After their first expedition to Greenland in July 2008 and a dinner orchestrated by two-star chef Sylvestre Wahid on an iceberg adrift in the middle of the Sermilik fjord, the House of G.H. MUMM and adventurer Mike Horn are off again, this time to Antarctica alongside three Michelin-star Gérard Boyer, following in the wake of Captain Charcot, whose expedition the House backed a century earlier. Iceberg, Charcot Bay, in the north of the Antarctic peninsula: on 27 October 2008, G.H. MUMM and South African adventurer Mike Horn celebrated the beauty of the planet at the very spot where, on 14 July 1904, Captain Charcot’s crew celebrated their first steps taken on the white continent by cracking open a bottle of Mumm Cordon Rouge. A few hours earlier, three-star Chef Gérard Boyer, who ran the restaurant of the Château les Crayères for nearly 20 years, gave a gourmet dinner as a tribute to that page in the house’s history. In the centre of the volcano on Deception Island, south of the Shetlands, he prepared the following menu featuring a South African variation on the truffle and caviar themes.

Rustic Argentinean potatoes on a bed of Uruguayan caviar
G.H.MUMM Cordon Rouge
Scrambled eggs with Richerence black truffles
G.H.MUMM Millésimé 1999
Merluza negra, a fish from the Antarctic depths (- 1200 m) caught by hook, with Champagne sauce,
served with leeks and black truffles
R.Lalou 1998
Moist Brazilian maracuja biscuit with a passion fruit topping and vanilla ice-cream

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