Perfect pairings

23 Sep 2014
< 1 min read
What better way to introduce the new design of prestigious Champagne Louis Roederer than pairing its diverse and unique flavours with Michelin-starred cuisine.

Earlier this week, German two-Michelin-star chef presented a menu to his special guests that perfectly complemented the flavours of Louis Roederer champagnes with his dishes.

As the perfect aperitif, guests enjoyed the Louis Roederer Blanc de Blancs 2008 with their canapés.

Starting off the menu was Holstein beef tatar with herb crème and cucumber-chorizo-vinaigrette with iced mustard beads, paired with Roederer’s Brut Premier (Magnum).

This was followed by Roasted scallops with pumpkin, grated raw cauliflower and curry-lemongrass foam, deliciously paired with Roederer Brut Rosé 2008 (Magnum).

Roederer Cristal 2006 was the perfect pairing for Rüffer’s Cod with brown butter foam, ox marrow, caviar and colourful beetroot.

For the main course guests enjoyed roast venison with celery puree, raspberry coulis and red Vysocke, paired with Roederer Brut Vintage 2007.

As a dessert, Rüffer served a chocolate variation with berries and yogurt, paired with Roederer Carte blanche.

House Louis Roederer was founded more than 200 years ago and has been in the family for seven generations and stands for love of tradition, impeccable reputation and quality, making it one of the most-awarded champagnes worldwide.For more