London chefs go wild for Dom Pérignon

Top restaurants create game dishes to complement the marque’s Rosé 2000

Lord Dashwood and the six chefs
Lord Dashwood and the six chefs | Image: Sophie Ebrard

Dom Pérignon, a wild game shoot,Lord Dashwood’s estate and a handful of the world’s top chefs. It sounds likethe perfect backdrop for a mouthwatering period drama.

In fact, Brett Graham (TheLedbury), Mark Edwards (Nobu), Pascal Proyart (One-O-One), Anthony Demetre(Arbutus and Wild Honey), Eric Chavot (Brasserie Chavot) and AaronPatterson (Hambleton Hall) – all in first picture, with Lord Dashwood – gathered back in October to create their own wildgame dishes to be paired with the classic Dom Pérignon Rosé 2000 (second picture): a more delicatecombination for the purists than the gout-inducing burgundy that oftenaccompanies the season.

Dom Pérignon Rosé 2000
Dom Pérignon Rosé 2000 | Image: Sophie Ebrard

Now there’sa very rare chance to have a glass of the 2000 rosé (traditionally offered bythe bottle) with the game dishes at these restaurants. After almost 10 years ofageing on the lees in the cellars, the fruit flavours from the Pinot Noirgrapes sit well alongside the depth of taste from the meat.

Proyart, the mercurial French head chef of One-O-One, has paired the rosé withhis new pheasant dish. “The lean, succulent meat and the richness of the corntruffled purée and wild cranberry-coco sauce are perfectly offset by thetangy, sweet fruitiness of the Dom Pérignon,” he says.


Graham at the Ledbury chose the delicacy of teal, declaring: “I have chosen to do agame dish partnered with dried blackcurrants and celeriac, which I think goesbeautifully with the DP Rosé 2000, as opposed to a more traditional garnish.”

Other highlights include sika-venison tataki with truffles and eryingi mushroom saladfrom Edwards at Nobu (Park Lane and Berkeley Street); partridge, polenta,buckwheat, pears and mole sauce from Demetre at Wild Honey; and a wholegame menu from Patterson at Hambleton Hall.