Not far from the Cathédrale Notre-Dame de Reims, in the unofficial capital of Champagne, is Boulevard Lundy, a tree- and mansion-lined street where many of the Champagne region’s world famous houses maintain city pads. Krug, Veuve Clicquot, Champagne Jacquart and Louis Roederer all keep residences here, gorgeous hôtel particulier where guests and clients are hosted, as are tastings, dinners and parties. The most recent addition to this storied throng is the EPI Group, owner of Piper-Heidsieck, Charles Heidsieck and Rare Champagne, which opened the ornately carved wooden gates of Résidence Eisenhower to guests in 2022.
Résidence Eisenhower operates as a private eight-room hotel but is also integral to an innovative program by Piper-Heidsieck called Essentiel By. A collaborative project between Piper-Heidsieck and a select group of restaurants worldwide – around 30 – Essentiel By brings the head chefs and sommeliers from these chosen restaurants to Reims to stay at the Résidence while they collaborate with Piper’s winemakers to blend a Champagne specific to and exclusively served in their restaurant.
In the fumoir of Résidence Eisenhower, a cosy oakpanelled room with plum-coloured Le Corbusier armchairs matching the plum-coloured marble fireplace and a mindboggling history (it’s where Eisenhower called US President Roosevelt to tell him the Germans had surrendered), Piper-Heidsieck CEO Benoît Collard explains the origins and goals of Essentiel By.
This story is from the August 2023 edition of Gourmet Traveller.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the August 2023 edition of Gourmet Traveller.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
From personal experience
Former Hope St Radio chef ELLIE BOUHADANA invites you to gather your loved ones and enjoy an evening of good food and laughter with recipes from her new cookbook, Ellie's Table.
Kimberley Moulton
Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we applaud the international curator and Yorta Yorta woman who is shining a light on First Peoples.
Tom Wallace
We share a drop with the head winemaker for Devil's Corner, Tamar Ridge and Pirie Sparkling, a master of cool-climate grapes.
Best in class
The top drops to keep an eye out for on wine lists (and why they're worth the splurge)
A taste of refuge
Fleeing war and persecution, Australia's new arrivals push our food culture forward. DANI VALENT explores the contributions of the country's refugee communities.
BE OUR GUEST
Inspired by the sense of place conjured by Europe's Michelin-star restaurants, local restaurateurs are expanding their hospitality remit to include accommodation
Barcelona BUZZ
A popular drawcard for digital nomads and expats alike, the Catalonian capital offers equal parts sophistication and fun. Here, DANI VALENT discovers the latest dining hotspots.
HEATHCOTE BOUND
MICHAEL HARDEN hits the road to explore regional Victoria's Heathcote, home to this year's Best Destination Dining and a host of other delights.
The art of...relishing restaurants
Does working in hospitality make someone a better or worse diner
HEART AND SOUL
Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.
