In 2014, Dom Pérignon Society was established to pursue excellence in gastronomy, dedicated to the art of champagne and guided by the philosophy of perpetual refinement. The group brings together 109 of the world’s very best, most admired, and highly acclaimed chefs and sommeliers, with Vincent Chaperon, Chef de Cave at Dom Pérignon, as its mentor and leader. It is present in 18 countries and has a very exclusive membership of 67—with Darren Chin, of one-Michelin-starred DC Restaurant in Taman Tun Dr Ismail, Kuala Lumpur, joining their ranks in 2023.
In the same spirit, Dom Pérignon Re:Union was founded as a local initiative to bring together some of the best talents and artisans in cuisine and champagne in the Klang Valley, so that a thriving community could be created among Malaysia’s luminaires of the F&B space, while also sharing their love for Dom Pérignon. Participants include Chin; Raymond Tham (Beta KL); Takashi Kimura (Cilantro); Lee Zhe Xi and Soh Yong Zhi (Eat & Cook); Shaun Ng (Hide KL); Sidney Schutte (Molina); Yahvin Siriwardhana (Nadodi); Daichi Yazawa (Sushi Taka); and Masashi Horiuchi (Potager).
Members of Dom Pérignon Re:Union receive exclusive early access to new vintages that are released locally as well as occasional opportunities to come together, taste amazing Dom Pérignon champagnes, eat wonderful food, exchange ideas, and, of course, cultivate friendships. One of these events was recently held at Potager Kuala Lumpur in conjunction with the launch of Dom Pérignon Vintage 2015. The session was led by Cherry Koh, senior brand manager for champagnes & wines, Moët Hennessy Diageo Malaysia, with Chong Wai Keng, brand ambassador, Moët Hennessy Diageo Malaysia, providing tasting notes and additional context for Vintage 2015.
Robb Report Malaysia was invited to this session, which was like an all-star gathering of Kuala Lumpur’s best in dining. Chefs, sommeliers, owners, operations team members—all sat around the same tables, with smiles on their faces, glasses of Vintage 2015 in hand, and not even an iota of petty rivalry or competitive angst. As Koh explained how the weather in the Champagne region in 2015 was bewildering for the grapes and their guardians, participants listened intently and focused on the tasting notes of the superb champagne. “Every vintage has different characters, but Dom Pérignon always has one style,” Chong said. “They are based on five elements: precision, intensity of the grapes, tactile—or having a unique sense of touch, as all Dom Pérignon champagnes are always crafted for customers—minerality, and complexity. When all of these are joined together, you have a harmony of the five elements, together with your culinary creations.”
Without divulging too much ‘behind the scenes’ information, all participants were given detailed and comprehensive guides to arouse inspirations and ideas, to facilitate their respective planning for their menus over the coming months. For instance, the sheets encouraged chefs to accentuate the tactile nature of Vintage 2015—balancing texture, hardness, weight, shape and temperature—so that all of these dimensions can bring forth the tactility of the champagne in union with the dish it is served with. For instance, one could prepare pork belly or suckling lamb shoulder, aspiring for a contrast between meat and fat.
During this particular Dom Pérignon Re:Union afternoon, Potager’s finest was featured through canapes such as Josper grilled octopus, a delicate white anchovy mousseline, and a savoury smoked eggplant, as well as lobster and caviar roll, and uni risotto. Together with Vintage 2015 and an unfettered sense of camaraderie, the meals served highlighted the wonders of food, champagne, and the human spirit to triumph in the face of climate change, challenging socio-economic dynamics and all manner of adversity.
Dom Pérignon Vintage 2015 has released exclusively at Dom Pérignon Society and Dom Pérignon: Re:Union establishments since September 2024 at DC by Darren Chin, Cilantro, Nadodi, Potager, Beta KL, Molina, Eat and Cook, Hide KL, and Sushi Taka.
