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8 Hanway Place, W1T 1HD; 020 7927 7000
17 Bruton Street, W1J 6QB; 020 7907 1888
Hakkasan serves Louis Roederer Brut Premier by the glass, as do Sake
No Hana and HKK. Brut Premier is a key component in Hakkasan
Hanway Place's popular Dim Sum Sundays, where it is poured
throughout the meal.
'The Cantonese cuisine at Hakkasan is a real challenge for wine,
with its big ¡ avours, sweetness and spicy and sour components,' says
its group head of wine, Christine Parkinson. 'Roederer's Brut Premier
has the richness and depth of ¡ avour to cope, plus a rounded acidity
that makes a refreshing contrast to the fried and sweeter dishes.'
Parkinson cites the example of pipa duck from the Hakkasan
Mayfair menu: 'The plummy notes in the Champagne are a beautiful
partner to the deeply savoury and meaty duck, while the rich, sweet
sauce is vividly contrasted by the zesty freshness of the wine.'
Northcote Road, Langho, Blackburn, Lancashire, BB6 8BE;
Perennial Square Meal reader favourite Northcote serves Louis
Roederer Brut Premier by the glass, as well as Cristal Brut en magnum
- and head sommelier Adam Pawlowski MS is a big fan of the
Champagnes' food-friendly qualities.
'Our turbot dish with artichokes and a creamy, tru¢ y sauce goes
well with the Louis Roederer 2007 vintage,' he says. 'The Champagne
is creamy, rich, full-bodied and is well suited to meaty sh.
'The vintage style tends to have that yeasty, tru¢ y and buttery
note, which matches very well with the sauce and the earthiness
of the dish. Meanwhile, the attack and the lifted freshness from the
Champagne cut through the texture.'
Brut Premier is served alongside Northcote's canapés for guests
enjoying a 'gourmet break' or 'tasting break' package; canapés
include delicately deep-fried mushroom 'tumbleweeds', which work
well with the freshness of the Champagne. 'That yeasty, creamy note
complements the earthiness of the mushrooms,' he adds.
50a Berkeley Street, W1J 8HA; 020 7399 4330
Novikov's twin Italian and Asian restaurants both serve Louis
Roederer Brut Premier by the glass as their house Champagne.
Head sommelier and wine buyer Danilo Zilli is happy to suggest
Champagne and food matches informally to his guests.
'I recommend it with our sashimi and sh carpaccio and also with
our tagliolini with Cacio and black pepper - the richness of the Cacio
(pecorino from Rome) is balanced and clean thanks to the richness
and freshness of the Brut Premier,' he says.
'For the Asian restaurant, a very nice pairing is with the lobster
tempura. We are very happy with the consistent quality of Brut
Premier, which is a fantastic apéritif wine and a versatile companion
to our wide selection of fresh sh, as well as more elaborate dishes.'
Novikov in Berkeley Street
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