It can only be described as “like a dream” to dine with the winemakers of Dom Pérignon in a glowing mansion in Épernay on the Moët & Chandon estate. If I let my mind wander from the conversation I could sit back and imagine that it must have not been unlike this to dine in a miniature version of Versailles. But if anything could outshine the grandeur of the room it was the incredible chocolate soufflé created by Chef de Cuisine Pascal Tingaud for us that evening as a perfect finish to a meal paired with Dom Pérignon Rosé vintages. It was served in a large soufflé dish and bought around to each person family style at the table… sometimes twice. I asked the chef if he wouldn’t mind sharing this heavenly dessert recipe for my own dinner parties at home in New York.
See below for the recipe of the night’s star dish by Chef de Cuisine Pascal Tingaud
