For 250 years, Veuve Clicquot has spread its solaire culture across the world, standing out for its boldness, creativity, and innovation. For the new cuvée La Grande Dame 2015, the champagne house continues to assert its culture of optimism, this time through a collaboration with the Italian designer Paola Paronetto and master chefs around the globe. Join us as we attend the official launch in Switzerland at the table of Michelin-starred Chef Dario Cadonau.

The Legacy of Madame Clicquot

The story of Veuve Clicquot is one of constant reinvention, and yet it remains closely linked to the destiny of an exceptional woman: Madame Clicquot. Within just a few years, “la grande dame de la Champagne,” as she became known, created the first vintage champagne (1810), the riddling process, which is still used in Champagne today (1816), and the first known blended rosé champagne (1818). In homage to this grande dame, Maison Veuve Clicquot created its eponymous prestige cuvée.

Today, the cuvée La Grande Dame acts as the signature and showcase for Maison Veuve Clicquot’s wine making excellence and its savoir-faire. Madame Clicquot was particularly fond of Pinot Noir. She used to say:

Our black grapes give the finest white wines.

Madame Clicquot

This versatile grape variety expresses itself differently according to its terroir and the year in which it is harvested. It requires the finest expertise from the Cellar Master and his teams. Consequently, Veuve Clicquot decided to use at least 90% in their La Grande Dame cuvées.

La Grande Dame 2015

A solaire vintage, La Grande Dame 2015 is faithful to Madame Clicquot’s vision. Pinot Noir finds its greatest expression in this blend (+90%), enhanced by a touch of Chardonnay (10%). This cuvée is a feat of winemaking, with an immense aging potentiation of more than 15 years. It reveals its exceptional verticality thanks to the Pinot Noirs from the historic Crus of its terroir, which is among the most prestigious in Champagne: Verzenay, Verzy, Ambonnay, Bouzy, and Ay.

2015 was an exceptional year for Champagne. After a very mild winter, spring began with a particularly cold period, followed by high temperatures. In the month of June, plenty of sun and little rain produced a homogeneous flowering. The grapes harvested in mid-September, in the coolness of fall, have given birth to a great vintage.

La Grande Dame 2015 is all about tension and elegance. It offers freshness and minerality on the nose, with light floral notes of jasmine and acacia that evolve towards fruity notes of pear and clementine. In the mouth, its texture is subtle and silky.

Marie Charlemagne, Winemaker at Veuve Clicquot

For the new cuvée La Grande Dame 2015, Veuve Clicquot continues to assert its culture of optimism, this time through a collaboration with the Italian designer Paola Paronetto. A master of color, she has created a new collection of six gift boxes for Maison Veuve Clicquot in hues from her unique personal palette of more than 86 shades. Imbued with emotion, optimism and commitment, the whole is a symphony of colors that harmoniously blend together.

The Giganti

Internationally renowned artist Paola Paronetto is inspired by nature to create her works of art. She combines stylistic innovation and the traditions of ancient art with those of pottery. Over time, she has perfected an innovative technique that she calls Paper Clay, combining clay, cellulose fiber, and water. Always inspired by the beauty of the nature that surrounds her, Paola Paronetto sees colors as full and opaque, and has devised a palette of 86 tones that are her very own. The irregular shapes and raw texture of her objects create a graphic play of light that exalts the carefully chosen colors.

To accompany this collaboration, Paola Paronetto has also created a sculptural work: the “Giganti”, composed of three colored sculptures in the form of standing bottles, which express the meeting of nature and materials in a poetic and tangible way. They also accompany a unique three-bottle vertical comprising three exceptional vintages of La Grande Dame (2008 / 2012 / 2015).

The Giganti are the ultimate expression of La Grande Dame’s message of optimism for the world. The largest and most majestic of the three Giganti is in Clicquot yellow – a symbol of the sun and of new days dawning, conveying optimism and the conviction that anything is possible. In Switzerland, the IN LAIN Hotel Cadonau is the only place where the Giganti can be admired.

Interpretation by Dario Cadonau

Veuve Clicquot has teamed up with some of the world’s greatest chefs for a unique Garden Gastronomy experience: colors, textures, verticality, and gigantism are at the heart of the menu, reinterpreted for the occasion. In Switzerland, Michelin-starred Chef Dario Cadonau was invited to devise dishes where the combination of colors partners with the simplicity of the ingredients, always with fruit and vegetables taking center stage.

