Dimitri Veith
Born in 1995 in Reims, Dimitri Veith developed a passion for fine dining and exceptional ingredients at a very young age. A graduate of the prestigious Ferrandi Paris school in Culinary Arts and Entrepreneurship, he cut his teeth at La Tour d’Argent. His career then took him to Oslo, where he collaborated with chefs Esben Holmboe Bang (Maaemo***) and Mikael Svensson (Kontrast**). In 2023, Dimitri took the reins of the kitchen at Mon Oncle, before becoming a co-owner in early 2024.
Through his cuisine, he now weaves a close connection between his native France and Norway, his adopted home. Deeply inspired by the Norwegians’ unique harmony with nature, he personally explores these vast, wild landscapes. It is there, in tune with the changing seasons, that he sources ingredients of exceptional purity and quality to define the vibrant identity of his cuisine.
Bollinger Champagne
Since its founding in 1829 in Aÿ, in the heart of Champagne, Bollinger has cultivated a unique vision of champagne, guided by high standards, time, and the pursuit of excellence.
Deeply attached to its roots and its independence, the estate carries on the rare traditions that have shaped its identity and style for nearly two centuries. Pinot Noir, the estate’s true signature, produces wines of character, remarkable for their intensity, precision, and elegance.
Through each cuvée, Bollinger expresses a particular vision of champagne: authentic, generous, and uncompromising, where time reveals the wine’s full richness.
