Robin Goldsmith attends a special gala dinner in the splendour of Kensington Palace Orangery to celebrate the release of Laurent-Perrier Grand Siècle Iteration N°27, and shares his experience of a rather envy-inducing soirée.
The royal setting within the Kensington Palace Estate, official London residence of the Prince and Princess of Wales, was particularly pertinent. In May 2024, Laurent-Perrier became the first Champagne House to be granted a Royal Warrant by King Charles III, reinforcing its status as an official supplier to the Royal Household.
The Orangery itself was commissioned by Queen Anne in the early 18th century as a greenhouse designed to shelter her cherished orange trees during the winter months. Over time, it was transformed into a stunning venue for hosting numerous royal occasions. In France, orangeries had become popular in the 17th century, also designed to protect citrus trees during harsh winters. The oldest recorded orangery there is located at Château de Louvois, now owned and recently restored by Laurent-Perrier.
Hosted by Alexandra and Stéphanie de Nonancourt, who have led Laurent-Perrier over the last 20 years, the event was introduced by Adam Guy, Managing Director of Laurent-Perrier UK. Adam detailed the special legacy of this legendary and innovative Champagne House, represented by the three “know-hows”: non-dosage Champagne, the art of blending reserve wines, and the cold maceration method for crafting Rosé Champagne.
The magnificent setting for the dinner was matched by the magnificence of the wines. Following the Blanc de Blancs Brut Nature, served as an apéritif with canapés, guests were treated to Grand Siècle Iteration N°27 (a blend of 2015, 2013 and 2012) paired with Orkney scallops, Grand Siècle Iteration N°22 in Magnum (a blend of 2004, 2002 and 1999) paired with Cornish hen breast, and Alexandra Rosé 2004 in Magnum paired with a parmesan custard. The Champagnes unsurprisingly showed supreme class and elegance, bolstered by beautifully balanced fruit aromas, gentle autolytic notes and complex flavour profiles.
Many thanks to Vicky Major of Major PR, Danny Brennan and Adam Guy of Laurent-Perrier UK, and to Alexandra and Stéphanie de Nonancourt, for hosting this special gala dinner.