Together with his wife Tamara, Dario Cadonau runs the smallest 5-star superior hotel in Switzerland. The IN LAIN Hotel Cadonau is also home to one of the largest Veuve Clicquot cellars in Europe. Here, in the beautiful Engadin valley, we are invited to experience his culinary interpretation of the verticality and gigantism of Paola Paronetto’s artistic works.

The evening is all about generosity, conviviality, and abundance. While enjoying wonderful dishes, we listen to Marie Charlemagne, winemaker at Veuve Clicquot. She explains what sets a prestige cuvée like La Grande Dame apart from other champagnes and how the climate in 2015 impacted their approach to crafting the latest vintage.

Reflecting the optimism of Veuve Clicquot, an immersive and convivial table has been specially designed for the occasion. The lavish decoration of the VIVANDA restaurant reminds us of a local farmer's market. In this beautiful setup, the joyous, vividly colored dishes reflect the vision of a confident and sustainable gastronomy straight from the garden.

Cheers to grand cru grapes, locally grown grand cru vegetables and a great vintage 2015!

If you are a fan of classic cars or simply looking for an unforgettable winter adventure, be sure to add THE ICE St. Moritz to your bucket list. Watching rare classic cars race on a frozen lake is a truly unique experience. After participating two times already we know that wearing the right watch to this world-class gathering truly elevates the experience. Hence we teamed up with Bucherer Certified Pre-Owned to offer you some inspiration for next year's edition. Let's have a closer look!

Event Preparations

The night before the event check-in at the IN LAIN Hotel Cadonau. It is the smallest 5-star superior hotel in Switzerland and is only a 30 minute drive away St. Moritz, which can get pretty crowded when events take place in town. Here we spend a wonderful evening enjoying some incredible food prepared by Michelin-star Chef Dario Cadonau. During the dinner we get the chance to talk watches.

One definitely wants to wear a chronograph during a classic car event. And one of the first chronographs coming to mind is of course the iconic Zenith El Primero. The movement is so precise and proven that it was used by many other brands back in the days. One of them was, you guessed it, Rolex! Their beloved Daytona was outfitted with the reliable El Primero movement during the years 1988 to 2000.

Another brand known for its chronograph watches is IWC. Although their Pilot's Watch was developed for aviation, it is often associated with racing as well. The brand certainly embraces that and is proud of its involvement in Formula One.

Attending THE ICE St. Moritz

The next morning, we finally step on the frozen Lake St. Moritz. An unbelievable amount of extremely rare cars can be admired during THE ICE. The fact that the owners of these gems drive the cars on snow and ice is just mind blowing!

Since it can get freezing cold on the lake, many of the spectators wear a thick coat or winter jacket. But no outfit is complete without an appropriate timepiece. One model we can certainly recommend is the Omega Speedmaster. The Racing edition is particularly suitable of course. Did you know that while the Speedy was the watch first worn on the moon, it was originally designed for racing?

Two more models underline the Speedy's racing heritage. One of them is the Omega Speedmaster Racing with a beautiful red dial and yellow second hand. Dubbed "Michael Schumacher" it pays tribute to the Ferrari which the German icon famously drove during his successful Form One career.

Another fun model is the Omega Speedmaster Tintin. Although the red and white checkered minute track reminds one of a race course, it was originally meant to be a nod to the Tintin's adventure in the "Explorers on the Moon" comics.

A more unconventional yet perhaps classier choice is the TAG Heuer Monaco. Its history is closely linked to racing. Hollywood actor Steve McQueen famously wore it in the movie "Le Mans". It is certainly a timepiece that belongs in every car enthusiast's watch collection.

A more contemporary choice would be the Audemars Piguet Offshore. First released in 1993, it was launched at a time where bigger and bulkier watches really spoke to a younger generation. Even today, it is beloved among people who associate themselves with a more active lifestyle.

No matter which watch you choose, you will be sure to have a great time at THE ICE St. Moritz or any other classic car event!

Bucherer Certified Pre-Owned

Bucherer is at the heart of a new movement: pre-owned luxury! Certified Pre-Owned watches are authenticated by experts and worn by connoisseurs. Bucherer puts the opportunity to own a classic watch within reach and whether you're buying for keeps or looking to trade, they offer a constantly evolving roster of high-demand pieces to explore. As described in this article, every pre-owned watch comes with a story. What comes next is up to you!

An aura of warmth and pleasant fragrance surrounds you when stepping into the IN LAIN Hotel Cadonau. Here, you can throw off the ballast of everyday life and turn to the beauty and purity of alpine nature with all your senses. Are you ready to discover what the smallest 5-star superior hotel in Switzerland has to offer?

