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Awards
2005 Master Sommelier
La Trompette:
2004: Winner Tio Pepe Most Exceptional Wine List
Hotel du Vin Bristol:
2003: Winner AA & TW Wines Wine Award
2000: Ruinart Best Sommelier of UK
2000: Winner Restaurateur’s Wine List of the Year
About
If there was one descriptive word for him today it would be “The Professor”. Why is it? Well, because Matthieu is certainly the most involved Sommelier in the UK when it comes to passing knowledge. Master Sommelier and Best Sommelier of UK he is taking part in many judging events such as the Decanter Wine Awards as well as shaping the future of Britain’s Sommelier Craft in the Academy of Food and Wine Service.
On the floor, he always has been one Sommelier to trust to make you discover the hidden gems of the Wine World. His honest and friendly approach is his trademark.
No doubt why La Trompette is so popular and people are travelling across London to Chiswick whatever the traffic to enjoy a pure moment of discovery.
I recommend:
"cuvee des caudalies" nv
LA TROMPETTE RESTAURANT
www.latrompette.co.uk
MATTHIEU LONGUERE M.S.
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recipes
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champagnes
recipes
VENISON CARPACCIO, CRANBERRY CHUTNEY
VEAL CARPACCIO, PARMESAN CRISPS & HAZELNUT OIL
VANILLA PANACOTTA, FRESH RASPBERRIES
TUNA TARTARE, ASIAN FLAVOURS
SUMMER RED FRUITS, CHAMPAGNE JELLY
STRAWBERRY, MERINGUE, CONFIT OLIVE, LEMON CURD & THYME SORBET
SMOKED BACON IN SWEET WINE SAUCE WITH FRESH PEAS
Slow Cooked Pork Belly, Bonito Sauce, Plum Puree
SEARED TUNA, WHITE ANCHOVY AND TOMATO WATER
SEARED SCALLOP, CAULIFLOWER TEXTURE
SEABASS, SCALLOPS, CLAMS “ANTIBOISE”
SEABASS & FENNEL "PAPILLOTE"
SCOTTISH BLACK PUDDING, SCALLOPS, GIROLLES
SCONES WITH STRAWBERRIES & CREAM
SAUTEED RABBIT WITH ROCKET SALAD, CARROT JUS
Royal Seafood Platter
ROASTED SCALLOPS WITH BASIL PUREE AND SERRANO HAM
ROAST MONKFISH, JERUSALEM ARTICHOKE, VEAL TONGUE
PIGEON AND CRAYFISH COOKED IN A POT
PEAR POACHED IN CHAMPAGNE, LIME AND VANILLA
OYSTER, SMOKED SALMON, SAFFRON GLAZE & CAVIAR
MUSSELS, LEMONGRASS, CORIANDER CRUST & CREAMED CHICORY
LANGOUSTINES WITH GARLIC PUREE AND ALMOND
GRESSINGHAM DUCK BROCHETTE "A LA MURAT"
GAUTHIER CHEESE BOARD
FRESH OYSTER, SCALLOPS "RAGOUT", WILD MUSHROOMS
CITRUS JELLY, PINEAPPLE SALAD
CHICKEN BREASTS, CEPE AND ARTICHOKE CARPACCIO
CEPES MUSROOMS RISOTTO, PARMESAN DENTELLES
caviar, traditional garnish
AUMONIERE OF CROTIN DE CHAVIGNOL, TRUFFLE HONEY
ABERDEEN ANGUS BEEF & FOIE GRAS BURGER
"THE ROUSSILLON" BABY VEGETABLES PLATE
"AUBRAC" BEEF CARPACCIO
sommeliers
XAVIER ROUSSET M.S.
ARNAUD GOUBET
MATTHIEU LONGUERE M.S.
Mathieu Germond
ROBERTO DELLA - PIETRA
JEAN-MARIE PRATT
ERIC ZWIEBEL M.S.
Ian McEvoy
LIA POVEDA
GERALD DESMOUSSEAUX
Edouard Oger
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