Natural champagne as told by star chef Michael Nizzero

Champagne making and cooking are two separate things, right? Not if you ask Michael Nizzero. The Belgian chef travelled the world and gathered multiple Michelin stars along the way. Yet, nothing moves him like the bottled sparkles from that one region in

A morning with Pascal Agrapart

I clearly remember my first natural champagne. It was at the end of 2014, in brasserie la Banque in Épernay . My table companion asked me if I’d ever had great champagne, and like any other normal person, I replied: “Don’t bother, I