Waffles, bacon and champagne

Champagne for breakfast always seems particularly decadent but it works brilliantly especially with waffles as I discovered at a pop-up in London last week to celebrate Veuve Clicquot’s 250th anniversary.

They took over some premises in Soho’s Greek Street for the week to run what they called the Sunny Side Up Café serving all day breakfast. We hit it at about 5.30pm before going out to dinner so didn’t really do the menu justice but shared a plate of chef Andi Oliver’s breakfast waffles which were served with spiced maple syrup, bacon, egg and ‘confit’ (roast, I think) cherry tomatoes

I was wondering how the champagne, (the Veuve Clicquot Yellow Label), would handle the maple syrup but because the big name champagnes tend to be slightly sweeter than grower champagnes it worked a treat. The syrup was offset by the waffle, bacon and slight sharpness and sweetness of the tomato.

Definitely one to try at home!

I visited the cafe as a guest of Veuve Clicquot

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