Champagne Taittinger

The Taittinger family, which has been at the head of the House for nearly a century, has a permanent quest for excellence. "Having the name of our family on a bottle imposes a responsibility and a requirement of every moment. This signature carries both the know-how of the past and the commitment for tomorrow", Pierre-Emmanuel Taittinger likes to say. A commitment that he has embodied for 40 years and that he shares today with his son Clovis and his daughter Vitalie within the management team of the House. All of them form a close-knit and very complementary team.

The TAITTINGER champagne house

Arts de Vivre Taittinger Collection

In the early 1950s, during his first trip to the United States to promote Taittinger champagne, Claude Taittinger met Rudy Kopf. Rudy Kopf, who was to become Taittinger's partner for the distribution of Taittinger on the other side of the Atlantic, asked him the following question: "In tomorrow's world, there will only be room for giants and artists. What position would you choose for Taittinger Champagne? Claude Taittinger answered without hesitation: "The artists", thus marking the direction he would give to the House's style when he managed it 10 years later. For three decades, he positioned the brand in a world of emotions and elegance, notably with the creation of the Taittinger Culinary Prize in 1967 and the Taittinger Collection in 1983. For, beyond the excellence and personality of its wines, the Taittinger style is also the art of knowing how to "step outside the box" of tradition, by associating with other forms of expression of happiness to be shared...

In 1983, Claude Taittinger created the Taittinger Collection; he obtained the help of some of the greatest contemporary art figures, to highlight the House's vintage Grands Crus.

The bottle becomes both a support and a field of inspiration for a creation signed as a work by a prestigious artist. The Hungarian artist Vasarely created the first piece of this unique art gallery, which has been enriched over the years by contributions from André Masson, Roy Lichtenstein, Imaï, Rauschenberg and Amadou Sow. In 2016, the latest edition will feature a work by the famous French-Brazilian photographer Sebastião Salgado. To be savored with the eyes, with the taste buds, or to be jealously preserved, these limited edition bottles are unfortunately not always accessible.

The Taittinger Collection includes only 13 editions, as prestigious as they are rare, for which Taittinger highlights some of its most beautiful vintages sublimated by the creation of legendary artists. Discover this unique gallery..

Arts de Vivre The culinary prize

For more than 50 years, the "Taittinger" has been celebrating French culinary art. It rewards the talent of young chefs after a very selective international competition. Over the years, this competition has become a real grail for chefs from all over the world, who are keen to sublimate tradition and creation. It highlights the work, the profession, the passion and the sense of excellence of these artists of taste. It thus shares the very spirit and values of the House of Taittinger...

History, the taste of others
Pierre Taittinger, founder of the House, was a great gourmet. He was a member of parliament for the 1st arrondissement of Paris, close to Les Halles, and was often guided by the smell or sound of cutlery.

His interest in fine dining and his knowledge of great French cuisine even opened the doors to the Académie des Gastronomes, founded by Curnonsky, the prince of gastronomes. As a tribute to his father, Claude Taittinger created in 1967 the "Pierre Taittinger International Culinary Prize", which became "The Taittinger" in 2007, whose vocation is to defend and promote the excellence of French gastronomy.

The competition, A shared art of living
In 2018, the 52 nd edition of the Taittinger Prize celebrated for only the second time since its creation a Japanese chef, Kenichiro Sekiya, disciple of Joël Robuchon and Chef of the Atelier Joël Robuchon in Tokyo. The second awarded chef is the Swiss candidate Antony Maillet, second at Floris in Geneva, 2 stars in the Michelin guide. The third position is awarded to the British Tom Scade, sous-chef of the Ritz in London.

The Taittinger Prize has thus once again been enriched by numerous multicultural influences, for the international influence of the excellence of French cuisine. In addition to the competition reserved for young professional chefs, since 2009 the Prix has also included a parallel competition open to amateurs: the Cooking Talent, formerly known as the Cordon Bleu, designed to highlight the talent of all those who love gastronomy and work in the shadow of family kitchens.