Viticulturist Cédric Bouchard is a Champagne maker on the up; he’s only been making Roses de Jeanne, his signature label, for a few years, but he’s already selling in 30 countries and his limited-production biodynamic Champagne is served at of-the-moment restaurants like Noma in Copenhagen and Oaxen in Stockholm.
Cédric and his wife, Émilie, a graphic designer, and their two small daughters live in Aube, a small town in the Champagne region of France, in a 300-year-old manor house they’ve painstakingly renovated, preserving the original details but filling the interiors with modern furniture and a streamlined, precisely engineered kitchen from Danish company Vipp.
Émilie and Cédric chose a kitchen island from Vipp to take center stage in the grand space, which features paneled walls and integrated cupboards. “We saw only the corner of this kitchen in a magazine,” Émilie says. “But we cancelled the one we had already ordered, because this was the right kitchen. We know the quality of Vipp’s bin, and therefore trusted that the kitchen carried the same finesse to quality and detail. We ended up buying it over the phone without having seen it in real life.”
“My father was a Champagne wine grower, and I grew up playing in the vines,” Cédric says. “At the age of 14, I was sent to Lycée Viticole, where I studied winemaking. I didn’t like Champagne; it didn’t interest me a bit. Today, I’ve found my own path, and my passion for wine is unmistakable. Yet, I still don’t like bubbles.
“Most people buy champagne for its sparkling and festive attributes. To me, the wine is the key, and the bubbles are only an accessory. That’s why my bubbles are less dominant than in other champagnes. In fact, my single vineyard, single grape variety, and single vintage wine is a cross between still wine and Champagne.”