The Verzy's Vegetable Garden is an adventure – of the earth, the plants and all these men and women, gardeners, winegrowers, cooks, engineers, managers and communicators, who meet each other here and work together.

A testing ground of exploration and innovation, more than 300 permaculture varieties will be used in the creation of food and champagne pairings for a new era.


This is not just a potager… You are entering a garden whose scope is much vaster than that of a simple production space. On more than 2,500 square metres, over 300 plant species have been carefully cultivated, cohabiting with the earthly microcosm that was already present.
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Navigate in the map, then click on the points to discover the vegetable garden
Click on the dots to discover the vegetable garden


Brassica oleracea. Brassicacée. Kale, or leaf cabbage, is an old variety representing several species such as the Noir de Toscane or Westlandse Winter.
As well as its antioxidant and anti-inflammatory properties, kale is rich in proteins, iron, vitamins (A, K and C), minerals, omega 3 and 6 and beta carotene. Its nutritional value is so impressive that it is recommended for daily consumption.

The squash patch

Squash, with its countless shapes, colors and sizes, refers to four species of plants in the cucurbit family, commonly cultivated for their edible fruits.

Harvested and later dried under the sun all day, squash can be stored all winter in a dry and warm place, ideally at home, until April.


The physalis species includes more than 200 perennial and annual species. This perennial plant offers bakers red-orange round berries with a sweet, sugary and slightly sour flavor. Physalis are grown similarly to tomatoes but with a later harvest from August to October. Rich in vitamins A, B, C and betacarotene, the berries should be enjoyed in moderation!


Domaine of Verzy
The Manor and its park occupy a special place on the heights of the vine-clad slopes of the village of Verzy, where the historic Grand Cru vineyards bought by the founder of the House, Philippe Clicquot, and by his daughter-in-law, Madame Clicquot, are found.

The Manor of Verzy was occupied by Bertrand de Mun, the future director of the House from 1907 to 1950, who had a vegetable garden laid out on the same spot where the Potager Clicquot has now been created.
“Grands crus” vegetables for grands crus grapes.
Winegrowing has changed a lot in recent years, with a very strong focus on sustainability. This is how the idea of the potager emerged, with the desire to produce fruit and vegetables locally, which are then cooked by our chefs at the Hôtel du Marc, or donated to charitable organisations in case of surplus.