Latest news with #Moët
Scotsman
22-05-2025
- Entertainment
- Scotsman
I tried stylish new champagne bar hidden in former Scottish city flat
A new wine bar has opened in a former residence - and it's a haven for champagne lovers. Sign up to our daily newsletter – Regular news stories and round-ups from around Scotland direct to your inbox Sign up Thank you for signing up! Did you know with a Digital Subscription to The Scotsman, you can get unlimited access to the website including our premium content, as well as benefiting from fewer ads, loyalty rewards and much more. Learn More Sorry, there seem to be some issues. Please try again later. Submitting... Wine bars seem to be having a moment, with a range of new ones opening in cities across Scotland in the last five years. But if your tastes veer more towards fizz, you're in luck as a new champagne bar has opened in a former grand city flat. Cuvée, located at 1 Lyndoch Street in Glasgow's West end, has taken over the space once occupied by Hooligan, a natural wine bar and restaurant that closed in 2024. In rooms above The Drake pub, and next to Rascal cocktail bar, the businesses in this former tenement flat are now owned by Merchant Pubs having been up for sale last year. Advertisement Hide Ad Advertisement Hide Ad I visited Cuvée on one of the many hot and sunny days we've been enjoying this spring, and found a cool and chic retreat from the heat. In what once was a smart drawing room, is now a 30 cover lounge with seats for 16 at the bar located in another room which I suspect was once a kitchen. Vintage landscape murals and mirrors are on the light cream walls, with the soft, neutral colour palette accented by pinks and greens. Touches of art deco design and to the modern style give nods to a Parisienne and European influence. Ultimately it's like the nicest living room you've visited, and it's (small) dog-friendly. The team have partnered with LVMH so expect luxury fizz and wines such as Churchill's favourite Pol Roger Reserve Brut (£17.50), Ruinart Blanc de Blanc (£23.50), Moët & Chandon Brut Imperial NV (£15) and Veuve Clicquot Yellow Label Brut NV (£16). Dom Pérignon Vintage 2013 is also available by the bottle. Cuvee wine bar is now open in Glasgow's west end. | Rosalind Erskine Not feeling that fancy, we opted for two glasses of Veuve Clicquot Yellow Label Brut NV which arrived with snacks of picante gordal olives, mixed fancy nuts and the famous San Sebastian Gilda - a skewered olive, guindilla chilli and anchovy. Archie, my dog, was fussed over by our attentive waiter who was settling into life with a puppy. Advertisement Hide Ad Advertisement Hide Ad After champagne I chose a glass of Lorentz Crémant D'Alsace Brut NV (£7.50) per glass while my partner enjoyed an ice cold glass of Picpoul De Pinet Terrasses De La Mer 2022 (£7.80 per glass). If you're driving or not drinking mon-alcoholic fizz is supplied by Italian Sea Change Alcohol-Free Sparkling NV (£5) with flavours of elderflower, apple and mint. With the wine and Crémant we enjoyed slightly heartier dishes of massive tempura king prawns and chicken liver parfait served with fig chutney and oatcakes. Other menu items include cheeses, charcuterie and terrines served with bread, oatcakes and condiments sourced from George Mewes; Freedom bakery sourdough - olive oil, aged balsamic; Salt cod croquettas – lemon, aioli; and smoked salmon beetroot salad - vodka and horseradish crème fraiche; with a chocolate ganache and Champagne sorbet for something sweet. Advertisement Hide Ad Advertisement Hide Ad After a lovely hour or so we ventured back outside into the evening sun, already planning a return, most likely, later in the summer for some birthday fizz.
