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VRIJMOED RESTAURANT, BELGIUM
For chef Michaël Vrijmoed, taste comes first. The chef finds it important not only what is on the plate, but also where it comes from. Therefore, he works closely together with local growers and artisan suppliers. The chef is acclaimed by the Michelin Guide, Gault&Millau Guide and We're Smart Green Guide but also by his guests.
Garden Gastronomy is the gastronomic signature inspired by the excellence of La Grande Dame cuvée: a showcase of the Maison’s excellence composed principally with Pinot Noir from the historic crus of our terroir, striking the perfect balance between strength and finesse.
The chef likes to push vegetables to their purest form. According to his philosophy, cooking is the art of simplicity: impressing someone with one perfectly cooked vegetable and a classic sauce. His cooking style is the reflection of how he stands in life: sober and respectful.
La Grande Dame 2015, an exceptionally sunny year for a wine full of energy and elegance, enhances the Pinot Noir grape variety, which accounts for 90% of the blend, in keeping with Madame Clicquot's vision: "Our black grapes make the finest white wines".
This vintage cuvée highlights the strength and daring spirit of the woman who was nicknamed ‘the grande dame of Champagne’.
Right in the historic center of Ghent, chef Michaël Vrijmoed chose a stately mansion with intimate character for his restaurant. Since his very first service here, he has focused on superior seasonal products from which he brings out the deepest flavours. After only eight months after the opening, he was awarded his first Michelin star followed by a second in 2017.
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.
