Canapes and Champagne at Texture

May 06, 10 Canapes and Champagne at Texture

Posted by in Champagne, Food and Wine

Lately, The Winesleuth has been getting around the London restaurant scene. Last week I could be found in the bar of Texture, a recent winner of a Michelin star (Jan 2010), Texture was founded by Xavier Rousset and Agnar Sverrisson. Xavier was awarded UK Sommelier of the  Year at the tender age of 22 and met Agnar while they were both working at Le Manoir Aux Quar’ Saisons, the oldest double Michelin starred restaurant in England. Agnar hails from Reykjavic, Iceland and did his tour of duty in such places as Petrus and Le Manoir Aux Quar’ Saisons before joining up with Xavier to open Texture in 2007. The unique selling point of Texture’s food is the fact that Agnar doesn’t use butter or cream in his cooking. He prefers to use vinegars and even eschews salt as much as possible. I asked him why he doesn’t use butter or cream and he most sensibly replied, “Because I don’t like them.” Fair enough. If his restaurant just won a Michelin star, who am I to contradict him? Agnar believes that he gets cleaner,fresher flavours without the addition of butter and cream. He’s going for purity of flavour, using vinegars as seasonings to get that fresh, clean taste. I asked him if Xavier ever complains about the use of vinegar and how it’s going to match with the wine. He laughingly replied that yes, they do sometimes have “discussions” about  how the  food is going to match with the wine. I was there for a little champagne and canape event and the champagne was flowing. We were served with the Jacquesson Cuvee 732 Brut NV to go with the canapes and it was a lively companion. The Cuvee 732 while not a vintage champagne is made up primarily of wines from 2004 with the balance from coming from older vintages. A rich and complex drink, red apple, ginger and a bit of lemon showing through, it was served at just the right temperature and was...

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