RESTAURANT SERGE VIEIRA – CHAUDES AIGUES
Serge Vieira, winner of the Bocuse d’Or in 2005, is one of the first chefs to have listed our champagnes.
Located inside Château du Couffour up on the heights of Chaudes-Aigues in the Cantal mountains, Restaurant Serge Vieira literally melts into the landscape surrounded by a breathtaking panorama.
The Bocuse d’Or 2005 winner and two Michelin starred chef, Serge Vieira uses his know-how to create emotion. He offers a sensory cuisine that is both legible and elegant, one of boundless creativity guided by common sense. His restaurant serves the Blanc de Blancs 2013 and the Brut Rosé Grande Réserve, which delight the taste buds of the restaurant’s customers.
“As cooks, we always do everything we can to ensure that our customers have a great time and enjoy an emotional experience. Gastronomy cannot exist without this passion for others, for products, for encounters. The human being is at the heart of everything, at the origin of every decision, of every gesture… I’ve been working with Champagne Mandois in this spirit for many years.”
🍇 SAINT VINCENT 🍇
The busy period for shipments is now over and the time has come to thank our Patron Saint, Saint Vincent, on 22 January, a date fixed in the calendar each year.
Above is a photo from our albums taken at the Saint-Vincent 1985 in which you can see my grandfather Henri (1) and my father Michel (2) and myself (3).
So many memories…
Have a fabulous St. Vincent’s!
#tradition #transmission #saintvincent #champagne #terroir #confreriedesaiNtvincent #mandois #champagnemandois
“I wish you a Happy Holiday Season and a Sparkling New Year!
At Mandois there is no lack of projects for 2020.
Despite an unclear economic outlook and an uncertain international market, we continue to be forward-looking just as our parents and our forefathers always were.
1. The new logistic site housing the packaging and shipping facilities will be operational in the first quarter of 2020.
2. In spring, two new vintages will join the Collection 1735:
– Blanc de Blancs 1er cru 2015
– Blanc de Noirs 2015.
3. In summer, our period of “organic conversion” for our vineyard will have come to an end and we should receive our official organic certification in July. However, you will have to wait until 2023 before you can try the first officially-certified organic wines in our range.
4. New foudres and tulip-shaped tanks will be added to the vat room allowing us to vinify our various champagnes with even greater precision.
As you will have noticed, Mandois is constantly evolving, and it is only by doing so that we can expect our family champagne house to survive over the long term.
But one thing is constant: our goal of crafting great champagnes from the finest terroirs for the satisfaction of our customers.
Vive le Champagne Mandois !!!”