NZ Herald
11-05-2025
- Business
- NZ Herald
How to have your dream wedding without blowing the bank
She says couples often do things in the wrong order by starting with the styling first. 'You should start with your budget, then you should create your guest wish list, and then you should decide on the style of the day - and very much in that order. So, it's your guest list that fundamentally dictates your budget.' Wanting something fancier than you can afford isn't just an issue for those with a small budget, Braid says. 'Even when we are doing these high-end budgets, their budget doesn't necessarily align with the vision that they're seeing from these weddings happening in Dubai and in the States where budgets are really an afterthought.' But she says there are a number of ways to economise that your guests won't notice, including some tricks of the trade. 'We have been known on really beautiful events to serve Moët or Tattinger and use the bottle and showcase the bottle post-ceremony. 'And then when we get to the sit-down reception and we've got speeches and toast, we're out the back topping those glasses up with Deutz or Lindauer. 'A lot of the time guests have got no clue that they're not still being served that fancy champagne from earlier.' Braid recommends not skimping on things like a great photographer but advises there are areas that aren't worthy of investment. 'We don't really advocate having favours, because 99% of the time we are picking them up at the end of the night, we are reboxing them and handing them back to our client the next day to take home. So actually, they are a colossal waste of money.' Listen to the full episode of The Prosperity Project for more insights into the rising costs of weddings, and other tips to try and keep things within budget, including why destination weddings could save you in the long run. The podcast is hosted by Nadine Higgins, an experienced broadcaster and a financial adviser at Enable Me.
Time Out Dubai
02-05-2025
- Business
- Time Out Dubai
Emirates Business Class offers even more bubbly-paired meals
Listen up, jet setters. Your meals in the clouds just got a serious upgrade. This summer, Emirates Business Class customers are in for a culinary experience like no other – 18 new dishes, each paired with a premium Moët & Chandon bubbly, are taking flight. This exclusive menu is the result of over a year's collaboration between Jean-Michel Bardet, Moët's head chef and Emirates' own vice president of culinary design, Doxis Bekris. Their mission? To design the menu to offer restaurant-quality dishes that complement the French bubbly house's most prestigious cuvées, all while being served at 40,000 feet. Among the new offerings, expect starters like poached scallops with green melon and kumquat, going well with the brand's grand vintage 2016. For vegan travellers, silken tofu with poached asparagus and cashew cream is paired with the impérial brut variant. Each dish has been designed to unlock and enhance the flavours of the bubbly that it's served with. Main courses include roasted duck with spiced couscous and cherry tomatoes with fruit-forward pink bubbly. While seafood-lovers will enjoy the seared Chilean seabass with lemongrass sauce and artichoke purée, a dish that is paired with the brut impérial. Even classic comfort foods like roasted turkey and creamy mash are given a luxurious twist and are served with the grand vintage 2016. You might also like: 10 things you didn't know about flying with Emirates Behind the scenes, the culinary minds had to navigate not just flavour, but the challenge of altitude, presentation and scale – and with Emirates serving a staggering 77 million meals a year, it was an interesting challenge. So the next time you fly Emirates Business Class, don't just expect a glass of bubbly –expect a full-blown pairing experience. Looking for things to do in Dubai? 112 best things to do in Dubai in 2025 Everything to tick off your Dubai bucket list 50 free things to do in Dubai Feeling the pinch? Enter free things to do Here's how to eat at 10 expensive Dubai restaurants for less Early bird dinners, lunch specials and more
The Guardian
01-05-2025
- Business
- The Guardian
Bill Blatch obituary
