{"id":10602,"date":"2026-08-21T13:55:18","date_gmt":"2026-08-21T11:55:18","guid":{"rendered":"https:\/\/lesrelaisdugout.fr\/event\/a-one-on-one-with-dimitri-veith-and-bollinger-champagne\/"},"modified":"2026-08-27T12:00:47","modified_gmt":"2026-08-27T10:00:47","slug":"a-one-on-one-with-dimitri-veith-and-bollinger-champagne","status":"publish","type":"event","link":"https:\/\/lesrelaisdugout.fr\/en\/event\/a-one-on-one-with-dimitri-veith-and-bollinger-champagne\/","title":{"rendered":"A One-on-One with Dimitri Veith* and Bollinger Champagne"},"content":{"rendered":"

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A One-on-One with…
\nDimitri Veith*
\nand Bollinger Champagne<\/h2>\n

[\/vc_column_text][vc_separator css=”.vc_custom_1781511406698{margin-bottom: 20px !important;padding-left: 20px !important;}”][vc_column_text css=”.vc_custom_1787661010289{margin-bottom: 20px !important;padding-left: 20px !important;}”]<\/p>\n

September 19 at 12:00 p.m.<\/h4>\n

[\/vc_column_text][vc_column_text css=”.vc_custom_1787325075740{padding-bottom: 5px !important;padding-left: 20px !important;}”]An intimate and exclusive venue in the heart of Reims, a former mansion, opened for the occasion to host a gourmet lunch conceived and prepared around a single table by a talented young chef. A one-of-a-kind and completely exclusive event featuring Reims native Dimitri Veith, chef at the restaurant Mon Oncle* in Oslo, and wines from the House of Bollinger.[\/vc_column_text][vc_column_text css=”.vc_custom_1787306096186{margin-bottom: 20px !important;padding-left: 20px !important;}”]<\/p>\n

250\u20ac per person<\/h5>\n

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In detail<\/strong><\/h2>\n

[\/vc_column_text][vc_column_text css=”.vc_custom_1787324403537{padding-right: 30px !important;padding-left: 30px !important;}”]For this gourmet lunch, created especially for Relais du Go\u00fbt, Dimitri Veith works right in front of you in an open kitchen that overlooks the dining room. You\u2019ll be able to watch the chef at work, discover his dishes as they\u2019re prepared, and share a special moment with him\u2014almost like being at home.<\/p>\n

Dimitri Veith, a native of Reims now based in Oslo, where he runs the Michelin-starred restaurant Mon Oncle*, presents a thoughtful and daring four-course menu that creates a dialogue between his Champagne roots and his Nordic culture. Wild ingredients, unexpected pairings… Each course is designed to pair with a selection of cuv\u00e9es from Bollinger.<\/p>\n

An open kitchen, a shared table, direct interaction with the chef, exceptional dishes and champagnes: for nearly three hours, your lunch will feel like a timeless escape, far removed from the usual pace and conventions of a restaurant.[\/vc_column_text][\/vc_column][\/vc_row][vc_row content_placement=”top” el_class=”.reverse-col-on-mobile”][vc_column css=”.vc_custom_1787325113888{background-color: #FFFFFF !important;}”][vc_column_text css=”.vc_custom_1787324590361{padding-right: 30px !important;padding-bottom: 5px !important;padding-left: 30px !important;}” el_class=”wpbai-chef”]<\/p>\n

The Menu<\/strong><\/h2>\n

[\/vc_column_text][vc_column_text css=”.vc_custom_1787325252032{padding-right: 30px !important;padding-left: 30px !important;}”]Appetizers<\/em>
\nCrispy Camargue rice, sea bass tartare with fennel and salicornia
\nRaw wild shrimp with brown butter and buckwheat pancake<\/p>\n

Starters<\/em>
\nOysters cooked in champagne sauce
\nHaddock royale, lovage, grapefruit, and wild Assam pepper<\/p>\n

Hot appetizer<\/em>
\nDubarry soup served with warm brioche<\/p>\n

Main Course<\/em>
\nPigeon with Smoked Pepper, full-bodied cognac sauce
\nMushroom broth seasoned with mushroom garum<\/p>\n

Dessert<\/em>
\nSea buckthorn souffl\u00e9 cr\u00eape, served Cr\u00eape Suzette-style<\/p>\n

Petit fours<\/em>
\nWild Norwegian rose fruit paste
\nElderflower marshmallow<\/p>\n

Wines from Bollinger<\/strong>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column css=”.vc_custom_1781093388721{background-color: #FBF8ED !important;}”][vc_empty_space height=”22px”][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1781088010666{background-color: #EB533E !important;}” el_id=”chef” el_class=”chef”][vc_column width=”1\/3″ row-text-align=”center” background-position=”center-center”][vc_single_image image=”9650″ style=”vc_box_circle_2″ css=””][\/vc_column][vc_column width=”2\/3″][vc_column_text css=”” el_class=”wpbai-chef”]<\/p>\n

Dimitri Veith<\/h2>\n

[\/vc_column_text][vc_column_text css=””]<\/p>\n

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\u2019Argent. 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.<\/p>\n

Through his cuisine, he now weaves a close connection between his native France and Norway, his adopted home. Deeply inspired by the Norwegians\u2019 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.<\/p>\n

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Bollinger Champagne<\/strong><\/h2>\n

[\/vc_column_text][vc_column_text css=””]Since its founding in 1829 in A\u00ff, in the heart of Champagne, Bollinger has cultivated a unique vision of champagne, guided by high standards, time, and the pursuit of excellence.<\/p>\n

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\u2019s true signature, produces wines of character, remarkable for their intensity, precision, and elegance.<\/p>\n

Through each cuv\u00e9e, Bollinger expresses a particular vision of champagne: authentic, generous, and uncompromising, where time reveals the wine\u2019s full richness.[\/vc_column_text][\/vc_column][\/vc_row][vc_section][vc_row][vc_column][vc_empty_space][\/vc_column][\/vc_row][vc_row background-position=”center-center”][vc_column width=”1\/6″ row-text-align=”center”][vc_column_text css=”.vc_custom_1781173094716{padding-bottom: 5px !important;}” el_class=”wpbai-chef”]<\/p>\n

Ticket Office<\/strong><\/h2>\n

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Practical Information<\/h5>\n

[\/vc_column_text][vc_column_text css=””]<\/p>\n

\u231b Duration<\/strong>:3:00<\/span>
\ud83d\udccd Location<\/strong>: Kept secret
\ud83d\udc65 7 participants<\/strong>
\ud83d\udde3\ufe0f In French\/English<\/strong><\/p>\n

\ud83d\udcb0 Prices<\/strong>:
\nAdults: 250\u20ac per person<\/p>\n

\ud83d\udcc6 Dates and times<\/strong>:
Saturday, September 19: 12:00 p.m. to 3:00 p.m.<\/p>\n

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