The Instant When

by Taittinger

Podcasts

Table

Articles

Manon Fleury

With sword drawn

The former top-level sportswoman dreams of a cuisine combining ecology, health and taste all at the same time.

‘Racine – Un japonais à Reims’ [Racine – A Japanese person in Reims]

The coffee table book by starred chef Kazuyuki Tanaka

In an exquisite book published by Glénat, chef of two-starred Reims-based restaurant Racine gives us an insight into his cuisine, background and universe.

Ryoko Sekiguchi

Putting taste buds into words

The Japanese writer and poet has made literature the first step in the tasting process, combining the arts of prose and gastronomy.

Philippe Mille

Virtuoso of Haute Cuisine

The Michelin-starred chef shares some tips on his holiday preparations as well as his vision of fine cuisine, steeped in the Champagne region’s culture.

“Wagyu and the kingdom of tenderness”

A story from Octopus magazine

On the occasion of the "Taittinger", writer Ryoko Sekiguchi wrote a story for the literary and artistic magazine Octopus around the imposed theme: The beef.

All-white monochrome with five types of bubbles

A menu created by chef Charles Coulombeau

To coincide with the release of its latest Comtes de Champagne, Taittinger has invited chef Charles Coulombeau to design a monochromatic menu, all in white.

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