Bollinger has introduced its newest cuvée, the PN AYC21, to the Hong Kong market through a limited series of curated dining experiences. From November to December 2026, the historic Champagne house is collaborating with three Michelin-recognized restaurants—Whey, Ébauche, and Roucou—to present dishes specifically crafted to complement the wine’s character. This initiative offers diners a rare opportunity to explore how a single champagne can be interpreted across vastly different culinary traditions.
A Trio of Culinary Perspectives
Each restaurant in the collaboration brings a distinct approach to pairing, reflecting the versatility of the PN AYC21. This Blanc de Noirs champagne, made primarily from Pinot Noir grapes, is noted for its bright acidity, creamy texture, and mineral undertones—qualities that the chefs have leveraged in their creations.
At Whey, a one-Michelin-starred establishment known for modern Singaporean cuisine, owner-chef Barry Quek and executive chef Keith Teo have designed a dish titled “Charcoal-Grilled Lobster, Blue Mussels, and Green Sambal.” The champagne’s lively acidity cuts through the richness of the seafood while enhancing its natural sweetness. Its fruit-forward profile also balances the pungent heat of Southeast Asian spices, creating a layered and cohesive flavor experience.
Ébauche, located in Causeway Bay, offers contemporary French cuisine with Asian inflections. Chef-owner Antonio “Toni” Au—a Hong Kong native trained in classical French techniques—presents “Chicken Liver, Pumpkin, and Orange.” The dish combines savory umami with bright citrus notes, mirroring the champagne’s own balance of richness and freshness. The creamy texture of the wine echoes the smoothness of the chicken liver, while the orange accents highlight the cuvée’s vibrant acidity.
Roucou, a Michelin Guide-recommended restaurant, operates on a cheese omakase concept that is unique in Hong Kong. Chef Hitoshi Ishibashi has created a “Crab Tiramisu” using Alaskan king crab, pickled radish, Akita smoked radish, kombu, and a layer of Brillat-Savarin cheese. The dish’s interplay of umami, salinity, and creamy dairy is intended to align with the champagne’s minerality and fine effervescence, resulting in a pairing that feels deliberate and harmonious.
Event Details and Practical Information
The collaborative menus will be available throughout November and December 2026. Pricing and reservation details are managed individually by each restaurant, with official distribution handled by Jebsen Wines & Spirits. Diners are advised to consult each venue’s website or contact them directly for the most current information, as schedules and terms are subject to change at the organizers’ discretion.
Broader Significance for Hong Kong’s Dining Scene
This collaboration underscores Hong Kong’s position as a global hub for gastronomic innovation, where Champagne houses regularly engage with local chefs to create site-specific experiences. For enthusiasts, the PN AYC21 launch provides an educational glimpse into Bollinger’s evolving style, while the pairings demonstrate how careful food-and-wine matching can elevate both elements. Such initiatives also support the hospitality industry by driving traffic to independent restaurants during the holiday season. Readers interested in premium Champagne or progressive cuisine should consider booking promptly, as these limited runs are expected to draw significant attention.