To Create Moments of Chic Celebration. Moët & Chandon’s Curated Hosting for the Holliday Season 2024. [read the full champagne story]
Estimated reading time: 17 minutes
Moët & Chandon sets the stage for sharing French art de vivre worldwide with Executive Chef Jean-Michel Bardet and Wine Experiences & Communication Manager Marie-Christine Osselin, who share their expertise for creating the most memorable holiday moments with family and friends. From selecting the right champagne served at the perfect temperature, to the ideal glass, the best food pairings, the most festive table setting, and installing the iconic champagne pyramid—below are all the details to master for an unforgettable experience.
CHAPTER 1: CHOOSING THE RIGHT CHAMPAGNE
To each occasion, its sparkle
Special occasions are often an opportunity for creative experimentation on behalf of the host or hostess and Moët & Chandon offers a rich portfolio for exploration with champagnes to suit different styles of gatherings or palate preferences: from its iconic Moët Impérial, which for the holidays is available in a special ‘Ode to Nature’ box design, to its Grand Vintages and its most refined expression – Collection Impériale, Création No. 1.
For the chic cocktail party:
Versatile, generous, and sparkling—everything a guest could want in a host, as well as the champagne served. Moët Impérial, and its blush version in Moët Impérial Rosé, are perfect for large and small holiday gatherings where mingling, music, and laughter join the party.
Cellar Master Benoît Gouez strives each year to make Moët Impérial a pristinely balanced blend, an enhanced portrait of the Champagne vineyards, that always maintains the same, reliable three essential elements: a bright fruitiness, a seductive palate, and an elegant maturity.
For gatherings of more than a few, a Moët Impérial Magnum—or two—is in order, whose countenance and size express guests are welcome to stay awhile.
For the playful, party-spirit New Year celebration:
With the arrival of each new year comes a desire to see things differently. No other champagne embodies this attitude than Ice Impérial and Ice Impérial Rosé—the world’s first champagne specially created to be enjoyed exclusively over ice.
Unexpected, rejuvenating, and enticing, Ice Impérial is a daring innovation on behalf of Moët & Chandon that plays with established convention and frees champagne from age-old rules of etiquette. Its unique service with ice cubes invites a touch of festive decoration to glassware or, as the night turns to early morning, a switch to Ice Impérial Rosé, which brings yet another dimension of bold and glamorous style.
For gift-giving:
As a stunning holiday gift in its sleek black ensemble liken to black-tie attire, or as a gift for hosts and hostesses from those who wish to be remembered, Moët & Chandon’s Grand Vintages are all about individuality. The year 2024 saw the emergence from the cellar of one Grand Vintage and two Grand Vintage Collection years—respectively, 2016, 2009 and 2000—each exquisitely ready for tasting. Grand Vintage and Grand Vintage Collection are aged champagnes of distinguished character, blended exclusively with grapes from a single year’s harvest. First created in 1842 to meet the demand for more mature wines by British and American consumers, they are highly appreciated by champagne connoisseurs and epicureans who look for a taste of sophistication.
For intimate dinners or special celebrations:
For special occasions shared with special people, Moët & Chandon offers a truly exceptional tasting experience: the new Collection Impériale, Création No. 1. An
exercise in Haute Oenologie, Collection Impériale Creation No. 1 encapsulates the depth of time: a blend of seven remarkable vintages, uniquely produced, selected, aged through different maturation processes, and harmoniously assembled. Upon the craftsmanship foundation used for Moët Imperial, this new expression takes the art of blending to the finest. It is the best of the best, where the decades-long winemaking expertise of Cellar Master Benoît Gouez can fully express itself. A champagne for uplifting and refining any gathering, Collection Impériale, Création No. 1 is sure to define a certain ambiance immediately, as well as being a surefire conversation starter.
CHAPTER 2: THE PERFECT CHAMPAGNE TEMPERATURE
Chilled to Delicious
According to Marie-Christine Osselin at Moet & Chandon’s home, Château de Saran, champagne should generally be stored in a cool and dark place, not too humid nor too dry, with a constant temperature around 8-10°C. An electrical air-conditioned cellar is ideal.
Before service, the bottle should be transferred to a refrigerator a few hours or days in advance. Champagne is a wine that is particularly enjoyable at a certain temperature, so it is important to chill the bottle even further about fifteen minutes before drinking—don’t freeze it, just chill it to about 7 or 8 degrees in a bucket filled with one-third water and two-thirds ice cubes.
While it is best to finish a bottle of champagne on the same day the cork has been popped, if a bottle remains partly unconsumed, use a bottle stopper specially conceived to preserve pressure and bubbles, and finish the bottle the next day.
