Champagne Nicolas Feuillatte is delighted to count among its ambassadors Jean-Luc Petermann, the Michelin-starred chef of Restaurant Wullenwever in Lübeck.
Nestled in the heart of the old town, in a magnificent half-timbered house dating back to 1585, Wullenwever is a beloved family establishment where gastronomy is enjoyed with elegance—yet never with rigidity.
Since 1990, the Petermann family has elevated seasonal ingredients with creativity and precision. Today, Jean-Luc carries on his father’s legacy while bringing his own signature style: a cuisine that is exacting yet generous, refined yet deeply natural—where a Michelin-starred experience can be both demanding… and incredibly welcoming.
Nature lies at the heart of his approach: Jean-Luc and his team personally forage for certain wild ingredients, such as sea buckthorn and rosehip, crafting dishes that tell a genuine story. One of his emblematic creations—a marinated then confit char, paired with sea buckthorn, rosehip, and carrot—perfectly illustrates this philosophy.
To enhance this dish, Jean-Luc selected our Réserve Exclusive Rosé: a fresh, supple, and creamy champagne with the perfect balance of fruit, acidity, and minerality. A brilliant harmony between Michelin-starred gastronomy and exceptional champagne.
At Champagne Nicolas Feuillatte, we are proud to support chefs who, like Jean-Luc, share our passion for excellence… and, above all, for the joy of creating beautiful moments around the table.
Chef’s Recipe Paired with Réserve Exclusive Rosé
Char with Sea Buckthorn and Sylt Rose
Serves 6
A delicate recipe that brings together the finesse of Arctic char, the bright acidity of sea buckthorn, and a subtle floral touch.
1. Confit Arctic Char
Ingredients
- 1 Arctic char (approx. 2 kg)
- 50 g salt
- 40 g sugar
- 50 g fresh lemon verbena
- Zest of 1 lemon
- 200 g clarified butter
Preparation
Fillet the fish and remove the pin bones. Place the fillets skin-side down in a dish. Mix the salt, sugar, verbena, and lemon zest, then spread the mixture over the fish. Cover with plastic wrap and refrigerate for 24 hours.
Rinse lightly, remove the skin and the dark fatty layer. Roll the fillets tightly in plastic wrap to form a cylinder. Cut into 4 cm sections.
Submerge the wrapped pieces in clarified butter at 60°C for 15 minutes. Drain and remove the plastic wrap.
2. Fish Roe
Ingredients
- 30 g Arctic char roe
- 30 g trout roe
- 1 finger lime
Preparation
Gently combine the roe and add the pulp of the finger lime.
3. Sea Buckthorn Foam
Ingredients
- 100 ml sea buckthorn juice
- 100 ml carrot juice
- 50 ml orange juice
- 30 g honey
- 15 g salt
- 20 g stabilizer for espuma
Preparation
Blend all the ingredients for 2 minutes. Pour into a siphon, charge with gas, shake, and keep warm (max. 60°C).
4. Carrot–Sea Buckthorn Butter
Ingredients
- 1 L carrot juice
- 50 ml sea buckthorn juice
- 250 g butter
- 1 large carrot
- 30 g fresh sea buckthorn berries
- 10 g salt
Preparation
Reduce the carrot juice to 150 ml. Add the sea buckthorn juice and salt. Whisk in the butter over low heat.
Scoop carrot balls using a melon baller, blanch for 1 minute, then cool. Add the carrot balls and berries to the warm sauce.
5. Crystallized Rose Petals
Brush 12 foraged wild rose petals with egg white, sprinkle with sugar (and a pinch of powdered vinegar if desired). Leave to dry overnight.
Plating
Place the char in the center of the plate. Spoon the sauce around it, arrange the carrot balls and the fish roe. Finish with the sea buckthorn foam and a few crystallized rose petals.
