Obsessive about their subject, the talent of the new breed of master sommeliers lies in shaping the mood and lining up seamless food and wine matches Read more
The 40-seat, dark-blue and parqueted Blandford Comptoir was set up by Xavier Rousset ….. To read the full article, click on the picture.
Xavier Rousset is a name to be conjured with in vinous circles. In 2002, while working for Hotel du Vin, he won Ruinart UK Sommelier of the Year and became the youngest Master Sommelier in the World…. To read the full article, click on the picture.
Xavier Rousset was head sommelier at Le Manoir Aux Quat’Saisons in Oxfordshire before moving to London to open his Michelin-starred restaurant, Texture back in 2007, and 28-50° wine bars. May sees the much-awaited opening of his new venture, Blandford Comptoir in Marylebone. Expect small plates of Mediterranean-inspired food and, of course, a stonking wine list. Read the whole article
Sommelier and restaurateur Xavier Rousset is set to open his first solo venture this month, a relaxed Mediterranean restaurant with a 250-strong wine list.
There’s a new Mediterranean restaurant coming to Marylebone this month, and it’s from the man who set up 28:50 and Texture, Xavier Rousset. Here’s what you can expect from the place… Read more on hot-dinners.com
Rousset, who announced that he was leaving the Michelin-starred Texture 28°-50º restaurant group he co-founded with chef Agnar Sverrisson in May 2015, confirmed the new venture would open in Marylebone “towards the end of May” this year.
Dom Pérignon 1998, 1996, 1982, 1971, 1969 – any champagne lover with their head screwed on would regard a glass of any of these as a fine thing. But imagine tasting all five, along with two vintages of DP rosé, in a single flight, so that one might compare, contrast and really get under the skin of what makes each vintage different.
Londres (GRANDE-BRETAGNE) Cofondateur de Texture (1 étoile Michelin) et des restaurants 28°-50° dans la capitale britannique, le sommelier jouit d'une belle renommée de l'autre côté de la Manche. Il prépare l'ouverture de Blandford Comptoir pour mai prochain.
Conversation with Xavier Rousset, who is running Texture oraz Wine Workshop & Kitchen 28-50 in London together with Agnar Sviersson. Is it true that you are able to open bottle of wine in 30 different ways? I am not sure, if I know all the 30 different ways, but I do know how to open a bottle of wine with shoe lace.
I first met, Xavier Rousset in 1997 when he came to work for me as a very young trainee and it did not take me long to realize his enormous potential. I am delighted, albeit not surprised, to see that Xavier has fulfilled all of his past promises. He is now a highly respected restaurateur/businessman, admired for his innovative spirit and his great contribution to the London restaurant scene. Xavier has quite naturally become a huge inspiration for a whole generation of budding restaurateurs/entrepreneurs. I am very proud to have known him for so many years, to watch his career grow and for him to have become such an accomplished professional.