It’s not every day you find yourself in the private dining room of the hottest Michelin star joint in town – but then it’s not every day the Franciacorta consortium gets themselves a new president.
We were at Ollie Dabbous’ restaurant HIDE, to celebrate the passing of the baton to Silvano Brescianini. You may remember that we had the pleasure of discovering this region and their incredible selection of sparkling wine last year, so we were excited to catch up on developments over a glass of fizz.
“During my term of office, I will attempt to continue on the path followed by my predecessors, with whom I have collaborated closely in all of my nine years as Deputy President,” Silvano Brescianini affirms. “Franciacorta is in my DNA, and my love for this land has never flagged. To continue on this path as President is a source of great satisfaction.” – sounds like just the man for the job to us.
We started with a glass of Franciacorta’s highly quaffable Satèn 1701 whilst admiring *those* stairs and the views over sunny Green Park from above. Moving into the dining room we were presented with some of the most inventive canapes we ever did see. From now on we’re only ever eating our cured meats from the end of a feather, ok? More art piece than food, we tried various pieces of veg from this plate and smothered our bread in the most incredible butter whilst washing it down with a glass of Franciacorta Brut Castelveder. Made with 100% chardonnay and known for its biscuity notes and crisp acidity.
The award for prettiest dish of the year has to go to our starter of red prawns swimming in a vibrant fresh yuzu and avocado oil. Served with our favourite wine of the meal, the full-bodied and oh-so-classy Franciacorta Brut Vintage Collection Ca’del Bosco 2014.
A piece of gently poached Cornish cod hiding under a garlic bread sauce foam was served for a main course, alongside a warm salt cod brandade and pale pink pickled onions (try saying that after a couple of glasses of Franciacorta). In this case, Franciacorta Rosé Brut Ferghettina 2014 – yes, Franciacorta do pink bubbles too don’cha know.
Finally dessert was the show stopping Hide Baked Alaska paired with Franciacorta Pas Dosé Mosnel – a blend of Chardonnay, Pinot Blanc and Pinot Noir.
It’s well worth seeking out Italy’s premium sparkling wine when next out and about – we’re certain it’s going to be the new sparkler on everyone’s lips this summer.
