The Henriot Champagne house has been in the possession of one family for over 200 years, and today’s winemaker, Alice Tétienne, brings her expertise from a true legend – the Krug Champagne house. Let’s dive together into the hedonistic world of bubbles with Henriot Champagnes.
Hiro Takeda’s 5-course menu is accompanied by the finest selections from Champagne Henriot
Warm potato chawanmushi, trout roe, crème fraîche
Éclair with chicken liver mousse, pickled shallot, salted lemon
Henriot Brut Souverain Champagne 2018
Cod breaded in kombu butter, wild garlic capers, mustard leaves
Henriot Blanc de Blancs Brut Champagne
Veal sirloin, cauliflower, soy-truffle-blanquette sauce
Henriot Millesime Brut Champagne 2012
Cherry ice cream, crispy mochi, umeboshi panna cotta
Henriot Rosé Brut Champagne 2017
Five-course menu paired with champagnes 159 EUR / guest.
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