"The New Maker Collective by Veuve Clicquot

A few weeks ago, the Maison Veuve Clicquot presented its brand new international collective of " New Makers ".A unique collective of chefs from different countries, with multiple cultural backgrounds and eclectic universes.The history of the Maison Veuve Clicquot is marked by audacity, already embodied by the businesswoman that was Madame Clicquot.

They areall driven by the same passion, to share a new vision of cuisine and the world of Champagne, by associating it with contemporary gastronomy, open and without limits or frontiers, fresh and intuitive...

A different idea of Champagne from these free-thinkers, who open up tasting possibilities, bringing a new vision of Champagne and spreading their shared creations across Canada, Argentina, France, the UK, Japan and Australia, as well as Denmark, the USA, Italy, Spain and Israel. "They inspire each other, to take the world with them in this great open kitchen".

The first personalities to take the plunge were Sabrina Goldin, originally from Argentina, and Stéphane Abby, with whom she decided to launch theAsado Club, to democratize Argentine street food.Together, they marry Veuve Clicquot rosé with lamb empanadas.

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Revealed to the general public thanks to the TV show Top Chef, 28-year-old rising star Mory Sacko has joined the New Makers Collective, with his French, African and Japanese-influenced cuisine. The young holder of his first star in the 2021 Michelin Guide, he proposes a Temari Sushi with sakura cherry leaf, in harmony with the fresh fruity notes of Veuve Clicquot Rosé.

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Other chefs will follow in the course of the year:

Jean Imbert, who confirms his positioning alongside the brand after a gourmet picnic launched in collaboration with the house last June, and the composition of a complete menu pairing Brut Carte Jaune and Brut Rosé champagnes (Carpaccio of scallops, citrus and Ponzu sauce, American-style lobster with pumpkin and carrot garnish, roasted apple pancakes and cinnamon cream).
Elena and Ana Arce have opened a mix of restaurant, cafeteria and pastry shop in the heart of Madrid, "Las Hermanas Arce". A simple cuisine, designed for sharing, made with produce found in the small market stalls nearby, and a menu featuring international dishes with references to Italian, French and Oriental cuisine.
Victoria Effantin and Cécile Khayat of the "Mamiche" bakery, where everything is handmade: baguettes, pains noirs, cookies, pains au chocolat, orange blossom babkas, brownies, not forgetting their famous grilled ham and mustard sandwich.
Héloïse Brion of Miss Maggie's Kitchen. A site dedicated not only to family recipes, but also to Héloïse's finds, places, hotels, restaurants and lifestyle items. During a recent trip to India, it became clear to her that she needed to give meaning to this project. " Cooking is about sharing, and sharing is also about helping. The result is a partnership with Action contre la Faim.
Frederik Bille Brahe, Stefano Cavada, Irène Berni,
Alanna Sapwell, former Chef of the award-winning Australian restaurant Arc Dining.
Eyal Shani, Anna Jones, Mike Sonier, Roze Traore, Skye Mc Alpine, Charles Compagnon, Issy Crocker, Kan Morieda,
Japanese chef Manato Ueno

Champagne Veuve Clicquot

After her husband's death in 1805, the famous Barbe-Nicole Ponsardin, nicknamed "the Veuve Clicquot", acquired some of the finest vines, creating an exceptional winegrowing estate that today covers 515 hectares.

The "grande dame of Champagne" also innovated, creating the first blended rosé champagne. Since 1877, the House of Veuve Clicquot has dressed its bottles in a distinctive orange-yellow label, with an anchor, symbolizing hope, as its logo.

At Clicquot, the style is anchored by the Pinot Noir grape, which gives rise to some of the most prestigious champagnes. Veuve Clicquot Champagnes are fruity, harmonious and chic. Flasks of gastronomy par excellence, for which the House motto is: "Only one quality, the very first".