Ode to the Bubble

September 2017, The Ned, London

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In September 2017, Perrier-Jouët and Bompas & Parr launched ‘Ode to the Bubble’, the world’s first edible bubble chamber at The Ned members' club and hotel in London. These-one-of-a kind champagne bubbles floated through The Ned inviting guests to catch them in their mouths.

With the innate perfection and iridescent beauty of bubbles as an inspiring muse, Ode to the Bubble allowed guests to further consider the wonder of the natural ingredients that go into a glass of Perrier-Jouët.

Mark Apsey, Development Chef at Bompas & Parr, said: “Edible bubbles are quite tricky to make (unless you like them soapy), but with our food science prowess they were refined to make an epic installation and a world-first for Perrier-Jouët and The Ned.”