By: Kyrie Sismaet By: Kyrie Sismaet | December 2, 2022 | Food & Drink, People, Parties, Feature, Restaurants, Wine and Spirits, City Life, News and Features, Culture, winemaking, Events, Community,
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Serenely perched along the Embarcadero's scenic waterfront is the incredibly exquisite Peruvian Cebicheria of La Mar. Globally-renowned for their refined renditions of classic favorites, this elegantly palatial dining destination delicately sophisticates and reimagines cultural comfort food while still honoring and accentuating their heritage roots. Such refinement and care have garnered the venue worldwide acclaim for over a decade, and with their new private City Room, it was only fitting for the Roederer Estate to collaborate with La Mar to exclusively showcase a seafood and champagne dinner pairing.
On Thursday, November 10th, the two institutions hosted a magnificently stunning dinner that involved curating six different champagnes including Cristal to pair with La Mar's high quality cuisine of Langoustine, Scallops Tiradito, and more. We had the brilliant chance to speak with General Manager Thomas Medl all on how this splendid event developed, what this relationship signifies for La Mar, and how their proud Peruvian identity impacts the overall culture of San Francisco.
See also: The Best Waterfront Restaurants In San Francisco
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Hi Thomas! Thnak you so much for taking the time to chat. We'd love to know, how did the idea for the La Mar & the Louis Roederer pairing come about?
Well, Champagne pairs with everything and we couldn’t have brought in a better fit than Louis Roederer. They produce a wide range of Champagnes with very distinct nuances that pair well with our food at La Mar and the herbs and spices that are found in Peruvian cooking, such as Huacatay (Peruvian black mint), Aji amarillo, cumin, turmeric, and more.
What other aspects of Peruvian cuisine lend itself to complementing the subtle notes of Champagne? Do you have any tips for pairing beverages with dinner for the everyday person?
Peruvian cuisine can be bold in many ways. For example, the citrus marinade in our cebiche has ample sweet, herbaceous, earthy tones, and Champagne's tasting notes match these flavors. It works as a palette cleanser as much as a powerful companion to support the big flavors. I would be careful with calling Champagne subtle though, it can be just as bold as eating a raw habanero!
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Just like San Francisco, Peruvian cuisine has many intersections with other cultures and flavor inspirations. What do you enjoy about that historical significance, and what it means for La Mar's success in the city?
Overall, the city of Lima enjoyed large waves of immigration similar to San Francisco, and those immigrants really shaped Peruvian cuisine and what is popular. There are over 6,000 Chifa (Chinese-Peruvian restaurants) in Lima and similarly, San Francisco is filled with Chinese culinary influence.
In addition, Pisco was shipped to San Francisco from Peru in the mid-1800s and the Pisco Punch was invented at the Bank Exchange Saloon, so we continue the tradition of this popular drink at La Mar. San Francisco is a city of people who have very diverse backgrounds and if you meet a Peruvian, you'd find that they are the epitome of diversity, so we mirror each other. La Mar has become this center for enjoying diverse food with friends and family.
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What are your future hopes for La Mar, the awareness of Peruvian culture & food, or for Louis Roederer?
La Mar has survived the 2008 economic crash, COVID pandemic and we have never been stronger and more appreciative of all the people who find their way through our doors. We can see that in the past 15 years, there has been a growing awareness of our food culture and we want to spend the next 15 years further evolving and introducing even more people to Peruvian cuisine.
Our food is special, we employ a very passionate back-of-house team who are proud of what we serve and we hope that we can educate our guests about Peruvian food. It's not just some Latino food joint, it’s THE Latino restaurant that you must experience because there is always something new cooking with our Executive Chef Victoriano Lopez. As for the Louis Roederer brand, we are just happy to have them as partners and are looking forward to hosting more unique collaborations with them.
Last (but certainly not least!), what is the most rewarding part(s) of working with La Mar?
There are too many to list, but a few of them include the opportunity to always meet new people, try new products, work with some of the most amazing human beings side-by-side to make the dining experience happen, execute big events, problem solve, and most importantly, seeing our guests leave happy with a smile on their face. No day is alike! It's rewarding to work in the hospitality industry with La Mar.
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Thank you for all of your thoughtful answers Thomas, and we can't wait to see what La Mar has in store next!
You can view La Mar's full website and make a reservation at their remarkably wonderful restaurant here.
See also: La Mar's Sumptuous New City Room To Host Six-Course Champagne Dinner Pairing
This interview has been edited and condensed.
Photography by: Courtesy of Hockey Stick Media
