Champagne Lanson has announced its partnership with celebrated Australian Chef, Luke Nguyen, which will see their brand represented across all of his venues.
Champagne houses have a long history of being associated with ambassadors for food and wine; such unions have been important for reinforcing its story as a wine for food and not just celebration.
Recently, Lanson announced its latest collaboration in a program with creative chefs who are aligned to their vision of champagne and gastronomy. Their newest partnership will see the brand become Australian Chef, Luke Nguyen's, champagne of choice across all of his venues.
“We’re thrilled to be working with Luke, whose culinary profile in Vietnamese cuisine is a great pairing with our recently launched Le Black Création, which just landed in Australia,” says Laurent Valy, Maison Lanson Business Development Manager Australia.
Luke Nguyen's Chargrilled Scallops in a Champagne Butter Fish Sauce
Le Black Création's fresh and elegant style balances the richness of the champagne butter sauce, while its fine bubbles cleanse the palate between bites.
Lanson champagnes will be paired with Luke's trademark French Vietnamese fusion which stems from his family’s past.
“There are a lot of ties with France in Vietnamese cooking and food, and many of our dishes are inspired by French cuisine. This connection is one of the many reasons why I’m proud to be collaborating with Maison Lanson and its high-quality champagnes,” says Luke.
A passionate restauranteur, Luke opened his first restaurant – Red Lantern - at the age of 23, which went on to be recognised as the best Vietnamese restaurant in the country, also receiving the prestigious Best Ethnic Restaurant and Catering Business Award whilst Luke himself has been named Australia’s Most Successful Young Vietnamese Entrepreneur. He currently has eight restaurants around the world and is planning on opening a new Southeast Asian restaurant at the new Sydney Fish Market in 2025, in partnership with the Doltone Hospitality Group.
Lanson's Le Black Création, will be featured throughout Luke's restaurants and will be paired with seared scallops with betel leaves and toasted coconut. Feeling inspired? See here for a copy of Luke Nguyen's recipe.
