Last night a lucky few, comprising of members of the wine trade, press and MMD staff, cooked up a storm at Food at 52, London Cookery School to celebrate the launch of the 2015 BY.OTT and the new vintage of Clos Mireille.
Teams battled it out to create the best Bouillabaisse this side of the Thames Riviera, followed by an interactive masterclass with Domaines Ott’s Export Director, Christophe Renard.
The night kicked off with a glass of the newly released By.OTT, made from grapes hand harvested from the iconic Clos Mireille and Chateau de Selle Estates. This “second wine” from Domaines Ott was made in Chateau de Selle’s completely new cellar and is a delightful pink colour with flavours of fresh strawberry, passionfruit and a hint of sweet spice.
While guests sipped at a glass (or two) of the Ott range and sampled some Provençal olives, Christophe explained the history of the Estate, its philosophies and – of course – the wines, in an intimate and relaxed masterclass in a cosy “sitting-room” style setting.
Guests then donned their aprons and were taught how to prepare prawns, squid and de-skin a fish, all in the quest to produce the perfect Provençal bouillabaisse. Teams were given scores for their newly learned skills, gaining points for skinless fish fillets, and losing points for improperly prepped squid.
Chef John then taught the budding chefs how to prepare a typical Provençal broth, flavoured with orange, fennel and a splash of Pernod to taste. This is when things became heated as the Food at 52 chefs began shortlisting finalists for the coveted first prize, a magnum of the newly released By.OTT and a personalised “Cook Ott” apron.
In the end a dash of Domaines Ott Blanc de Blancs in the broth was all it took for “Team Ott Stew” to be crowned Cook Ott Champions for 2016!
Guests then sat down to a sumptuous dinner of Bouillabaisse and garlic croutons, the perfect complement to the Ott range, followed by a superb tarte tatin.
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Contact Christine to find out more about Domaines Ott.