The texture is round and structured, of great finesse and marked by a long and refreshing finish
This Cuvée Essentiel has a precise profile and its aroma is expressed on greedy notes of plum, brioche, grapefruit, quince compote, then evolves towards fragrances of honey and grilled almonds.
Côte des Blancs,
Montagne de Reims and Sézannais
Piper-Heidsieck works with exceptional vintages mainly located in the Montagne de Reims and Côte des Bar areas, and maintains a privileged relationship with their winegrowing partners, most of whom are independent.
Born from a meeting, it is above all an eternal love story: the one that will forever unite a woman from Champagne, Agathe Pertois and Florens-Louis Heidsieck. The young, fiery and ambitious German wanted to create a cuvée worthy of a queen, which he did in 1785 by placing his champagne at the feet of Marie-Antoinette.
Two centuries later, history continues and one of the most prestigious champagne brands continues to strengthen its legend. Committed to biodiversity, this ancient Champagne House has been VDC and HVE certified since 2015.
Arnaud Tabarec, chef of the prestigious Five Seas Hotel restaurant in Cannes, chose to marry the sweetness of mackerel with the enveloping side of the Cuvée Essentiel Blanc de Blancs... He recommends a Mackerel cooked in salt, burned on a Nice pebble, bonito broth and parsley condiment and caviar from France
"This dish retraces my journey. Mackerel from Brittany, where I come from, parsley puree from Burgundy, where I grew up, local Nice pebble, heated in the oven and used as a cooking plate, with a little taste of iodine, without forgetting the bonito from Asia, a region of the world that I particularly like."