The romance of finding Southeast Asia’s first Dom Pérignon Plénitude Suite at Stellar at 1-Altitude is a real treat
It’s a romantic account, no doubt, but is probably best shared during a gleeful partaking of a decadent feast, complete with some of the most prized bubbly money can buy. Fact is, this partnership isn’t so much a product of chance but the prudence of the restaurant’s executive chef, Christopher Millar, who found inspiration in Dom Pérignon’s unique search for perfection. In short, the vintage-only champagne is celebrated for its ability to evolve while “resting on the lees”, allowing each vintage to develop better textures and flavours over specific time frames, or “plénitudes”. At least seven years is required to reach the first Plénitude, or complete maturation, followed by at least 12 years for Plénitude 2 and a minimum of 20 years for Plénitude 3.
“Having visited the Abbaye Saint-Pierre d’Hautvillers (where Dom Pierre lived and is buried) a few times, I have learnt something different each time, and that has really inspired me to want to share this experience with our diners at Stellar,” Millar shares. This led to the creation of the Plénitude Suite, which is not only a fully immersive expression of the different plénitudes but also an expression of the highest luxury.
This is, quite literally, an elevated experience. Perched 282m above ground, the exclusivity of the Plénitude Suite experience is punctuated by the fact that it’s hidden. After taking a private lift up to the restaurant, guests are escorted to the “secret” suite, which boasts a unique panorama of the cityscape and seats up to eight diners comfortably.
(Related: We Taste Dom Pérignon’s P2 2000 Champagne In Beijing With Alain Ducasse)
New Appreciation
The pomp is palpable, for obvious reasons, but it’s not what the experience is truly about. Gourmands, in particular, would appreciate it for the rare exploratory celebration of some of gastronomy’s best—after all, beautiful wine and fine food are fated companions.
“At the heart of Dom Pérignon lies the importance of ingredients,” Millar affirms, pointing out how a vintage Dom Pérignon is made with only the best grand cru grapes each year under satisfactory conditions. “Great dishes require the same level of integrity and attention to detail. By marrying the two, we create an ultimate experience in the Plénitude Suite,” he adds. Part of this experience is a privileged encounter with Millar’s cuisine, the ingredients that inspire him and his favourite farmers. So, periodically, when a farmer or producer is in town, this dinner will be preceded by a masterclass led by the guest producer, as part of the restaurant’s ongoing Meet Your Farmer series.
“Our objective has been to search for the world’s best and most coveted ingredients to pair with the champagnes,” Millar elaborates, explaining how a farm visit for chefs inevitably leads to a whole new understanding and respect for the ingredients they use in their dishes.
“Last year, when I visited leading caviar producer Sturia and premium fromager Hervé Mons of feted Fromagerie Mons in France, I also learnt how important it is to protect small artisanal producers, who are preserving their culinary heritage,” he stresses.
