ATELIER OF TASTE
Grey Goose has partnered with a select group of chefs – aligning the world’s best-tasting vodka with the arbiters of taste. Culled from the highest echelons of the culinary sphere, the chef partners include
Michelin-starred chef Alain Ducasse
Considered one of the most renowned chefs of his generation, Alain Ducasse is at the helm of three restaurants, each holding three Michelin stars, in Monaco (Louis XV – Alain Ducasse), Paris (Restaurant le Meurice Alain Ducasse) and London (Alain Ducasse at The Dorchester). GREY GOOSE is honoured to consider him a partner and a friend, who collaborated with GREY GOOSE on its first gastronomic vodka.
Chef Ludo Lefebvre
Renowned for changing LA’s restaurant landscape with his innovative take on French cuisine, Chef Ludo Lefebvre celebrates 20 years of influencing LA’s culinary scene. He’s one of the city’s most influential chefs, known for his inventive, refined cooking at Trois Mec, named the Best New Restaurant (2013) and No. 1 Restaurant (2014 & 2016) by LA Weekly.
Chef Johnny Iuzzini
Chef James Beard Award-winning pastry chef Johnny Iuzzini started his career working alongside renowned pastry chef Eric Gouteyron at the River Café in New York. In 2002, Iuzzini was named Executive Pastry Chef at the famed four-star Restaurant Jean Georges. His first book, published in 2008, has since become the basis for training for pastry chefs internationally, and the primary inspiration for the dessert quartets featured on his seasonal menus at Jean Georges.
GREY GOOSE INTERPRETED BY DUCASSE
GREY GOOSE Interpreted by Ducasse is a toasted-wheat vodka born out of a collaborative process between GREY GOOSE maître de chai François Thibault and Michelin-starred chef Alain Ducasse. Inspired by Alain Ducasse’s passion for roasting chocolate and coffee beans, the duo have masterfully roasted the Picardie wheat at varying intensities to bring out notes in the vodka of fresh vanilla and florals (light); toasted brioche, toffee and almonds (medium); and rich dark chocolate with espresso and cooked walnuts (dark). Coinciding with a growing trend for invigorating, up-tempo dining occasions, GREY GOOSE Interpreted by Ducasse pioneers a new vodka category aptly named “Vodka Gastronomique”. The new expression celebrates the notion that vodka can be enjoyed during culinary occasions – particularly by those looking to revitalize fine dining with innovation, excitement and a beverage that can awaken the spirit rather than send it to bed.