Our creative Chefs

The Maison is renowned in the world of Gastronomy for its sincere and lasting collaborations with creative Chefs. Based on common values, a love of terroir and a shared vision of Champagne and Gastronomy, each collaboration gives rise to exclusive food and wine pairings that reveal the characteristic freshness of Lanson Champagnes. Discover the Ambassadors of the Maison, whose cuisine is full of savoir-faire, tradition and creativity.

Beatriz Gonzalez

An invitation to travel

The meeting of Beatriz Gonzalez and Hervé Dantan marks the beginning of a collaboration that celebrates a love of the land, moments of togetherness, and culinary expertise. Together, the duo of chefs creates unique food and wine pairings that reveal a perfectly balanced cuisine, whose tangy notes harmonize beautifully with the elegance and freshness of the gourmet cuvées Le Blanc de Blancs Le Black Réserve.

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Benoit Dewitte

Sophisticated authenticity

Over the years, Benoit Dewitte has refined his savoir-faire and explored the many facets of gastronomy, which today result in a subtle and refined cuisine where the authenticity of ingredients is central. The delicacy of his cooking and his interpretation of nature characterise a style that combines precision, balance, and creativity.

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Claudio Radocchia

Mixing cultures

Claudio Radocchia is one of the rising stars of Swiss Gastronomy. Passionate about cooking since his earliest days, he remembers the emotion of preparing food alongside his mother. His creativity and taste for experimentation have gradually given rise to a distinctive taste signature, whose carefully studied flavors combine with the subtle aromatic balance of Lanson Champagnes.

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Arto Rastas

Culinary exploration

Arto Rastas is an explorer. Avant-garde, his cuisine is imbued with an eclecticism that reflects the young Chef's adventurous character. His curiosity drives him to explore the history of every ingredient, every aroma, every culinary transformation. From the traditional to the infinitely modern, Arto Rastas breaks free of boundaries to shake up the codes of Gastronomy. Working with Hervé Dantan, he imagines recipes that bring out the freshness and finesse of Lanson Champagnes.

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Luke Nguyen

The odyssey of the senses

Originally from Vietnam, Luke Nguyen learned the art of Vietnamese cuisine from his restaurateur parents. An experience that he has nurtured by traveling to 14 countries around the world to discover their culinary traditions. Winner of numerous awards and known for his cooking shows, Luke Nguyen delivers a cuisine vibrant with flavor and freshness, inspired by Asia and his many travels, in perfect harmony with the style of Lanson Champagnes.

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Jun Tanaka

Tradition revisited

After working with Michelin-starred Chefs to acquire the experience and rigor inherent in these establishments of excellence, Jun Tanaka delivers contemporary cuisine steeped in tradition. His encounter with Hervé Dantan gave rise to a gastronomic dialogue imbued with savoir-faire and creativity, perfectly reflected in his food and champagne pairings.

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Jaume Vicens

Contemporary Gastronomy

Trained alongside his parents and grandparents who were restaurant owners, young Jaume Vicens is one of the most promising chefs in his country. He brings a modern touch to a cuisine inspired by traditional Majorcan cooking. Favouring the use of fresh local ingredients, Jaume Vicens showcases producers from around his region. Every dish translates into an experience reflecting this sense of place. And it’s a love that he shares with Maison Lanson, so we can look forward to subtle pairings of dishes and champagnes.

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Best chefs

The pursuit of excellence

At the helm of La Bouitte restaurant, René and Maxime Meilleur are among the most prestigious and recognised chefs in France, contributing to the excellence of French gastronomy. Opened in December 1976, La Bouitte restaurant has over the years become a veritable institution of French gourmet cuisine. This authentic chalet feels like a family home and is a true ode to Savoie where this father-and-son team of chefs now work.

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SASCHA STEMBERG

The heritage fulfilled

Since 1864, the Stemberg family has embodied culinary excellence in Velbert, in Germany. Sascha Stemberg represents the fifth generation at the helm of the family restaurant, Haus Stemberg. With boldness and passion, he elevates local produce to new heights. A testament to his savoir-faire and dedication, his work has been awarded a Michelin star. His collaboration with Maison Lanson comes naturally, driven by shared values of authenticity and excellence that will inspire future creations.

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