The Strand Restaurant has come to have a reputation for creating some of the finest French cuisine this side of the Bay of Bengal and on Friday 23rd November they joined forces with the perfect partner; luxury French champagne house Veuve Clicquot. 

Celebrating the best of France, guests of the Veuve Clicqout Dinner were treated to four-courses of the finest offerings from head chef Patrick Périé in the Strand’s kitchen and the Veuve Clicquot cellar.

To begin, we sipped a glass of pink-hued Veuve Cliquot Rosé champagne and sampled an appetiser of Fois Gras, served with apple chutney and a mulled wine reduction. Perfectly complimenting each other, the sweetness of the rosé champagne brought the fruity notes in the dish. A bottle of Brut accompanied the starter; a bowl of roasted pumpkin and ricotta ravioli with duck ragu. A richer dish, this champagne added a lightness gave balance to the flavours.

For the main course, guests were invited to choose between a grilled Australian beef tenderloin, served with truffle potato puree and a Porto wine jus, or a salmon fillet, encrusted with herbs and accompanied by a Hakkaido scallop, gazpacho salad and watercress foam. This crowning glory of the evening was served with a Veuve Clicquot Ponsardin Vintage champagne from 2004. 

A dessert of mango pavlova with coconut margarita jelly capped off a truly exception evening. 

Tickets to the evening cost $120 per person and the one-off event was a perfectly tuned delight and a taste of what The Strand Restaurant have planned for the season ahead.

The Strand Hotel
92 Strand Road, Yangon
01 243 377

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