Stepping inside the In Lain Hotel Cadonau

"In Lain" is Romanesque and means "in wood". One immediately feels that this noble material determines the character of the hotel. Around the building, centuries-old pines, larches and fir trees nestle gently into the magnificent mountain world. Inside the hotel, a unique world made of local wood opens up - a pure place of strength and inspiration. The perfect setting to experience warm hospitality and wonderful moments all year round.

Dario Cadonau and his wife Tamara are the caring hosts at IN LAIN Hotel Cadonau. You might also see their two children Jan and Xenia around the place. Always with a smile on their faces and ready to help in the kitchen or the garden on the property.

Since opening in 2010, the family earned a lasting reputation. In just a decade, the IN LAIN Hotel Cadonau rose to become the smallest 5-star superior hotel in Switzerland. Dario is an ambitious hotelier and chef and has received numerous high-ranking awards from jurors from the luxury hotel and gastronomy industry. The hotel is currently ranked 14th in the top 20 winter holiday hotels in Switzerland in the 5-star category.

Chef Dario Cadonau

Dario's path to becoming an independent hotelier began with an apprenticeship as a chef at the 5-star Hotel Suvretta House in St. Moritz. After that, he worked at the cooker of many top chefs. Among them 19-point chef Philippe Rochat in Crissier, Bumann's 18-point gourmet restaurant Chesa Pirani in La Punt and finally in Germany with 19-point chef Harald Wohlfahrt from the Traube Tonbach. He then successfully graduated from the Belvoirpark Hotel Management School in Zurich. After graduating, he is returns to his birth place of Brail in the valley of Engadin. Here, the family starts the ambitious project of turning the over 400 year old housein which his mother grew up, into a 5-star hotel.

Overall, the hotel is home to three restaurants offering different cuisines. But whether in the gourmet restaurant VIVANDAwhich boasts a Michelin star and 17 points in GaultMillau, or in the cosy restaurant Stüvetta or in the rustic cheese dairyDario Cadonau always wants to bring the best that the local soil, forests, meadows, and waters has to offer on the table.

Garden Gastronomy by Veuve Clicquot

Flooded with light, the gourmet restaurant VIVANDA offers a magnificent view of the national park and the hotel garden. In this setting, guests can enjoy an exclusive surprise and tasting menu, accompanied by a selection of fine and rare wines. The magic begins as soon as you enter: In the vaulted cellar of the traditional building, the cosy lounge now awaits you for the aperitif. It's a romantic ambience by a crackling fireplace. In summer, you can also enjoy the apéro on the restaurant's sunlit terrace. For the next courses, guests head on to the modern area of the hotel and step inside the newly designed gourmet restaurant. VIVANDA.

Dario sources all ingredients from local producers, offering a true alpine experience to guests. The team even produces their own traditional Swiss cheese inside the hotel's own dairy. A spectacle not to be missed!

Inside the traditional building, right opposite the open kitchen, is a wine vault. Here, guests can select their own wine to pair with Dario's dishes. Something we definitely recommend doing. Among the many bottles you will also find some bottles of La Grande Dame by Veuve Clicquot. Dario is one of few global ambassadors of this prestigious champagne maison.

For their Garden Gastronomy experience with La Grande Dame, Dario Cadonau created a Signature Dish based on a seasonal ingredient: the carrot. The dish is composed as follow: carrot steak, carrot cream, carrot tops, carrot mousse, carrot ice cream and malt powder. All components of this dish go wonderfully well with the freshness, silkiness, elegance and minerality of La Grande Dame 2012.

Wellness

No matter if you have been hiking, mountain biking, skiing or just eating the whole day, wellness is always a good idea! At the IN LAIN Hotel Cadonau, you will find a wonderful outdoor spa area. A floor-to-ceiling glass garden sauna facing the Inn Gorge is certainly one of the highlights. While relaxing, you can take in a breathtaking mountain panorama.

Next to it, a hot tub offers pure relaxation. It is filled with 38 °C warm pine infused water. It is even heated with local wood. An organic swimming pond in the hotel garden let's you finally cool down. In summer at least. The pond is filled with water from the hotel's own natural spring. Heaven on earth.

We also attended the Rosé Together event by Veuve Clicquot at the IN LAIN Hotel Cadonau. Click here to read more.

