A new champagne and seafood bar is being launched at a London restaurant where guests order champagne and are then served seafood to complement their choice.
The twist on ordering wine to match food has been developed by seafood restaurant Randall & Aubin in Soho, London, featuring artisanal champagnes such as Hébrart and Moutard.
Executive chef Ed Baines has devised a series of dishes to create a harmony of taste with the champagnes. The Moutard Champagne Prestige Rosé, with its subtle, floral taste blends, essence of red fruits and spicy aromas, is served with Randall & Aubin’s signature haddock and chips with tartare sauce and minted peas.
Moutard’s Brut Reserve, with its fine and light fragrances of lemon and acacia and a creaminess from the Chardonnay grapes used to produce it, is an ideal match for lobster mayonnaise or, another favourite, half lobster roasted in garlic butter.
The Hébrart Premier Cru, with a depth of stone fruit flavour, fine mousse and full length, is matched with a fruits de mer platter loaded with rock oysters, a whole crab, Atlantic shrimps, diver-picked scallops, cockles, whelks, cherrystone clams, Mediterranean prawns and green-lipped mussels.
The champagnes will be served in half bottles making them perfect for ether one person or for two people to share.
Once a family butchers counting Winston Churchill among its customers, Randall & Aubin in Brewer Street has become renowned for its seafood as well as an array of classic French and British dishes.
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