The Instant When

by Taittinger

Podcasts

Table

Articles

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.

The role of the terroir in blending

Viti, Vini, United

Alexandre Ponnavoy, cellar master at Maison Taittinger, shares some secrets with us about the creation of cuvées.

THE TERROIR, THE SOUL OF COMTES DE CHAMPAGNE WINE

THE CREATION OF A GREAT WINE STARTS WITH AN EXCEPTIONAL TERROIR.

Christelle Rinville, Vineyard Director, tells us about the special characteristics of the terroirs from which the Comtes de Champagne are made.

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