This week, two publications took notice of Champagne Bollinger’s and Chef Gabriel Kreuther’s food and wine pairing, created for the debut of Bollinger’s “Le Grande Année” 2014 vintage.
An article in Haute Living titled “Gourmet Chefs Worldwide — Including NYC’s Gabriel Kreuther — Are Creating Special Sea-Inspired Menus To Celebrate Bollinger’s New Vintage,” highlights the launch of La Grande Année and Bollinger’s partnership with Chef Gabriel Kreuther. Author Laura Schreffler notes “To celebrate its release, some of the world’s best chefs from coastal towns are featuring specialized gourmet menus that bring out the latest vintage’s mineral, sea-air notes.” On the special dish, “Kreuther, owner of his eponymous restaurant in NYC, is known for his undeniably luxurious seafood dishes with nuanced textures and flavor notes, Chef Kreuther brings out the creamy effervescence and minerality of LGA with a beautifully presented Alaskan King Crab ‘Cannelloni’ appetizer featuring fresh uni and handmade pasta, and an entreé of Chorizo-Crusted Cod with white bean puree and Xeres vinegar jus. Lucky diners in New York can enjoy these pairings on the menu at Gabriel Kreuther beginning this month, and a variation to make at home will also be offered.”
In Elite Traveler, an article titled, “Chef Kreuther Partners with Bollinger for Vintage Launch” also highlights the launch of La Grande Année and the partnership with Chef Gabriel Kreuther. Writer Irenie Forshaw captures Chef Kreuthers wise words on the pairing concept “
Taking inspiration from Japan, Italy and France, Kreuther has created what he calls a “melting pot dish” to bring out the mineral, sea-air notes of Bollinger’s Grand Année 2014. “The sea urchin has a velvety texture with the sweetness of the crab,” he says. “It’s a dish that is mimicking the evolution of the champagne in the glass, it’s moving as we go, creating layers. “It keeps evolving like a symphony in your mouth which is beautifully balanced and clean. To me, it’s a perfect match.”