48 Gresham Street, EC2V 7AY
WLC Rank : 15
Glass from : £ 5 (125 ml)
Chardonnay and Pinot Noir internationally
Wine friendly dishes
Cabotte is a treasure trove of beautiful Burgundian classics with a list that is bold, confident and unashamedly focused, but with depth and range.
The City is lucky because, beyond doubt, Cabotte boasts London’s most confident, comprehensive and collaborative Burgundy focused list (650 bins from Burgundy from a 1,000 strong list). It is the project of two respected and enterprising Master Sommeliers, Xavier Rousset and Gearoid Devaney. Rousset fell for the fermented grape while visiting a winery in Collioure (Pyrénées-Orientales) at 16 years old, becoming a Master Sommelier just eight years later, working at Hotel du Vin under Gerard Basset, and Le Manoir Aux Quat’Saisons. He also co-founded Texture, then the 28-50 wine-bar group. After a brief hiatus, he returned to open Blandford Comptoir, Cabotte, and Comptoir Café and Wine, as well as, most recently, the remarkable Trade members club for the hospitality trade.
Devaney trained with three Michelin starred, Pierre Gagnaire and was instrumental in launching Tom Aiken’s first Chelsea restaurant. As well as being an examiner for the Court of Master Sommeliers in Europe and Asia, Devaney is Director at Burgundy specialists, Flint Wines.
“We always wanted to open in the City, which I think is a beautiful area where wine lovers tend to be,” says Rousset, who, with Devaney, makes regular reconnaissance to Burgundy, ensuring a strong relationship is maintained with winemakers, who in turn, allow the pair to show their best and most interesting wares here on Gresham Street. “When returning from a trip, we bring back something back, whether it be wines from a new producer or updates to our current selection,” says Rousset. “We promote additions through tastings and events so customers have a chance to try these wines.”
In creating Cabotte, Rousset and Devaney have forged a partnership with a dozen Burgundian producers, “who have been our support from the beginning and in turn, we offer to London a selection of their wines, from Village to Grand Cru.” The Domaines are: Duroché (Gevrey-Chambertain), Taupenot-Merme (Morey-Saint-Denis), Hudellot-Nöellat (Chambolle-Musigny), Henri Gouges (Nuits-Saint-Georges), Cathiard (Vosne-Romanée), Lebreuil (Savigny-Les-Beaunes), de Montille (Volnay), Ballot-Millot (Meursault), Jobard (Meursault), Etienne Sauzet (Puligny-Montrachet), Pernot-Belicard (Puligny-Montrachet) and Château Moulin-à-Vent (Moulin-à-Vent).
Alongside the authored wines, dishes, devised by head chef, Edward Boarland, who trained at The Waterside Inn, Bray, may include Cornish crab and sea bream tartare with mango, radish, bergamot and yuzu; duo of English free-range chicken with Brie de Meaux sauce and Périgord truffle; and, for two to share, Tarte Tatin with Cornish clotted cream.
Each March, Cabotte hosts London Burgundy Week, partnering with Flint Wines for five days to further shine the spotlight on the region here in the heart of the City.
As well as the main dining room, Cabotte has two private rooms: The Jeroboam Room and with a chef’s table, The Magnum Room.
By Douglas Blyde.