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Article: Things are popping in Champagne.(champagne industry overview, news briefs)(Industry Overview)
- Article from:
- Wines & Vines
- Article date:
- March 1, 2003
- Author:
CopyrightCOPYRIGHT 2003 Wines & Vines. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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If you were the chef de cuisine at Moat & Chandon and you were asked to come up with a distinctive dessert to serve a group of visiting VIPs from Cuba, what would you offer?
Bernard Dance, who has been with Moat for 18 years, got it exactly right. Dance offered the Cubans a cigar-infused ice cream, served with Dam Perignon. Game and set for Moat.
With Champagne (and sparkling wine) producers spending more energy trying to convince consumers that a glass of bubbly can be served right through the meal, it was all in a day's work for Dance.
"I often serve Dom with chocolate," he said, during an interview at Moat's headquarters in Epernay, "and ...