“ The Elisabeth Salmon 2006 is honestly one of my first real emotional reactions to a champagne; I had the pleasure of discovering it with my sommelier during a visit to the House. This cuvée is distinguished by its density and its power which make it a great gastronomic champagne capable of holding its own against dishes such as blue lobster, carrots à l’orange and a well-seasoned jus which is what I serve at my restaurant L’Orangerie*. The characteristics are at the same time salty, vegetal and spicy, a mix which meets harmoniously with notes of almonds, red berries and the finesse of the bubbles. For me, the perfect place to enjoy this cuvée would be on the terrace of the Penthouse suite of the George V Hotel, with views over Paris, in great company with a great champagne, and the moment becomes magical! ”