Joie de Veuve

DINE and Destinations - - TASTING NOTES -



Jmadameean Marc Gal­lot comes in as the new pres­i­dent of Veuve Clic­quot through high-end re­tail such as Cartier, Louis Vuit­ton and Christofle, but does he see cham­pagne as a dif­fer­ent kind of prod­uct? Is it strictly busi­ness? “I have a pas­sion for wine and cham­pagne,” he says. “I am a gourmet and a gour­mand, mean­ing that I ap­pre­ci­ate all the nice things and have al­ways en­joyed food and wine. With my ex­pe­ri­ence of 26 years with lux­ury com­pa­nies, now be­ing with Clic­quot is as if all the plan­ets would be aligned.”

Clic­quot was the first en­tre­pre­neur in France. She had a motto, “only one qual­ity—the finest.” Gal­lot takes that motto one step fur­ther. “That is not enough,” he says, “with­out a lit­tle twist of crazi­ness, a pas­sion, a kind of unique­ness, some dar­ing, some­thing un­rea­son­able that you bring in to the pro­fes­sion­al­ism to make it not only work, but some­thing more ex­cit­ing. It is all about shar­ing the ex­pe­ri­ence.” Once ev­ery 150 years, Veuve Clic­quot comes out with a new prod­uct. They have named the lat­est Rich, and it’s to be mixed as a cock­tail with ice, fruits or veg­eta­bles. Wrapped in a sleek sil­ver skin, it is the new­est way to enjoy Veuve now.

“I am thrilled with the re­cep­tion that Veuve Clic­quot has here, out­side of Europe, Canada is one of our top three mar­kets.” We take a sip of cham­pagne, and Gal­lot says, “there is a lot of ex­cite­ment for the way it has been for Clic­quot in the past, and we are look­ing for­ward to a brighter fu­ture.” I’ll drink to that. —SW

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