When the Champagne House paid tribute in 1972 to Madame Clicquot who took over management in 1805, a time when women could not work, it was for her audacity. So to highlight female entrepreneurs, the House is launching the international Bold by Veuve Clicquot program. Whatever the world of the speakers, they move the lines in the right direction, always with determination.
For this 2024 vintage, four personalities from the world of gastronomy are in the spotlight. Alice Tuyetchef, at the head of the group of vegetarian and vegan restaurants Daimant Collective. Claire Heitzlerpastry chef, who rethinks pastry with seasonal cakes, made to order to avoid losses, while honoring her suppliers/producers. Elvira Massonjournalist and columnist, who advocates authentic cuisine, always in connection with the environment, who has just released “The Gourmet Manual of Menopause”, to talk about a subject that is still too taboo. And Tina Meyerjournalist and documentary author, editor-in-chief of the Michelin Guide magazine, specialized – among other things – in the field of wine.
Four profiles, four experts, four daring, who are in the spotlight this season. To participate in one of these 3 dinner conversations, nothing could be easier, simply register at the following address: https://www.veuveclicquot.com/fr-fr/bolddinner.html
The menu of these dinners
To whet your appetite, here is the menu, with food and champagne pairings of course.
The editorial team had the chance to preview this menu and the 100% vegetarian dishes were top-notch, as were the interviews with the guests. A memorable dinner which ends with a dessert as fresh and delicious as a cloud, from pastry chef Claire Heitzler, made with polenta and popcorn.
First shipment
The seaside
Oyster leaf, shallot vinegar gel
Special reserve Breton seaweed caviar
Served with small crispy potato sausages, raw cream, dill
Carrot bao
Soft bao bun, carrot tempura, black sesame, seaweed mayonnaise with Caesar sauce
Second shipment
Skillet of little ones stuffed with juice and tangy pilaf
Field tomato, zucchini cannon, tasty stuffing, relaxed spinach greens, dense juice from vegetable carcasses, rice pilaf with herbs
Third shipment
Burnt eggplant carpaccio
Roasted eggplant fillets then flame-grilled, vinegary and fruity apricot mayonnaise, zaatar oil, pistachios, redcurrants, mint
The specialty of the house – dirty croquettes
Homemade stuffing with mushrooms and smoked soy paste, delicate jelly, fine crispy breading and bound ravigote sauce, herbs
Dessert
Palomita, accompanied by popcorn ice cream
Crispy popcorn, polenta-style corn flour biscuit, wild berry marmalade, light mousse infused with fresh corn and creamy corn
Boldness, meetings, taste, journeys, conversations, that’s the entire program for these evenings.
Not to be missed!
Bold Woman Dinner by Veuve Clicquot
Dates: October 8, 9, 10, 2024 at 7:30 p.m.
Price per person: €95
Location: Faubourg Daimant, 20 rue Faubourg Poissonnière, 75010 Paris
https://www.veuveclicquot.com/fr-fr/boldlp.html
