What's new in the worldof gastronomy!

Champagne Gosset, Bonnie's Jam, hot cross bun flavour make-over, Vincent Vallée's elaborate showpiece
you will know almost everything there is to know with Le Sommelier, on what moves in the world of gastronomy!

CHAMPAGNE GOSSET, little gentleness rosé extra dry

An excellent Champagne, quite feminine, made from Chardonnay and Pinot Noir. A delicate and fruity nose gives way to aromas of strawberry and raspberry then, with notes of quince, orange and verbena. The mouth is largely dominated by strawberry, raspberry but also by pink grapefruit and lemon, for extra freshness. The ideal cuvée to accompany an afternoon tea or dessert.


Bonnie Shershow’s childhood was rather idyllic. The founder of Bonnie’s jam grew up in southern California amid fruit trees and berry bushes, and from a young age would help her mother make jam. Now, creating preserves, glazes and jam is her vocation, with Black & Blue (berries) and Coconut Mango among her bestsellers.

Flavours TO SAVOUR

The world of food has been turned on its head thanks to hybrid concoctions from inventive chefs. Now, the traditional hot cross bun has been given a flavour makeover. One variety has been baked with Gruyère, bacon and caramelised onions; another with chocolate and salted caramel. Don’t worry if that sounds too adventurous – the traditional version is still available.

CHAMPION chocolatier

In terms of chocolate, the World Chocolate Masters is the equivalent of the FIFA World Cup. Qualifying rounds are held over 12 months, with the top chocolatiers from 20 countries then to Paris for the final. This year’s winner was Vincent Vallée, whose elaborate showpiece was a life-sized re-creation of Neytiri – the main female character in Avatar. Vallée’s chocolate couverture, made with Ecuadorian and Peruvian cacao, will be available in bar form, along with his passion-fruit-and-banana ganache truffles. Available from Harrods Food Halls, Ground Floor

Top 3 Easter treats

This spring, there’s no shortage of Easter eggs that are pretty as they are delicious.

Among them is Roberto Cavalli’s zebra-striped white-chocolate version, made with a mixture of cacao and other natural ingredients. Meanwhile,

Paxton’s handmade chocolate discs are decorated with an intricate egg motif,

and Venchi’s almond-filled egg is coated with a couverture made of dark chocolate and caramelised hazelnuts.

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