How one of the worlds oldest family-run champagne houses keeps its legacy going.
The peach dining room of Odette in Singapore is a sight that few get to witness in the early morning, and breakfast with feted chef de cuisine Julien Royer is an even rarer treat. But Royer is not the star of the show today. That honour goes to what’s being poured into our champagne flutes: Cuvée Elisabeth, a 2006 rose named after the woman who won Nicolas Francois Billecart’s heart over two centuries ago. Their union birthed champagne house Billecart-Salmon in Mareuil-sur-Ay in Épernay. The institution turns 200 this year, and is one of the few remaining family-run champagne productions in the world.
Effervescent for longer than usual, Cuvée Elisabeth is a creamy bouquet of florals and minerality; strawberry foremost, citrus and yeast following, with a thoughtful measure of acidity for a crisp finish. The lingering aftertaste is so pleasant and clean, you could kiss someone right after.
هذه القصة مأخوذة من طبعة October 2018 من The PEAK Malaysia.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة October 2018 من The PEAK Malaysia.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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