The World of Moët Hennessy

Business was good and in 1750, Moët et Cie (Moët & Co.) began exporting wines to the rest of Europe and the colonial British America (U.S.A. was yet to be born!). It also started to buy new vineyards like that of the Abbey of Hautvillers where the Benedictine Monk Dom Perignon discovered the art of creating champagne.

More royal connections, this time with Napoleon I and the demand for champagne increased in geometric proportions to supply the royal courts of Russia (Tsar Alexander II), Austria (Emperor Francis II) and a few other countries. New personalities joined the business (Pierre-Gabriel Chandon de Briailles) and the company changed its name to Moët et Chandon.

Buy na pud new vineyards like that of Marne Valley and much later, its rival wine house (Mercier), perfume company (Parfums Christian Dior) and later merged with a cognac business (Jas Hennessy & Co.) to form the new company, Moët-Hennessy. If you cannot buy it, then merge with it!

Fast forward to the 70s and it was time to expand to the USA through its subsidiary (Domaine Chandon) and a final merger with Louis Vuitton to form the largest luxury company in the world, Moët-Hennessy•Louis Vuitton (LVMH). Net profits was only € 16 billion, excuse me, in 2004.

And last April 3, 2009, it was time for your favorite food columnist to “Discover the Flavours of the World” of LVMH at Aqua, Shangri-La’s Mactan Island Resort & Spa. Pierre Pinault, the Regional Brand Development Consultant flew in to join a select group of media personalities.

Opening remarks was the Green Point Sparkling Wine from the Yarra Valley of Australia. Nice start when paired with Prawn and Artichoke Gratin with Mozzarella Cheese. Unfortunately, if drank alone, a bit difficult since palate memories of Veuve Clicquot Yellow Label Brut Champagne, 2000 Moet Chandon Dom Perignon or Champagne Krug Grande are difficult to delete.

The second wine on the tour was Terrazas de los Andes Chardonnay, Argentina. This was accompanied by the Lamb ravioli in Clear Lamb Soup with Crepes Mushroom Bruschetta.

A carbohydrate for the dinner was supplied by the Tagliolini alla rucola con brazino, olive nere e timo (Freshly-made Argula Tagliolini and Chilean Sea Bass with Cherry Tomatoes). Ah, this is pasta that is truly great; in fact, I quickly rushed to the kitchen to congratulate Executive Italian Chef Gianluca Visciglia for this fine dish. This was perfectly paired with the Cloudy Bay Sauvignon Blanc, New Zealand and in my humble opinion, pwede na to go home and feel very contented with the Cloudy Bay and the Argula Tagliolini in this Flavors of the World dinner! 

However, there was this unfinished business with the main course; Thyme marinated Duck breast with blueberry and grappa compote with a red wine, the Cape Mentelle Shiraz, Margaret River, Australia and the dessert, the Sicilian cassata with Amarena sauce served with an old favorite, Grand Marnier. I wish that my beloved readers were around to assist me in analyzing the nuances of these dishes. Once the digestive system is satisfied, very difficult na to absorb new taste sensations.

And in Shangri-La’s Mactan Island Resort & Spa, new food experiences are constantly happening!