Cheers to Earth

Drink To Sustainability At Tippling Club’s Telmont Experience

As Earth Month draws to a close, savour enticing culinary creations and exceptional champagne that keep the environment in focus.

Drink To Sustainability At Tippling Club’s Telmont Experience
The menu offers a set of Tippling Club snacks and three varieties of Telmont champagne.

Sustainability and progressive gastronomy come together with the Telmont Experience at Tippling Club for a celebration of nature that goes beyond Earth Month. The restaurant’s collaboration with the renowned champagne house is focused on nature, with an alfresco space designed in the spirit of conservation.

The Tippling Terrace is decorated with hanging décor made of plants and upcycled bottles, and dining tables fitted with buckets that water the plants. Launched during Earth Month, the terrace offers a calm and green space to savour a line-up of specially curated Tippling Club snacks, served with a flight of Telmont champagne.

Chef Ryan Clift’s extensive choice of produce hails from Southeast Asia, Japan and Europe, creating a culinary line-up of progressive snacks executed with finesse. Clift’s commitment to sustainable gastronomy takes centre stage in this menu — with ingredients procured from sustainable and ethical suppliers. 

Curated snack selection from Chef Ryan Clift, including the chicken liver parfait and the cured hamachi in a nori popadum.

The smoked eel beignet starts the meal with a mix of sweet and savoury flavours — with beetroot, yoghurt and freeze-dried raspberry. The chicken liver parfait with white port jelly and cacao — topped with pieces of sweet and sour apple — offers a pleasantly unexpected combination of flavours, as does the roasted corn chawanmushi made with crab, ikura and preserved truffle. 

The highlight was the cured hamachi (Japanese yellowtail fish) and black radish, garnished with an avocado and yuzu purée nestled atop a nori popadum. For the beef lovers, the Wagyu Beef Tartare is impeccable — rich Kagoshima wagyu complements the hazelnuts and acidic taste of the rakkyo zuke (pickled scallions) and confit egg yolk, placed in a crisp carbon tart. 

Selection of Tippling Club snacks and Telmont champagne.

The selection of snacks is served with three different champagne from Telmont — the Telmont Réserve Brut, Telmont Réserve Rosé and the Telmont Vinothèque 2012 — each distinctly expressing the excellence of the terroir in Damery, France. 

Available exclusively in Singapore at Tippling Club, the Telmont Vinothèque 2012 is rich, with notes of vanilla, dried fruit, toast and fresh grapefruit. We were partial to the Telmont Réserve Brut — a delightful blend of the three champagne grape varieties, with layers of plum, honeysuckle and vanilla. Teeming with aromas of morello cherry from its blend of grapes from four different harvests, the Telmont Réserve Rosé is a pleasant mix of fresh red fruits and buttered brioche. 

The Telmont Réserve Brut, Telmont Réserve Rosé and the Telmont Vinothèque 2012.

A family business since its inception in 1912, the current fourth generation led by Bertrand Lhôpital as its current Cellar Master and Head of Viticulture, has a list of ambitious environmental goals focused on sustainability and preserving terroir.

Only three percent of all champagne production is organic, and Telmont aims to convert its vineyard to be fully organic by the year 2025 and its partner growers’ vineyards by 2031. Organic agriculture that uses no pesticides, chemical fertilisers or herbicides is difficult for producers, but Telmont’s objective is to work with nature. As part of the champagne house’s In The Name of Mother Nature project, it recently announced the launch of an experiment to reduce the weight of its glass bottles to save energy. 

Tippling Club is known for its ultra-progressive techniques, and the Telmont Experience honours this with an appreciation for terroir and the environment. 

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