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G.H. Mumm supports starry-eyed young chefs

G.H. Mumm, Champagne sponsor of the Academy of Culinary Arts Annual Awards of Excellence for over 10 years, has unveiled the results of a partnership with three of its recent winners. The chefs, the UK’s hottest new culinary talents, devised a series of wonderful dishes, each paired with a G.H. Mumm Champagne

Earlier this year, following a visit to the House’s chateau and vineyards, G.H. Mumm set each chef a special Champagne and food-pairing mission, from which each has triumphed.  G.H. Mumm has now made these innovative, exquisite dishes available for chefs throughout the UK to recreate. The mouth-watering selection of starters, main courses and desserts – eight dishes in total – are perfect for Christmas, paired with the accompanying G.H. Mumm Champagne, for an appealing and luxurious special-occasion offering.

The young chefs, lauded by such luminaries as Heston Blumenthal and The Ritz’s John Williams are: 2 Michelin-starred le Champignon Sauvage’s Mark Stinchcombe (Academy of Culinary Arts Young Chef of the Year - 2010), Richard Phillips from 2 Michelin-starred Le Manoir aux Quat’Saisons (Academy of Culinary Arts Young Pastry Chef of the Year*) and James Mitchell from The Capital (Academy of Culinary Arts Young Chef of the Yea r- 2009). 

Mark, Richard and James worked with G.H. Mumm Champagne Ambassador Neil Phillips to develop a series of signature dishes equal to the creations of their esteemed masters. 

Inspired by G.H. Mumm’s Cordon Rouge NV, Mark created a starter of scallops with escabeche carrots and a tomato and cumin vinaigrette. To match the Mumm de Cramant, Mark also developed a main dish of pan-fried fillet of sea trout with spring pea and wild garlic fricassée, herb gnocchi, crayfish and shellfish foam.

James was motivated by the finesse of Mumm’s Cuvée R. Lalou 1999 to produce a main course of fillet of veal, fricassée of mushrooms, asparagus and foie gras, truffle potato foam and a Madeira jus. A further main course of crisp skinned wild sea bass and sautéed ceps with a cassoulet of artichoke and chestnuts used G.H. Mumm Vintage 2002 as the inspiration. His final dish was a delicate starter of salmon mi cuit, pea purée and apple and ginger, which matched perfectly with G.H. Mumm Cordon Rouge NV.

To finish, with a delectable trio of desserts, Richard crafted passion fruit and banana macaroons, as well as cinnamon & tainori chocolate speculos with fresh alphonso mango & passion fruit gastrique, to complement the sweetness of G.H. Mumm Demi-Sec. His final dessert was a decadent Black Forest gateau to match G.H. Mumm Rosé.

UK chefs and restaurants wishing to re-create these stunning dishes can download these and the accompanying imagery at www.champagneassembly.co.uk .

The Academy of Culinary Arts is Britain’s leading professional association of head chefs, pastry chefs, restaurant managers and suppliers – and its Annual Awards of Excellence recognise and reward the hottest young culinary and front of house talents in the business.   

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1 October 2011 - Felicity Murray