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
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
MEET BERNARDINO TORRONE – ITALY
IL BORRO 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
MEET NIKLAS VIDERUD – SWEDEN
URBAN WINE THE VIKING CHEF! Niklas is importing Champagne Gremillet in Sweden to sell it to the Systembolaget, the state monopoly. Former chef in some
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
COMPOSITION OF CHAMPAGNE – OENOLOGICAL PARTICULARITIES
When discussing the composition of Champagne, one inevitably thinks of the three grape varieties that account for 99% of production: Pinot Noir, Meunier, and Chardonnay.
THE SECRETS OF CHAMPAGNE PRODUCTION
For many decades, the production of Champagne has followed a precise and well-established process. The making of Champagne respects traditions and practices, which Maison Gremillet
