Gastronomy Natural Brut Strength

Fine wines are synonymous with fine dining and the most eminent chefs. The most complex Thiénot champagnes share the same traits of character. Champagne Thiénot reveals crunchy fruit flavours in all their unadulterated, natural glory. The perfect partner to culinary expertise, Champagne Thiénot allows the ingredients to shine, with the emphasis on quality in all its stripped-back, unadorned state, such as Italian or Japanese foods, or simply prepared fresh vegetables. It resets traditional chef-guest relationships, introducing new concepts that push culinary boundaries and render the entire tasting experience wholly unique, without pretension.

The Thiénot family

The finest chefsGrandes

For more than a decade now, Maison Thiénot has proudly partnered with Bocuse d’Or, one of the world’s most innovative and exciting culinary contests, and the first to be broadcasted live in front of an audience. The House has therefore witnessed first-hand the increasing craze for the latest culinary trends, and praised the creativity of the world’s most talented chefs. Still today, this deeply-rooted affinity with gastronomy is integral to the House DNA, and Thiénot remains a proud patron of the Bocuse Foundation. Through its partnership with the Gault & Millau Tour, Champagne Thiénot supports regional chefs, who have a great sense of terroir and who perfectly understand the DNA of our champagnes.
Our champagnes are present in selective venues in France and abroad, where Chefs excel at creating delectable and unique pairings.
We are therefore pleased to regularly highlight these partners who showcase our Champagnes. These collaborations are dear to our heart, as gastronomy adds an extra pinch of soul when tasting of our cuvées.

L’Auberge Nicolas Flamel

Paris, France

Auberge Nicolas Flamel has undergone a complete transformation. The oldest house in Paris has been given a new lease of life under the leadership of chef Gregory Garimbay, whose impressive CV includes former executive chef at 2-star Michelin Thoumieux, and a stint at Plaza Athenée. Now flaunting the perfect blend of contemporary and authentic style, Auberge’s young and dynamic team serve refined, seasonal, ‘terroir’ cuisine. This 15th century inn offers magical French fare enshrouded in a historic setting of the utmost elegance.


Gara Rock

Devon, Angleterre

Gara Rock is South Devon’s coolest coastal hotel and a getaway like nowhere else. Perched on a clifftop near Salcombe, surrounded by countryside, sea views, maybe a sheep or two and nothing else. Gara Rock has spectacular views and is a place of utmost beauty. Gara Rock offers superb sustainable, locally sourced food with a wine list focusing on small, high quality winegrowers.


Restaurant Alexandre

Garon, France

Excellent quality, authenticity, shared pleasure and enthusiasm all ring true when describing the cooking style of chef Michel Kayser, where every facet of his personality, from rich and bold to reassuring and emotive, is seen to shine.

The chef insists upon quality produce sourced from the Gard, which with consummate skill and assuredly masterful technique, he elevates to new heights.

Guests cannot fail to be moved by this culinary experience, where the food prepared by this eminent chef seems capable of making time stand still. A fleeting moment never forgotten…


La Ciau del Tornavento

Treiso, Italy

You’ll be cradled by Maurilio Garola, Marco Lombardo and many young players’ cuisine, among traditional dishes from Piedmont, some raid on the French cuisine and a good dose of maritime products, where everything is perfectly mixed, products are always top level and the dishes are home made.