Industry Update
Press Release29 July 2020

Food & Champagne Pairing: Get Your Tips From Laurent-Perrier

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Can Champagne be sipped with every meal?

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Valérie Marchandise, head chef of the Château de Louvois, property of the Maison Laurent-Perrier, would certainly agree!

"Champagne can accompany a meal, from aperitif to dessert. At Maison Laurent-Perrier, we conceive it as a gastronomic wine that goes well with many dishes."

Below, she accepted to share with us her advice on making a successful Food & Champagne pairing.

Ultra Brut (Brut Nature)

Pioneer in the Brut Nature category, Laurent-Perrier Ultra Brut is a wine with no added sugar. It expresses the quintessential character of champagne and was known as a "Great Wine Without Sugar". Launched in 1981, Laurent-Perrier Ultra Brut is a true illustration of the House's know-how.

Tip: Laurent-Perrier Ultra Brut pairs perfectly with seafood, sushi and a white fish ceviche as well as a young Parmesan or a Pata Negra ham.

Blanc de Blancs Brut Nature (Brut Nature)

Laurent-Perrier has always selected Chardonnay as the dominant grape variety in all its white cuvées and has been a pioneer of the Brut Nature category since 1981. By perfecting its knowledge of this style of vinification and with careful aging of this variety in stainless steel vats it has enabled Laurent-Perrier to create a Blanc de Blancs Nature.

Tip: The Blanc de Blancs is a wine made for fine cuisine and can be paired with veal as well as the finest fish dishes such as sea bass in salt crust or grilled squid marinated with lemon and olive oil.

La Cuvée (Brut)

The wine comes from the purest grape juice and it alone allows Laurent-Perrier to craft 'La Cuvée', a champagne of great finesse and a beautiful freshness obtained after a long aging process in our cellars. Laurent-Perrier's style and personality are defined by its very high proportion of Chardonnay. Purity, freshness and elegance - essential characteristics, expressed in this champagne - are a good introduction to the spirit of the House.

Tip: This fresh and pure wine is perfect for an apéritif. Its citrus and white fruits notes and its remarkable balance supported by a subtle effervescence, make it an ideal accompaniment to poultry and the finest fish.

Brut Millésimé 2008 (Brut)

The Vintage is the choice of an exceptional year from which selected Grands Crus of Chardonnay and Pinot Noir will enter into a future iteration of Grand Siècle. It is a rare and outstanding wine that expresses the character of the year in the Laurent-Perrier style.

Tip: The Vintage 2008 is a true wine for the table. It pairs well with textures that are tender and delicate such as shellfish, noble fish poultry and veal fillet.

Grand Siècle N°24 (Brut)

The idea of Grand Siècle is based on one observation: nature will probably never provide the perfect oenological year but thanks to the art of assemblage, Laurent-Perrier can in fact create it. Going far beyond rare vintages, Grand Siècle is the blending of three outstanding years declared as vintages by Laurent-Perrier and chosen for their complementary traits. Grand Siècle is the unique expression of excellence in a champagne: "it is the blending of the best with the best to obtain the best".

Tip: The Blanc de Blancs is a wine made for fine cuisine and can be paired with veal as well as the finest fish dishes such as seabass in salt crust or grilled squid marinated with lemon and olive oil.

Cuvée Rosé (Brut + Rosé)

La Cuvée Rosé was created in 1968 from the boldness and know-how of the House of Laurent-Perrier. Perfected at each stage of its making, Cuvée Rosé is acknowledged for its consistency and its high quality. It is characterized by its ripe red fruit aromas, a high intensity and great freshness.

Tip: Its aromatic depth makes it ideal for pairing with marinated raw fish, grilled prawns, exotic dishes, Parma ham and red fruit desserts. Those who are more daring will try it with Asian or Indian cuisine.

Alexandra Rosé (Brut + Rosé)

It was always natural for Laurent-Perrier, creator of the benchmark Cuvée Rosé non-vintage champagne, to eventually offer a prestige Cuvée Rosé. Alexandra Rosé is a rare and cherished wine that comes from a rigorous selection of the best plots; an exceptional marriage between Grands Crus grapes of Pinot Noir and Chardonnay.

Tip: Alexandra Rosé 2004 is reserved for the finest dishes: tempura of langoustine, roasted lobster and scallops with black truffle.

Harmony (Demi-sec)

The general movement towards drier wines, together with the habit of drinking champagne as an apéritif, has popularized the consumption of brut champagnes. However, many wine-lovers still enjoy the sweetness of past pleasures provided by a Demi-Sec. Laurent-Perrier Harmony is a Demi-Sec wine, rounded and delicate, thanks to a high proportion of Chardonnay and a well-balanced dosage.

Tip: This wine brings out the best of sweet/savory dishes and particularly pairs with desserts and pastries. It adds depth and flavors to your dishes.

An Epicurean Vision of Champagne

Passion, creative boldness, free spirit and elegance through simplicity are the founding values of the House.

At Laurent-Perrier, passion guides the hand. An unrivalled creator of style and emotions since 1812, Laurent-Perrier suits every occasion and offers a unique experience for all senses through its innovative and comprehensive range of champagnes.

Laurent-Perrier shares an epicurean vision with champagne lovers all over the world and has no higher ambition than to demonstrate an elegant Art de Vivre à la française, charged with emotion.

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EHL Group encompasses a portfolio of specialized business units that deliver hospitality management education and innovation worldwide. Headquartered in Lausanne, Switzerland, the Group includes:

EHL Ecole hôtelière de Lausanne is an ambassador for traditional Swiss hospitality and has been a pioneer in hospitality education since 1893 with over 25,000 alumni worldwide and over 120 nationalities. EHL is the world's first hospitality management school that provides undergraduate and graduate programs at its campuses in Lausanne, Singapore and Chur-Passugg, as well as online learning solutions. EHL is ranked n°1 by QS World University Rankings by subject and CEOWorld Magazine, and its gastronomic restaurant is the world's only educational establishment to hold a Michelin Star.

EHL Swiss School of Tourism and Hospitality has been one of the leading hospitality management colleges for hotel specialists for 50 years. The school delivers Swiss-accredited federal diplomas of vocational education and training and of higher education in its 19th century spa-hotel in Chur-Passugg, Graubünden, to Swiss and international students from 20 countries.

EHL Advisory Services is the largest Swiss hospitality advisory company specializing in service culture implementation, business consulting, as well as the development and quality assurance of learning centers. EHL Advisory Services has offices in Lausanne, Beijing, Shanghai and New Delhi and has delivered mandates in more than 60 countries over the past 40 years.

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