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Orient-Express and Laurent-Perrier to launch a brand new culinary journey aboard the British Pullman in November 2010

For the first time Orient-Express’ The Dinner, one of London’s most exclusive and luxurious dining experiences, will receive some extra sparkle this November.

Orient-Express is working with Laurent-Perrier, their house champagne supplier, to create a unique culinary journey onboard the British Pullman with a touch of fizz.

Seated aboard the luxuriously restored 1930′s carriages, amongst gleaming crystal and intricate marquetry, guests will be taken on a journey of culinary delights complemented by a careful selection of exquisite Laurent-Perrier champagnes.

The menu has been meticulously crafted by Executive Chef de Cuisine, Matthew Smith, along with Laurent-Perrier’s Master of Wine, David Hesketh, to ensure that the food and champagnes work in perfect harmony.

Using the finest ingredients, guests can look forward to exceptional dishes such as Seared Fillet of Halibut, Morelle Sauce & Crispy Leeks to start, accompanied by a chilled glass of Laurent-Perrier Ultra Brut, a light champagne with crystal-clear freshness that complements the delicate flavours of the fish.

A more robust and rounded champagne Grand Siécle by Laurent-Perrier is matched to suit the refined and rich flavours of the main course of Seared Kentish Guinea Fowl, Roasted Pheasant Breast, Confit of Rabbit & Potato Dauphinoise served with Tarragon Scented Jus.

A divine cheese course of Colston Bassett Smoked Stilton and a Kentish Quince Jelly accompanied by a Truffled Welsh Rarebit will also be complemented by this fresh finished champagne.

Dessert lovers will eagerly await an Assiette of Desserts including delights such as Warm Chocolate and Prune Brownie and Poached Damson and Cardamom Cream Shortbread Stack, accompanied by a crisp, fruity Laurent-Perrier Cuvée Rosé, to suit the richness of the indulgent dessert.

To ensure that guests get the most enjoyment and appreciation of the fine champagnes being served, Laurent-Perrier’s Master of Wine, David Hesketh, will be travelling to educate and guide guests through the art of champagne tasting.

The ‘Choo-Choo’ sound will be replaced by the sound of popping corks on 11th November 2010, departing at 7.30pm from London Victoria.

The Dinner in Association with Laurent-Perrier costs £350 per person.

The Dinner in Association with Laurent-Perrier will also be held on 12th November 2011.

Reservations: 0845 077 2222 or www.orient-express.com/uktrains

For information on Laurent-Perrier, please visit: www.laurent-perrier.fr