Laurent-Perrier Celebrates This Summer's Seafood Harvest At The Ocean By Olivier Bellin


June 29, 2017 | BY Wilson Fok

The marine-inspired restaurant presents a new menu celebrating seafood with champagne pairing

Recently relaunched with a new executive chef, The Ocean by Olivier Bellin is set to celebrate in a collaboration with esteemed French champagne house Laurent-Perrier. This July, the new acclaimed French chef is presenting a seafood menu that is paired with a range of Laurent-Perrier champagnes.

Founded in 1812, Laurent-Perrier is one of the most celebrated independent champagne houses to date, creating a beloved style of champagnes that remain fresh and elegant over two centuries. From July 5 to the end of the month, the champagne brand is collaborating with The Ocean, as chef Bellin introduces an array of new signature seafood dishes in the month’s degustation menu, showcasing fresh seafood imported directly from France. Notable dishes include:

- Ocean Breeze (chaud-froid of cauliflower and parmesan ice cream with squid ink jus)
- Blue Lagoon (blue lobster with brioche, pork head veil, and curry sauce)
-  Deep Sea (pan-fried turbot with spring vegetables, chorizo, fresh almonds and roasted fish jus)

The new five-course degustation menu is paired with a generous selection of Laurent-Perrier champagnes, including the Laurent-Perrier Ultra Brut, Grand Siecle by Laurent-Perrier, Laurent-Perrier Cuvee Rose,  and most notably, the Laurent-Perrier  Cuvee Alexandra Rose 2004, the champagne house’s exclusive rose first created in 1982. The Cuvée Alexandra Rosé is a unique creation: a maceration of Grands Crus Chardonnays and Pinot Noirs altogether allowed by very special harvest conditions, when both grapes reach maturity at the same time. The Cuvée Alexandra Rosé 2004 is the seventh vintage ever created since its birth in 1982; each vintage will be released from the cellars after at least 10 years of ageing. The maturation yields a deep pink colour with hues of saffron. The aroma is rich with red fruits with great minerality and berry notes on the palate. This special champagne is best paired with chef Bellin’s iconic pan-seared coral Brittany langoustine with beetroot and buckwheat tartare and boudin noir, also featured on the five-course menu.

The Laurent-Perrier pairing menu at The Ocean by Olivier Bellin is priced at HK$2,488 per person, inclusive of champagne pairing for each course. The special menu is available from July 5 to July 31, 2017.

The Ocean by Olivier Bellin, Shop 303-304, 3/F The Pulse, 28 Beach Road, Repulse Bay; +852 2889 5939