CHAMP A LA STRAWBERRY
The chef: Julien Lassere
The establishment: Restaurant Le Val Morêt
Selected Cuvée: Rosé Vrai
AVOCADO AND SMOKED SALMON AUMONIERE WITH CHIVE CREAM
The chef: Gilles Oliveau
Establishment : Restaurant Le Magny
Selected Cuvée: Blanc de Blancs
NIELS SCHEERDER – NETHERLANDS
Meet Niels from Weldam Wines. He distributes fine wines to restaurants around the Netherlands. He tells us about that time he tasted a 1985 Cos d’Estournel, his birth year
PIETER VAN SCHALKWIJK- NETHERLANDS
Meet Pieter from Weldam Wines. A sports fan, football player & wine passionate. He tells us why Champagne Gremillet is « lekker »!
MEET PIERRE GELIN – BELGIUM
The GELIN family has been in business since 1920. Pierre GELIN, drawn by its passion of wine, has developped a business that became an institution in the region.. Today, he’s transmitting his passion to his daughter. Something we know about…
SALMON TATAKI WITH SICHUAN GREEN PEPPER AND SESAME SEEDS
The chef: Grégory Roussel
Establishment: Restaurant le Damier
Selected Cuvée: Blanc de Noirs
MEET JOHN O’KEEFFE – ENGLAND
CHRISTOPHER PIPER WINES
John is Key Accout Manager in CPW for restaurants & wine shops.
He’s the best guide for a tour around Devon’s countryside bumpy roads.
MEET CHRIS PIPER – ENGLAND
CHRISTOPHER PIPER WINES
Chris Piper is practically a member of the family. He has been distributing our champagnes in England for almost 30 years!
Basically our first partner abroad. What a pride for our House!
MEET BERNARDINO TORRONE – ITALY
CIAO MARATHON MAN!
Berardino Torrone A.K.A « Dino » is the sales director in Italy for IL BORRO Wines and a few other very prestigious italian domaines. He is the most passionate, fast-thinking & friendly italian around. He also runs marathons regularly. So he will outrun you, no matter what…
He’s explaining us the specific word Italians have for « opening a few bottles of wine in the company of friends in an atmosphere of joy and conviviality». Magnifico!
MEET NIKLAS VIDERUD – SWEDEN
THE VIKING CHEF!
Niklas is importing Champagne Gremillet in Sweden to sell it to the Systembolaget, the state monopoly.
Former chef in some of most distinguish Stockholm restaurants, he’s an enthusiastic & entretaining man.
He told us about Swedish culture and what «lagom » means.
TARTAR OF RAZOR SHELLS, PINK CABBAGE AND ROSE WATER
The chef: Julien Drapier
Establishment: Auberge de Sainte Maure
Selected Cuvée: Cuvée Evidence
WILD BASS AND LANGOUSTINES
The chef : Charly Grousset
Establishment : Chez Pierre et Clément
Selected cuvee : Zéro dosage