Dom Pérignon

One of Albert Adrià’s most fruitful collaborations is with Dom Pérignon, the French house with which the chef has been working on various projects since 2014. For example, the brand was instrumental in the opening of Enigma, which has a Dom Pérignon Room (a private room within the restaurant).
Enigma and Albert Adrià have many things in common with Dom Pérignon, which is why this restaurant is one of the first in Spain to join the global Dom Pérignon Society programme, with which the Maison recognises those restaurants that share the unmistakable characteristics of the Dom Pérignon brand: quality, exclusivity, refinement, excellence…

RESTAURANTE ENIGMA BARCELONA JORDI ADRIA

CONTRASTES Dom Pérignon x Albert Adrià – 2020

In 2020, Dom Pérignon decided to focus its creative energy on a unique experience that would express the full range of its senses and be enjoyed at home.
Accepting the challenge, the project required the most revolutionary mastery, that of the renowned and innovative chef Albert Adrià, this collaboration was born the CONTRASTES experience.

This luxurious alliance is a collection of snacks designed and selected by Albert to accompany ‘Dom Pérignon Vintage 2010’, an almost extinct champagne, as it was made with grapes saved from that year’s Brotytis. A chest presented in an enigmatic black box, protected by the Dom Pérignon shield as an access key. Inside, an auspicious journey to be followed slowly, allowing time for the flowering of the senses, for superlative pleasure, for the heightening of the most revealing tasting experience.

Corberó House – 2021

In 2021, the Maison Dom Pérignon presented the second life of its 2003 vintage, Plénitude 2, through a historic act of creation.
Albert Adrià, Quique Dacosta, Eneko Atxa and Paco Pérez, the four Spanish chefs who are members of the Dom Pérignon Society, came together for the first time to create a unique menu, giving a second life to some of their most emblematic creations.
Xavier Corberó’s house sculpture, a labyrinth of works with a second life, hosted this event inspired by the power of creation.

In the case of Adriá, and as a main course, the cold soup of olive juice and basil, avocado and sour cream with raifort, under the metaphorical game that transforms the grape into wine, applied to the olive juice. A salty and herbaceous note underlines the expression of the 2003 Plénitude 2, while the vegetal character of the sour cream with raifort balances it. It is a creation that pays homage to El Bulli’s S olives, giving a second life to the olive juice that has so marked Albert’s career.
Similarly, the oxidised pineapple with mustard and saffron ice cream is a clear reference to the first creations of El Bulli’s kitchen laboratory, the saffron ice cream of 1986, now with the addition of mustard, both spices present in Vintage 2003 Plénitude 2. The slow transformation of the pineapple gives it a particularly accelerated ripening and oxidation, reminiscent of the juices oxidised for the first time in 2003.

ADMO* Les Ombres – 2021

The ADMO ephemeral restaurant project, which will open at Les Ombres in Paris in 2021, is an experimental collaboration between five chefs who share a desire to push the boundaries of creativity: Albert Adrià, Alain Ducasse, Romain Meder and Jessica Préalpato.
Vincent Chaperon, Chef de Cave at Dom Pérignon, completes the team. Given the exceptional level of this challenge, the latest version of Dom Pérignon’s aesthetic ideal was chosen: Dom Pérignon Rosé Vintage 2008. With this new rosé vintage, Vincent Chaperon is championing an inspiration that pushes the boundaries to achieve the ideal harmony in champagne. He is fully aware of what is at stake in this conversation between tastes and cultures.

CHEF PORTRAIT – 2022

As part of the Chefs Portraits series and inspired by the Dom Pérignon Plénitude 2, Albert Adrià has created a seemingly simple but very direct dish. The perfect breakfast: organic eggs, baby green peas, seasonal mushrooms, Iberian pork, mozzarella and black truffle.
Focused on the product, in season, but also using an old technique such as charcoal and the grill. Two elements that take time, like Plénitude 2.