"Inspiration is the trigger of the process" (Vincent Chaperon)
The food/wine or champagne pairings are obvious. At Dom Pérignon, it is a religion. As if to better awaken the senses, the cellar master and the chef work hand in hand, proving that both texture and taste, champagne must transmit a perfectly linked emotion between the glass and the plate. When oenology and wine science meet gastronomy, it is the famous magic of blending beyond the tasting. Q&A with Vincent Chaperon and Marco Fadiga from Dom Pérignon
"Inspiration is the trigger of the process" (Vincent Chaperon)
You've been Chef of Dom Pérignon since 2019, what attracts you to Dom Pérignon?
I started working for Dom Pérignon 17 years ago. It is a very mature choice to make such a long-term commitment and to take responsibility for it. The main driving force behind this choice is the dream. Dom Pierre Perignon's dream of inheriting the world has much to discover. The dream of creating a world, the dream of Champagne Dom Pérignon, there is much to share.
What role do you think food and wine pairings should play?
I really don't like the word protocol. I'm not looking for a perfect match, it's too subjective. I prefer to talk about conversations or communications. The role of the gastronomic experience we create with Marco Fadiga is to highlight Dom Pérignon champagnes, to make them talk, to move in different environments, to allow them to exude all the sophistication and versatility. Better yet, tell a story, the story of Dom Pérignon, the story of the new year, the story of our guests.
What is your approach to developing agreements with Marco?
There are methods and inspirations. The method is rigorous, structured, outdated and precise. The wine will be tasted and described more than a year before the release of the new vintage. Then between the winemaker and the chef. Then we will see how it reacts with individual ingredients: spices, herbs, fruits, meat... then draft recipes, modified recipes and finally the complete menu.
What is your favorite vintage?
I really like the Dom Pérignon rosé. Because when I arrived at Dom Pérignon, I started working on the red wine. But above all, because it is the most radical project, in that it is very close to the spirit of our founder, Dom Pierre Pérignon. More than any other wine, the search for the perfect rosé requires moving the lines of viticulture and oenology in Champagne. Incorporating the deep power of red wine into a rosé blend in a harmonious project forces us to push the limits of creativity.
What is your favorite offer?
I really like the Dom Pérignon rosé. Because when I arrived at Dom Pérignon, I started working on the red wine. But above all, because it is the most radical project, in that it is very close to the spirit of our founder, Dom Pierre Pérignon. More than any other wine, the search for the perfect rosé requires moving the lines of viticulture and oenology in Champagne. Incorporating the deep power of red wine into a rosé blend in a harmonious project forces us to push the limits of creativity.
Which Dom Pérignon wine would you recommend most for dinner?
All of our champagne will be found at dinner. They are designed on this principle: it is a revelation. If you had to choose a game, it would be Dom Pérignon Plénitude 2. A perfect balance between vitality and maturity.