Soenil Bahadoer’s Gastronomic Alchemy with Bollinger’s R.D. 2008

Soenil Bahadoer’s Gastronomic Alchemy with Bollinger’s R.D. 2008.

Great culinary combinations often seem predestined. As a chef, you carve out your distinctive style and signature, which becomes the hallmark of your dishes.

Food and wine pairing is an art with endless possibilities, each with its unique challenges. For instance, matching a complex, vintage Champagne across a full course menu is no small feat.

That’s why when Verbunt Verlinden, a Dutch importer, invited us to an exclusive lunch showcasing Bollinger’s elite R.D. Champagne, paired by two-star Michelin Chef Soenil Bahadoer of Restaurant de Lindehof, it piqued our interest. The result was a remarkable gastronomic journey, which we’re excited to share with you. And here’s the icing on the cake—you too can experience this. Stay tuned to find out how.

A Culinary Celebration at De Lindehof

Our culinary adventure began with an exclusive invitation to Restaurant De Lindehof in Nuenen, a gem with two Michelin stars. We were promised an intimate experience featuring the world premiere of Bollinger’s R.D. 2008 by the glass.

Greeted by Soenil Bahadoer, alongside Verbunt Verlinden’s distinguished Peter van Houtert and Freek van Dorsten, we were soon joined by two other guests and Soenil’s partner, Annu. Seated at a prime location, we were ready for a gastronomic journey.

Chef Soenil, renowned for infusing his Surinam-Hindustan heritage into his dishes, has been the culinary maestro of De Lindehof since 1995, earning it its first Michelin star in 2004 and a second in 2014. Today, it stands among the top 20 restaurants in the Netherlands.

This event celebrated a first—De Lindehof would become the world’s initial venue to offer Bollinger’s R.D. 2008 Champagne by the glass during the festive season. Soenil, a passionate advocate for Bollinger, anticipated pairing his globally-inspired, flavor-intense dishes with Bollinger’s rich and robust and complex top cuvées.

Bollinger’s R.D. 2008 is nothing short of exceptional. Its unique qualities are detailed in our comprehensive review, where it was rewarded with a ‘near perfect’ 99-point DWA score.

As Peter and Soenil shared this exciting collaboration, anticipation heightened. The celebration commenced with Bollinger Special Cuvée, setting the tone for an unforgettable dining experience that lay ahead.

East Meets West, along a River of Gold

On this memorable occasion, our table was graced with connoisseurs and aficionados, each with a trove of intriguing tales. Conversations danced from collective culinary escapades to vineyard voyages, all while we savored a medley of appetizers that whisked us from the East to the West on a stream of Bollinger’s finest.

With each course, the table’s enthusiasm grew, a sentiment echoed by Jarko Barten, ex-chef and editor of ‘BCBG- Bon Chique Bon Grande Magazine’. Together, we dissected the symphony of each dish.

Soenil Bahadour elegantly marries his Eastern flavours with Bollinger’s Western class.

1st course: Hamachi | Fafda | Papaya

Bollinger R.D. 2008

Following Bollinger’s Special Cuvée, we move straight to the leading actor of this show, the R.D. 2008. Our culinary journey began with Hamachi, its richness cut by kaffir lime gel, sweetened by papaya chutney, and elevated by a coconut/ponzu froth. The R.D. 2008’s citrus notes sang in harmony, its saline whispers enhancing the delicate fish.

2nd course: Sea Bass | Pumpkin | Apple Curry

Bollinger R.D. 2008

Next, sea bass alongside apple curry sauce, pumpkin toffee, and puffed apple. The champagne mirrored the first course’s harmony, its freshness boldly standing against the spice.

3rd course: Langoustine | Phulauri | Pad Thai

Bollinger R.D. 2008

From fish to shellfish, we savored flambéed Langoustine, its subtle bite complemented by Pad Thai, coconut parsnip cream, and glazed fennel. The R.D. 2008 proved its versatility, a champion amidst this complex pairing.

4th course: Partridge | Green Curry | Chartreuse

Bollinger PN AYC 18

The finale featured partridge, its richness complemented by green curry cream and glazed salsify, crowned with crisped legs and a Chartreuse sauce, all under a veil of fresh white truffle. To match this crescendo, Bollinger’s PN AYC 18 stepped in, offering the depth and vigor needed for a resounding adieu.

A Culinary Event Not to Be Missed

Now it’s your turn to join us for an unprecedented gastronomic pairing, where Chef Soenil’s inventive cuisine meets the distinguished Bollinger R.D. Champagne. This harmonious blend is the epitome of culinary craftsmanship and viticultural excellence—truly a match made in gourmet heaven.

The Bollinger R.D. 2008 transcends the ordinary—it’s a venerated legacy that defines Bollinger’s esteemed reputation and contributes to the Champagne region’s illustrious image. With its production making up a mere 1% of Bollinger’s output, this Champagne typically graces only the most exclusive occasions.

This December, De Lindehof in partnership with Verbunt Verlinden, presents a rare offering: the R.D. 2008 available by the glass. This special initiative opens the doors for more connoisseurs to savor this extraordinary Champagne with their meals. We invite you to be part of this unique celebration while it lasts.

Dutch importer Verbunt Verlinden distributes the Bollinger portfolio, including the prestigious R.D. Champagne (which is sold in limited quantities and only produced in the best vintages). We would like to thank Verbunt Verlinden, in particular Peter van Houtert and Freek van Dorsten, as well as Restaurant de Lindehof for this beautiful experience.

Picture credits: Captured by Gerlinde. Culinary descriptions in cooperation with BCBG Magazine.