It’s time to pop the corks! In a meeting of great minds that began in October 2019, Matthieu Yamoum, the Wine Director at Baccarat Hotel New York (It’s a Forbes Five-Star and AAA Five-Diamond) and Piper-Heidsieck’s Chief Winemaker, Emilien Boutillat, have come together to create an exceptional new champagne for the world to enjoy. It’s called “Essential” by Matthieu Yamoum. Right now, this chic new champagne is available exclusively by the glass at Baccarat Hotel New York, as well as at the Michelin-starred restaurant, Gabriel Kreuther. (Mr. Kreuther is also the hotel’s Culinary Director.) The hotel re-opened on October 5thand at the moment is only offering in-room dining for breakfast service.
Just a brief background on this beautiful jewel box of a hotel: Each of the Baccarat Hotel’s 114 guest rooms and suites feels like a private pied-à-terre. Room categories start with the generous Classic King and ascend to the Baccarat Suite, the hotel’s “pièce de résistance.” All rooms feature floor-to-ceiling windows, sitting areas, and custom jacquard linens by Mascioni. Hidden from the sleeping area by handpainted French doors, white marble bathrooms boast glass-enclosed showers with oversized shower heads and exclusive amenities created for the hotel by famous Parisian perfumer Francis Kurkdjian. Oo la la!
The Bar, where, bien sur, you are quite likely to drink champagne, is just off the opulent Grand Salon. It is an epic space featuring barrel-vaulted ceilings, a 60-foot bar and an outdoor terrace overlooking the MoMA. The hotel also features a 55-foot indoor pool, an elite fitness training facility, and the first Spa de La Mer in the United States.
I recently conducted an exclusive interview for Forbes.com with Mr. Yamoum, about his new champagne served at the Baccarat Hotel, and this is what he had to say.
Are you drinking champagne right now?
Not right now, but that’s not a bad idea. I have to pick up my kids. (Laughs.)
What inspired you to create this champagne?
Piper-Heidsieck, who I have a close relationship with for the hotel, they approached me telling me that they had a program where I could create my own champagne. Making it 100% to my taste. About two years ago it came up. They offered me to create a “Baccarat Hotel” champagne but they told me that they wanted my name on the bottle. Who would say no to that? I accepted right away. The champagne process is very complicated, but the champagne that I made was harvested in 2014 and cellared in 2015 – for four years the champagne was sleeping and aging inside the bottle. When you remove the sediment you lose some liquid but the empty space is where