The Champagneria

Charm, history and bubbles. The Grand Hotel Parker's opened the first City Champagneria and invites you to discover sophisticated champagne Houses. The historical Parthenopean hotel, since 1870 refined address for travellers bon vivant, adds to its Bidder’s Bar and the Cigar Room a space where you can taste champagne between comfortable armchairs and sofas, lampshade and paintings, with gorgeous view of the Gulf, Vesuvius and Capri on the horizon.
The menu includes some of the most renowned French labels and exclusive products Perrier Jouet, la House founded in Eparnay in 1811 by Nicolas Marie Perrier and his wife Adèle Jouet.
Combined with precious champagnes the Chef Baciot prepares homemade appetizers.

THE PERRIER JOUET CHAMPAGNES À LA CARTE

- Belle Epoque Blanc 1998
Cuvée de Prestige, symbol of the house. Assemblage complex, dominated by the refinement of Chardonnay, from Cote de Blancs. The aromas of white flowers, honey and lemon blend with the fruit -pear and peach- for an elegant taste in the mouth. Champagne for any meal combined with delicate dishes of fish and poultry.

- Belle Epoque Rose 1999
Created in 1978 Belle Epoque Rose embodies all qualities of a great Champagne. It reflects the quality of the House, at the 99,2% in the scale of the crus. Pinot Noir of Bouzy brings softness and a delicate pink salmon colour. The aroma is delicate with bloomed notes of iris, violet and strawberries and blackberries. The first sensation in the mouth is fresh even if at the end it is very soft and slightly sweet. Champagne for any meal can be combined with robust and well fitted dishes.

- Grand Brut
It expresses the innovative style of the House, which was the first to create a brut champagne in 1854. There are among the 30 and 40 different crus in this cuvée, dominated by floral aromas of hawthorn and elegant notes of green apple, pineapple and peach. It’s ideal for the aperitif and the whole meal.

- Blason Rosé
This cuvée holds all the qualities of a great rosé champagne, soft with a good body, which emphasizes the fine fruity palate. Elegant aromas of raspberries, strawberries and rose petals for a powerful sensation. It’s ideal for the aperitif and combined with desserts and fresh fruit.

- Grand Brut Vintage 1998
Produced only in great vintages, the Grand Brut vintage 1998 combines the lightness of a traditional brut to the complexity of a vintage. In 1858 the House was the first to put the date of the vintage on the cap. Elegant aroma of tropical fruit, vanilla and white flowers, strength and power in the mouth. Ideal for the whole meal.

THE MUMM CHAMPAGNE À LA CARTE

- Mumm Cuvée Privilege
Aromas of lemon and grapefruit join themselves with a wealth of fruits like white peach, apricot and apple green. There is a rich effervescence to the palate but without enforcement.

- Mumm Rose
Very appreciated by women for its delicacy. Fresh, balanced and intense, it’s ideal for an aperitif in combination with red fruit or fruity cake.

- Mumm de Cramant
Blanc de Blancs from a single cru. Ideal for aperitifs, raw seafood and sushi.

THE LAURENT PERRIER CHAMPAGNE À LA CARTE

- Laurent Perrier Brut
His fresh and pleasant taste makes it the excellent champagne for aperitif. It’s ideal with refined dishes of seafood and white meat.

- Laurent Perrier Ultra Brut
A great sensation of freshness. It’s ideal fish, goat cheese and chocolate desserts.

- Laurent Perrier Cuvée Brut Rosé
Coloured as beautiful pink salmon, it gives wide feelings of small red fruits. Recommended with venison and youth cheese, it is pleasant also with fruity dessert or Asian cuisine.

THE ALAIN THIENOT CHAMPAGNE À LA CARTE

- Brut
Balanced champagne with four years of ageing, it has a great flavour. Coloured as pale yellow with gold reflections. It’s powerful with notes of apples and pears jam. Ideal for the whole meal.

- Rose Vintage
Balanced champagne, it has a long persistence in the mouth with aromas of red berries. Ideal for the whole meal.

- Cuvée Stanislas 99
Golden, very bright, it smells as butter and brioche. It gives a fresh sensation in the mouth with notes of honey and yellow fruits as apricot.

APPETIZERS OF THE CHEF BACIOT

Gurnard with white celery sauce and pink pepper
Marinated swordfish with capers sauce
Prawn tails with red turnips and sweet & sour honey sauce
Asparagus and salmon crêpes
Paper-thin slices of beef with Ewe's cheese sauce
Walnuts Ricotta
Mozzarella with thin courgette and anchovies.
Aubergine balls with paper-thin slices of fresh tomatoes and oregano
Puff-pastry of waffle and candied fruits
Mozzarella and tomato jam.
Fruity mousse
Liver cream with raisins bread.
Ham and Cilento Figs.
Quail eggs with mushroom salad and capers sauce
Tomatoes San Marzano with buffalo ricotta and basil
Pancake of whitebait and cuttlefish
Purèe of dried cod and pistachio nuts