Floral boutique agency Libellule creates launch of Chandon Délice with 7 inspiring chefs

Chandon India launched Délice – a new sparkling wine variant crafted at the brand’s state-of-the-art winery in Dindori, Nashik over a fun soirée. Hosted at Tote on the Turf, the launch brought together 7 of Mumbai’s coolest Chefs for a representation of Chandon ​​Délice’s vibrant flavours amidst a beautiful setting created by floral boutique agency Libellule.


Chefs Alex Sanchez (The Table), Shilarna Vaze and Chris Perrin (Gaia Gourmet), Kelvin Cheung (Bastian and One Street Over), Pooja Dhingra (Le15 Café), Prateek Sadhu (Masque) and Viraf Patel (Café Zoe) each prepared dishes inspired from the taste and spirit of Délice.

Made with locally-sourced Chenin Blanc and Chardonnay grapes, Délice is an irreverent expression that is set to change the manner in which India enjoys its wines. Presenting the very bubbly and flavourful taste-profile that Chandon is known for but a little sweeter, Délice is the versatile variant of the Chandon Family. Its versatility comes from the fact that it breaks the typical sparkling wine codes and is being promoted to be had in tumblers – chilled, on the rocks or with a slice of fruit (recommended is a slice of orange).

Inspired by a French Fête in an orchard, the Chandon Délice launch décor was a visual treat and was created by Nazneen Jehangir of Libellule, a design and floral boutique agency. The versatility of this new product combined with Chandon’s brand DNA comes to life through each of the elements used to make up the décor - orange trees bursting through the bar, 6 vibrant niches created for the chefs, an ice cream trolley serving Délice ice lollies, a walkway inspired by the gardens of Versailles and a lot of orange and blue. The beautiful ambience tantalized each of the five senses of and left the guests, including Kiran Rao, Fahad Samar, Pratima Bhatia, Arjun Kanungo, Karan Wahi, Deepti Gujral, Candice Pinto, Anita Hassanandani, Mandana Karimi, enthralled.

Speaking about the new offering, Stéphane de Meurville – Managing Director, Moët Hennessy India said, “At Chandon India, our endeavour has been not only to gain share of heart, but also to introduce new consumers to the Chandon world. One way in which we will do this is by reaching out to consumers who currently shy away from the traditional Brut and Rose style of drinking. Délice is our next step towards consolidating this vision. While the Indian market loves its bubbles, there is still a strong affinity for sweeter drinks and cocktails. Délice is the result of 2 years of extensive research and development by our team of winemakers led by Gustavo Agostini. We are very proud of this new product from the house of Chandon India which we believe will resonate with the Indian consumer.”

Alex Sanchez commented, “When I took the first sip of Chandon Délice, I knew that I had to pair it with something spicy. The honeyed sweetness was calling out for chili. I wanted to create a dish which took inspiration from India but with French accents, much like Délice. In the end, I decided to create my own version of vada pav, combining a tempura-fried potato puree scented with saffron and serving it inside a rich, delicate brioche roll.”

Chinu and Chris shared, “What better way to celebrate to launch of Délice than to have 7 of our fellow chefs (and friends) getting inspired and cooking up a storm! Our crustacea delicea was inspired by the colour and tang of kokum and the feel of something cold and yummy in the summer while sipping on a Délice on the rocks.”

Kelvin Cheung said, “As a Chef, constantly creating and innovating is the most exciting part of my job. Working within a specific brief is always a fun challenge, and I especially enjoyed creating this dish, using corn as the main ingredient. The lightness of the dish pairs perfectly with Chandon Délice, with its creamy mouthfeel and refreshing fruitiness. Collaborating with the Moët Hennessy group is always a pleasure, as is working in tandem with my friends from the industry.”

“The fresh sharp fruity notes of Chandon Délice have inspired my desserts. I have also added a hint of spice to them, because it works so well with the Indian palate”, commented Pooja Dhingra.

Prateek Sadhu shared, “Tasting Délice was unlike anything we have at the moment - I think it'll have a wide appeal to the Indian palate and will let go of a bit of the rigidity people think of when drinking bubbly. I've paired it with a Caciocavallo Brûlée with figs, and a Char Sui Pork Belly with Chicharrón and green apple which I think will complement it perfectly. It's so much fun to work with a company that has so many diverse products, especially Chandon Délice. Congratulations to the team for pulling this together in such spectacular fashion!”

“Chandon has always been "The Party Starter" and over the many collaborative events I've done with them I've noticed it’s not just the sparkling wine that starts the party it’s also "team Chandon" that keeps it going. When I first tasted "Délice" I instantly understood that it is a game-changer because I had, till then, not tasted a bubbly which could go so well with Indian food. Clean, fun and bubbly – Délice is perfect for Indian flavours,” said Viraf Patel.

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