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The Perrier-Jouët X Henry Jacques Dinner was a collaboration epitomizing what authentic French art de vivre really means: bespoke perfume fit for royals, Michelin-starred cuisine and premium champagne all hosted at Adrift by David Myers, a flavour-forward California-style izakaya with an emphasis on signature cocktails located at the renowned Marina Bay Sands.

The dinner event was a splendid marriage of elegance and indulgence. Who wouldn’t want to be part of such a unique experience? I would! If you missed out on this dinner, fret not, read on to find out the 4 takeaways from this exquisite event that got champagne and gastronomy enthusiasts gleaming with happiness.


A Perfume that smells like Champagne? Sign me up!

If you are a fan of champagne and its elegant tasting notes, then you are in for a treat. Did you know that you can find scents of Perrier-Jouët champagne’s tasting notes in Henry Jacques’ bespoke fragrances?

Founded in southern France in 1975, Henry Jacques crafted bespoke fragrances for the world’s elite for more than 40 years before offering its first collection for retail. Imagine wearing the scent of your favourite champagne; how alluring and captivating is that?

If originality is what you are after, then Henry Jacques Perfume is your choice of luxury fragrance. Henry Jacques customises perfumes based on your favourite scents; now you can have a scent that showcases your unique personality.

A Unique Dining Experience at Adrift

Adrift partnered with Perrier-Jouët, a stylish and exceptional champagne to accentuate the tastes of the exquisite dishes presented during the dinner. Inspired by Michelin-starred Chef David Myers, Adrift’s menu celebrates the art of culinary by marrying modern American cooking with fresh Asian ingredients.

Adrift’s tantalizing menu includes appetizer plates, delectable salads, seafood, and meats grilled over bincho charcoal on a traditional robata grill. The specially curated menu was the perfect introduction to the floral, stylish and diamond-cut style of the House of Perrier-Jouët.

Attendees were treated to an insightful presentation by both Perrier-Jouët Ambassador, Lucas M. and the Global Retail Operations Manager of Henry Jacques, Phyllis B. as they indulged in world-class cuisine and luscious cuvées.

Premier Champagne Paired with Fried Chicken? Délicieux!

The beautiful thing about the culinary world is the ability to blend different ingredients together to produce sensational dishes. This concept is evident in Adrift’s dishes: a modern take on the vibrant izakaya (a type of Japanese bar where a variety of typically inexpensive dishes are served alongside alcohol). One notable pairing during the dinner was Perrier-Jouët Belle Epoque 2011 X Fried Buttermilk Chicken with Caviar and Pickles.

Who knew that a deluxe champagne could go so well with a Southern-American favourite like buttermilk chicken? This atypical combination was a hit among the amused attendees who were pleasantly surprised by this unique pairing. With a flexible and vivacious champagne like Perrier-Jouët Belle Epoque 2011, simple everyday food fare can also be transformed into classy cuisine.

The Art of Sabrage

Champagne enthusiasts were in for a treat as Lucas M. demonstrated a live Sabrage during the dinner. How apt it was to end the dinner with a Sabrage as the grand finale. Everyone was wide-eyed as they watched the whole performance in awe.

Sabrage is a highly respected art and tradition started by Cavalry Officers in Napoleon’s army in the late 1700s. It’s an intricate technique for opening a champagne bottle with a sabre (backsword with a curved blade), usually used for ceremonial occasions.

Simply slide the Sabre along the body of the bottle to break the top of the neck away - this leaves you with an opened bottle that’s ready to pour. Don’t have a sabre? You know that boring old kitchen knife that has been sitting in your kitchen for months? Yeah, that will do the job too. But, do not try this at your next dinner party unless you absolutely know what you are doing and no, YouTube tutorials don’t make you a master at sabering.

Instead, read on to find out how you can do it in a few easy steps.

  1. First, strip off the foil that’s wrapped around the neck of the bottle. Yes, that sexy shiny one. Strip it off gently.
  2. Now, hold the ‘naked’ bottle at a 45 degree angle.
  3. Next, remove the muselet (wire cage) surrounding the cork.
  4. Great job! We’re almost there! Now, locate the seam of the bottle which runs from top to bottom. At the point where the seam meets the lip at the top – that is the champagne bottle’s Achilles heel, aka the weakest point. Now, slide your sabre or kitchen knife along the seam.
  5. Now, SABRE! This is where you ‘cut’ off the neck of the bottle.
  6. Voilà! Now you have a fountain of champagne ready to be served. Enjoy!

The Perrier-Jouët X Henry Jacques Dinner at Adrift was an unparalleled showcase of French art de vivre existing in both champagne and perfume co-existing in metropolitan Singapore. The experience was further enhanced by a splendid dinner spread by Adrift and Perrier-Jouët Ambassador, Lucas M. who added his charisma and knowledge to the mix.

To all the champagne newbies: you’ll be delighted to know that champagne is as flexible as it is fancy. So, go get that champagne you’ve been eyeing for months! Everyone deserves to indulge in the finer side of life once a while.

Featured Products

Perrier-Jouët Belle Epoque 2011 750ml

Perrier-Jouët Belle Epoque 2011 750ml

The Belle Epoque 2011 cuvée is vivacious and alluring. Thanks to an exceptionally warm winter followed by a hot spring, the grapes blossomed prematurely. The early harvest at the end of August led to a balanced and structured wine of charm and character with astonishing freshness.

Spring-like with light, white-flower scents of hawthorn and plum blossom. The fresh aromas of white-fleshed fruit are then enveloped in candied citrus notes.


A wonderfully vibrant wine displaying an invigorating, lively attack and expansive mouthfeel with a hint of freshness.

The Perrier-Jouët X Henry Jacques Dinner was a collaboration epitomizing what authentic French art de vivre really means: bespoke perfume fit for royals, Michelin-starred cuisine and premium champagne.
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