Champagne Labruyère Dinner with ‘Live’ Tuna Cutting
on Weds, 20th July 2022
Featuring International Celebrity Chef Susur Lee
Aided by Chef Cash Fong and Max Khuan (TungLok Group).
Biodynamic, Grand Cru from individual plots, with a keen eye on quality. Average production of each cuvee is only 3,000 to 3,500 bottles.
Edouard Labruyère oversees all of this family-owned wine business and has now turned his sights to Champagne.
Edouard is aiming for the highest quality in Champagne and specifically on the Montagne de Reims, determined to showcase individual plots – very rare in Champagne. This emphasis on terroir means that each plot is isolated at harvest and vinified separately, the better to understand every parcel and assess whether it is suitable for blending or better on its own.
There are 7 hectares of grand cru within Verzenay in total, planted with 70% Pinot Noir, 30% Chardonnay. The wines are aged in a perfect, vaulted, traditional 18th century cellar, overseen by celebrated oenologist Nadine Gublin- originally from the champagne region and run day to day by Vincent Van Waesberghe (chef de cave and chef de culture).
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