Bonne dégustation
Discover Japan’s seasonal treasures and regional delicacies perfectly paired
with Bollinger’s eclectic range of unique cuvées and vintages.
Selection #001Bollinger × ISE Lobster (Japanese Spiny Lobster)
Chef / Yuhei Miyamoto
The perfect dish to pair with Bollinger’s PN VZ19, showcasing the Terroir of Verzenay, renowned for its Pinot Noir grapes.
Chef Yuhei Miyamoto of CYCLE, who earned a Michelin star only one year after opening the venue, is one of the most promising chefs garnering attention today. He describes Bollinger as “a champagne with a solid structure that pairs beautifully with my cuisine, which highlights the essence of the ingredients.”His ingredient of choice to pair with Bollinger’s PN VZ19 was the indigenous Japanese spiny lobster, “ISE lobster.” True to his style of using the finest ingredients at their peak, Chef Miyamoto selected ISE lobster from Miyazaki Prefecture, which was in season at the time.
PN VZ19, a Blanc de Noirs made entirely from Pinot Noir, uses 2019 as its base year and is crafted to express the terroir of Verzenay, famed for its Pinot Noir production. This dry champagne, with a modest dosage of 6 grams per liter, undergoes an aging process more than twice the minimum required by appellation standards before being released to the world.
PN VZ19
ChefYuhei Miyamoto Profile
Chef Yuhei Miyamoto was born in Chiba, Japan. After graduating from Japanese culinary school, he traveled to Europe to learn about French and Italian cuisine. He had an unforgettable experience when he dined at a three Michelin Star restaurant in Paris. Returning to Japan, he gained experience in French restaurants, learning the basics before moving to France in 2016 to work at a restaurant in Paris. In 2018, he traveled to the south of France to dine at Mirazur, where he met Chef Mauro. This led him to join the team in 2019, where he worked his way up from apprentice, to chef de partie and then to sous chef. There he discovered and learned how to create a cuisine connected to the living and the cycles of nature. He was appointed head chef of Cycle in 2023.
Yuhei Miyamoto
A Symphony of Ingredients Reveals the Many Facets of This Marriage
PN VZ19, with a bright gold appearance, boasts aromas of red berries and tropical fruits, marigold, and a hint of spices. Its texture is silky and elegant.Chef Miyamoto paired the passion fruit notes in PN VZ19 with yellow ground cherries. His approach was not to replicate the same flavor but to complement it with a similar yet subtly distinct ingredient. This interplay invites diners on an adventure, seeking out the ground cherry aroma harmonizing with the champagne’s passion fruit character---a playful expression of the chef’s motto, “Dining should always be enjoyable.”
The spice notes of PN VZ19 inspired him to incorporate elements like cumin and ginger, evoking the image of yellow curry. This was further enriched by the gentle sweetness of yellow beets, creating a multi-layered flavor profile akin to reading a captivating story.
Additionally, the marigold floral notes of the champagne were enhanced by a subtle bitterness from fragrant osmanthus, offering yet another delicate layer of sophistication. The resulting complex structure does more than simply enhance the ISE lobster, it draws out the potential of each ingredient, allowing them to shine.
When heated, the ISE lobster develops a distinctively firm texture that absorbs and reflects the accompanying flavors. It complements and balances PN VZ19, creating a harmonious marriage of flavors with each bite. In this moment of bliss, the essence of Bollinger’s prized Pinot Noir emerges beautifully, making this pairing a true celebration of the Maison’s artistry.
Additionally, the marigold floral notes of the champagne were enhanced by a subtle bitterness from fragrant osmanthus, offering yet another delicate layer of sophistication. The resulting complex structure does more than simply enhance the ISE lobster, it draws out the potential of each ingredient, allowing them to shine.
When heated, the ISE lobster develops a distinctively firm texture that absorbs and reflects the accompanying flavors. It complements and balances PN VZ19, creating a harmonious marriage of flavors with each bite. In this moment of bliss, the essence of Bollinger’s prized Pinot Noir emerges beautifully, making this pairing a true celebration of the Maison’s artistry.
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- Bonne dégustation
- Bollinger × ISE Lobster (Japanese Spiny Lobster) Chef / Yuhei MIyamoto
Champagne Bollinger obtains
B Corp certification.
Maison Bollinger obtained B Corp certification, an international certification which represents high standards in terms of social, societal, and environmental performance and it allows us to join a community of businesses who are committed to the ambitious development of these values., Maison Bollinger maintains its ongoing commitment to People, to the Land, and to its Roots as well as our continued efforts towards further progress.