Arcane Showcases A Taste Of Spring With Laurent-Perrier Grand Siecle Champagne
Founded in 1812, family-owned champagne house Laurent-Perrier is celebrated for its consistency over two centuries of refined champagne production. The brand has showcased its unique expressions over a series of prized labels, from Cuvee Rose to its elusive Brut Millesime 2007. The versatility of the refined champagnes are widely celebrated for how it pairs exceptionally well with cuisine.
While champagne production relies much on the influence of climate for grape production, Laurent-Perrier Grand Siecle champagne elevates the special label by perfecting the art of blending rare vintages. In order to create the Grand Siecle, Laurent-Perrier understands nature will never provide the perfect oenological year, but the champagne house can create it thanks to the art of assemblage. Going beyond rare vintages, Grand Siècle is made from three exceptionnal years which complement each other perfectly. Each year is created using 11 of the 17 grands crus of chardonnay and pinot noir plots. Offering a perfect balance of strength and delicacy, the champagne pairs beautifully with exquisite cuisine and refined dishes. The chardonnay-pinot noir blend is aged for at least eight years before consumption. Such dedication in the creation of Grand Siecle, resulting in an elegant champagne with a unique expression and profiles that delivers on both aroma and taste.
This spring, award-winning restaurant Arcane is presenting the best of the season with one of its signature dishes, paired with the iconic Laurent-Perrier Grand Siecle champagne.
With a strong influence on seasonality, Arcane by chef Shane Osborn takes its contemporary European cuisine to the next level, with a showcase of vibrant flavours from peak-harvest ingredients sourced mostly from Japan, France, and the UK. This spring, the modern European restaurant is set to prepare a signature dish to pair with the iconic Grand Siecle. Head chef Michael Smith’s homemade cappelletti filled with broccolini, paired with crisp garlic, and pine nuts bears the essence of Arcane, where the execution is simple but there is perfection in construction and concept. “The cappelletti are made fresh every day with Japanese Taiyoran egg, served with sweet Cevenne onions and Italian broccolini. Its earthy sweetness matches well with the yeasty taste of the Laurent-Perrier Grand Siecle champagne, “ explained Smith.
The unique Grand Siecle impresses with fine effervescence and a golden hue, where the complex aromas of toasted almonds, honey, and fresh pastry embrace the nose, followed by well-rounded fullness that pairs well with the richness of the Taiyoran egg pasta. The delicate spinach filling and earthy broccolini matches well with the champagne’s beautiful minerality, while a shaving of black truffles harvested from Western Australia enhances the complex profile of the golden elixir itself. Best enjoyed at a temperature between 10 to 12 degrees Celsius, the Laurent-Perrier Grand Siecle is a pristine match to Arcane’s delicate flavours, and one to be enjoyed not only this spring, but for all seasons.