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Gestures Of Excellence
A program of excellence by Maison Henriot
Each Henriot creation is the fruit of a know-how that has been passed down and enriched for more than two centuries, and which is now embodied by Alice Tétienne, Henriot’s Cellar Master. The steps of craftsmanship of a cuvée are many unique gestures carried out with precision and a vision of excellence. Through the Gestures of Excellence programme, Maison Henriot wants to spotlight artistic professions echoing the know-how of the House and guided by a common objective, that of sharing passions and emotions.
We are delighted to initiate this project with the talented Pastry Chef Aurélien Cohen. More than many other exceptional professions, the art of Aurélien Cohen shares many similarities with that of the Cellar Master, notably that of sublimating the materials offered by nature.
A meeting between two artists, Alice Tétienne, Cellar Master at Maison Henriot, and Aurélien Cohen, Pastry Chef, who both share a singular know-how characterized by unique gestures.
“I am very proud of this collaboration with Maison Henriot! Champagne has always been very important to me. To have the opportunity to take up the challenge of crafting a pastry that can both sublimate and match with such a singular cuvée as this is a real honour and happiness at the same time.”
Aurélien Cohen puts his talent to work through the creation of a unique pastry in harmony with the latest creation of Maison Henriot, L’inattendue 2016.
Episode 1
Henriot L'inattendue 2016
Pastry Chef Aurélien Cohen has created a unique pastry in harmony with the House's latest creation, Henriot L'inattendue 2016. The pastry is composed of a black charcoal sweet pastry on which lean an almond cream with lemon zest, a lemon-yuzu creaminess, a passion-mint confit, and a passion ganache, decorated with fresh mint leaves. The aromatic register of Henriot L'inattendue 2016 is precise, fine, and chiselled, with a dominant minerality and citrus. The palate is straight and tracing, lively and precise. This agreement, both aromatic and aesthetic, is the illustration of the union of two artists uniting their know-how in a quest to create emotion.
Episode 2
Henriot Hemera 2008
Aurélien Cohen, alongside Alice Tétienne, reveals a new, original creation based on Henriot Hemera 2008. For this second episode of Gestures of Excellence, Alice Tétienne, Cellar Master of Maison Henriot, and Aurélien Cohen, Pastry Chef, have combined their know-how around the creation of Hemera 2008. With this cuvée in mind, Pastry Chef Aurélien Cohen has come up with this Rocher Moka-style dessert inspired by the desire to convey the grandeur and uniqueness of the different terroirs revealed in the Hemera cuvée. It is composed of an almond milk ganache, a coffee-infused dark chocolate cream, a coffee praline confit, all resting on a chocolate-hazelnut biscuit coated in crunchy chocolate.
Episode 3
Henriot Millésime 2014
In tandem with Alice Tétienne, Cellar Master of Maison Henriot, Pastry Chef Aurélien Cohen invites us on a harmonious gustatory journey inspired by the latest creation of the House: Henriot Millésime 2014. Reflecting the seasons that shaped this cuvée, the pastry crafted by the Chef combines sweetness and liveliness, echoing the fresh, floral, and gourmet notes of this exceptional vintage. It’s a meeting of two craftsmanship where precision and excellence are savoured in every bite.
