Who doesn’t love a good ‘BYO’ pop-up?
Last week, we were invited by the fancy folks at Nicolas Feuillatte champagne to a BYO event with a difference – rather than BYOB, it was BYOP (that’s Bring Your Own Plate).
It’s a concept dreamed up by private caterers La Belle Assiette, a collective of chefs who can be hired for parties, events, or just to take the cooking off your hands at your next dinner party (they even promise to do the washing-up). They’ve teamed up with Nicolas Feuillatte for the BYOP concept, where your chosen crockery determines the dish they serve you. Whether you bring your finest piece of crockery or throw them a tableware-shaped curveball (we noticed a couple of picture frames flying around), the chefs promise a bespoke experience for each and every diner.
A taster of what you might – or might not – be able to expect from the menu: Brined and glazed chicken, served with sweetcorn purée, popcorn sauce, chive oil and a corn cracker (“because chickens eat corn, right?” the chef explains), a trio of lamb with veg and wild garlic, and slow-cooked duck breast with “tomato textures”. Either side of your mystery main course – foie gras crème brûlée and a rhubarb and ginger trifle with a sweet and crunchy topping of spiced granola.
Nicolas Feuillatte champagne is the perfect partner for this concept – it’s lower in acidity and smoother than many champagnes, with a delicately balanced flavour profile that means it pairs very well with food – even mystery dishes like those served by La Belle Assiette. The champagne is said to be a favourite of the stars’ – Princess Diana was apparently a huge fan of the rosé, while Jackie Kennedy was also partial to a glass or two.
If you fancy taking your plate to dinner with you some time, keep an eye on La Belle Assiette’s website for details on the next Bring Your Own Plate event.
We The Food Snobs x