Why Louis Roederer Champagne is always the perfect match

London’s top sommeliers praise the family-owned and award-winning Louis Roederer Champagne as excellent to pair with dishes from their restaurants. Here are their suggestions.

Updated on 05 February 2020

Why Louis Roederer Champagne is always the perfect match

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.

Hakkasan Hanway Place, Fitzrovia  

Hakkasan Hanway Place

The Champagne: Brut Premier NV

The dish: Weekend brunch

Louis Roederer Brut Premier NV is a very popular choice at Hakkasan Hanway Place during weekend brunch. Its round and balanced flavours pair perfectly with dim sum, especially the black truffle pumpkin puff. Due to its freshness, the NV also complements the fried baked lamb with almond puff which enhances the nutty, lees character in the Champagne. This is a wonderfully versatile Champagne, making it the perfect choice when you are faced with many different flavours and dishes.

Kaspar’s at The Savoy, Strand

Kaspar's at The Savoy 

The Champagne: Cristal 2008

The dish: The Best of the Seas

The incredible complexity, intensity and freshness of the Cristal, with its rich fruit profile and saline tang, is the perfect accompaniment to the very finest the oceans have to offer at Kaspar’s at The Savoy. Cristal was created at the request of Tsar Alexander II of Russia in 1876 as the very finest Champagne that could be produced for his personal consumption. Today it is still the epitome of excellence and this feast of oysters, mussels, prawns, crab, lobster and caviar is the perfect accompaniment to this gorgeous Champagne while The Savoy truly sets the tone for an extraordinary and memorable night out. Pop to the Beaufort Bar afterwards for another glass of Roederer Champagne and keep the night alive.

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.

Novikov Asian Restaurant, Mayfair 

Novikov Asian Restaurant

The Champagne: Brut Premier NV

The dish: King crab leg tempura

Louis Roederer Brut Premier matches the richness of the tempura at Novikov with its subtle notes of brioche and baked apple, while at the same time lifting the king crab flavours with its fresh citrus notes and mineral energy. Champagne is a brilliant accompaniment to Asian cuisine and this super-trendy restaurant with its busy bar and club is just the place to start the night and keep the Roederer joy flowing.

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