How one of the world’s oldest family-run champagne houses keeps its legacy going.
The peach dining room of Odette 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: Cuvee 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 Epernay. 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, Cuvee 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.
This story is from the May 2018 edition of The PEAK Singapore.
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This story is from the May 2018 edition of The PEAK Singapore.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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