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A dinner held at the Elysée Palace in honour of King George VI and Queen Elizabeth. This dinner was accompanied by music from France’s Garde Républicaine. It marked the new royal couple’s first official visit to Paris.
For this reason, the estate’s creations have always been served with the creations of top chefs around the world.
Pommery and fine cuisine go hand in hand in perfect harmony…
Let us discover a few of these exceptional menus created especially for our champagnes, or for historic events.
Pommery and top tables, an infinite history.
Madame Pommery made no secret of her fondness for England. She who had studied English and visited the country regularly thought, quite justly, that at the end of the 19th century, it was England’s high society, with their thirst for travel and new experiences, that set the bar for the world.
London is therefore a natural setting for the Pommery Gastronomic Club, which meets quarterly in the city’s chicest spots, serving menus specially devised for the occasion, in the most British of harmonies.
‘The very expression of French cuisine and the craftsmanship of an exceptional French winemaker.’
A tasting menu from an exceptional chef, served with three or four bottles of Pommery champagne that encase a short portion of our history. An introduction to world-renowned French gastronomy and craftsmanship. Unforgettable Dinner: a pleasure-rich, emotional homage to UNESCO’s inclusion of French cuisine on the World Heritage List.
Inspired by Pommery’s cellars and the works they contain, Yannick Alléno, to celebrate the launch of Rosé Apanage, created four dishes inspired by artists from around the world: Su-Mei (Asia), Amy O’Neill (US), Jacqueline Dauriac (France), Marina Fulgari (Italy).
Since 2008, Yannick Alléno has used all his creativity and expertise to find just the right pairings and the perfect products for serving with Pommery champagnes.
Menu created by Yannick Alléno and orchestrated by Dominique Giraudeau
Travels with Cuvée Rose Apanage
No offence to men, but Cuvée Louise was inspired by women. This great champagne bears the simple name Louise, which conveys its talent. In 2005, in New York, Eric Ripert created a menu inspired by five Muses.
To celebrate its first anniversary, Vranken Pommery Monopole created a Champagne event: the first Biennale des Grandes Marques. The fermentation hall was spruced up to receive our clients and friends, who enjoyed a gala menu designed by Alain Senderens, who was at the time chef at Lucas Carton in Paris.
Cuisine in the 21st century is a love story between nature and universal culture, with a firm rooting in the past. Cooking is telling a story about people, places, and philosophy. Today, a chef has to surprise people, be both a host and an artist, and be present without even making an appearance.
When Eric Briffart (winner of the ‘Meilleur Ouvrier de France’ title and former student of Marc Meneau and Joël Robuchon) travelled to Asia, he was one of the first French chefs to explore its flavours. Pommery featured his sumptuous fresh menu of fine products created in the image of the champagnes that served with it.
Celebrate springtime in New York with more than forty prestigious signatures. It was a bold wager by Relais & Chateaux and Pommery champagnes, in the sumptuous setting of Gotham Hall on Broadway. Relais & Châteaux chefs from the four corners of the world presented their culinary celebration of America’s most noble products.
And four precious vintages of Cuvée Louise were tasted.
For the first Day of Excellence and Craftsmanship, the Pompadour cellar was decorated for our clients and friends so that we could share our wines and champagnes with them.
The day’s climax was a dinner by Annie Féold, three-star chef at Florence’s Enoteca Pinchiorri, served with Pommery’s best champagnes and a vertical tasting of Cuvée Louise.