Partner of Gastronomy

Back in the 1970s, Bernard de Nonancourt set out to revolutionise the way champagne was consumed. At the time, champagne was often very sweet and mainly served with a dessert. Bernard de Nonancourt’s aim? To create a new champagne that could be enjoyed throughout a meal, from aperitif to dessert.

Nouvelle Cuisine was then in full swing in France. Led by Paul Bocuse, Alain Chapel, Michel Guérard, Paul and Jean-Pierre Haeberlin, Jacques Pic, Alain Senderens, Pierre and Jean Troisgros and Roger Vergé, this culinary movement was a revolution. From then on, French cuisine was lighter and simpler, to bring out the flavour of the product. Inspired by this movement, in 1981 Bernard de Nonancourt unveiled Laurent-Perrier Ultra Brut, the 1st Brut Nature champagne ever made. To introduce the public to this innovation, the House organised dinners throughout Europe paired with Laurent-Perrier Ultra Brut. For the first time, champagne assumed its place as a wine and Laurent-Perrier became the partner of the finest tables.

21 April 1981 at Lasserre ***, Paris

11 June 1981 at Restaurant Girardet ***, Switzerland

Since then, Laurent-Perrier has always supported the leading figures in the world of gastronomy and enhanced their creations with a range of champagnes characterised by freshness, finesse and purity.

As a partner of Taste of Paris, Gault & Millau and the Lebey Guide, Laurent-Perrier is pursuing its commitment to gastronomy. With the constant aim of bringing together established chefs and up-and-coming talent, the House works with a large number of chefs and regularly organises food and champagne pairing dinners in exceptional and bistronomic establishments. The German subsidiary is also behind the Sterne Cup der Koche and Ski-WM der Gastronomie events, which bring together Michelin-starred chefs from Germany, Switzerland and South Tyrol. Every year, British consumers have the opportunity to discover a Laurent-Perrier cuvée during the FT Menus in collaboration with the Financial Times.

The ‘Chosen by the Best’ advertising campaign, in collaboration with some of the world’s finest establishments, symbolises the indefectible link between Laurent-Perrier and gastronomy.