With the arrival of spring, we have been treated to a range of fresh seasonal produce which, alongside a selection of great wines around the world, formed the basis of a unique menu enjoyed by a select few guests on a very special day for Ambivium and its team.

Every day is special. Every service is meticulously prepared: the kitchen staff ensure everything is spotless so that their colleagues in the kitchen, front of house and sommelier team can present the culinary creations and their pairings to each guest, whom the reservations team and host have contacted to ensure everything is in order by the time they arrive. Although from time to time we like to offer our guests a little extra, adding ingredients and touches to the Cellarium experience and selecting bottles to surprise them, so that they take away a lasting memory of that day.

A moment during the tasting of the fine wines menu.

This new pop-up menu paired fine wines with superb seasonal produce: some ingredients were already coming to the end of their season, such as black truffles, whilst others were just coming into their own, such as morels, peas and baby prawns. Cellarium really came into its own for the occasion, not only in terms of variety but also in terms of richness.

A 2012 Salon Brut Blanc de Blancs, an exceptional vintage from the family-run house; a 100% Chardonnay from the Côte des Blancs, specifically the Le Mesnil-sur-Oger cru, kicked off the fine wine tasting at the Ambivium winery, accompanied by crispy mushrooms, Wagyu beef jerky and a porcini mushroom consommé. Next, a journey through the laboratory, grill and kitchen; innovation and tradition, and pairings featuring wines from Alma Carraovejas such asOssian or El Anejón, alongside dishes such as duck, suckling pig and suckling lamb. And at the table, Confitado, a pairing based on volcanic soils with grilled peas, shrimps and pilpil, and the wines Las Molinas VV 2023, Fiorduva 2017 and Kongsgaard Chardonnay 2006. Also some of our classics, such as Castilian soup, paired with three wines from distinctively granitic soils: Langue 2022, Gaja Barbaresco 2026 and Giacomo Borgogno’s Riserva 1952. We’ll be sharing some great wines and some of our special dishes…

Rice with partridge, a hint of sage and black truffle.

Grouper, roasted leek and bouillabaisse sauce.

Some dishes you’ll already be familiar with, such as aged Norway lobster with pepitoria sauce, and new ones created especially for the occasion, such as grouper with roasted leek and bouillabaisse sauce, all made using exquisite ingredients selected by our team, just like every glass and every wine we serve; Old and New World, vintage and new vintages… but always wines with stories, such as that of the unique ‘Homenaxe Julia 2016’, a limited-edition cuvée produced by Emilio Rojo and his wife Julia, which became a posthumous tribute to her, as this batch was originally intended for the couple to enjoy, but ultimately could not be, and so it was bottled in magnum format to preserve its freshness and to remember her.

The kitchen team pays attention to every detail.

And some great wines, such as the 2021 Rosseau Chambertin Grand Cru from Domaine Armand Rousseau, a 100% Pinot Noir from the Côte de Nuits, produced in limited quantities, made using traditional methods, and one of the finest expressions of this Burgundy grape. Or the highly sought-after Georges Noëllat Grands Echezeaux Grand Cru 2022, produced using the ‘lutte raisonnée’ approach—a sensible and sustainable farming method—by the young and promising winemaker Maxime Cheurlin. We also enjoyed the 2019 Masseto, a Super Tuscan made from Merlot and Cabernet Franc—the latter added to enhance the freshness and longevity of these wines from the Bolgheri vineyards. Or prestigious labels such as the 1994 Latour, an icon of the Bordeaux region capable of withstanding the test of time to reveal its character and elegance.

A selection of glasses for the fine wines menu.

Careful attention to detail and techniques that require time – a great deal of time invested in planning and executing a menu that concluded with a selection of sweet treats. Pear, ginger and citrus – a refreshing dessert to cleanse the palate after the meat courses (Angus sirloin and venison on this occasion) – followed by quince and peach cheese before the petit fours and the relaxed after-dinner chat accompanying the ‘Great Wines of the World menu’, which guests were able to enjoy in our bar, following many surprises we didn’t want to reveal…

Would you like to join us for the next event, which we are already preparing?