The smallest 5 Star Superior Hotel in Switzerland can be found in a small Engadine village, home to only 100 people. Here, a wonderful mountain landscape sets the scene for a beautiful inn: The IN LAIN Hotel Cadonau. It has preserved its classic Engadine style for over 450 years and is the work of the Cadonau family. Top Chef Dario Cadonau has made a name for himself with his fine cuisine. Lately also as global ambassador of Veuve Clicquot and their La Grand Dame cuvée. Join us for an unforgettable stay in the Engadine!

Dining with Dario Cadonau, Veuve Clicquot Ambassador

We arrive at the IN LAIN Hotel Cadonau for a very special event: Rosé Together! Top chef and host Dario Cadonau, together with his wife Tamara, have invited a group of friends and guests to join him on a culinary journey featuring some of his finest dishes and paired with exclusive Veuve Clicquot Rosé creations. The evening starts on the newly opened terrace with a wonderful wooden lounge and beautiful views. Here, the team of Dario Cadonau, who was awarded 1 Michelin Star and 17 Gault&Millau points, treats us with some mouth-watering appetizers. With it, glasses of Veuve Clicquot Rich Rosé are served. It is a champagne with a dosage of 60 g/L, which enhances the blend's aromas. It tastes wonderful on ice. We are off to a great start!

Once it gets a bit colder outside, we are in the middle of the Swiss Alps after all, the guests head inside where the pleasant evening continues. We are seated on two large tables. A familiar atmosphere and genuine happiness unfolds as more delicacies are served. The starter, a wonderful creation with foie gras and a dish with veal on a salmon sauce, is paired with a Veuve Clicquot Rosé poured from a magnum bottle.

We then continue with an incredible creation made from tomato essence, followed by perch fillet. Both paired with the incredible La Grande Dame 2004 cuvée. Just as everyone thought that it couldn't get any better, the next course arrived. It is dedicated to the quail. This delicacy gets served in three variations, all paired with La Grande Dame 2006. We're in heaven!

A lesser known fact about the IN LAIN Hotel Cadonau is, that they produce their own cheese. Lots of it actually. Now we get to taste some of their finest variations. With it, La Grande Dame 2008 is served. A very full-bodied cuvée with a big of sweetness that goes wonderful with the cheese.

For the dessert, glasses are filled with the Veuve Clicquot Rich Rosé again. It turns out to be the ideal pairing for the raspberry ice cream and espuma that is served. After experiencing the gourmet cuisine of Dario Cadonau and enjoying the excellent champagnes by Veuve Clicquot we understand why he was appointed ambassador of the brand. Both parties strive for excellence in their craft buy stay true to their origins. A great match!

Getting to know Dario Cadonau

We had the chance to sit down with Dario Cadonau and talk about how he became a top chef. He also tells us what influence nature has on this cuisine and what inspires his cooking style.

When did you start dreaming of owning your own hotel?

It was very early on. I was the one in our family who fell in love with gastronomy and the hotel business. As a child, I liked to cook at home; for me but also for friends. It always fascinated me. I then went on and built my career on that passion. I told myself that I would certainly like to run my own restaurant and, if possible, my own hotel. This dream has followed me from an early age. With my apprenticeship as a chef, my career finally took shape.

Who or what inspired you on your path to becoming a top chef?

During my apprenticeship at Suvretta House, I had the opportunity to follow and participate in competitive culinary art exhibitions. I was always very impressed by that. The Suvretta House has a large, classic kitchen with over 50 employees. Things got rough there from time to time. As an apprentice, you had to get down and dirty. That pushed me forward and I had the opportunity to develop a certain perfectionism in my work. I was then able to get to know the haute cuisine in the context of national and international competitions. There, it was all about the visual arrangement, color combinations and so on. I was fascinated by this kind of cooking and was shaped accordingly. After my apprenticeship, I knew that I wanted to work in gourmet gastronomy. This world fascinated me. I am a person who likes to work precisely and has certain ideas that go in the direction of perfectionism. That then followed me. I went to Philippe Rochat in Crissier, then to Daniel Bumann in La Punt, and to Germany where I worked for the 3-star chef Harald Wohlfahrt. This time shaped my current style.

What makes the gastronomy in the Engadine special?

The Engadine, a long high Alpine valley region in Switzerland, is enormously diverse. In addition, there is a hotspot for luxury hotels and top gastronomy in the central and upper part of the Engadine. In the small village of St. Moritz alone, there is an enormous density of 5-star hotels of considerable size. This is extraordinary! It was built and shaped this way because St. Moritz had an international attraction early on. Guests come from far and wide to the Engadine to enjoy the region. I think it has so many beautiful facets. From sports and museums to music. There is so much to experience! Consequently, culinary delights also play an important role here.

