Cellar master at Moët & Chandon
Chef at Moët & Chandon
It's rather extraordinary that almost nothing has been written on the specifics of pairing food with champagne.
Like a stylist with his model, I like to base my recipe on the wine.
The wonderful diversity in grape varieties, villages and harvests, provides plenty of material to take advantage of all the various facets of champagne: richness, freshness, structure, lightness, acidity, sweetness, bitterness, umami.
We’re fortunate to have such an expressive range with Moët & Chandon.
The most important aspect of champagne is its taste, especially in terms of balancing primary flavours and integrating textures, not just the aromas.
Two senses are essential: taste and aroma. And two others are a little more secret, but I do have a soft spot for them: chromaticity and texture.
Observing the dish with its colours, nuances and associations already gives us an idea of the wine's profile.
I have a lasting memory of Moët Impérial paired with vegetable tempura: a deliciously simple combination, in an environment and state of mind that made it a unique moment.
Chromatic pairings suggest real truth, especially in the kitchen. Because nature makes no mistakes in its harmony!
I especially like how Moët Nectar Impérial champagne brings out the best in certain dishes, like a monkfish curry for instance.
Start out with Moët Imperial champagne if you’re serving fish in white butter sauce.
I find that Moët Impérial Rosé champagne and roasted duck with raspberries make for an amazing combination.
« Much like his champagne, as soon as Monsieur Moët enters the rooms boredom disappears. »
