{"id":39440,"date":"2023-01-25T17:10:23","date_gmt":"2023-01-25T16:10:23","guid":{"rendered":"https:\/\/horecamagazine.be\/valentin-et-charlie-botanical-by-alfonse-a-namur-creent-leur-propre-cuvee-de-champagne-chez-piper-heidsieck\/"},"modified":"2023-01-25T17:11:25","modified_gmt":"2023-01-25T16:11:25","slug":"valentin-et-charlie-botanical-by-alfonse-a-namur-creent-leur-propre-cuvee-de-champagne-chez-piper-heidsieck","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/valentin-et-charlie-botanical-by-alfonse-a-namur-creent-leur-propre-cuvee-de-champagne-chez-piper-heidsieck\/","title":{"rendered":"Valentin et Charlie (\u2018Botanical by Alfonse\u2019 \u00e0 Namur) cr\u00e9ent leur propre cuv\u00e9e de Champagne chez Piper-Heidsieck"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row column_structure=\u00a0\u00bb3_5,2_5&Prime; _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb3_5&Prime; _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n<p><strong>Propri\u00e9taire du bar \u00e0 cocktails\u00a0\u2018Botanical by Alfonse\u2019 et de l\u2019\u00e9picerie-bar \u00e0 manger \u2018Liquorette\u2019, tous deux situ\u00e9s dans la m\u00eame rue de Namur, Valentin Norberg et sa compagne Charlie Guilliams ont r\u00e9alis\u00e9 une jolie exp\u00e9rience cette ann\u00e9e gr\u00e2ce au Champagne Piper-Heidsiek.<\/strong><\/p>\n<p>Cette Maison bas\u00e9e \u00e0 Reims propose r\u00e9guli\u00e8rement \u00e0 des sommeliers, chefs, restaurateurs, de proc\u00e9der \u00e0 leur propre assemblage et dosage pour un champagne exclusif qui sera commercialis\u00e9 exclusivement par eux-m\u00eames. En Belgique, apr\u00e8s le chef montois Jean-Philippe Watteyne (responsable de la carte du restaurant de l\u2019h\u00f4tel Sofitel de la place Jourdan \u00e0 Bruxelles,\u00a0\u2018The 1040\u2019), l\u2019Anversois Kasper Stuart (Bar et Bistro\u00a0\u2018Monroe\u2019) et Francesco Ravo (bar \u2018La Pharmacie Anglaise\u2019 \u00e0 Bruxelles), ce fut au tour de Valentin et sa compagne Charlie, de choisir leur propre s\u00e9lection durant des d\u00e9gustations chez Piper-Heidsieck.\u00a0\u00ab\u00a0Pour cette s\u00e9lection dans l\u2019esprit\u00a0\u2018Essentiel By\u2019, nous avons partag\u00e9 une exp\u00e9rience unique, go\u00fbt\u00e9 des vins de r\u00e9serve, d\u2019assemblage, \u00e0 l\u2019aveugle, sans donc aucun pr\u00e9jug\u00e9 ni des c\u00e9pages, ni des terroirs. Il fallait d\u00e9finir un profil aromatique que nous souhaitions et cr\u00e9er un champagne personnalis\u00e9 avec des notes, des saveurs d\u00e9sir\u00e9es\u00a0: touche lactique, de pain grill\u00e9. Bref, apporter notre touche personnelle. Nous avions un espace total de libert\u00e9\u00a0\u00bb, commente Valentin.<\/p>\n<p><strong>Ils ont choisi un assemblage de pinot noir (47%) de pinot meunier (31%) et de chardonnay (22%) C\u2019est un \u2018extra brut\u2019 dos\u00e9 \u00e0 5 grammes.