Available on demand for 4-6 persons
One-day (no Overnite) programs can be custom designed to fit your interests
Details at Terrance@paris-expat.com
Arrival by TGV from Paris to the station Reims Centre
Transfer via Mercedes Mini-Van
10:30 Roger-Coulon Visit and tasting
A small (100,000 bottles) producer whose champagne can be found on the menus of Thomas Keller’s prestigious restaurants THE FRENCH LAUNDRY in California’s Napa Valley and PER SE in New York’s Warner Center.
Eric and Isabelle Coulon are the the eighth generation of the Coulon family to be engaged as recoltant-manipulants, producing Champagne from Vrigny and the surrounding villages in the northwest corner of the Montagne de Reims. No herbicides are used and harvest is done manually. The juice from the red grapes is fermented and aged in stainless steel but much of the Chardonnay is fermented in small oak barrels (not new). Only the natural, indigenous yeasts are used.
12:30 Lunch in Reims at Café du Palais
In the Vogt family since 1930 it is a true family affair. The front of the house is overseen by Jean-François and his lovely wife Delphine. His brother-in-law Sébastien also works the floor and sister Isabelle cooks. The dining room is filled with art and hanging sculptures collected over the years.
1:45 Maison Fossier
Heir of a long line of creators of delicacies for which Reims has become famous, Maison Fossier has managed to conserve and develop the creative mastery which has made its biscuit recipes inevitable gourmet milestones. A traditional biscuit factory, forged by two-and-a-half centuries of history, Fossier is the mother company of the Biscuit Rose de Reims and combines the good taste of past times with today’s savours for the pleasure of modern
Dinner : Hostellerie La Briqueterie
Three courses and three appropriately selected glasses of wine from their vast cellar.
DAY 2 :
Breakfast at La Briqueterie
Weather permitting in the light filled atrium.
10AM Rene Geoffroy-Ay Visit and tasting
The Geoffroy family have been winemakers since the seventeenth century and the property has stayed in the family for almost 400 years, uninterrupted. In addition to prime parcels in Cumières, the family has holdings in Damery, Hautvillers, and Dizy. They aim for the highest possible quality and ferment the wines in oak barrels for their Cuvée Sélectionnée [now called Cuvée Empreinte] and Brut Prestige [now called Cuvée Volupté]. The wines don’t go through malolactic fermentation, which gives them the nerve and aging potential that most Cumières Champagnes lack. When you talk to the well-educated young Jean-Baptiste Geoffroy, you understand that this is a family that cares passionately about wine.
12-12:30 Lunch at Au 36
Read on the terrace with a selection of charcuterie, patés and cheeses accompanied by flutes of champagne.
2:30 PM Duval Leroy Visit and tasting
In 1991 the Champagne region was shocked by the sudden and premature death of Jean-Charles Duval-Leroy of the prestigious maison of the same name. As the other producers held their collective breaths, the widow Carol Duval-Leroy, calmly took the reins and twenty years later the company has soared to new heights– Duval-Leroy champagne is served in the most prestigious restaurants in the world including Per Se in New York and the exceptional Les Crayeres in Reims.
Train to Paris
900 euros per person double occupancy
990 euros per person single occupancy
All inclusive except for trains
Limited to six persons