Angelus unveils own Champagne

London restaurant Angelus has launched its own Champagne, Angelium.

Owner Thierry Thomasin collaborated with oenologist Hervé Jestin to create the blanc de noirs, using Pinot Noir grapes from the 2008 harvest.

Prior to setting up on his own at Angelus, Thomasin spent 12 years as chef sommelier at two Michelin-starred restaurant Le Gavroche.

To celebrate the introduction, head chef Martin Nisbet has created a selection of sweet and savoury pichounettes, or small plates, designed as a light snack to complement the Champagne.

Tomasin explained: “We have worked hard to develop two plates, sweet and savoury, which will perfectly satisfy the most discerning palate.

“Teamed with our new and exclusive cuvée, and the ambience of our luxurious lounge, we guarantee they are the perfect start to a sensational night.”

The current selection of pichounettes includes hand cut steak tartar with fried quail’s egg and spiced onion rings; roasted frogs’ legs and snails with roasted garlic puree and parsley velouté; and, for the sweet dishes, options such as salted caramel macaroons with roasted pineapple or a warm almond financier with orange yoghurt ice cream.

The Bayswater restaurant, located next to the Hyde Park stables, is serving these creations at its bar from 11am-11pm, priced at £13 each, or £23 when accompanied by a glass of Angelium.