basil + Lemon Butter $81 – By QT Perth Executive Chef, Nic Wood

Recommended to be paired with Perrier-Jouët Blanc de Blancs

  • Duck A L’Orange $71 By QT Sydney Executive Chef, Michael Box

Recommended to be paired with Perrier-Jouët Blason Rosé

  • Apple Crumble Soufflé $41By QT Melbourne Executive Chef, Andy Harmer

Recommended to be paired with Belle Époque Rosé

QT Gold Coast will feature Executive Chef Adam Lane’s specialty from the series:

  • Seared Huon salmon belly, kara sumi, edamame, ume shiso pickled cucumber $55

Paired with Perrier-Jouët Grand Brut

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