CHAPTER 3: THE IDEAL GLASS
Taste and Aroma
Moët & Chandon believes the best way to enjoy champagne is in a white wine glass. Its larger bowl allows the wine to expand, enabling better enjoyment of its bouquet and the ability to savor a champagne’s full complexity. Traditional champagne flutes are nice for showcasing a champagne’s bubbles, but their narrow shape limits the drinker’s experience of various aromas and flavors.
For truly ideal glassware, Moët & Chandon has designed the 870 Glass in its continuous pursuit of excellence—its own specially engineered tasting glass to magnify the Moët & Chandon champagne experience.
Three experts united for this rather technical creation: Moët & Chandon Cellar Master Benoît Gouez, research scientist and world-renowned “effervescence guru” Gérard Liger-Belair, and prestige glassmaker from the Champagne region, Gérard Lehmann. The result is the 870 Glass, as beautiful as it is precise, at the crossroads of winemaking, craftsmanship and science.
The 870 Glass not only allows Moët & Chandon champagnes to be expressed to their fullest, but also reveals an extraordinary 870,000 bubbles per serving.
Connoisseurs can purchase the glass at the Moët & Chandon Champagne Bars within Harrods, London, and KaDeWe, Berlin, as well in our brand home in Epernay, France.
Expert tip:
Remember to hold the glass by the stem and not by the bowl because the warmth of the hand raises the temperature of the champagne.
CHAPTER 4: THE ICONIC CHAMPAGNE PYRAMID
One for the photos
Nothing can compete with the drama and anticipation of the moment when champagne is poured and begins to trickle down a tower of glasses, illuminating the attention and delight of all present. With patience and practice, a champagne pyramid can become an exquisite celebration highlight.
To construct a stunning champagne pyramid, for roughly 6-20 guests:
- Prepare the champagne:
A 150 cl Magnum bottle of champagne is ideal for a champagne tower, to allow a large and consistent quantity of champagne to flow. Ensure that the champagne is well chilled to minimize foaming. Chill in a bathtub if needed! As above, fill with one-third water and two-thirds ice cubes.
- Choose the location:
Select a secure place that also allows visibility to guests. The pyramid also requires a level surface to avoid any potential wobbling.
- Choose the glassware:
Begin with clean and identical wide-brimmed “coupe” glasses. Avoid flutes, as they tend to be less stable. If you do not have champagne coupes or several Moët & Chandon 870 Glasses, then use white wine glasses, which are also great for enjoying champagne.
- Start the construction:
Carefully lay out your base layer of glasses in a tight square formation, or a flower-like rounded formation. As you begin the second layer, center each glass above the point where the glasses meet below it. For each layer, gradually decrease the number of glasses to form a pyramid shape. Before pouring, test for stability by applying gentle pressure on different levels.
5) Begin pouring:
With a steady hand, start from the topmost glass and pour slowly; allow the champagne to overflow. The champagne will trickle into the glasses on the level below, filling until they overflow and fill the glasses below them, and so on. Simply continue pouring champagne into the top glass until all the other glasses are filled.
6) Et voilà:
Once the tower is filled, it’s time to allow your guests to grab a glass and make a toast!
Expert tips:
Place a tray underneath for spills and get assistance during both construction and pouring to make the process smoother.
Have an extra bottle or two available for a continuous flow that cascades beautifully down the pyramid.
Get some gloves—white ones, so chic!—to avoid any fingerprints on the glasses when setting up.
And, keep a small ladder at hand for high pyramids. Do not forget to hold it if guests wish to pour the champagne themselves: fun, but safety first!
CHAPTER 5: BRING FRENCH ART DE VIVRE TO THE TABLE
Très chic
When crafting a dining environment, at Château de Saran it is often exclaimed: “The devil is in the details!”. It is widely known in the world of hospitality that the initial impression is made long before the first dish is served. It is made the moment guests lay eyes on their table, where every fork, knife, and napkin is a deliberate choice, every centerpiece a statement, and every arrangement a prelude to the culinary symphony that awaits.
Color – Trend-inspired, creative and festive table-scaping ideas include beginning with a color palette that embraces the classic and sophisticated pairing of white and gold, complemented by a kiss of colour to capture the essence of the holiday season.
Texture – For the table setting, select exquisite linens to reflect this elegant theme. Napkins can be creative—whether embroidered with a name, a napkin ring with the guests’ name on it, or simply the most perfect white linen napkins to create a chic setting. Carefully position these alongside finely arranged silver cutlery.
