The week in pictures

In fizzy treats, we’ve come to the last leg of Champagne house Bollinger’s culinary campaign with the UK’s hottest chefs right now.

Dubbed “Le Grand Tour”, Bollinger has teamed up with chefs on a series of recipes celebrating a single ingredient, designed to pair with its recently released La Grande Année 2008.

In this final pairing of the tour, Tom Kitchin at The Kitchen,  has chosen scallops to pair with the vintage fizz.

The full dish features hand-dived Orkney scallops baked in the shell with seasonal vegetables and a white wine, vermouth and herb sauce.

“With 2008 being one of the best most anticipated vintages of the last 25 years we are honoured to be able to offer such a classic champagne by the glass to our guests,” said Kitchin.

“The firm and meaty character of the La Grande Année 2008 works beautifully with the rich white wine and vermouth sauce of the scallops and the high acid and chalky finish contrasts perfectly with the subtle sweetness of the scallops.

“The dish shows you that champagne can be a serious food wine even with the richer and bolder dishes and doesn’t always have to be confined to an aperitif, especially in vintages such as the 2008.”

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