A dash of Seduction…

C’est l’amour vrai!

Australia’s Brand Ambassador for Piper-Heidsieck Samuel Le Douarin (28) shares his love of Champagne & Oysters


Samuel pictured above (centre)

Q: How did you become involved with Piper-Heidsieck?

A: I was introduced to the wine world in my early 20’s, thanks to the owner of a wine shop from my hometown in France. From there, I decided to immerse myself in it and began studying at a business school in Burgundy. My studies encouraged me to travel around the world – the UK, New Zealand, Spain, Canada, USA – to explore the wine industry from top to bottom and meet incredibly passionate people. Recently graduated, I’m now Piper-Heidsieck brand ambassador for Australia. It’s very exciting to represent the most awarded house of the century in a country that has a great love for Champagne!

Q: What is your relationship with wine and Champagne in particular?

A: I’m passionate about wine because it’s such a comprehensive drink with its many exciting aspects: stories, landscapes, gastronomy… Also, wine is incredibly diverse and made all around the world, shared between family and friends at different occasions! As for Champagne, it has always been the favoured wine in my family whether we open it for celebrating a specific event, or sharing a great moment all together. 


Q: What is so special about Oysters?

A: I’m from a region of France called Brittany (“Bretagne” in French) that is surrounded by the sea with the English Channel in the north and the Atlantic Ocean in the south. Naturally I have always enjoyed eating fresh seafood from our shores, oysters in particular! I love how oysters can take you on a journey: the layers of flavours and textures, but also the possibility of greater culinary experiences through various recipes and pairings, no matter if it’s simple or complex – it’s very exciting!

Q: Why do you think Oysters and Champagne make a great pairing?

A: I believe it’s partly because they share many common features… Firstly, there are different varieties of oysters just like you’d find three grape varieties used in Champagne. Then, just as we have chalk terroirs originating from ancient seas that provide specific flavours to Champagne – oysters taste differently according to the waters where they come from, there is even a classification of “crus” in France you can compare this to. Also, growing oysters requires time and a savoir-faire (ed. expertise) like we do with Champagne. Finally, I would say that the most important is that oysters and Champagne are better when shared!

Join Samuel at our exclusive Champagne & Oyster Masterclass, Tuesday 22nd August at 6.15pm
>>BUY TICKETS HERE<<

After parties are the best parties

Melbourne Cup After Party 2016

melb-cup-after-party-edm

The race that stops the nation is right around the corner, and while we love a long lunch.. the after party is where it’s at!

Here are a few reasons why our after party is worth sticking around for: RSVP right here 

Dance up a storm! Whether you’ve been indulging in a long lunch, or cooped up the office all day – we invite you do kick up those heels and show us your best dance moves. With live DJ’s from 4pm, be sure to have your most comfortable shoes on the day!

Pop goes the Piper! To keep the good times flowing, from 4pm we have $50 bottles of Piper-Heidsieck Champagne on offer. This deal is too good to be true and while stocks last, so get in quick!

Late Night Nibbles! It wouldn’t be a party without food, our kitchen will be open and serving delicious food until late. A limited menu featuring freshly shucked oysters, crab tacos and Fish & Chips to name a few…mc_afterparty