Veuve Clicquot’s Winter Feast with Acclaimed Swedish Chef, Magnus Nilsson

Veuve Clicquot has recently partnered with acclaimed Swedish chef, Magnus Nilsson, to create an incredible short film that documents Nilsson’s journey to Hotel du Marc – Veuve Clicquot’s signature estate – to forage and prepare a winter feast.

The meal’s delicacies include scallops, lobster, root vegetables, dried chives and a light beef broth filtered through foraged leaves – all of which are foraged and paired with vintage Veuve Clicquot champagnes.

Cheers!