The Champagne Boutique

Bacon Popcorn and Cod Skin with Champagne?

In Champagnes, Chefs, Marc & Andrew, Sommeliers on January 24, 2010 at 10:10 am

What is it all about? And who are these Ulysse Collin, Jerome Prevost and Jacques Lassaignes?

There is only one way to find out, by visiting Texture Restaurant and Champagne Bar on Portman Square by Marble Arch in London.

Opened almost three years ago by  chef Agnar Sverrisson and  sommelier Xavier Rousset MS, this venue has just been awarded its first Michelin Star and already holds three AA Rosettes for a good reason. Xavier and Agnar met while working at Le Manoir aux Quat Saisons where Aggi was Head Chef and Xavier Head Sommelier. Both with a vision on how a restaurant should be where food and wine have equal values, they have created the first ever restaurant to be imagined by a chef and a sommelier in the UK.

Both of them have a great background and awards. Aggi has passed by the Ramsay stables working under Marcus Wareing and Xavier, Master Sommelier, has won the title of Best Sommelier of UK while working under Gerard Basset MW MS at Hotel du Vin.

Before talking about the fantastic selection of Champagnes at Texture lets talk about its fantastic food. On the menu with Icelandic influence you will be served with your aperitif a plate of Salted Dried Cod Skins (a delight); Char grilled Anjou Pigeon, Sweet corn, Bacon Popcorn and Red Wine Essence; Yellow Fin Tuna, Asian Flavours or Icelandic Line Caught Cod, Chorizo, Avocado, Squid and Artichoke. In all menus you will find the freshest of ingredients cooked to perfection and presented like a “Grand Maitre” painting.

Concerning the wines and more particularly the Champagnes, Texture has taken the bet of making discover rare and unknown Champagne houses. For Xavier, Champagne is Wine and he believes, like us, that there is more today in a bottle of bubbly than the old blend and its worth exploring. With over 80 champagne bins, the list is presented alphabetically by producers and their origin, would it be Premier or Grand Cru. See champagne list

We are very impressed by the fact that the list is featuring houses like Bruno Paillard, De Sousa, Delamotte, Gosset, Henri Giraud, Larmandier-Bernier and Philipponnat; all of these we are proudly promoting but you should not miss some even smaller houses such like Ulysse Collin, Jerome Prevost or Jacques Lassaignes.

In addition, every day you will have a selection of five champagnes by the glass giving you the opportunity to sample some of the most unusual houses.

But don’t think that you have to put your name on the waiting list for lunch or dinner to take a taste at these fantastic champagnes. As stated, Texture is also a Champagne Bar and people are welcome to pop by for a glass or a bottle any time.

For a true “Texture Experience” we strongly suggest you to choose the tasting menu and ask Xavier or his charming assistant Erika to match the dishes with Champagne. Many did it and they are still talking about it.

Do not hesitate to give your notes or feedback on the Blog and to keep us informed of your champagne experiences.

Next stop for us will be Kettner’s Bar, London’s oldest Champagne Bar situated in Soho to see if they also have been taken by this Small Champagne Houses Fever.


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