Veuve Clicquot Business Woman Award 2018

Jean-Marc Gallot, President of Veuve Clicquot, presented the Veuve Clicquot Business Woman Award to Nathalie Balla, co-President of La Redoute and Relais Colis, and the Prix Clémentine to Shanty Baehrel, founder of Shanty Biscuits. The ceremony was held at the Automobile Club de France, in the presence of numerous business personalities and previous award winners.

Shanty Baehrel, Marie Drucker, Nathalie Balla
Credit :  David Atlan

Nathalie BallaBusiness Woman Award
Nathalie Balla has been co-President of La Redoute and Relais Colis since June 2014. She had previously been named CEO in August 2009.

Shanty BaehrelNew Generation Award (“Prix Clémentine”)
Shanty Baehrel is founder of the eponymous Shanty Biscuits, a brand that makes and sells customized biscuits online. 

Suivez toute l'actualité de Veuve Clicquot en vous inscrivant à la newsletter

Related articles


Business Woman Award Hong Kong 2018 The Award was first initiated in 1972 to honour and sustain the legacy of Madame Clicquot – regarded as the world’s first female entrepreneur. It is awarded to those who share the same qualities: an enterprising spirit, with the courage and the determination necessary to accomplish her business goals. The Hong Kong Award was launched at Hong Kong’s Women of Wine Festival (WoW) in March this year.

9TH ANNUAL VEUVE CLICQUOT POLO CLASSIC LOS ANGELES For the ninth year, Veuve Clicquot welcomed more than 6,000 Angelenos, celebrities, and polo enthusiasts to the beautiful Will Rogers State Historic Park to celebrate with champagne and enjoy the highly-anticipated Veuve Clicquot Polo Classic Los Angeles. The glamorous crowd enjoyed a day of polo-watching, picnicking and champagne sipping in support of the event’s longstanding beneficiary, Will Rogers State Historic Park.



YELLOW CARROT RIBBONS WITH BURRATA AND CUMIN VINAIGRETTE Vegetables become the stars of the table! Old or new, they'll soon make you forget all about meat, and can be relished in their simplest form or enjoyed cut into julienne strips, cooked gently in a mirepoix, cut into rounds or just sliced!