Centerpieces – The Moët & Chandon table this year features a touch of magenta in a floral arrangement that is low-set, so as not to obstruct interaction between guests. The bouquets are interspersed with candlesticks in variable heights, forms, and finishes—all in gold tones to accent the hue of champagne—and each topped with a cream candle. Menus are styled with a signature black bow.
The Spirit of Hospitality – Hospitality the Moët way is all about combining chic with generosity, which can be conveyed through abundant food portions—each dish should offer a sense of plenitude and indulgence. Let these guidelines inspire yet allow room for personal expression in crafting an event that is both opulent and welcoming—an embodiment of Moët & Chandon’s spirit of conviviality and shared joy.
Expert tips:
Keep the eye intrigued, not overwhelmed; knowing when to exercise simplicity is key for an elegant table, especially regarding color schemes.
Personal touches such as bespoke place cards or thoughtfully designed menus with champagnes paired to dishes, all exhibit meticulous attention to detail.
Craft a table plan, ensuring each guest has a designated seat. This promotes comfort, reduces uncertainty, and allows personal interactions, by strategically placing guests next to those with whom they share common interests.
Dim lighting from candles, especially those at variable heights, cast an inviting glow over the table—ensure these are unscented so as not to detract from the gastronomic experience.
CHAPTER 6: THE MENU
“Christmas menus are elevated by the art of pairing with fine champagnes to celebrate this exceptional moment. The festive season is even more beautiful when we share good food with people we love!” –
Yannick Alléno, Ambassador Chef of Moët & Chandon
CHAMPAGNE PAIRING, PERFECTED
By Moët & Chandon Executive Chef Jean-Michel Bardet
The food pairing philosophy at Moët & Chandon calls for a cuisine that combines simplicity and salinity, evoking a particular harmony of color and texture to complement the champagnes’ chromatic characteristics, fruitiness, and effervescence.
“Simplicity” can be also understood as understated sophistication, the type found in refined yet uncomplicated dishes that are prepared with the highest-quality ingredients used in a restrained way. To accompany the ethereal lightness of a “brut” champagne, for example, dishes are best served raw or moderately cooked, such as with fish, to preserve the natural juices of the food ingredients. Since saltiness is the single sensation missing from brut champagne’s flavor profile, it is a perfect counterbalance in savory dishes achieved, for example, by adding a touch of caviar. Moët & Chandon’s brut and extra-brut champagnes, therefore, are normally paired with appetizers and light main courses, and less suited to sweetened desserts.
Moët Impérial is an ideal champagne to be paired with food, given its consistency and reduced dosage (7-9g/L). One could well imagine a delightful menu accompanied throughout by a chilled Moët Impérial that would include a roasted sea bass in a gingered cucumber broth, a fragrant Caesar salad, or a scallop carpaccio with a lightly peppered lime juice.
Additionally, Rosé Impérial is easy to pair, with its fruity and aromatic side, making it an interesting choice for pairing in a casual Mediterranean setting with well-ripened vegetables and dishes that are naturally flavorful and uncomplicated. Of course, red meat-based menus also work very well, served raw or grilled. Red tuna and crustaceans, served with summer vegetables, black olives, and intense cheeses could also be a nice pairing because the tannins in the Pinot Noir, that lend Rosé champagne its color, also give it a particular force that allows it to be paired with food of equally strong character.
MOËT & CHANDON RECIPIES FOR THE PERFECT PAIRING
First Starter
- Perfect pairings for Moët Impérial or Grand Vintage 2016: a seafood platter, or dishes such as langoustine in jelly with Ossetra black caviar, tartare of bar in an Asian clam shell, or scallop carpaccio with yuzu mayonnaise.
Second Starter
- Perfect pairing for Rosé Impérial: traditional French lobster bisque with mushroom dim sum and roasted lobster medallion.
- Perfect for a Moët Impérial-only dinner: cold Vichyssoise, Thaï-style, made with coconut milk infused with lemongrass and served with lemon caviar and roasted langoustine, or royal crab.
Main Course, traditional version with poultry
- Perfect pairings for a Grand Vintage 2016 or a Moët Impérial-only dinner: Guinea fowl in a green anise crust served with stuffed and grilled butternut.
Main Course, modern version with fish
- Wild turbot with organic spelt risotto, or Jerusalem artichoke risotto, and mousseline caper sauce (recipe below).
Desserts:
Perfect pairings for Moët Impérial, which contain the least sugar, and go best with fresh fruits:
- Traditional bûche de Noël (recipe below) made from exotic or citrus fruits, to respect the freshness of the champagne.
- Exotic Fruits: Mango carpaccio seasoned with passion fruit and a touch of vanilla, with little panettone croutons.
