For its annual tasting, the Syndicat Général des Vignerons de la Champagne brought together 200 guests and journalists at the Bastille Design Center on September 6.
In the authentic setting of this two-hundred-year-old workshop, twenty winegrowers were invited to present their cuvées around food and Champagne pairings suggested by oenologist Geoffrey Orban and created by Trait’Tendance. Carpaccio of scallops with sesame oil, carpaccio of beef with Séchouan pepper, oysters with Thai herbs, risotto with truffle oil or salmon gravlax were all in unison with the brut, rosé and vintage champagnes served that day.
For this event, Trait’Tendance called on the talents of its artisans and partners: butcher Hugo Desnoyer, cheese-maker Jean-Yves Bordier, Italian grocer Terra Candido, fishmonger Reynaud Prestige, patisserie Acide Macaron, éclairs Eclair de Génie…
In July, Trait’Tendance organized more than twenty events, including a garden party for Groupe Les Echos at the Cité de la Céramique in Sèvres, a party for KPMG at the Terrasse Kardinal, a seminar for Vinci Energies at the Lieu Privé, a seminar for Pernod Ricard at the Studio Cyclone, a press conference for Red Bull at the Cour du Marais…
