The nine chefs included: Oliver ‘Ollysan’ Lange from London (The Magazine), Renald Epié from Dubai (Al Mahara – Hotel Burj Al Arab), Laurent André from France (Royal Monceau), Matteo Baronetto from Turin, Italy (Del Cambio), Ricardo Muñoz Zurita from Mexico (Azul condesa, Azul historico and Azul y or), Ricard Camarena from Spain (Ricard Camarena), Nenad Mlinarevic from Switzerland (Park Hotel Vitznau) and Karim Lakhani and David Deshaies from the United States (Palace Hotel).
Now, the creativity sparked by this combustion ignites the four corners of the world, from New York to London, Mexico City and beyond as each chef reinterprets the Rosé Paradox Menu dishes at his restaurant, and shares this paradoxical experience with those who taste the incomparable wine.
The Paradox experience saw British chef Oliver ‘Ollysan’ Lange create hamachi sashimi ceviche style and Scallop crisp, and he was inspired by Swiss chef Nenad Mlinarevic’s brioche and pigeon breast creation. Fuelled by this experience, Ollysan has adapted a version of the Rosé Paradox Menu, which will be introduced at his restaurant, The Magazine:
Amuse Bouche
Sashimi Hamachi Ceviche Style, Scallop Crisp and Mango
Sushi Selection to Share
Big Volcano Roll
Spicy Tuna and Crispy Ginger Smoked Trout and Shiso Roll Surf'n Turf Roll Salmon Nigiri and Saikyo Miso
Pigeon, Brioche and Mushroom Essence
(this dish is from Nenad the 2 star chef from Switzerland)
Sharing Desserts
Fromage Blanc, Pomello and Almond Poached Apricot, yeasted Miso crème and Vanilla Beetroot, Yoghurt and Blackberry
The menu is perfectly crafted to be enjoyed with the dark jewel that is the Dom Pérignon. Oliver ‘Ollysan’ Lang comments on his creation: “A fun, explosive menu inspired and created by combining global flavours”.
Rosé. The paradoxical nature of the wine originates from the dichotomous weather conditions of the Champagne region in 2003. The nose is bursting with richness and complexity. Ripe fruit first, then figs and wild strawberries as the wine breathes and grows, revealing guava, violet and vanilla. The palate is concentrated and remarkably well defined. The fullness is structured and full-‐bodied. The silky, spicy characteristics dissolve very gradually into a mineral, saline finish.
The Paradox menu will be served at The Magazine exclusively throughout September. Price per person is £250, including a glass of Dom Pérignon Rose Vintage 2003 to accompany each course.
