In Reims, the disappearance of Au Bon Manger gave birth to something entirely new: Slow Champagne.

Find out all about Salima and Alain Cordueil, champagne makers from the Côte des Bars.

Confused by Champagne’s Grand Cru and Premier Cru? Discover how soils, slopes, and producers shape the wines—and why the cru system misleads.

Join my on a journey along my favourite hotspots in Burgundy, the land of the best Chardonnays in the world.

Explore the champagnes of Vouette et Sorbée and get to know their creator Bertrand Gautherot.

The Cote de Bar, often overshadowed by its more famous champagne counterparts up North, houses a rich winemaking heritage and a distinctive terroir. Read more and start exploring!

Learn all about the Champagne grape varieties Pinot Noir, Pinot Meunier and Chardonnay and discover the other four, lesser-known gems of the region.

Did make Richard Gere make a horrible mistake when he told Julia Roberts to have a strawberry with her champagne? I’ll tell you in this article.

They’re on every good champagne menu I’ve seen so far. Yet, I had never tasted Pierre Paillard champagne in my life. Why?

Some weeks ago, I had dinner at the Fat Duck in Bray, near London. I was ready to spend half a month’s

High dining has the potential to knock your socks off. Unknown flavours and daring combinations can make you lose your grip and

How to be Parisian, wherever you are? Parisienne and former model Caroline de Maigret has the answer.

How to behave in Parisian bistros? With these few tips, you’ll feel more comfortable ordering both food and wine.

Not all great champagnes start great. Sometimes, they make you work for it. It happened to me in Boston last September, where

What are prestige cuvées and are they really the best champagne brand has to offer? In this article, I dispel the mystery.

Did you know that Champagne terroir is bursting with fossil seashells? In the so-called eocene period, most of the region was part

A new rockstar has entered the champagne stage and his name is Flavien Nowack. Everywhere I went, people mentioned his name: Aline

Paris is not exactly Champagne territory. But hear me out. When you go to Rue Saint Bernard, you’ll find Mokonuts: a restaurant

Great champagne is made in the vineyard, not in the cellar. The greatest of great natural champagne producers agree on this, including Aurélien Lurquin. Read my review here.

This is not a story about natural champagne. There’s some natural champagne in the story, but the focus lies on l’Arpège, the