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
