Midsummer House, under Daniel Clifford, stands as a beacon of culinary excellence. Renowned for its two Michelin stars, the restaurant recently hosted a show-stopping dinner in partnership with innovators in Champagne Laurent-Perrier, celebrating food and wine matching at the highest level.
A unique champagne collaboration
Laurent-Perrier is known for three particular winemaking savoir-faire: mastery of maceration rosé, crafting non-dosage champagne, and blending reserve wines.
The evening opened with Laurent-Perrier's Blanc de Blancs Brut Nature, showcasing the house's non-dosage expertise with citrus notes and linear minerality, served here as an aperitif. The main focus, however, was the independent, family-led Champagne house’s expertise in blending reserve wines to build complexity while preserving its signature freshness, elegance and purity. The pinnacle of this expertise is the prestige cuvée Grand Siècle, enjoyed in three different iterations, each paired with a dish designed to elevate the experience.
The evening reflected Clifford's commitment to precision and creativity, with the chef personally serving many courses alongside his head chef. It was framed as more than a dinner but a celebration of food and wine pairing, with each dish matched to a specific cuvée, demonstrating both technical skill and a deep understanding of how food and champagne elevate one another.
Daniel Clifford is chef-patron of Midsummer House, which has held two Michelin stars since 2004. Known for meticulous attention to detail and an innovative, hands-on approach, he has long been a supporter of Laurent-Perrier, working closely with the house to showcase its champagnes on his menus.
Lucie Pereyre de Nonancourt spoke about Laurent-Perrier's unique properties at Midsummer House, May, 2026. ©Leif Carlsson
The Laurent-Perrier collaboration
The dishes were designed to respect the natural flavours of the ingredients, allowing each champagne's nuances to shine. The Cornish Crab was paired with Laurent-Perrier Brut Millésimé 2018 to complement its freshness, while the Orkney Scallop and Turbot courses were each matched with different iterations of Grand Siècle to enhance their character.
The atmosphere was one of exclusivity and celebration, with a guest list drawn from Clifford's most loyal customers – a ‘money can't buy’ event exemplifying the synergy possible when culinary artistry meets world-class winemaking, reinforcing Midsummer House's status at the pinnacle of British fine dining.
Lucie Pereyre de Nonancourt explained that such collaborations sit at the heart of what Laurent-Perrier represents. Pairing a chef of Clifford's calibre – with his deep understanding of flavour, precision and provenance – with the house's champagnes creates something neither could achieve alone, going beyond simply placing bottles on a wine list. For Laurent-Perrier, she said, working with the finest Michelin-starred restaurants is the most authentic way to tell the story of Grand Siècle and illustrate its gastronomic qualities.
Highlights from the menu
The Cornish Crab was a hand-picked, pristine example of the ingredient at its best – elevated yet respectful of its natural freshness and salinity, without the over-handling that so often spoils crab elsewhere. It was paired with Brut Millésimé 2018, with lush golden brioche notes and a bright, clean-cut edge. Laurent-Perrier rarely produces vintage champagnes – this is only its third in the last decade – but when it does, the wine reflects both the character of that year and the house's signature freshness, elegance and purity, suited to drinking young or aged.
The Orkney Scallop featured a hand-dived scallop with a delicate celeriac and truffle purée balanced by Granny Smith apple purée, the garnish acting as a subtle complement. It was matched with Grand Siècle Iteration No. 27, a fresh, focused wine with apple blossom notes and layers of texture that enhanced the scallop's sweetness and the purée's earthy character.
The Turbot was the standout of the evening, cooked with such precision it appeared translucent, yet remained majestic, with a purity and salinity reminiscent of a Cornish beach. Garnishes including pea pod dashi, duck liver torchon, broad beans and peas lifted the dish further, making it one of the most memorable this writer has ever tasted. It was paired with Grand Siècle Iteration No. 24, with a touch of spice, a silky texture, and notes of honeysuckle, apple pie and graphite, finishing with a clean edge.
The Roasted Corrèze Veal Rack was sweet, succulent and full of flavour, with garnishes adding complexity, though somewhat overshadowed by the rare Grand Siècle 'Les Réserves' Iteration No. 20, sourced from the 1999, 1997 and 1996 vintages, which brought a moment of hushed reverence as guests recognised its brilliance.
About Grand Siècle
Grand Siècle is Laurent-Perrier's prestige cuvée, with each "Iteration" representing a specific blend crafted from three exceptional vintage years, numbered and possessing its own distinct character. First released in 1959, it was the brainchild of Bernard de Nonancourt, who took over the house after World War II. Rather than relying on a single vintage, he pioneered blending three outstanding years to create what he called "the perfect year" – a harmony of complexity, freshness and elegance beyond what any single vintage could offer. The name refers to the 17th century, France's ‘Great Century’, celebrated for innovation and the pursuit of perfection as embodied by the Château de Versailles.
Unlike traditional vintage champagnes, Grand Siècle is always a blend of three complementary vintages, predominantly Chardonnay with Pinot Noir, sourced from up to 11 Grand Crus across Champagne. Each iteration is aged for at least ten years on the lees (longer for magnums) yielding greater aromatic depth and silkier texture. Since its inception, there have been only 27 Iterations, making it a benchmark for luxury champagne among collectors and drinkers alike.
Today, new generations of the de Nonancourt family, including Lucie Pereyre de Nonancourt, continue to share this legacy. Laurent-Perrier also holds the distinction of being the first champagne house granted the Royal Warrant of His Majesty King Charles III.
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