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The career path of a Champagne chef de cave has long been a predictable one. Serve your apprenticeship at several local houses, perhaps a co-op too for balance, work your way up to a number two role somewhere respectable then bide your time until one of the big names finally slips into retirement. The idea of securing this top spot only to leave Champagne, so secure in its position as the pinnacle of sparkling wine, is unheard of. Until now.
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