The Search for the Perfect Partner

2014 was a mixed year weather-wise in Champagne. A rainy autumn and winter gave way to two parched, sunny months, of which June was the sunniest in 50 years. But the summer was also unseasonably cold. Fearing more unexpected changes, legendary champagne maker Bollinger wasted no time harvesting their grapes in September completing the task in a mere nine days instead of the usual two weeks. The La Côte aux Enfants grapes need to completing the blend of La Grande Année Rosé, were also collected in a hasty two days. Thankfully the weather held and due to this speedy harvesting, the quality of the grapes was maintained, perfectly balancing the maturity and acidity of the grape musts.

La Grande Année Rosé 2014

This haste has paid off handsomely as the resulting Bollinger flagship La Grande Année Rosé 2014 is a vintage for the ages. With unrivalled density and texture, La Grande Année 2014 is a true gourmet fine wine. Its creamy effervescence and wonderful vinosity, balanced with subtle acidity make it an exceptional wine of subtle rosé glints; revealing multiple facets on every tasting, each of which deserves to be explored. What better way to explore this masterful wine’s complexities than by finding refined dishes made from quality produce with which it was made to pair?

The Search for a Perfect Pairing

But who would know what would pair best with such a magnificent wine? Why, only the best seafood chefs in the world of course! Noting this, Champagne Bollinger immediately set out on The Grand Journey, a culinary odyssey to discover the finest ambassadors of seafood gastronomy. After combing the world, they settled on five outstanding Michelin-starred chefs to ask for their recipes that would best enhance the sea-air notes of La Grande Année 2014. These are their Perfect Pairings:

Viki Geunes
Zilte – Antwerp

Self-taught Belgian chef Viki Geunes demonstrates exceptional cuisine from the heart of his restaurant in Antwerp and was recently awarded his third star in the 2021 Michelin Guide for Belgium and Luxembourg. At Zilte, he aims to offer a full gastronomical experience. He believes that respect for produce is key, and therefore only uses local sources.

Viki’s Perfect Pairing

For the La Grande Année 2014, Viki suggests a calamari flower and onion, with a spoonful of caviar.

Eric Kragh Vildgaard
Jordnær – Copenhagen

Running Jordnær alongside his wife, Danish chef Eric Kragh Vildgaard creates a unique atmosphere and a dining experience that is full of passion. Uncompromising: his menu is Nordic, sustainable and simple. His dishes are based around seafood and inspired by the sea and his local area. He also uses fish which are freshly caught in nearby Lake Arresø.

Eric’s Perfect Pairing

For La Grande Année 2014, Eric chose a dish featuring turbot and langoustine and served with truffle.

Fabrizio Mellino
Quattro Passi – Nerano

With utmost respect for tradition and the seasons, Italian chef Fabrizio Mellino draws inspiration from the Amalfi Coast and creates exclusive dishes made with the best local ingredients.
Guided by passion, sharing, generosity and expertise, Fabrizio makes sure his patrons share, love and fully experience each of his culinary inventions.

Fabrizio’s Perfect Pairing

For La Grande Année Rosé 2014 Fabrizio elected for a calamari flower with a langoustine, black caviar and green apple tartare.

Gabriel Kreuther
New-York

Gabriel Kreuther is an American two-Michelin-starred chef who opened his first self-titled restaurant in 2015. At the New York address, Gabriel Kreuther’s cuisine is impeccably crafted and draws on traditional French culinary techniques combining his Alsatian origins with his love for The Big Apple.

Gabriel’s Perfect Pairing

For La Grande Année 2014, Gabriel created an Alaskan king crab cannelloni with a sea urchin coulis.

Christopher Coutanceau
La Rochelle

Having sailed since childhood, French chef Christopher Coutanceau is passionate about the sea, and sees the ocean as a real source of inspiration. He carefully selects produce from local fisheries, and obtained his third Michelin star in 2020. His restaurant designs, enhances and revisits all kind of seafood dishes, creating an exceptional tasting experience.

Christopher’s Perfect Pairing

For the La Grande Année 2014’s intense and mineral vintage, Christopher suggests a prawn-based dish with sea grapes, sea lettuce and dulse seaweed.
So which is the ultimate Perfect Pairing? Well, that comes down to individual taste of course and one wouldn’t want to rush such a weighty decision. Perhaps another round – just to be sure…