Der Missbrauch von Alkohol ist gefährdet Ihre Gesundheit. Trinken Sie verantwortungsbewusst. Veuve Clicquot unterstützt den verantwortungsvollen Konsum von Weinen und Spirituosen durch Moët Hennessy, Mitglied von Spirits EUROPE, Diskutieren und Wein in Maßen.
For the festive season, five of our Garden Gastronomy Chefs have created original recipes for a unique gastronomic journey around our La Grande Dame 2015 cuvée.
Mattia Trabetti is the talented and visionary Chef of Alto, a restaurant awarded a Michelin star in 2025. Located in Fiorano Modenese, he offers sustainable and creative cuisine, deeply rooted in the land and seasonality. Guided by his instinct and a constant quest for technical excellence, he explores the limits of taste, combining avant-gardism with respect for raw materials.
"We came up with a dish which fatty, lactic, and smoked notes go perfectly with La Grande Dame Rosé 2015 The combination with the cuvée creates a complex and intense experience: the generosity of the Pinot Noir releases notes of red fruit and spices and its freshness enhances the dish."
Mattia Trabetti
Mushrooms, walnuts and Parmiggiano Reggiano cheese
La Grande Dame Rosé 2015 is a perfect blend of the precision of Pinot Noir and the sunny character of this vintage.
This cuvée is made from 90% Pinot Noir, the House's emblematic grape variety that forms the backbone of its wines, and 10% Chardonnay, with the addition of 13% red wine. In keeping with this quest for perfection and Madame Clicquot's boldness, the House is revealing an exceptional and rare wine, an illustration of its oenological expertise.
In 2021, inspiration from Madame Clicquot's audacious vision and quest for perfection gave birth to Garden Gastronomy, the gastronomic signature of our prestige cuvée La Grande Dame. This is a collaboration with Michelin-starred Chefs from around the world, who draw their inspiration from sustainable and responsible cuisine and create pairings around the cuvée.
A committed, plant-based and colourful cuisine, where vegetables, herbs and fruit take center stage, while meat, fish and eggs are cooked as condiments.
