Page 38 - Miele D The Magazine 2018

HUNGARY
A sparkling
co-operation
Nowadays there are only a few busi- nesses that operate in family own- ership and are also able to transfer
their values to subsequent generations. Thanks to their similar aims, Miele and the Taittinger champagne house have found each other and in 2016 launched an in- ternational co-operation. In Hungary, they have already organised a number of joint activities which are expected to be accom- panied by exciting events in the future.
In2017,theco-operationbetweenMiele Hungary and Taittinger was realised within the framework of the Vince Budapest Wine Show, concluding with the nest experi- ences, the Sweet Days and a joint cookery evening with the Miele Cooking School. At the event, organised traditionally and attracting wine connoisseurs, experts and traders to the same place, Miele and Tait- tinger greeted their guests with a joint food and drink tasting. Sándor Kis, the Chef of Miele Cooking School created stunning dishes and the visitors to the event tasted exciting food in combination with the cor- rect Taittinger Champagne.
Champagne Taittinger Les Folie de la Marquetterie was served with the sand- wiches of brisket roasted at a low tem- perature, while the menu consisting of roast lamb, hazelnuts and polenta could be sampled with Champagne Taittinger Miele Brut reserve. The programme ended jubilantly; there was tremendous interest in the joint stand and Miele's invited guests, interior designers and decorators all en- joyed the combination of delicious drinks and food.
Clovis Taittinger also visited the event and held a presentation, and introduced the Champagne house in the form of a master course. However he did not speak in the usual way about terroir, grapevine load and minerality, but rather about love, romance, and the balance of tradition and revolution. This went down extremely well with the audience.
After the successful joint tasting of Vince, the fans of French cuisine and the related champagnes once again had the opportunity to experience the wonderful
A perfect dinner
is best accompa- nied by
a selected Taittinger champagne.
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pairing of Taittinger's sparkling drinks and the dishes created by the chef during an- other evening event. At the Miele Cook- ing School, fans of community cooking had the chance to travel to a region where they could taste exquisite champagnes. The delicious drinks were accompanied by per- fectly harmonised dishes: grilled mackerel llet with fava beans salad – accompanied by Taittinger Brut Reserve; quail breast roasted in butter, served with cauli ower purée – with Taittinger Préludes Grand Crus; and panna cotta with mango purée – served with Taittinger Brut Prestige Rose. As a welcome drink, participants sam-
pled the deservedly renowned, stunning Comtes de Champagne Blanc de blanc Grand Cru 2006.
At Hungary's largest event organised on the theme of sweets, the Sweet Days, the aim of Miele and Taittinger was to further strengthen their cooperation and to make it known to the wider public. In the autumn, in one of the most beautiful areas of Buda- pest, on the square in front of St. Stephen's Basilica, those wanting some refreshment after tasting sweet cakes were met by the Miele team with delicious savoury biscuits. Combined with champagne, of course. To be continued.