The week in pictures

Regular readers of this round-up may remember that Champagne Bollinger has teamed up with some of the UK’s top chefs on a series of recipes celebrating a single ingredient and designed to pair with its recently released La Grande Année 2008.

This month, chef Ollie Dabbous of the hottest new haunt in Mayfair, Hide, has chosen crab to pair with the vintage fizz.

Honouring the golden rule of Champagne + deep fried battered things = heaven, the dish features soft-shell crab tempura, Thai basil & peppercorns.

“Champagne goes brilliantly with tempura,” Dabbous said, adding that the crisp textures and salty, fatty goodness of tempura are a “perfect match” for Champagne.

“A nice dynamic, something so indulgent alongside what is essentially fried food. I could manage a 2nd helping!”

Leave a Reply

Your email address will not be published. Required fields are marked *

Subscribe to our newsletters

Events Executive

67 Pall Mall
Pall Mall, London SW1Y 5ES, UK

Fine Wine Sales Executive

Roberson Wine
London, UK

Account Manager - London Trade Sales

Bancroft Wines Ltd
London, UK

Brand Manager

Elixir Distillers
Park Royal, London UK

Marketing Assistant

Speciality Brands
Park Royal, London, UK

Key Account Manager

MMI Maldives

Financial Controller

London City Bond
Barking, UK

Duty Manager

The Whisky Exchange
Great Portland Street, London

Spirits Advisor

The Whisky Exchange
London, UK

Millésime Bio 2020

27th Jan 2020

Maisons Marques et Domaines Annual Tasting

London,United Kingdom
29th Jan 2020

Austrian Wine Tasting

London,United Kingdom
3rd Feb 2020
Click to view more