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Four Seasons Hotel The Westcliff Johannesburg Chosen As Dépositaire Of Dom Pérignon

September 26, 2015 Beverage No Comments Print Print Email Email

JBG_230_aspect16x9View restaurant at Four Seasons Hotel The Westcliff Johannesburg has been chosen by the prestigious Champagne house Moët Hennessy as the first Dépositaire of Dom Pérignon Champagne in Southern Africa.  Dépositaire is a label designating a very limited group of exclusively selected trusted consignees for Moët Hennessy’s most exclusive and rare vintages.

To officially mark the occasion a prestigious “Pérignon Dépositaire” plate will be mounted at the entrance to Viewrestaurant and an exclusive dinner course dinner, limited to just 40 guests, will be created on Wednesday, September 30, 2015 and paired with the Dom Pérignon Pléinitude, a 1998 vintage; Dom Pérignon Blanc 2004; Dom Pérignon Blanc 2005 (first tasting of this vintage in South Africa); and Dom Pérignon Rosé 2003, at a cost of ZAR 3,000 per person.

“This is an incredible honour for our culinary team to have been entrusted by such a prestigious winemaker to exclusively house the very best vintages of their Champagnes,” comments Sebastien Carre, General Manager ofFour Seasons Hotel The Westcliff.  “On the eve of the first anniversary of Four Seasons in South Africa, and our end of year festivities, we could not wish for a better partnership.”


The menu originally created by Dom Pérignon’s Cellar Master Richard Geoffroy and the prestigious Champagne House’s Resident Chef Pascal Tingaud, working hand in hand with View restaurant Executive Chef Dirk Gieselmann, will be in perfect harmony with the character of these prestigious fine Champagnes.

Dishes will include crab and oyster jelly with ginger perfumed tomato and papaya chutney, white tomato mousse and oscietra caviar; lemon-crusted halibut with curry hollandaise, roasted king oyster mushrooms and carrots in different textures with vynbos honey and kalamansi reduction; or guinea fowl tournedos in puff pastry, tonka bean-flavoured cauliflower mousseline, roasted artichokes and caper berries with wild mushroom emulsion; red fruit gratin with Champagne sabayon, hazelnut sponge and Tahitian vanilla ice cream; completed by tea, coffee andmignardises.


This lavish dinner sees the start of an incredible festive season in partnership with Dom Pérignon at Four SeasonsHotel The Westcliff.

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