Louis Roederer is a seventh generation, family-owned Champagne house in Reims with a reputation for excellence, elegance and subtle complexity. All the Champagnes are produced using organic practices and a genuine respect for nature and sustainability. Reducing its carbon footprint is at the heart of everything Louis Roederer does.
These award-winning Champagnes are not only exceptional to drink as an aperitif, but are a firm favourite to pair with food among London’s top sommeliers. Check out some of these tantalising suggestions and raise the bar on your night out.
La Petite Maison, Mayfair
![La Petite Maison]()
The Champagne: Brut Premier NV from Jeroboam
The dish: Salad of Norwegian king crab and Scottish lobster
Louis Roederer Brut Premier NV is the perfect pairing at La Petite Maison with the delicate flavour of crab and the meaty richness of lobster. It needs a Champagne with concentration and complexity but also elegance and finesse to compliment but not dominate the seafood, while the citrus in the dish enhances the freshness and energy of the Champagne. A really great combination. Nestled in the heart of London, this fabulous French restaurant serves excellent food, has a wonderful buzz and, of course, serves some of the best Champagnes available.
Oblix, The Shard
![Oblix at The Shard]()
The Champagne: Brut Premier NV from Jeroboam
The dish: Sea bass cooked en papillote with courgette, tomato and basil
The textured palate with fine perlage of the Brut Premier, with its green apple and pear freshness and light toasty notes, enhances the green herbs in this dish at Oblix, without overpowering the delicate meat of the sea bass and courgette. Stunning Champagne, excellent views and some of the best cooking in London, what more could you ask for?
Ting at the Shangri La, The Shard
![Ting at the Shangri-La]()
The Champagne: Louis Roederer Vintage 2012
The dish: Dry-aged Atlantic halibut with swordfish ‘lardons’, roast onion, pomme pureé and bordelaise sauce
Vintage 2012 has exceptional structure that can stand up to the richness of this dry-aged halibut at Ting. Gentle oak aging has resulted in a rounded and creamy edge for this big Champagne, which softly complements the mashed potatoes with the enhanced flavours of the bordelaise sauce. The classic aromas of toast and brioche work well with the smoked eel and swordfish bacon lardons, and an excellent but gentle acidity and long lingering finish cuts through the onion and parsley flavours to create a comforting and memorable experience. A seriously classy Champagne for a special night out.
Find out about Louis Roederer's latest collaboration with designer Philippe Starck by clicking here.