In 1860, a barrel-maker called Victor Canard met a winemaker called Léonie Duchêne. They fell madly in love and married. Sharing a passion for wine, they worked collaboratively to produce their own unique Champagne… Canard-Duchêne. Theirs is located in the heart of the Champagne vineyards and is one of the most prominent Houses or Grandes Marques in Champagne, France.

In salute to their passionate and historic coupling this coming Bastille Day, and in the spirit of French independence, Brisbane's Emporium Hotel prepares to pop the cork on a revolutionary five-course Canard-Duchene Champagne Dinner that promises to bring together families and food lovers alongside Brisbane's French-speaking communities and Francophiles on the evening of Monday 14 July.  Bringing this celebratory French tradition to life, Executive Chef Scott Andrews has created an exquisite five-course dinner paired with unique Canard Duchene Champagnes. Starting with an arrival champagne reception at Belle Époque Patisserie, guests will be accompanied by Antoine Huray from Canard-Duchêne Champagne House for the degustation in the Emporium Hotel proper.

“Bastille Day is a day of celebration and passion and we are thrilled to have Antoine Huray here with us for this unforgettable Canard-Duchene Champagne Dinner, what a wonderful event for Brisbane food lovers and Francophiles to be able to enjoy,” said Peter Savoff, General Manager of the Emporium Hotel.

Canard-Duchene Champagne Dinner menu

1st: Canapes: Freshly shucked Sydney Rock Oysters served Natural and Blini topped with Avruga Caviar, Crème Fraiche and chives

Canard-Duchêne Authentic Green

2nd: House Cured Gravlax of Ocean Trout, Mooloolaba Spanner Crab, Smoked Beetroot and Watercress

Canard-Duchêne Charles VII Blancs de Blancs

3rd: Beef Cheek Roulade, Truffled Peas, Roasted Pumpkin, Celeriac and Frisse

Canard-Duchêne Charles VII Blanc de Noirs

4th: Cheese Course: Brie de Comptois and Soignon Chevre served with Fig and Port Jam and Lavosh

Canard Duchene Cuvée Léonie

5th: Strawberry and Ricotta Canoli, Poached Rhubarb and Fresh Raspberries

Canard-Duchêne Authentic Brut Rose 

Event: Bastille Day 2014

Canard-Duchêne Champagne Dinner - Hosted by Antoine Huray

Date: Monday 14 July 2014

Time: 7pm

Location: Arrival Champagne at Belle Époque Patisserie

Followed by sit down dinner at Emporium Hotel

Price: $195pp includes a five-course menu created by Executive Chef Scott Andrews and paired with the exquisite Canard Duchêne Champagnes

Reservations: Emporium Hotel Events 07 3253 6914 or email  events@emporiumhotels.com.au 

www.emporiumhotels.com.au (Limited Tickets Available).