SINGAPORE (Sept 10): It takes a minimum of 12 years of maturation on lees for a Dom Pérignon wine to reach its second Plénitude, representing a new standard of energy, intensity and depth from the first. Made with only the best of Grand Cru grapes that are sourced and selected by the Dom Pérignon team each year, the Dom Pérignon P2 is testament to unyielding patience, integrity and attention to detail.
With these qualities in mind, Christopher Millar, executive chef at Stellar at 1-Altitude restaurant, has created a menu that brings together some of the world’s most coveted ingredients. It is a culmination of his discoveries during his recent journey, which started at Abbaye SaintPierre d’Haut villers, a former Benedictine abbey in north-eastern France and the birthplace of the world-famous champagne. The resulting meal is to be enjoyed with Dom Pérignon classics and rarities served 282m above the ground at the Dom Pérignon Plénitude Suite, a permanent installation created in conjunction with the champagne brand to deliver the ultimate multi-sensorial experience.
1-Altitude Gallery & Bar attracts droves of tourists and partygoers for its stunning views of Singapore’s skyline. The hidden, reservations-only Plénitude Suite, which is part of the same establishment, is so exclusive only up to eight guests are served here each night. The suite boasts a selection of highly sought-after Dom Pérignon rarities such as the Oenothèque Rosé 1993, P2 1995 and Rosé 1988 Magnum, all of which cannot be found elsewhere in Singapore.
The evening begins with a virtual trip to the home of Dom Pérignon. Guests are introduced to the prestigious winemaker before diners are whisked away to retrace chef Millar’s voyage across the French countryside. Through it, they will discover each supplier’s quest for perfection in their respective craft before the final product is presented to them. Millar lends his magical touch to gems such as Sturia vintage caviar and Hokkaido uni. The ingredients also star in the bold desserts by Stellar at 1-Altitude’s head pastry chef Jasmin Chew. Her edible art creations are a melange of colour and texture.
Each course is presented using multimedia projections that combine sights and sounds, transporting the guest beyond the dinner experience. Aside from being a showcase of culinary and winemaking ingenuity, there was a heartfelt anecdote, a thoughtful gesture or a serendipitous surprise at every turn.
When Dom Pierre Pérignon first discovered the methode champenoise or “champagne method” of creating bubbles, he famously exclaimed: “Come quickly, I’m drinking the stars.” If you are so lucky as to step foot inside the Dom Pérignon Plénitude Suite, you’ll find that the heights of oenology, fine dining, technology and culture meet spectacularly in this room in the sky.
Stellar at 1-Altitude
Level 61, One Raffles Place
Tel: 6438 0410
Monday-Friday: Noon to 2pm (lunch) and 6.30pm-10pm (dinner)
Saturday: 6pm to 10pm (dinner)
The Dom Pérignon Plénitude Suite is open for dinner only, and can be booked with a minimum spend of $1,500++. Prices begin from $350++ per head for a 10-course seasonal menu ($550++ per head for the champagne pairing menu inclusive of Dom Pérignon P1, P2 and Rosé champagnes).
This article appeared in Issue 847 (Sept 10) of The Edge Singapore.