Luke Nguyen, the chef behind the Red Lantern Restaurant in Sydney, has been revealed as Champagne Lanson’s latest brand ambassador.

Nguyen has partly made his career through his study of how French food has influenced that of Vietnam, and has examined the nation’s cuisine in his TV Series, ‘Luke Nguyen’s France’.

Nguyen commented that he regularly visits France, and that Lanson has long been a preferred choice of Champagne.

“We will always fly to Paris to visit my cousins, uncles and aunties over there… We are always cooking and feasting on delicious food, and being French, they love their champagne. Lanson has always been the family favourite,” Nguyen said.

Alongside the Red Lantern, Nguyen has also created Fat Noodle restaurant at the Star, the GRAIN Cooking Studio, and Vietnamese House in Vietnam and Botanica House in the Sydney Royal Botanical Gardens.

To mark his new role with the Champagne house, Nguyen will be listing Lanson Black Label Champagne with bespoke dishes at the Red Lantern over Father’s Day.

These will include: oven roasted market lobster, crispy noodles, sate butter, WA truffles; Gundooee Farm wagyu rib eye, stir fried Asian mushrooms, green mango salad, plum butter sauce and banh khot citrus cured prawns and salmon roe. Lanson will be served by the bottle and the glass.

Nguyen also stated that Lanson Champagne will form a part of his own Father’s Day schedule.

“As a father myself now, my kids bring me a coffee and croissant on the morning of Father’s Day, I then cook up a feast for everyone that evening,” Nguyen said.

“So I’m basically cooking for myself for Father’s day, which is more than fine, as I get to enjoy Lanson Champagne whilst doing so.”

Lanson Black Label can be found at retailers nationwide.

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