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Inspiration for pairing
champagne and food

Benoît Gouez, Cellar Master at Moët & Chandon and Marco Fadiga, Executive Chef at Moët & Chandon,
have developed their approach to food and champagne pairing over a number of years.
Their aim is to create remarkable gastronomic experiences based on six principles.

Find out more about our approach

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« Much like his champagne, as soon as Monsieur Moët enters the rooms boredom disappears. »
Attributed to a contemporary of Jean-Remy Moët