VANCOUVER — JW Marriott Parq Vancouver has partnered with Veuve Clicquot for a pop-up Aqua Lounge patio experience located on the hotel’s 17th floor.
At the Aqua Lounge, guests can indulge in a range of Veuve Clicquot champagne offerings, including the classic Yellow Label, rosé, plus vintage selections, as well as three custom cocktails made with Veuve Clicquot Yellow Label Brut – the JW French 75, a peach Bellini and the JW Sparkle with strawberry puree.
Additionally, chef Kunal Dighe – the dual property executive chef at JW Marriott Parq Vancouver and the DOUGLAS – has worked with his team to create a delectable food menu to pair with the champagne. Guests can expect a range of options, including BC Little Qualicum Baked Brie, Bordelaise Potato Croquettes, Level-Up Wagyu Burger with foie gras, gruyere cheese, yuzu pickles, truffle sauce and sesame bun, Korean Fried Chicken Sandwich and Beyond Bliss Burger with pickles, lettuce, tomato and avocado wasakaka.
Throughout the summer, spa guests will have the opportunity to choose from bespoke packages including Champagne Soiree, Sip & Savour and Bubbles & Bites, and enjoy a more luxurious experience while getting pampered.
“Veuve Clicquot is one of the world’s most recognized champagne houses, and we are thrilled to work with their talented team on making this collaboration happen at JW Marriott Parq Vancouver,” says Graeme Benn, dual property general manager at JW Marriott Parq Vancouver & the DOUGLAS, Autograph Collection. “We are excited to offer our hotel and spa guests a complete sensory experience of delectable food and champagne in a truly exclusive and unique setting.”
“The exclusive collaboration between JW Marriott Parq Vancouver and Veuve Clicquot presents the perfect opportunity to pair our Yellow Label Champagne brut and handpicked vintages with this quintessentially Vancouver destination,” says Véronique Gonneville, national Marketing and Communications director, Moët Hennessy Canada. “We look forward to enchanting guests and indulging their senses responsibly this summer.”