Champagne has long been associated with a life of glitz and glamour. For hundreds of years Champagne campaigns have featured fancy soirees, chandeliers and flamboyant settings. It has for many years been exclusively served in high-end restaurants and at fancy parties. This rather expensive drop, has been savoured by women, dressed to the nines and purchased boldly by our ‘men about town’. < < NEWSFLASH people > > Champagne doesn’t need to be served only at fancy parties. It’s actually a brilliant bedfellow for fast food! Champagne has a new edge, largely driven by a cult generation of winemakers or...
Image Courtesy of Le Figaro Magazine, France What would be your dream job if you didn’t work in Champagne? If I did not work in Champagne, my dream job would be returning to Champagne. Describe one of your favourite food and Champagne pairings. Clos des Goisses is rich and tasty, so it needs a rich and tasty cheese like “Maroilles”. What’s your drink when no one is watching? Water ! If you could choose one person (dead or alive) to share a bottle of your champagne with who would it be? My ancestor April le Philipponnat What is your favourite restaurant or...
The simplest explanation of a ‘Young Gun’ is a family member that has succeeded the previous generation of grower and is next in line to manage and run the vineyard and winery operations. However, we think there’s more to it than that.
We owe a lot of our culinary terms to the French. Chefs, sommeliers and maître d’s? All français. Almost every chef started off training in classical French cooking, and for good reason: Gallic gastronomic techniques are the cornerstone of modern cookery. Buttered steaks, foie gras, and of course, champagne, French cuisine is arguably the most mouth-watering and luxurious of all. Transport yourself to the laneways of Paris or the vineyards of Burgundy with our guide to the best French restaurants in Australia. VICTORIA France Soir Full most nights, busy over lunch and a de rigeur dinner spot in certain local circles;...