The House


170 Sensational years

June 2013

From Paris to Rotterdam, via London, Basle and Reims… Climb aboard for a Sensational Grand Tour of Europe. Great Chefs, the best Sommeliers and House Ambassadors have the same ambition: to share 170 Sensational years. A fusion of history and personal testimony, this film will immerse you in Besserat de Bellefon’s world… Bon voyage!


A prestigious Ambassador for Besserat de Bellefon: Michelin-starred chef Jean-François Rouquette

June 2013

For Besserat de Bellefon’s 170th anniversary, Michelin-starred chef Jean-François Rouquette (Le Pur, Park Hyatt Vendôme) has assumed the role of House Ambassador and is proudly flying the House’s colours. His principal mission us to create a “Divine Menu”. The ambition of this extraordinary match of Haute Cuisine and wine is to enhance the Cuvée des Moines in order to reveal the Besserat de Bellefon Sensation.


Besserat de Bellefon, patron of the Musée d’Orsay

June 2013

A partner to arts and culture, Besserat de Bellefon Champagne has been a patron of the Musée d’Orsay since 2008. Located in the centre of Paris, facing the Tuileries Gardens across the Seine, the museum is installed in the former Gare d’Orsay railway station which was built for the 1900 Universal Exhibition. It has undergone exceptional development since it opened in 1986. Its collections have been greatly expanded and it has hosted many major exhibitions. Visitor numbers have constantly increased and now stand at over 3 million a year. As the Musée d’Orsay’s Champagne partner, the House is proud to help make art and culture more accessible to the general public.


Gérard Liger-Belair’s mathematical formula confirms Besserat de Bellefon’s intuition!

June 2013

If the Cuvée des Moines range is notable for its light and delicate froth and creamy flavour, it is because its bubbles are outstandingly fine. In order to provide a scientific demonstration of this oenological sensation, the House joined forces with an eminent expert in the field, Doctor Gérard Liger-Belair, Professor of Physics at the University of Reims. After three months of research, during which he used no fewer than three different methods to calculate the volume of Champagne bubbles, Gérard Liger-Belair was able to create a scientific model to corroborate the House’s intuitions. He concluded that on average the bubbles in Cuvée des Moines are 30% finer than those in a traditional Champagne. Besserat de Bellefon is proud to offer such a remarkable wine to Champagne lovers the world over.