What influence does nature have on your cuisine?

A very important one. At IN LAIN we have geared our cuisine to it: It is very close to nature. We have many products from our own production. For example, flowers, herbs and so on. Our neighbor is also a farmer who grows many products for us. In addition, we have a large vegetable garden on our property. We also work closely with other farmers and fishermen in Switzerland who supply us. It's important to me to know where the products we process come from. When we started 11 years ago, we were also the first to include the local pine trees in our culinary concept. We started with a pine syrup that we serve with champagne as an aperitif drink. This is still the welcome drink our guests enjoy upon arrival. Then we created other dishes like fillet of beef wrapped in a pine crust. Today we serve chocolates, bread but also drinks with it. The Swiss stone pine is native up here, characterizes our cuisine and is part of our DNA.

What role do wine and champagne play in your cuisine?

For me, both are part of a good meal. We are always trying to develop our offering in this area. Especially with regard to our gourmet menu. In our gourmet restaurant, we have always offered a wine accompaniment. Now we also offer a champagne accompaniment. In Switzerland, the latter is unfortunately not as well-known as in France. There, especially in the Champagne region, you will find almost no wine on the menus. There are some, but in most restaurants, champagne is the preferred drink. It is a food companion over there. In Switzerland, that's a little less the case. That's a pity because anyone who has experienced it knows that it is something wonderful. Personally, I prefer a champagne accompaniment because I feel much fitter the next day than with wine. At least that's the way it is with me. I like that!

What does the collaboration with Veuve Clicquot mean to you?

The Veuve Clicquot team approached me and asked me if I would like to become an international ambassador for the brand and the prestigious La Grande Dame Cuvée. Before accepting, I took my time to consider it. For me, it is important that I can identify with the product and the brand in such collaborations. I'm not interested in just being an ambassador for anything. That's not my world. For me, it's about identifying with a product and a story. With Veuve Clicquot, I found a lot of similarities. Especially with Madame Clicquot, the inventor of the "pupitre de remuage" and Rosé Champagne. She was a pioneer in the industry. In terms of history, there are a few parallels between this French Maison and us at IN LAIN in Switzerland. Especially since we have built something in a very remote place that works and is successful. We must find creative ways to obtain consumers or guests for our products and services. It was the same with Madame Clicquot. That's why we found each other and started working together in December 2020. We were able to create a win-win situation for both.

What do you do to switch off and get inspiration?

I'm passionate about cars. I have a few and I enjoy taking them out for a drive. Although I like some models and brands, I would like to highlight my Corvette in particular. It is a Special Edition, which can also be driven on the racetrack. Really cool! But family and nature are just as important to me. Just like I relax during a car ride, I can also experience that during a walk in the woods where I find inspiration. Likewise, during a hike including a BBQ with my family.

Staying at the IN LAIN Hotel Cadonau

A wonderful mountain landscape sets the scene for the beautiful IN LAIN Hotel Cadonau. It is situated just outside the Swiss National Park, home to deer, ibex, eagle and more Alpine creatures. The main building has preserved its classic Engadine style for over 450 years. New buildings have been added recently. They blend in harmoniously with modern lines and clad in natural wood. It is obvious that the architect drew inspiration from the surrounding pine and larch forests.

After a thrilling hike or mountain bike tour, guests can unwind at the natural swimming pond in the hotel garden. The water even comes from their own natural spring. Next to it, the wonderful garden sauna can be found. While sweating, the fragrance of local pine is breathed in and breath-taking views of the mountains are enjoyed. If sauna is not your thing, then the bathing tub might do the trick. Have a bath in pine infused water heated to 38°C. Did you know that local pine has many qualities which have a positive effect on health and well-being? We definitely felt its soothing effect!

One of the fascinating things about the IN LAIN Hotel Cadonau is the original building's history. Many of the old elements like the cellars or the living room have been professionally restored and are now part of the hotel. This let's guests dive into a unique world. Another factor is the local pine wood used for construction, interior design and furniture. It creates a very familiar and intimate atmosphere and looks very authentic.

After a relaxing night, we enjoy a rich breakfast. There is a lovely buffet with local bread and charcuterie. Dishes like omelettes or carefully prepared eggs can be ordered too. A great way to finish our stay here at the IN LAIN Hotel Cadonau. We hope to be back soon!

Are you more into the Scottish Highlands than the Swiss Alps? Then read this article about our visit at the Glenmorangie Distillery.