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Quality, traceability and authenticity

To ensure the origin of its bottles to customers, the House Champagne Barons de Rothschild has chosen to secure its bottles with the Bubble Tag (tm) Prooftag. Always aiming for excellence also requires a commitment to ensure, absolutely, the origin of wines.

Thanks to this code, you are able to control the origin of each bottle by entering your code i the field below or by taking a picture of the QR code with your smartphone that gives access to a range of information about the champagne (wine traceability, property’s history and about the wine being consumed).

Download Champagne Barons de Rothschild Application

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SAS SCBA

Champagne Barons de Rothschild
2, rue Camille Lenoir
51100 Reims

Tel : + 33 (0)3 26 85 80 92
Fax : + 33 (0)3 26 47 50 10

AMBASSADORS CLUB

Le Divellec - Paris

Le Divellec is a fish and seafood restaurant located on the Esplanade des Invalides in Paris, whose Head Chef is Mathieu Pacaud. At 35 years old, he decided to take over Le Divellec, the famous fish restaurant launched in the 1970s by Jacques Le Divellec who decided to hand it over in 2013. The establishment was then taken over by Jean-Louis Costes, Isabelle Saglio, and Philippe Grach before the young chef arrived. The choice of continuity has been maintained by keeping the house’s know-how around fish, shellfish and crustaceans.

PORTRAIT D’AMBASSADEUR
Frédéric Turpaud
Head Sommelier - Le Divellec

Frédéric Turpaud, Head Sommelier talks about his experience and Champagne Barons de Rothschild served at le Divellec.

What is your background? 

F.T. I did not go to any hospitality school. In 1989, I went directly to le Saint Hilaire restaurant, located in the 5th district of Paris and I applied for a job there.  Luckily, the sommelier clerk was leaving. I started in the world of sommeliers at that time and stayed there for 3 years. In 1991, I went to Montpellier as a Barman and then I worked for 4 years for the Pourcel brothers 2** Michelin as a sommelier, a very nice opportunity. From 1996 to 2007 I worked as Director and Chef Sommelier in different restaurants in Montpellier before moving back to Paris. In 2007, I started at the Tour d’Argent 1* Michelin as cellar master. I was responsible for the stocks management, I had to handle more than 350 000 bottles and about 14 000 references, a full-time job for 3 years. In 2010, I spent 2 years at the Taillevent angle du Faubourg 1* Michelin as Head Sommelier and then I worked for 4 years at Jean-Louis Nomicos 1* Michelin as Head Sommelier again. In 2016, I was contacted by Mathieu Pacaud concerning the project of the restaurant Le Divellec. Since then, I have been the Head Sommelier with complete freedom concerning the development of the restaurant wine list.

How do you see your future?

F.T. In addition to my current position, I would like to acquire a vineyard in Languedoc in collaboration with a winegrower to produce 3000 to 4000 bottles per year, a personal project that I am passionate about.

What would you pair with the Brut Cuvee?

F.T. Obviously during the Aperitif, then on to clams au gratin with butter and lime. The Brut has a nice freshness, I appreciate the salty finish which adapts very well to seafood.

What image do you have of Champagne Barons de Rothschild?

F.T. A very qualitative image. The Rothschild family gathered around this beautiful project to write a common story and are taking the time to elaborate their Champagne in order to produce very fine Cuvées. The story has only just begun and has a very bright future.



Divellec
18 Rue Fabert
75007 Paris
Tel : +33 (0)1 45 51 91 96
www.divellec-paris.fr

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