From vineyards to ocean banquets.

This summer, Ladurée brings back its celebrated collab with Château d’Estoublon’s Roseblood. It’s the quintessential seasonal team-up — bringing together the best of France’s unique countryside charm alongside the iconic patisserie’s Parisian heritage. Stowloch Whiskey arrives at Oeno House, and our very own The Libertine unveils its cornucopian Fruits De Mer — a true taste of the sea.

Chateau d’Estoublon is even older than we are. Est. 1489, the estate is a jewel in the crown of Provence’s Alpilles: a fairytale 300-hectare expanse known the world over for its produce, from olive oils to fine wines.

Of these, Roseblood is a delicate, elegant rosé with a distinctive mineral freshness that recalls its mountain origins. Featuring macarons, Roseblood Rosé wine, and an exclusive macaron gift box specific to this year’s release, the collab “takes you on a journey through Château d’Estoublon’s Garden of Eden with the snake as its guardian,” says the brand.

Descend from the mountain to the beachfront, and from the London heat into the cool, air-conditioned vaults beneath the Exchange to our award-winning bar and restaurant, The Libertine. Here you can unwind with ice cold drinks (the bar’s cocktail menu is a must-see) alongside its breathtaking summer special: the indulgent table-takeover that is the Fruits De Mer.

Featuring market oysters, king prawn and lobster rolls, crab, prawn, hot smoked salmon cocktail — the list goes on — this is the dish that brings the seaside to the city centre. Available every day in summer, but book early to avoid disappointment.

Indulge in the taste of the American highlands at Oeno House — who announce, this month, the arrival of the brand’s exclusive Stowloch “Ozark Highlands” Whiskey bottles. “As one of only two distilleries in the world producing Ozark Highlands whiskey, built on a 200-year history of distilling in the heart of the USA, we are thrilled to offer their exquisite bottles to our clients,” says the label. The drink is inspired by the art of traditional techniques and the beauty of the American mountains: distilled using natural highland water and long fermentation, the whiskey is aged for a minimum of 4 years in Missouri oak barrels.