Gosset Matchmakers Final 2024

Join this year’s finalists at the Gosset Matchmakers judging session to see them prepare their dishes and find out who will win the title for 2024.

Contact organisers for the event timetable.

The ninth annual Champagne Gosset Matchmakers competition will take place this month, showcasing the impressive skills of its finalists as they compete for the prestigious title of Gosset Matchmakers 2024.

The Live Final will be held at Cord by Le Cordon Bleu in London on Monday, September 23rd, where five exceptional teams of chefs and sommeliers will go head-to-head to create exquisite dishes that perfectly complement this year’s featured champagne: Gosset Petite Douceur Rosé.

Gosset Petite Douceur Rosé presents a unique challenge with its balance of sweetness and acidity. With a dosage of 17g/l and an extensive eleven-year aging process in the cellar, it boasts complexity, roundness, and gastronomic excellence. The teams’ task is to pair this cuvée with a savoury dish, which is uncommon as it is typically associated with sweeter courses. This challenge will encourage fresh thinking and creativity.

The panel of judges, led by Matthieu Longuère MS, Wine Director at Le Cordon Bleu, along with Odilon de Varine from Champagne Gosset and Will Oatley from Louis Latour Agencies, are joined by guest judges Tina Gellie from Decanter Magazine, Leona di Pasquale from Camellia and Vine and Benjamin Fera Y Castell from Pavyllon restaurant. Together they are pleased to announce the five finalists for this year’s competition:

Representing Albatross Death Cult in Birmingham in the final are Chef Oliver Grieve and Sommelier Camilla Bonnannini, who will create their dish of Quail, Nam Jim, and carrot prepared in three different ways. This pairing is proposed to complement Gosset Petite Douceur Rosé’s sophisticated aromas of raisins, figs, dried plums, and cloves with a delicate balance of acidity and freshness with a smooth finish accented by flavors of ripe strawberries and orange peel. The sweet and tangy spices in their Nam Jim sauce and fresh carrots perfectly balance out the complexity of the wine. Opting for quail instead of duck breast due to its subtle flavor, they drew inspiration from their shared experience with Asian cuisine, highlighting the nuances of the wine.

Chef Steven Howell and Sommelier Jordan Ingram from Frog by Adam Handling Restaurant Covent Garden in London have chosen scallops as the main ingredient for their dish due to its natural sweetness, light flavour profile, and soft texture. To enhance the sweetness of Gosset Petite Douceur Rosé, they will serve the scallops raw to maintain their delicacy without overpowering the umami flavours of the wine. Plum is incorporated for its balanced sweetness and acidity, served both raw and as a gel. Black radish provides a slight crunch and heat, while a pureed salsa of apple, parsley, and chervil contribute the main acidity component, balanced by subtle sweetness and herbaceous notes.

Sommelier Erin Donnelly and chef Joseph Hendry-Burgess from Heron in Edinburgh will create their Sika Deer tartare with pine-smoked egg jam, nettle chimichurri, and tempura nettles. Showcasing locally sourced Scottish produce, they will use Sika Deer from Hearthstanes Steadings and foraged nettles and sweet alyssum. The delicate flavour of the venison tartare is paired with the freshness of Gosset Petite Douceur Rosé. Brown butter croutons add a touch of toasted notes to complement the wine, while the fresh nettle chimichurri brings out its fruitiness. The pine-smoked egg jam contributes richness, creates a perfect balance with the cuvée’s creamy mousse.

Sommelier Henna Zinzuwadia and chef Anurag Singh from Pahli Hill in London will make a Miso-cured red mullet with Datterini tomato uttapam and courgette flower pakora, accompanied by red mullet shorba. Drawing inspiration from the Indian Ocean, their dish celebrates their cultural backgrounds and pairs perfectly with Gosset Petite Douceur Rosé. The mild-flavoured red mullet is cured with Indian spices and red miso to enhance its taste. It is complemented by the earthy, crunchy courgette flower pakora and sweet, savory uttapam. The shorba, a rich fish soup, brings out the champagne’s crisp acidity and red fruit notes to balance out the bold flavours of the dish.

Chef Robert Veitch and Sommelier Davide Santeramo from The Ritz London will present a delicately cooked lobster with subtly spiced carrot puree, roasted almond purée, herbal seasoned carrots, pearls of finger lime, and a creamy lemon verbena sauce. After thorough analysis, they found that lobster pairs harmoniously with Gosset Petite Douceur Rosé. The addition of nut components adds a crunchy texture and sweet, earthy note, while the carrot and finger lime elevate the wine’s complex flavour. The creamy, herbal sauce ties all the flavours together to create a perfect match for this cuvée.

This competition not only highlights the significance of pairing food and wine, but also celebrates the crucial partnership between aspiring sommeliers and chefs who create flawless pairings in restaurants across the nation. Each finalist was carefully chosen through a rigorous selection process and has under five years of experience as either a chef or sommelier, ensuring equal opportunity for all competing teams.