Hanz is an Australian born, Paris based tastemaker, artist, and chef at Verjus, Paris. We have been on-looking in amazement at his recent foray into paper ‘sculptures of deliciousness’ which include meticulously handmade ‘Baby Leeks’ and 'Mille-feuille au Chocolat' which you can see on his Instagram. Looking at Hanz’s Wes Anderson-esque home interior, it is evident that he applies the same flair and attention to detail to everything he takes to hand.
Enjoy this twelve question Case Study.
Pass it on. I'll usually choose the food and someone else will choose the wine. If this is not the case, I can usually find a producer or a bottle I’ve tried before and liked.
I try to keep it simple: Do I think it's tasty? Do I want to drink more of it?
French dictum states that a bottle of champagne should be opened so gently that it makes a sound no greater than a nun’s fart.
Funny and interesting people.
A sunny sunday with a super cold bottle of Festejar and some Fela Kuti blasting in the background sounds pretty perfect. If the weather is not permitting then just your average three star restaurant will have to suffice.
One of my best mates and I took a road trip to San Sebastián. It culminated in an epic dinner where we each got a bottle of Rioja; a 1970 Muga Prado Enea and a 1989 Gran Reserva Remelluri. We ate grilled Basque steaks, padrón pepper and perfectly unripe tomatoes. It taught me so much about eating/drinking with a time and a place in mind.
Restaurant Rekondo in San Sebastián.
Dry and preferably white (hopefully people will know this is a joke).
Don't overthink the wine pairings. Good food and good wine will find a way to go together. The best pairings are the wines you share with friends and family.
I would say yes, but overthinking things is kind of my modus operandi.
When is champagne not a good idea?