Gastronomy

Through the “Champagne Collet Culinary Book Prize” (Champagne Collet prize for the best culinary book by a chef), Champagne Collet has been recognising a book written by a chef every year since 2013, based on the shared values of creation, the transmission of a passion and savoir-faire and the passing on of our culinary legacy. The books of 10 chefs are presented over a series of 10 dinners held in Paris during which each of the selected chefs defends his/her book by presenting dishes from it and paired with Collet champagnes.

A jury made up of experts from the worlds of publishing, photography, and journalism, as well as representatives from Champagne Collet, award the prize to the winning chef based on the quality of the publication and the performance given at the dinner.

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Champagne is the ally of gastronomy from appetizer to dessert. To extend the work undertaken with chefs, Champagne Collet is launching in 2019 the first edition of the Champagne Collet Prize for the Pastry Book. In this context, 5 pastry chefs come to present for a “bubble time”, the pairings between their sweet creations and the chiseled cuvées.

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