<\/strong><\/p>\n<p>A ce jour, une trentaine de professionnels de l\u2019Horeca ont particip\u00e9 \u00e0 cette d\u00e9marche de cr\u00e9ativit\u00e9 unique en son genre, chacun apportant son go\u00fbt, son orientation olfactive. Des Etats-Unis, du Japon et donc \u00e9galement de Belgique. Le jeune chef de cave de la Maison, Etienne Boutillat, \u00e9tait pr\u00e9sent pour aider le p\u00e9tillant bin\u00f4me namurois et l\u2019initier \u00e0 l\u2019art de l\u2019assemblage. Un responsable des cuv\u00e9es de Piper qui a travaill\u00e9, avant de revenir dans sa Champagne natale, en Californie, au Chili, en Nouvelle-Z\u00e9lande, \u00e0 Ch\u00e2teauneuf-du-Pape et aussi au Ch\u00e2teau Margaux. Apr\u00e8s de nombreuses d\u00e9gustations de vins\u00a0\u2018clairs\u2019 (des vins \u2018tranquilles\u2019 qui n\u2019ont pas encore \u00e9t\u00e9 referment\u00e9s en bouteille), ils ont choisi un assemblage de 47% de pinot noir, 31% de pinot meunier et 22% de chardonnay. La liqueur de dosage provient de chardonnay de Vertus premier cru mill\u00e9sime 2009. Et ce dosage est de 5 grammes de sucre par litre rentrant donc dans la cat\u00e9gorie des champagnes\u00a0\u2018extra brut\u2019. C\u00f4t\u00e9 terroir, cet assemblage refl\u00e8te la quasi-totalit\u00e9 de l\u2019appellation. Le d\u00e9gorgement s\u2019est d\u00e9roul\u00e9 en juin 2022. Un Champagne qui pr\u00e9sente un c\u00f4t\u00e9 rafra\u00eechissant avec du pinot noir dominant venant du sud de la Champagne, de l\u2019Aube, moins vineux que celui de la montagne de Reims. \u2018Essentiel By Botanical by Alfonse\u2019 a \u00e9t\u00e9 tir\u00e9 \u00e0 1.500 bouteilles (personnalis\u00e9es) qui sont vendues exclusivement dans les deux \u00e9tablissements du couple et aussi en ligne (<span style=\"text-decoration: underline;\"><a href=\"https:\/\/alfonse.be\/eshop.html\" target=\"_blank\" rel=\"noopener\">alfonse.be\/eshop<\/a><\/span>). Il sera vendu dans les deux ans afin de pr\u00e9server son go\u00fbt originel.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb2_5&Prime; _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/01\/Schermafbeelding-2023-01-25-om-16.54.37.jpg\u00a0\u00bb title_text=\u00a0\u00bbSchermafbeelding 2023-01-25 om 16.54.37&Prime; _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/01\/Schermafbeelding-2023-01-25-om-16.55.04.jpg\u00a0\u00bb title_text=\u00a0\u00bbSchermafbeelding 2023-01-25 om 16.55.04&Prime; _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][et_pb_text _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; sticky_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<p style=\"text-align: right;\"><em>PF<\/em><\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Propri\u00e9taire du bar \u00e0 cocktails\u00a0\u2018Botanical by Alfonse\u2019 et de l\u2019\u00e9picerie-bar \u00e0 manger \u2018Liquorette\u2019, tous deux situ\u00e9s dans la m\u00eame rue de Namur, Valentin Norberg et sa compagne Charlie Guilliams ont r\u00e9alis\u00e9 une jolie exp\u00e9rience cette ann\u00e9e gr\u00e2ce au Champagne Piper-Heidsiek. Cette Maison bas\u00e9e \u00e0 Reims propose r\u00e9guli\u00e8rement \u00e0 des sommeliers, chefs, restaurateurs, de proc\u00e9der \u00e0 [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":39429,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[41],"tags":[],"class_list":["post-39440","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualite","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Valentin et Charlie (\u2018Botanical by Alfonse\u2019 \u00e0 Namur) cr\u00e9ent leur propre cuv\u00e9e de 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