Nicolas Feuillatte Champagne and Fine Dining: A Delicious Commitment

The Battle of the Chefs

In the summer of 2026, Nicolas Feuillatte hosted its second Battle of the Chefs, a culinary challenge that celebrates not only fine dining but also the values of camaraderie, fellowship, and sharing. Guests from France, Malta, Italy, Germany, and Austria gathered in Chouilly, in the heart of the Côte des Blancs, for a guided tour of the cellar led by cellar master Guillaume Roffiaen.

Afterward, the participants watched the drawing to determine the teams for the culinary challenge: two chefs from two different countries per team—some of whom are members of the Nicolas Feuillatte & Friends program—along with a commis chef and a journalist or influencer. Everyone was then presented with the assigned theme: fusion cuisine—the art of combining the specialties of two cities on a single plate: Seoul and Rome; Abidjan and Bordeaux; Reims and Barcelona; Hamburg and Valletta; Bangkok and Copenhagen.

After three intense hours of brainstorming and preparation, the teams had to serve their various creations to the jury, which included members of Team France Bocuse d’Or and Philippe Mille, chef at the Arbane restaurant in Reims (17/20, 4 toques). But the challenge didn’t end there: one team member took the stage to present to the jury the food-and-champagne pairing the team had devised. Among the cuvées to be showcased were the Palmes d’Or Rosé Intense 2006, the Grand Cru Blanc de Blancs 2016, and the Réserve Exclusive Brut—three cuvées that showcase the depth of Nicolas Feuillatte’s champagnes and pair perfectly with international cuisine featuring a wide range of tastes, textures, and flavors.

As evening fell, the jury announced the winners of the various awards (Grand Prix; food and champagne pairing; team cohesion; creativity and adherence to the theme; culinary aesthetics) before announcing the date for the next Battle des Chefs, an event that celebrates the joy of coming together, sharing, mutual support, and teamwork.

Nicolas Feuillatte & Friends

Champagne Nicolas Feuillatte represents 5,000 passionate winemakers and millions of consumers around the world, but it is also a program: Nicolas Feuillatte & Friends. Launched in 2021, it brings together chefs and their teams because, as cellar master Guillaume Roffiaen points out: “The hospitality and restaurant sector accounts for a quarter of global sales, and we have a range entirely dedicated to chefs and sommeliers to meet their exacting standards. These are fine-dining champagnes that undergo a longer aging process.”

Nicolas Feuillatte & Friends, is first and foremost a family—a circle of ambassadors in France and around the world who come together for convivial events and who work within their establishments to showcase the Nicolas Feuillatte range by creating unexpected food-and-champagne pairings. They all share values in common with the brand—such as authenticity, simplicity, and conviviality—which the pairings created at the table are meant to convey.

Team France Bocuse d’Or

The most prestigious culinary competition in the world—and also the most challenging. Created in 1987 by Chef Paul Bocuse, the Bocuse d’Or takes place every two years at Sirha (the International Trade Show for the Restaurant, Hotel, and Food Industries) in Lyon and brings together twenty-four chefs of different nationalities. In front of an enthusiastic audience, each chef, accompanied by his or her commis, must prepare a series of dishes in 5 hours and 30 minutes before presenting them to a jury of internationally renowned chefs.

Since 1987, France has won the competition nine times, most recently with Paul Marcon in 2025. Nicolas Feuillatte, as a premium partner since 2024, has had the privilege of supporting Team France Bocuse d’Or, the team that supports and trains the French candidate selected for the finals. In January 2027, Nicolas Feuillatte will support the French representative, Maxime Baruffaldi, and his commis, Arthur Fauriel, who will be committed to upholding excellence and teamwork—two values shared by Champagne Nicolas Feuillatte.

© Michel Jolyot

Masse Trophy

For more than thirty-five years, the family-owned Masse company has organized a biennial culinary competition centered on foie gras called the “Masse Trophy: Creator of Emotion,” which has helped launch the careers of chefs who have since become leading names in the culinary world. Among them are Guillaume Gomez, 2004 Meilleur Ouvrier de France and former chef at the Élysée Palace; Thibaut Ruggeri, 2013 Bocuse d’Or winner; Paul Marcon, winner of the 2025 Bocuse d’Or, and Tom Meyer, winner of the 2023 Meilleur Ouvrier de France.

Because this competition is an experience in creativity, a human adventure centered on sharing, a symbol of excellence, and a showcase for talent, Champagne Nicolas Feuillatte has committed to supporting these chefs as they strive to win this prestigious title.

© thvallier

Ferrandi Culinary School

Providing training for future generations has always been the ambition of the founders of Nicolas Feuillatte. After ten years of close collaboration between Champagne Nicolas Feuillatte and the Ferrandi Culinary School in Paris, it was decided to create, in 2024, a 100-square-meter room within the school designed to accommodate students and instructors for sommelier training. Divided into two sections, one side can accommodate eighteen students for classes focused on wine techniques. The other side allows students to practice the art of service in a real-world setting at a bar.

© Vincent Nageotte