During a professional tour of Australia, Champagne Collet travelled through Sydney, Melbourne, and Brisbane to present its cuvées to the local gastronomic community: restaurateurs, sommeliers, wine merchants, and chefs.
Australia, where culinary cultures intersect and constantly reinvent themselves, offers an ideal context to showcase the gastronomic approach of Collet champagnes. One of the highlights of the tour was a meeting with Nick Parkhouse, director of the iconic Donovan’s restaurant in St Kilda. Contemporary cuisine, fresh produce, seafood, and market vegetables: the pairings with Collet proved strikingly natural.
Discussions with local chefs, shaped by European, Asian, and Pacific influences, demonstrated the versatility of Champagne across Australian menus. This tour confirms Collet’s ambition: to be a Champagne that travels, inspires, and finds its place on the world’s most dynamic tables.
©Photo illustration: Carl Cercellier
