A partnership dedicated to excellence

For roughly 100 years the French Guide Michelin has been awarding its stars and as such acknowledging the exceptional achievements of head chefs worldwide. The ceremony itself, which takes place once a year and in which existing stars are reaffirmed, new stars are awarded for the first time or also no longer awarded, is therefore always an absolute highlight – and a tense, emotional experience for the culinary wizards in the kitchen. This year the event took place at the traditional École hôtelière de Lausanne.

During the ceremony the responsible parties not only revealed the secret of the star recipients, but officially introduced Perrier-Jouët as partner of the Guide Michelin Switzerland. The objective of the collaboration with the exclusive Champagne company is to promote creativity within the local culinary scene and to provide a stage for aspiring talents.

Perrier-Jouët represents the development of major wines and is synonymous with the refinement of the Chardonnay vine. Founded in 1811 in Epernay, to date eight cellar masters have shaped its history. And guarded the secret behind the unique cuvée. With the very first taste you can distinguish the elegant, flowery panache, which has inspired numerous head chefs to include the Champagne in their recipes. In Switzerland these include Rolf Fliegauf from the ECCO in Ascona and Jeroen Achtien in the SENS restaurant in Vitznauerhof. Stefan Heilemann, who currently holds two Michelin stars and 18 Gault Millau points, also created a very special oyster dish. In this case you may and should cook it yourself.

Here is the recipe from the Chef of the Year 2021

Images: Perrier Jouët / Pernod Ricard