A two-year partnership between the wild child of champagne and Babe’s “Japas” fun dining begins.

To celebrate the appointment of&nbsp;Michelin-starred chef Jeff Ramsey as its chef ambassador for Malaysia, Maison Perrier-Jou&euml;t&nbsp;is hosting &ldquo;Art of the Wild&rdquo; with Babe &ldquo;fun&rdquo; dining restaurant that serves progressive, modernist cuisine from October 26 to November 11.

The art nouveau-themed dinner series, inspired by the intricate floral champagnes defining Maison Perrier-Jou&euml;t&rsquo;s 200-year-old history,&nbsp;brings&nbsp;diners on an exhilarating gastronomic journey that highlights the playful yet nature-conscious; bohemian yet lush personality of the wild child of champagne

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Chef Ramsey delights the staunchest of gourmets and epicures with his Autumn menu featuring fresh produce and seasonal discoveries evoked by a tour de force of Japan. It is encapsulated by three tasting menu versions: The Excursion (RM220++), The Journey (RM350++) and The Voyage (RM680++), which comes in six, 10- and 11-courses respectively.

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&ldquo;Maison Perrier-Jou&euml;t is excited that Chef Ramsey has agreed to take on the role of Chef Ambassador. Chef Ramsey&mdash;with his playful and fun-loving approach to Babe&rsquo;s progressive modernist cuisine&mdash;is perfectly aligned with our free-spirited ethos,&rdquo;&nbsp;

-Pierre-Jouet brand ambassador Jean-Baptiste Gourvil.

Starting with the fresh, vibrant and crisp Perrier-Jou&euml;t Belle Epoque 2008 that complements the Crystal Gyoza (translucent dumpling and cabbage soup) and Umami Tartartlette entre&eacute;s, diners then proceed to enjoy the elegant and balanced Perrier-Jou&euml;t Grand Brut with floral and fruity fragrances enhanced by courses such as Nagano Walnut Soba course with its 7 different herb, root and seed condiments and Yuan Miso Salmon with Yuzu Cream and Daun Kaduk.

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They finally savour the deliciously complex Perrier-Jou&euml;t Blason Ros&eacute; with its blend of fragrant pear, citrus and mature red fruits melding with notes of biscuit, butter and pastries, delivering the perfect final finish to the heartily scrumptious Truffle and Ginger Marinated CO2 Battered Tatstuta Chicken&nbsp;and Martell VSOP aged in Red Barrels Mont Blanc dessert of infused chestnut and vanilla cr&egrave;me.

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One particular course that absolutely won us over is Babendazs, wrapped in lookalike Haagen-Dazs packaging to reveal a petite&nbsp;Martell Red Barrel and Foie Gras Monaka Sandwich. The explosion of rich, buttery and umami flavours with a subtle sweetness, interspersed by the light and delicious crunch of the two biscuits that hold&nbsp;the decadent filling together was beyond delectable.

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The playful and inventive streak of chef Jeff Ramsey is clearly brought to light and demonstrated with the plethora of courses from the three tasting menus that manage to refresh dining experiences by injecting the luxuriance of nature to surprise the senses of sight, sound and taste.

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&ldquo;I am excited about being appointed Perrier-Perrier-Jou&euml;t&nbsp;ambassador because I love diving into the unknown,&rdquo; says Ramsey at the Art of the Wild launch. &ldquo;There is so much to look forward to, the upcoming the dinner series that is going to be a stunning affair&mdash;the food, the music and the decor&mdash;and our future collaborations that will be centred around nature. Stay tuned!&rdquo;

For reservations, call +603 2095 8599 or visit<a href="http://www.babe.com.my."> www.babe.com.my</a>.

Perrier-Jouët launches Art of the Wild dinner series

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