The most important aspect of champagne is its taste, especially in terms of balancing primary flavours and integrating textures, not just the aromas.

Two senses are essential: taste and aroma. And two others are a little more secret, but I do have a soft spot for them: chromaticity and texture.

Observing the dish with its colours, nuances and associations already gives us an idea of the wine's profile.

I have a lasting memory of Moët Impérial paired with vegetable tempura: a deliciously simple combination, in an environment and state of mind that made it a unique moment.

Chromatic pairings suggest real truth, especially in the kitchen. Because nature makes no mistakes in its harmony!

I especially like how Moët Nectar Impérial champagne brings out the best in certain dishes, like a monkfish curry for instance.