Grand Hôtel and Ruinart present Champagne Semlan

By on February 28, 2019
Andy Liffner

Just before the big day of the baking, on the fettisday of March 5, this year’s most exclusive semla – Champagne semlan is presented. Semlan has been produced by Grand Hôtel’s own pastry chef in collaboration with the champagne house Ruinart and their “R” Brut, which since the turn of the year is the hotel’s new house campaign.

– We are extremely proud of our cooperation with Grand Hôtel, which harmonises well with Ruinart’s timeless premium profile. As a soon 300-year-old champagne house, it is especially exciting to present our own version of a pastry with even older dates, together with a soon 150-year-old hotel, says Jennifer Bonde, Brand Manager at Moët Hennessy.

The popular champagne has long been a favorite in the Grand Hôtels range and is appreciated for its balance, fullness and tasteful aromas of pears, hazelnuts and almonds.

– Almond absolutely loves champagne and vice versa. The density of the almond marries excellently with the foaming bubbles. In our semla, Ruinart’s distinctive aromas have been gently mixed into the almond paste and together with a lightly whipped cream and gold-edged presentation, we lift this ancient pastry to a new level, says Karl Persson, cellar master at Grand Hôtel.

The Champagne semla will be served in the Cadier bar at Grand Hôtel from Monday 4 March through Sunday 10 March and will cost 55 kr.

Helena Olofsson, Food & Beverage | Norrmalm
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