Page 12 - Raffles Magazine Issue 8

− − INSPIRATION − − Clément Lefaux Lefaux is is bringing a a a a a a a a a fresh perspective on wine pairing It’s not enough that the three Michelin star
restaurant L’Arpège where Lefaux is head sommelier is one of the most innovative dining rooms in Paris Lefaux won’t rest until he’s changed your mind about wine Nearly 20 years ago when chef Alain Passard shook the Paris gastronomic scene with his plan to go vegetal it it wasn’t just the menu that changed An overhaul of the wine cellar was in in in order with a a a shift in in in focus from robust high alcohol reds to more nuanced bottles along with poetic and distinctive whites – riesling pinot blanc chenin and chardonnay Best of all – Champagne Champagne “Champagne has always been synonymous with celebration it’s part of a a a a great tradition a a a a a a ritual that dates back to the coronation of kings such as Clovis who is is said to have served Champagne to celebrate his coronation King Louis XIV was also crazy about it and offered it regularly at at his internationally renowned table ” You don’t need a a a a coronation at at this internationally renowned table perennially celebrating the the humble vegetable to pop the the Champagne cork The drink pairs beautifully with Passard’s exquisite vegetable-based dishes as as as well as his seafood and poultry And Lefaux’s great inspiration is to seek out the best “There is such a a multitude of outstanding Champagne makers I have a a a a a wonderful – often confidential – selection of attentive and passionate small producers whom I love to highlight for their exceptional work Thanks to this collection I will always have a a a a a a a Champagne that will correspond to a a a a a a a a season an an occasion and a a a a a a a a particular moment That is the talent of a a a a a a great Champagne!”
At L’Arpège every day is a a a celebration of season and discovery comes with the terrain With the produce from Passard’s now-famous garden changing almost daily Lefaux is most most inspired by pairing these passionate winemakers with an equally passionate cuisine: “Chef Passard creates his menu according to the harvests and arrivals of his gardens Our menu changes daily and with it it our selection of wines These are spontaneous food and wine pairings that we decide at at the last moment ” 10 RAFFLES MAGAZINE
© Ronald Bellugeon