The culinary talent of twice 3 Michelin-starred French chef Alléno meets the craftsmanship and savoir-faire of Moët & Chandon Chef de Cave Benoît Gouez.

As wines are carefully blended together to create a vintage champagne, matching food and wine is not simply adding together two pleasures of taste, but rather enhancing one another to become a sublime experience.

With this philosophy in mind, Yannick Alléno crafted some exquisite food pairing around the concept of salinity - the only primary taste sensation missing in champagne - showcasing the salt’s positive effect on the remarkable Grand Vintage 2009, Grand Vintage 2009 Rosé. 

Inspired by these vintages’ natural character and pure intensity, Chef Alléno conceived some earthy and unadulterated delicacies meant to be served - in the same ‘back to the roots’ spirit - without porcelainware nor cutlery, to enhance the connection to the origins of the products.