My brother, Bill Blatch, who has died aged 76 of a heart attack, devoted himself joyfully to the wine trade in Bordeaux for 40 years, selling across the world and supplying the influential Southwold annual tastings for the UK wine trade, which he organised each year with the London traders Farr Vintners. Bill – described as 'the wine whisperer of Bordeaux' – made Sauternes his life, and played an important role as a bridge between Bordeaux wine houses and their many followers in the UK and the US. Never pretentious, he had the habit of decanting fine vintages into plastic cola bottles he carried around for the job, most memorably a 1964 Moët that he produced for a Masters of Wine meeting. He relished his American road trips promoting his beloved petits châteaux. Born in Gerrards Cross, Buckinghamshire, Bill was the son of Pamela (nee Beachcroft), a Wren in the second world war, and John Blatch, later company secretary to the fishmonger business Mac Fisheries. He boarded at Bradfield college, Berkshire, then spent a year teaching in France. An early entrant into the wine trade, he worked for a period with Stowells wine merchants in Gerrards Cross before starting a modern languages degree at Magdalen College, Oxford in 1967. Beginning a pattern throughout his life of generosity and conviviality, he befriended his college cellar master, who recognised his palate early on. Bill could not resist the allure of France. In 1973 he married Tita Marsan, a Frenchwoman, and the following year they set up home in Bordeaux, where Bill became an established wine personality. He qualified as a master of wine and worked for two different wine merchants before founding his own business, Vintex, in 1982. After selling the company in 2006, he established an online business, Bordeaux Gold, specialising in Barsac and Sauternes. This is where he is best remembered, working with his beloved Sauternes, about which he was incredibly knowledgable; in 2014 he was made a Chevalier de L'Ordre Nationale du Mérite for his services to the wine trade. Two of Bill's great passions were fishing and scuba diving. He loved his annual expedition into the Canadian wilderness, setting up camp at various rugged locations, where he fished and lived off the land, once unexpectedly shooting the rapids in Hudson Bay. Bill had a huge and varied cohort of friends, one of whom described him as a 'joy to be with', remembering his 'incredible wealth of stories and information'. Bill's life ended doing what he loved, watching the fishes and swimming among them while snorkelling off Tahiti. He is survived by Tita, his nephew, Adam, and me.
Forbes
25-04-2025
- Business
- Forbes
What The 1% Eats At The World's Luxe Airline Lounges
Dining from Cathay Pacific's iconic Noodle Bar at The Pier, Business Most passengers might miss these lounges entirely, but hidden inside the world's busiest airports are oases reserved for the global elite. These are havens of peace offering spa treatments, cozy sleep rooms, and fine dining experiences that rival Michelin-starred restaurants. Here's what the 1% eats (and drinks) in these lavish airline lounges. Emirates First Class Lounge - a la carte dining At over 100,000 square feet, Emirates' First Class Lounge in Dubai is the largest in the world. Think full sit-down restaurant service nap rooms, luxury shower suites, and a cigar lounge. Menu offerings span global and local delicacies, including Emirati-style khameer bread with eggs and tomato, chicken biryani, wagyu burgers, and dahi kofta curry. A solid sushi and sashimi bar complements the hot food stations. The buffet includes Arabic coffee, cold cuts, sliced fruit and baklava. Drinks include Moët champagne and high-end picks from the Le Clos wine cellar. Al Mourjan Business Lounge Featuring real art installations, Al Safwa has a 250-seat fine dining restaurants with a full table service and extensive à la carte menu serving international and Arabic cuisines, including dishes like pistachio lamb rack, grilled salmon fillet, saffron barley risotto, and traditional Qatari dishes such as madrouba and thareed. There's an open kitchen where visitors can watch chefs preparing meals and Arabic coffee service. The Al Mourjan Business Lounge is also worth a visit, spanning nearly 100,000 square feet,and featuring a downstairs delia and upstairs à la carte restaurant with Arabic and international dishes. A sample menu might include beef tenderloin steak, spiced prawns, chicken machboos, paneer tikka masala, and mushroom risotto. Dumplings and congee inside The Pier, First At Cathay Pacific's flagship location at the Hong Kong airport, the lounge experience g is divided across five first and business class locations, but the most elevated of the group is unquestionably at The Pier, First. Designed by Ilse Crawford, it's a lush sanctuary with day suites and spa service and stellar food. The Pier, First features rotating fine