Nu Buvez Jamais d’Eau’ – meaning ‘Never Drink Water’ – features on a water fountain which sits in the main courtyard of the Laurent-Perrier Champagne House. What an ethos, huh?
This was the case last week when we took a trip (after having no hesitation in accepting an invite) to visit the largest family-owned champagne brand at Laurent-Perrier House on Avenue Champagne in France to get a taste of their magic.
Since 1812, Laurent-Perrier has been producing some of the finest champagnes that we at the Butchershop are privileged to list. Whilst there we got to witness first-hand the expertise and passion Laurent Perrier have for the champagne they nurture as soon as we were welcomed into the house (with a glass of champagne in tow, naturally).
View our video of the Lauren-Perrier House champagne production
The care and attention to detail the team at Laurent-Perrier have in making each individual bottle of champagne – such as the citrus-y Laurent-Perrier Brut – so palatable is an intriguing process that is based on 200 years of traditionally producing the finest champagne.
We met the men that are tasked with individually hand twisting each bottle of champagne – known as disgorging – to ensure the yeast sediment collects to provide the perfect, bubbles of fizz. This daily process is carried out up to four years in some of Laurent-Perriers’ champagnes. This love, dedication and a strive for creating the best product is what Laurent-Perrier champion and we take our hat off to them for upholding the patriotic roots of their label.
Chef Recommends: The Laurent Perrier Brut and Brut Rose accompany meat dishes superbly, such as our Fillet or T-bone steaks with a seafood topping. Also the citrus undertones complement fruity desserts like our chocolate and orange tarte.
In the words of Laurent-Perrier, try a sip and you’ll: “never drink water again!”