RECIPES FROM THE KITCHEN OF
CHÂTEAU DE SARAN
Wild Turbot and Organic Spelt Risotto with Mousseline Caper Sauce
| Wine | Moët Impérial or Grand Vintage 2016 |
| Type | Main Course, for 10 people |
| Ingredients | 10 turbot filets, 150 grams each2 lemons20 cl of cream1 container of capers300 grams of organic spelt 6 shallots 50 grams of parmesan cheese1.8 L of water, for risotto10 eggs350 grams of butterEspelette pepperSaltFleur de selOlive oil |
| Method | Risotto: Soak the spelt in cold water the day before to soften it. Sweat the chopped shallots without coloring. Add the spelt and then the hot water in several batches. Cook until tender. Add 50g of butter and 50g of parmesan. Adjust seasoning. Serve hot and creamy. Mousseline sauce with capers: Make clarified butter and collect 300g. Mix 10 egg yolks with 50g of water into a sabayon. Once well assembled and slightly cooled, add the clarified butter, whisking all the time. At the end, adjust the seasoning and add 10g of caper water and 10g of lemon juice and 50g of finely chopped capers. Lighten with 10cl of whipped cream and serve. Turbot: Cook the turbot fillets in the pan with a little olive oil and butter.Do not overcook so as not to dry out the fish. If you have a kitchen probe, remove the fish at 45 degrees from the core. And after reheating it, serve it at 51°C max! Season with fleur de sel. Serve. |
| Plating | Place the creamy risotto on a plate, the turbot on top with lemon zest and the mousseline and caper sauce in a gravy boat. |
| Allergens | Eggs, Lactose, Fish |
Yule Log, or Bûche de Noël
with Coconut, Blood Orange Jelly, and Gingerbread
| Wine | Moët Nectar Rosé |
| Type | Dessert, for 10 people |
| Ingredients | Blood oranges, 4kg (yielding 1 liter of juice)Coconut puree, 1 literCream, ½ literEgg whites, ¼ literSugar, 125 gramsGelatin, 13 sheetsHigh-quality gingerbread slicesAgar agar, 15 gramsDecorative edible spray paint in gold or red |
| Method | Blood Orange Jelly: In a saucepan, bring the blood orange juice to a boil with agar agar. Cook for about 3 minutes. Pour onto a tray to achieve a thickness of about 1 cm. Cool it down. Once set, cut strips of jelly to the length of the yule log. For the coconut Bavarian cream: Soften the gelatin in cold water for 20 minutes. Afterwards, melt it and add it to the coconut puree. Set aside. Whip the cream without sugar and then refrigerate it. Start making meringue with egg whites, sugar, and a pinch of salt (adding sugar in three parts). Set aside. Once all components are ready, assemble everything: gently fold whipped cream into coconut puree then fold in meringue. The Bavarian cream is now ready. In a yule log mold, place some of the Bavarian cream at the bottom followed by a strip of blood orange jelly. Repeat this step once more. Finish with slices of gingerbread to close off the yule log. Freeze for at least 12 hours before serving. |
| Plating | After unmolding, place the yule log on a platter that harmonizes with the style and coloring of the overall table setting. Decorate the yule log with edible spray paint or a gold leaf garnish, as desired. Additional garnishes could be a spiced orange coulis or a blood orange sorbet. |
| Allergens | Eggs |
ABOUT MOËT & CHANDON
Moët & Chandon was founded in 1743 by Claude Moët and elevated to international renown by his descendant, Jean-Remy Moët, who dreamt of “sharing the effervescence of Champagne with the world.” From royal court to red carpet, Studio 54 to Grand Slams, Moët & Chandon has been bringing people together around thrilling, extraordinary moments. With the largest, most diverse vineyards in the region, the House offers a universal & versatile portfolio of champagnes for every occasion and palate. Easy to love, each creation in white and rosé – from the iconic Moët Impérial to the refined Grand Vintage Collection, from the refreshing Moët Ice Impérial to the gentle Nectar Impérial, and the multilayered Collection Impériale, the newest expression of the House’s art of Haute Oenologie – dazzles and delights with a broad spectrum of flavors and aromas to capture the astonishing breadth of its terroir. Through Natura Nostra, Moët & Chandon’s long-term sustainability program, the House works to protect biodiversity in the region and, since 2009, Moët & Chandon also supports philanthropic initiatives through Toast for a Cause. For nearly three centuries, Moët & Chandon has been the champagne of choice to mark both significant events in history and personal celebrations, enhancing each toast with the spark of effervescence.
