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!
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