Each year since 2019, the Japan Collet Award has brought together Japanese chefs, sommeliers, and professionals of taste around a unique competition: imagining the finest food-and-Champagne pairing with Collet cuvées.

Japan, the land of precision and aromatic purity

Organized in Tokyo with the support of the French Embassy, this prestigious event highlights both technical expertise and culinary sensitivity. Japan’s culture of balance, precision, and aromatic purity offers an ideal stage to reveal the gastronomic potential of Collet champagnes.

One standout edition honoured Ohkuma Tsuyoshi, Chef of the Girandole restaurant at the Park Hyatt Tokyo. His dish, of exceptional finesse, combined seasonal Japanese ingredients with French influences, resonating perfectly with the mineral tension of Collet Blanc de Blancs.

The competition has become a symbol of a Champagne that travels, inspires, and naturally integrates into the world’s most respected cuisines. With the Japan Collet Award, the House affirms its ambition to build bridges between terroirs, cultures, and culinary traditions.