Partnership with
Top Chefs
Champagne Thiénot has a long history of building close connections with the world of contemporary cuisine. The Champagne House is now proud to support a new generation of young chefs through its partnership with the high-profile association Fulgurances, and notably its exciting culinary incubation programme for emerging chefs.
Auparavant, dans les années 1990, le style Thiénot séduit l’éminent Paul Bocuse. Une relation forte se tisse, Champagne Thiénot devient même membre fondateur de la Fondation Paul Bocuse. Bref, différentes manières de soutenir l’excellence culinaire aujourd’hui... et demain !
Supporting a new generation
of emerging Chefs 
Thiénot is proud to support the Fulgurances incubation programme “Les secondes sont les premiers” (Second in command, First to lead). The concept is simple: every two months, a sous-chef from a leading establishment is invited to step out of the shadow of his Chef and take the spotlight. A venue - L’ Addresse – becomes their stage – and it is then their moment to shine!
This exciting concept devised by the Fulgurances association is an important springboard in forging new career pathways for up-and-coming chefs and has boosted the careers of a young generation of talent for more than a decade.
Fulgurances incubation programme is more than just a competition; not only underscoring Champagne Thiénot’s close ties with the world of gastronomy, this truly exceptional initiative also encapsulates the spirit of inspiring a whole ‘new generation’, which aligns perfectly with the House’s own core mission, and makes the partnership all the more relevant.
And the winner is…
Jules St-Cyr!
Winning chef of the “Les secondes sont les premiers” initiative, Jules demonstrated particularly accomplished culinary skill with a firm emphasis on ultra-seasonality. His contemporary, committed vision strikes a definite chord with the Thiénot DNA.
« I am originally from Montreal in Canada. I started cooking professionally in Toronto, when I was 17, while completing my studies. I really wanted to travel and invested my savings in an 18-month trip of a lifetime. My travels took me to France, Libya and India, always cooking. The rest of my career has been much more serious. I learnt a lot during my travels, and I have a strong affinity with France in particular: the quality of the ingredients is phenomenal! My cooking style is contemporary and in tune with the seasons, with a focus on pure flavours, local ingredients and ever-evolving textures.»
A culinary partnership with
Paul Bocuse signalling excellence
Our longstanding relationship with Paul Bocuse dates all the way back to the 90s when the great Chef fell in love with Thiénot’s signature style. For a decade, Champagne Thiénot was the proud partner of Bocuse d’Or, a prestigious competition that champions culinary talent around the world.
It is only fitting that this partnership has continued for the last twenty years with the Bocuse Foundation, and the shared commitment to support and pass on culinary excellence to future generations. As official partner, the Champagne House sponsors major events in the Foundation’s calendar creating unique tasting experiences for esteemed chefs from around the globe.
Discover and taste
our Champagnes
Wine and food pairings that illustrate
the refinement of modern cuisine.
