“ I really like the minerality of this cuvée on the flavours and on the bubbles. These are things that leave an impression on me and that interest me in my cuisine. The minerality is the personality of the wine. What I really enjoy about this champagne is the surprising evolution between the first and the last sip which are so different: the bottle is going to be opened, it’s going to rise in temperature. The bubbles will begin to fade and you begin to move towards a white wine with overtones becoming more pronounced, revealing a stronger personality which evolves well with the cuisine. This champagne pairs magnificently with a beautiful carpaccio of scallops. This dish is interesting because it can be livened up in thousands of ways, with touches of citrus fruit flavours, dashes of caviar, even sea urchins which are able to lift up the whole dish. With the Cuvée Louis 2006, we are of course speaking about its purity, about its subtle texture on the palate and of a vintage blanc de blancs with an assertive character. More than just a champagne, it is a genuine moment to share. ”