Dom Pérignon Experiential Tasting Menu + Morgenstern’s Ice Cream – COOL HUNTING®


Only a multidisciplinary designer and architect could conjure up the exquisite and unexpected confluence of form and flavor found in Morgenstern’s new seven-course Dom Pérignon pairing menu from Morgenstern’s Finest Ice Cream – a poetic dining experience that is much more than ice cream. and champagne. Timed to output and designed (in part) to pair with Dom Pérignon’s Vintage 2003 Plénitude 2, architect Stephanie Goto’s ice cream-infused omakase menu, designed in partnership with the chef and owner of the ice cream parlor NYC’s beloved Nick Morgenstern – intrigues, amazes and charges guests with a culinary quest.

Unique iterations of ice cream – incorporating shisho, wasabi, uni, squid ink and more – were designed exclusively for the experiment by Morgenstern. Of the seven dishes, one element, however, epitomizes the whole effort: the delicious second dish, called Dark Harmony, which finds sushi rice ice cream topped with osetra caviar, placed inside. of a Nori ice cream cone and served with Dom Pérignon Vintage 2010. It’s an exhilarating fusion that weaves components from three cultures.

“This experience started 16 years ago, when I first became friends with the brand – and it turns out that was around the same time that I first met Nicholas Morgenstern across the culinary world. “Goto told us, as we sat down at Morgenstern’s Sundae Bar before the full tasting. “Over the past two years, we’ve been thinking about how to tell the story of champagne in a unique way,” she continues. “It occurred to me that maybe we could use something very American as a ship to talk about something quintessentially French. I conceived the experience as a design project, using my Japanese heritage to bring everything together.

“We named this trip Second Life and it’s a three-act experience,” Goto explains, noting that they would prefer to avoid the term “pairing dinner”. She continues: “We use the concepts of energy, space and time to think about all aspects of wine, food and culture. There is even a welcome haiku from Vincent Chaperon, the Cellar Master of Dom Pérignon, at the start.

Regarding the aforementioned Dark Harmony class, Goto says, “The idea is that it’s a sushi and ice cream class. It’s a dessert, but it’s also an entry point for the whole meal. Morgenstern adds that the base of the treat is not an anomaly, explaining that “Sushi rice has become the basis of all the vegan ice cream we make here. Our original Rivington location will soon transform into a vegan-only ice cream platform. The textured, dairy-free smoothness of Sushi Rice Ice Cream pairs beautifully with the salinity of caviar and the crunch of Nori, as well as the effervescence of Champagne.

Other dishes include citric jelly prisms inspired by the notes of Dom Pérignon P2 Vintage 2003 and kombu-dried moat, topped with osetra caviar and served on a hand-carved block of ice. There’s a dazzling egg-on-egg-on-egg dish that has to be devoured to be understood, and a concept sundae that gets you working for every flavor.

“The 2003 Plénitude 2 vintage is that moment of joy,” Goto says, as the sundae is served. “It’s a place you come to, where you feel all the things we learned on this trip. We started with a prism, and we end with this idea of ​​assembly. I wanted the sundae to be that element of purity. It is, of course, visually pure and the flavors are clear and, as with every previous dish, it adheres to its theme and plays on the notes of the liquid with which it is served in a way that allows guests to enjoy it. , but also learn something.

The omakase menu will be available once a week, from July 20, by reservation via RESY. In addition, à la carte agreements will also be available every Tuesday from noon to 10 p.m., also by reservation.

Images courtesy of Erik Heck

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