An invitation to dine under the Great Canopy


The connection with nature dates back to my childhood. The farmers I worked with always instilled in me their way of feeding themselves from what they gathered from nature, recovering what nature could give them

Olivier Nasti, two Michelin-starred chef

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A distinctly gastronomic wine

Chef Nasti has created some fine dining pairings designed to highlight the exceptional skill that goes into the blending of this new 2015 vintage of La Grande Année. His first dish, L'insolite, features deer and caviar, an unusual combination of flavours that brings sensations of outstanding generosity and fullness on the palate.

From a great wine we expect a lot of finesse, elegance and, at the same time, a lot of power. And so these two dishes are a perfect match.

Olivier Nasti

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Powerful, distinctive wines enhanced by haute-cuisine

Olivier Nasti has known how to surround himself with the best people. He devises his food and wine pairings with the help of Jean-Baptiste Klein, who has been La Table d'Olivier Nasti’s head sommelier for a little over seven years. He was named Meilleur Ouvrier de France in 2018 and was recently declared Sommelier of the Year by Gault&Millau. Jean-Baptiste has been a sommelier for many years and Bollinger has always been featured on his wine lists. He admires the Maison for having its own clearly defined identity and for creating a unique signature style based on barrel fermentation and ageing, which brings a beautiful complexity.

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A culinary experienced like an ode to the forest

Jean-Baptiste and Chef Nasti are offering a series of complex, generous food pairings to enhance Bollinger’s new vintages. For the powerful, expressive, and deliciously fruity La Grande Année Rosée 2015, they have created a truly gastronomic experience: a true ode to the forest on a plate combining duck and rosehips in a marriage of game and vibrant fruit flavours.

This wine is full of notes of fresh strawberry juice which goes perfectly with rosehips. The salty, smokiness of the duck is there, but its really the rosehips and the wine that really shine through with this dish.

Olivier Nasti

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