L'abuso di alcol è pericoloso per la salute. Bevete in modo responsabile. Veuve Clicquot sostiene il consumo responsabile di vini e alcolici, attraverso Moët Hennessy, membro di Spirits EUROPE, Discus e Wine in Moderation.
Chef at Alto restaurant in Italy
Creative and instinctive, chef Mattia Trabetti cultivates the land and its fruits. “The various places where I trained have shaped my culinary universe and broadened my outlook. This has resulted in a fresh and thoughtful cuisine, guided by intuition and a love for experimentation.” At the helm of Alto since 2021, he was awarded a Michelin star in 2025.
"Think of the energy concentrated in every vegetable: burying a simple acorn produces an explosion that gives rise to an oak."
His approach to Garden Gastronomy is deeply rooted in the earth and time. His culinary identity combines avant-garde techniques with a profound respect for ingredients and seasonality.
Experience the purest expression of Pinot Noir with La Grande Dame 2018, a celebration of Madame Clicquot's unique vision, drive and audacity.
Its deep and precise style is characterized by subtle finesse and freshness, expressed through its salinity. Intense aromas emerge through a delicate scent of citrus - lemon, lime, yuzu - blended with white fruit, enhanced by spring and floral notes.
For the chef, cooking is the most authentic form of personal expression. She blends her cultural influences along with those from other regions.
Through her cuisine, Martina Caruso supports and highlights local producers by reinterpreting the raw ingredients of the Aeolian Islands, showcasing their flavors, aromas, and typical products.
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.
