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Luxe Bubbly Paired Dishes

Jason Atherton's London Restaurants Will Boast Moët & Chandon Pairings

— February 21, 2018 — Lifestyle
Jason Atherton, an award-winning chef and an ambassador for the Moët & Chandon winery company, is combining his passions by creating menus for his London restaurants that will feature the perfect fizzy pairing with beautifully plated food that tastes even better than it looks.

As The Drinks Business reports, restaurants will be offering Moët & Chandon's 2009 vintage, the Pinot Noir, as well as the 2004 and 1990 Rosés. This will give consumers plenty to choose from, and each drink will complement the dishes that they come with.

A few dishes on the menus include "roast langoustine with poached rhubarb and pink peppercorn," and a "Highland venison loin, red cabbage, cranberry, fig and a shoulder won ton." Respectively, these dishes are paired with the Grand Vintage Rosé 2009, and the Grand Vintage Collection Rosé 1990.


Image Credit: The Drink Business
Trend Themes
1. Luxury Wine Pairings - Restaurants and wineries are collaborating to offer fine dining experiences through expert wine and dish pairings.
2. Vintage Wine Collections - Restaurants and wineries are providing customers with unique, high-end wines from past years.
3. Celebrity Chef Collaboration - Celebrity chefs and wineries are joining forces to create exclusive culinary and wine experiences for customers.
Industry Implications
1. Food and Beverage - The food and beverage industry can capitalize on pairing higher-end wines with fine dining dishes to create unique experiences and offerings.
2. Wine and Spirits - The wine and spirits industry can partner with chefs and restaurants to offer vintage wine collections and elevate their brand image.
3. Hospitality - The hospitality industry can capitalize on high-end wine and food pairings to create unique offerings that attract affluent customers.
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