NOBU InterContinental Hong Kong will present a Bruno Paillard Champagne Pairing Dinner on Thursday, April 23rd with an 8-course menu by new NOBU InterContinental Hong Kong Chef Sean Mell and Executive Sushi Chef Hideki Endo paired with five Bruno Paillard Champagnes and one rose wine. The 8-course menu with Champagne pairing is HK$1,538+10% service per person.

The evening will begin at 7:00pm with a welcome reception hosted by Jean-Baptiste Soulier, Export Manager for Bruno Paillard Champagne, showcasingChâteau des Sarrins, Côtes de Provence (an organic rosé wine from another winery owned by Mr. Bruno Paillard,) 

In 1981, at just 27 years old, Bruno Paillard created his own unique Champagne – one that went beyond what existed at that time in terms of purity and elegance. When he launched Bruno Paillard Champgne, it was the first new Champagne House in nearly a century!

The Champagne Pairing Dinner will feature the following vintages of Bruno Paillard:

-       Premiere Cuvee Brut MV 

-       Assemblage Brut 2004

-       Blanc de Blancs 2004

-       Nec Plus Ultra 1999

-       Premiere Cuvée Rose MV

The above wines have been expertly paired with NOBU's innovative new-style Japanese cuisine with a menu by Chef Sean Mell that includes:

- Scallop Sashimi, caviar, amazu

- Lobster Sashimi, ume dressing

- Baked King Crab, uni butter

- Black Cod, yuzu miso

- U.S. Prime Beef, tamago sauce, light garlic sauce

- Anago Avocado Oshi Sushi

- Clear Soup

- B P Era, white cocao. peach, mango

Please click here for the NOBU Bruno Paillard Champagne Pairing Menu.

About Bruno Paillard Champagne:

Bruno Paillard was born in Reims in 1953. His lineage of brokers and growers in the two Grand Cru villages of Bouzy and Verzenay date back to 1704. Following in his family's footsteps, he started working as a broker in 1975 – acquiring a deep and extensive knowledge of Champagne. After six years, he had an overwhelming desire to create a different Champagne – one that would go beyond what existed in terms of purity and elegance.

In 1981, Paillard was just 27 years old. With nothing but his will, no vineyards, no money, he sold his old Jacquar which had become a collector's item, to provide his company with start-up capital of just 50,000 francs (about 15, 000 Euros). Many considered this madness and nonsense, in a region that had not seen a new Champagne House in nearly a century. As one can imagine, the area was extremely conservative. However, nothing could stop the dream of this Champagne pioneer!

Paillard created his Champagne in a rented cellar with carefully selected grapes from independent growers. After three years of working like an alchemist, improving his know-ho, he finally reached the style of his dreams.

In 1984 Bruno Paillard invited the first totally “ground level” cellar. This brand new concept allowed for an extremely strict control of temperatures, lighting and humidity.

Soon, the very personal style of his wine began to seduce Champagne lovers. Bruno Paillard Champagnes were first recognized by the English press as some of the best wines in the region. In 1988 the famous critic Hugh Johnson defined the House as a “Small but prestigious young Champagne House with excellent silky vintages and non-vintages.

In 1990 Bruno Paillard with architect Jacques Bléhaut designed a state-of-the-art structure with stainless steel, glass and wood symbolizing the three noble vessels of Champagne. Revolutionary, this new cellar combines the traditional know-how with the newest qualitative techniques.

In 1994 Bruno Paillard purchased his first vineyard – 3 hectares in Oger, a beautiful Grand Cru on the Côte des Blancs. Now the vineyards of the House cover 34 hectares – half of the production needs – including 12 hectares of Grand Cruise: Oger, Le Mesnil, Bouzy and Verzenay. The remaining half is still purchased from the same independent grower families from the early 1980s.

In January 2007 Paillard's daughter Alice joined the family business and now co-manages the House with her father.

Today Bruno Paillard produces 400,000 – 500,000 bottles a year and exports 75% of its wines to 40 countries – mostly in Europe, Asia and North America.

Jean-Baptiste Soulier, Export Manager for Bruno Paillard Champagne:

Jean-Baptiste Soulier was born and raised in Reims. He studied at the Edhec business school in Nice. It was while interning for luxury brands that he decided to pursue a career in the wine industry. I began at a Company selling premium wines all over the World. He then increased his technical level as cellar master in Bordeaux. After working for several wine companies, he joined Champagne Bruno Paillard, first for the Asia market, representing its top high-end brands with an exclusive distribution. 

As per Soulier, “The quality of our wines is remarkable. The blending of the tradition and the innovation totally represents my values and definition of Champagne. For more than two years, my job has involved overseeing the harvest and traveling the world spreading the Bruno Paillard message, to a loyal group of wine lovers: 'Beware of enchantment with our rare Champagnes.”

NOBU InterContinental Hong Kong is open daily for lunch from 12 noon - 2:30pm and dinner from 6:00pm - 11:00pm. 

Attire: Smart casual. The NOBU Bar lounge is open daily 12 noon-2:30pm and

from 6:00pm to midnight.

For further information and reservations, please contact our Restaurant Reservations Centre at Tel: 2313 2323 or e-mail fb.hongkong@ihg.com.

NOBU InterContinental Hong Kong

Second Floor, InterContinental Hong Kong, 18 Salisbury Road, Kowloon, Hong Kong

Restaurant reservations: (852) 2313-2323 

Reservations fax: (852) 2366-5205

E-mail: nobuhongkong@ihg.com 

Please click here for a selection of images of the NOBU Bruno Paillard Champagne Pairing Menu.

For a full selection of NOBU InterContinental Hong Kong images, please click here.

For further press information, please contact:

Carole L Klein

Director of PR & Communications

InterContinental Hong Kong                              

Tel: (852) 2313 2335 /  Fax: (852) 2721 5964                   

E-mail: carole.klein@ihg.com