About the Chef
Chef, Restaurateur, Author, Mentor, Thomas Keller, a man of many hats, is best known for his empire of restaurants that sets a new paradigm within the hospitality profession, and includes The French Laundry in Napa Valley, California, and Per Se in New York City. The chef’s innovative, world-renowned style marries sophisticated French cuisine with Californian influences.
Among his endless list of accolades and awards, Thomas Keller is the first and only American-born chef to hold multiple three-star ratings from the Michelin Guide.
In 2022, Thomas Keller and Dom Pérignon meet in their first creative encounter.
Thomas Keller and Dom Pérignon are compelled by a shared quest for it, creating and revealing harmony from an ever-changing nature and its unique constraints.
Dom Pérignon strives towards harmony as a source of emotion. However challenging, it must reinvent itself with each vintage, using only the grapes of a single and same year.
For Chef Keller, harmony lies in the simplicity of ingredients on a plate, an elemental balance of each one’s quality.
To express this – the essence of a year, the best of the earth brought to table – requires vision, audacity, innovation, and a willingness to push the limits.
“Dom Pérignon, just like my team, is challenged by nature.
We must understand how to adapt and use our expertise to extract the highest levels of flavor,
using the proper techniques to bring forth what we want to express.”
In a word: elevation.
Chef Thomas Keller has become synonymous with elevating a great meal to an emotional experience. With Dom Pérignon Plénitude 2, champagne becomes the catalyst for elevation, generating an infinite palette of pure emotion.
Dom Pérignon Vintage 2003 – Plénitude 2, a vibrant and intense expression of Dom Pérignon, enters into a gastronomical dialogue with Chef Keller’s creations, magnifying the essence of both.
Together, Thomas Keller and Dom Pérignon strive to summit new heights in food pairing experiences.
“We paired Dom Pérignon Vintage 2003 - Plénitude 2 with our beautiful Regiis Ova caviar.
The dish creates a counterbalance between the champagne’s richness and the salinity of the caviar,
the smokiness of the trout, and the acidity of the tomato jelly.
For me, this fully expresses the notion of ‘plenitude’, heightening it to become the champion of this moment.”