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Meeting with a Chef of Three Michelin stars
A food pairing to complement La Grande Année 2014.
Meeting with Chef Kei Kobayashi
Maison Bollinger meets three Michelin star chef Kei Kobayashi, who has always been inspired by his love of French cuisine. Each of his creations is an expression of his quest for perfection and harmony, drawing on classic dishes to assert his own culinary philosophy. A true master when it comes to balancing flavours, his dishes are always on point and highlight outstanding quality produce.
He makes a recipe for oyster, sea water jelly, shallot sorbet with red wine and caviar.
"What struck me the most during the tasting was the depth of thought that Maison Bollinger puts into its wines, always going the extra mile. French gastronomy is a craft."
Kei Kobayashi, Chef of the three-Michelin-starred restaurant KEI.
La Grande année 2014, Intensity and Minerality.
The Grande Année is the embodiment of an exceptional and timeless champagne, thanks to the artisanal expertise used in its creation. Thanks to its incomparable density and texture, the Grande Année 2014 is a great wine for gastronomy.