Not all brunches or champagnes are
created equal and, luckily for the guests at the launch of the Ritz-Carlton’s
new Sunday brunch, they were not disappointed on either count.
The event sparkled thanks to the
inspired introduction of the renowned brand Taittinger as the brunch’s
champagne of choice, and the sheer opulence and quantity of the food.
With a slightly changed-up brunch
selection, the revisions were made to retain loyal customers and attract new
ones eager to relax with friends and family for the ultimate Sunday food
experience. A great excuse to dress up and savour world class cuisine at your
own pace, the four-hour brunch, with indoor and outdoor seating, is constantly
evolving.
As Matthieu Barthet-Barateig,
senior food and beverage manager, explained; the brunch’s relaunch was in large
part due to 7 restaurant management and the Ritz-Carlton’s willingness to “seek
out opportunities to grow and improve products. We aim to not only meet the
expectations of our guests, but to supersede any expressed or unexpressed
expectations.”
He said, “Many local brunches have
sparkling wine to complement their menus. We have gone one step beyond and not
only offer champagne, but a premium quality one.”
As with most of the resort’s
events, attendance was high, bolstered no doubt by the personal appearance of
the champagne dynasty’s president, Pierre-Emmanuel Taittinger.
Mr. Taittinger, who travels the
globe promoting the celebrated wine, gave a warm and engaging speech, which
briefly set out his philosophy about his company’s long and fruitful
association with the Ritz-Carlton Group. His Gallic charm endeared him to
guests, as well as his obvious joie de vivre and belief in the family brand.
“We are growers from Reims with 640
acres of vineyards and cellars dating back from the third century… I’ve been
drinking our Champagne every day for the past 36 years and put my name on every
bottle, as a guarantee of quality, so it has to be excellent. My principal role
is to produce superior Champagne and just as importantly to tour the world
sharing my love of great champagne and celebrating its capacity for encouraging
happiness and generosity.”
With his family’s wineries just 45
minutes from Paris on the high-speed rail, Mr. Taittinger extended an open
invitation to those present to visit anytime they are on the continent.
He explained that Taittinger is
very delicate champagne made with Chardonnay grapes, which give it a light and
elegant taste. Its complexity and appeal are further bolstered by its infusion
of pinot noir and pinot meunier varietals, giving it its strength and
full-bodied appeal.
The winegrower added that since
both the Ritz-Carlton and Taittinger brands share similar philosophies of excellence
and enduring consistency, allying his champagne with the resort’s brunch made
sense.
“We’ve worked with the Ritz-Carlton
and it is an extremely good relationship for everyone.” The alliance of
Taittinger with the brunch was brokered by the Jacques Scott Group, which saw
the marriage of the luxury brands as a good fit.
Other new elements that guests
enjoyed were the Peking duck station, a world cuisine station – which will
offer an exciting and ever changing array of menu items from Indian, Italian
and French each week – and an enhanced dessert station, which includes a flambe
station. As well as all that, many of the standard breakfast fillers have been
replaced with additional items and a cold selection, including salad and
ceviche.
And for just a dollar more than the
old brunch, opulence as well as free valet parking in this case adds up to
value for money.
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