Locale, the dusky-pink building located at 4 Holborn Road, is primarily known for its exquisite Caribbean merchandise. More recently, however, it has become the destination for bespoke events. It was hardly surprising, therefore, that the latest iteration, notably CPJ’s Vine & Dine, held Wednesday, September 11, was not only fully subscribed but has been hailed as a memorable end to the summer season. Indeed, the evening’s multi-award winning guest chef Alexa Von Strolley informed guests that top of mind when planning the evening’s menu was to extend the summer season.

Late afternoon rain aside, Locale’s intimate interior was decidely summery. Locale director Aiesha Panton shared the following design deets with Thursday Food. “We recently designed our Locale ‘motif’, drawing inspiration from Toile de Jouy. We wanted to elevate the visual brand experience to not only be beautiful and classic, but one that inspires a story of a special destination, including some of our favourite things: tropical flora and fauna!

“With us hosting Monsieur Bruno Pepin of Maison Louis Latour from France, we thought it was the perfect way to introduce our new motif and from there developed the event design experience.

“The Pink Building was transformed by Pussbackfoot into an elegant Parisian Parlour with beautiful soft florals and mood lighting, using a palette of pinky hues and pops of maroon, against a soft garden green and a touch of gold glamour.

“Custom-work with a flirty fringe trim, inspired by French couture and tropical leaves, was the central design element weaving it all together. The arching posts hovering over the dinner tables housed straw lanterns detailed with fringe, the table designs included classic tabletop gold lamps with a fringe trim adding soft texture and movement to the glow, the napkins also had a fringe and tassel detail.

“The floral garlands were another main design element, welcoming guests on the door to the building, at the entrance to the dinner space, on the dinner tables and even overflowing from the bar counter.

“Holding pride of place were Louis Latour wines with Bruno Pepin, the maison’s director of sales & marketing and board member on hand to explore the tasting notes of the evening’s Louis Latour pours.

“I see wines as lifestyle, and believe that local fare ought to be top of mind when pairing,” shared Pepin. This got Thursday Food’s immediate attention. He had taken the time, on this his first visit to the island, to sensitise his palate to the local pot, from escoveitch fish to the slow heat of jerk, and velvety texture of seasoned rice and peas slowly reduced in coconut milk. It is this appreciative nod of another’s culture that will increase sales.

He would, that evening, also understand the ‘other’ type of fare favoured by the Rock’s newest culinary stars who love to travel to eat and experiment with friends and family upon their return.

Von Strolley in her first two courses stayed close to Mother Nature with her honeycomb-shaped house-cultured butter drizzled with honey and bee pollen that patrons blissfully smothered over mini parker rolls. The light, refreshing, pale yellow hue of the Ardeche Chardonnay, with its discreet first nose of sage and notes of lemon verbena and fresh almond, was the perfect opening pour.

The second course of truffled potato dumplings were the perfect foil for the crispy fried goat cheese crowned with roast onion purée and black truffle with the Louis Latour Chablis pour with notes of honeysuckle; its mouth, round and fresh, revealing aromas of white peach with a mineral finish.

The requisite pause between courses afforded patrons time to determine their preferred choice of whites before the introduction of the reds.

The third course of salmon, passionfruit, Scotch bonnet, crisps signalled the arrival of the reds. First up was the Beaujolais Villages 2022. Its deep colour and garnet tints could easily have reduced the delicate flavour profile of the salmon. It did not! The aromas of wild strawberries and myrtle and round palate with smooth tannins, black cherry, spice and nutmeg notes popped in perfect unison.

The Louis Latour Valmoissine Pinot Noir 2022 was, undoubtedly, the pièce de résistance. Poured alongside the steak frites, potato rosti, peppercorn sauce, the deep ruby-red colour and nose with distinctive aromas of cherry and nutmeg, notes of cherry, blackberry and liqourice and nice tannic finish it more than merited the requests for additional pours.

Dessert of strawberry and melilot parfait, pistachio dacquoise, macerated strawberry and Prosecco consomme brought the dining experience to a close. Louis Latour wines kept guests at Locale until much later.