Digest Miami combined the elegance of Laurent-Perrier and Tosca to create an intimate summer soiree. The evening featured a multi-course, champagne dinner curated by Sarah Halstead, Southeast Regional Manager of Laurent-Perrier.
Laurent-Perrier Dinner at Tosca ·
Founded in 1812, Laurent-Perrier exudes a style of freshness, lightness and elegance. New technical and blending approaches allow each wine to be created with its own history and personality. Surviving two world wars and several changes of ownership has not prevented Laurent-Perrier from producing one of the first non vintage “prestige Cuvée” Champagnes Grand Siècle. With its glorious detail and complexity on the bouquet, Grand Siècle embraces fresh flavors with an ultra fine bead.
Known for creating dishes inspired by the Riviera, Tosca uses only the freshest ingredients from around the world. This South Beach gem provides a unique culinary experience, bringing fine dining back to its roots. Guests will feel totally transported, dining under the stars, in the impressive settings amidst magical Mediterranean gardens. The perfect setting to blend the refinement of Laurent-Perrier and Tosca's impressive culinary delicacies.
Tosca hosted an exquisite multi-course dinner last Wednesday. Each dish was expertly paired with Laurent-Perrier champagne and curated by Sarah Halstead, Southeast Regional Manager for Laurent-Perrier. Tosca's candlelit dining room, reminiscent of a bygone glamorous era, was the perfect backdrop to enchant guests during Sarah's delightful narration.
Guests were greeted with Laurent-Perrier Ultra Brut and led through a candlit enclave of trees into the lush mediterranean-inspired garden.
Our first course was sushi-grade hamachi dressed with ginger oil, marinated apple, mint & chilies paired with Laurent-Perrier Brut. The high proportion of chardonnay provides a natural purity, freshness, and elegance - a perfect introduction to the spirit of Laurent-Perrier.
For our second course, primi piatti, we enjoyed a delicious ricotta di bufala ravioli served with Millesime 2002. The complexity of ripe fruits and honey combined with a long finish made an excellent pairing with the ravioli.
Our main course included a selection of cornish game hen en cocotte, grilled Florida swordfish, or dry aged prime rib. For this course, guests were treated to the prestigious grand cuvee, Grand Siecle. This decadent wine provides an intense and complex nose of citrus fruits with excellent minerality leaving an outsanding finish of freshness.
Our final course, dolce, featured a decadent chocolate mouuse crafted with Valrhona Vintage Gran Couva Chocolate and crunchy perals paired with Laurent-Perrier's popular Cuvee Rose.