dining partners, and currently showcases a tasting menu from acclaimed restaurant Mott 32, including crispy crab puffs, braised wagyu beef, and Sichuan-style dumplings. There's also a regular menu featuring international options. Don't miss the Cathay Delight—a creamy kiwi, coconut milk, and mint mocktail. It's available at all lounges and in-flight. The Pier, Business is famed for its iconic Noodle Bar, where chefs prepare dishes like dan dan noodles, laksa, and Taiwanese beef noodle soup to order. There's also a dim sum menu. Also included are a tea house with fresh pastries, a barista-run coffee cart, and a Western-style grab-and-go food hall. The Delta One Lounge restaurant at JFK At 39,000-square-feet, JFK's Delta One Lounge is partnered with Missoni on design elements throughout the sleep interior. The star of the lounge is a full-service 140 seat brasserie by Danny Meyer. Guests can enjoy a curated three-course menu with wine pairings featuring dishes like steak frites, hamachi crudo, rotisserie chicken, and chocolate soufflé. There's also a massive market area with buffet-style food served by employees, an Art Deco-style bar with mixologist-crafted cocktails, and roaming beverage carts offering refreshments throughout. In the wellness area, a rejuvenation bar serves fresh juices and infused waters. Additional Delta One lounges have opened in LAX and are coming to Seattle-Tacoma soon. The JAL First Class Lounge lounge offers sushi restaurant quality food, including the sushi bar with multiple chefs serving extremely fresh sushi to order. There's alsoan extravagant and generous buffet where dishes are plated in appetizer-sized portions. Options may include, Sichuan style chicken, grilled sardines or salmon blinis. A high-end sake and cocktail bar offers an extensive selection—don't miss the signature espresso martini. For coffee aficionados, the bartenders will prepare a stellar hand-drip coffee. Order their house made Japanese curry or the traditional Japanese meal set, beautifully presented bento-style, includes rice, miso soup, roasted cod, and a variety of small bites. Virgin Atlantic Clubhouse's food and beverage offerings Known for its stylish and cheeky British hospitality, Virgin Atlantic's Clubhouse includes premium alcohol with no up charge, including Laurent-Perrier La Cuvée Champagne and the the signature Virgin Redhead cocktail. and full table service across the lounge. The Brasserie menu features items like chicken tikka masala, venison pie, poke bowls, pumpkin risotto, and more. Guests can order from anywhere in the lounge. There's also an afternoon tea service with sultana scones, strawberry preserves, and clotted cream, plus a staffed buffet with extensive selections of cured meats and fish. For $4,500+ per year, PS LAX is a private airport terminal with its own TSA, custom, and BMW escort to the back entrance of the plane cabin door. Inside the ultra-exclusive suites, guests receive the ultimate in privacy and personalized service. The a la carte food menu includes hanger steak, blackened Scottish salmon, and pan-seared scallops. Snack stations are stocked with premium items like Pocky, ChocXO bars, Nohmad chocolate, and Justin's nut butters. Liquor is top-shelf, with Laurent-Perrier champagne among the highlights. There's even an endless array of high-end toiletries, power converters, headphones, medicines, and duffel bags. Air France's La Première Lounge partners with famed Michelin-starred chef Alain Ducasse for its lounge dining. The dishes match the highest levels of French dining. Expect green pea velouté, foie gras, seared scallops and grilled whole chicken. The food is seasonal and ala carte. There's also a small buffet area and a substantial alcohol selection including champagne, top shelf alcohol, and even a sprawling high end water selection. Turkish Airlines International Lounge live cooking station The sprawling 60,000-square-foot Turkish Airlines International Lounge is a celebration of Turkish cuisine. In addition to food and drink stations spread throughout, there are at least five live cooking stations with made-to-order Turkish delicacies. Watch chefs prepare grilled meats, cheese-stuffed gözleme, pide, and Turkish ravioli. Sip on Turkish coffee while exploring the vast space which includes a golf simulator and private suites. The buffet is extensive with a massive salad bar, made to order omelets, and a large selection of Turkish teas. Canned and bottled drinks, beers, homemade lemonade and iced tea are also available in stations throughout the entire lounge.
