The renowned Maison carries forward a message of authenticity and responsibility, chronicling culinary (and other) icons who have espoused bold projects in food and wine. We present Irene Berni, one of the faces of New Makers, who also offers a recipe paired with a Champagne.
It's time to be bold and reinvent yourself, especially in the wine business. The prestigious Maison Veuve Clicquot has been communicating this for years, including through its New Makers project, a celebration of well-known faces who have dared to subvert the rules, reinvent themselves and follow their passions. These “new artisans” of change represent a global movement, thanks to eclectic personalities who envision tomorrow's world with optimism, sensitivity to the environment and attention to quality. Among them we find chefs, bakers, writers, and creatives who, in each conscious choice, make their voices heard loud and clear.
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After all, since 1805, when Barbe-Nicole Ponsardin took over the reins of the Maison at just 27 years old, Veuve Clicquot has always embodied the spirit of boldness and innovation. Barbe-Nicole pioneered the creation of the first Millesimé and Rosé Champagne by blending, introducing techniques such as the “table de remuage” and opening up new trade routes. This revolutionary spirit lives on today in the New Makers, who shape the future by drawing inspiration from the past.
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The community includes prominent figures such as Jean Imbert, Mory Sacko, Karime Lopez, Sabrina Goldin and Stéphane Abby (Carbón), Irene Berni, Alanna Sapwell, Eyal Shani, Héloïse Brion (Miss Maggie's Kitchen) and many others. Each of them stands out for their ability to break traditional codes and innovate, carrying forward a message of authenticity and responsibility.
IRENE BERNI: A STORY OF PASSION AND CREATIVITY
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Florentine-born Irene Berni, after an early career in the world of decoration, decided to breathe new life into her family home in Lastra a Signa, transforming it into the Valdirose B&B, a symbol of hospitality and beauty. Her adventure began in 2007, but soon her work transcended the boundaries of bed & breakfast, leading her to write books, edit a successful blog and collaborate with international magazines and brands. “I love challenging myself and putting myself to the test,” says Irene. “Even when I was proposed to write cookbooks, I accepted without hesitation, despite the fact that I had never photographed or written recipes before. It is in my nature to step out of my comfort zone to grow and improve." One of the key moments in her journey was starting a blog, which allowed her to communicate authentically. "In those virtual pages I put down on paper my every desire and expectation. I started telling about the little things that made me feel unique, like a pasta with olive oil and bay leaf eaten with the first spring sun. From that moment many people started following me."
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Being part of the New Makers project for Irene means celebrating the boldness and creativity that sets her apart. “Being a New Maker means never feeling like you have arrived, but to keep changing, trying and failing. The world does not need perfection, but authenticity.” On the topic of boldness-can it be learned or is it instinctive? - Irene has no doubt: “There is no courage without fear, so they say. Sometimes it is enough to be bold (even without conviction) just once, seeing the effect it has helps you to become bold even if you are not bold by nature.". She, after all, considers herself an innovator “in communication: I have never relied on anyone to tell my work or to promote my business. I have done everything myself from day one." And again, “I love to challenge myself. Even when I was proposed to write cookbooks, I immediately said yes: without ever having photographed food, without ever having written recipes.... But challenging myself and stepping out of my comfort zones is in my nature, I know that in order to move forward you need to do something you have never done."
YELLOW LABEL AND ROSÉ: THE STYLE OF VEUVE CLICQUOT
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At the heart of the New Makers project, wine is not just a product to be tasted, but an element that tells stories, connects people and celebrates authenticity. Each label is the result of a journey, an interweaving of typicality and research that reflects the personality of those who produce it. “Wine is like a signature,“ say the project's protagonists, ”it encapsulates the character of a territory and those who work it, the patience needed to wait for nature's timing and the creativity to transform it into emotion." In particular, two Veuve Clicquot icons leap to the eye (and impose themselves on the palate) : Yellow Label and Rosé. The former represents the symbol of the Maison, a refined blend that combines freshness, strength, aromatic richness and silkiness. Predominantly composed of Pinot Noir, with an addition of Pinot Meunier and Chardonnay, Yellow Label embodies Veuve Clicquot's blend of roots and modernity.
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The Rosé, on the other hand, is a tribute to the pioneering vision of Madame Clicquot, who created the first Champagne Rosé by blending in 1818. This wine, enriched with 12 percent selected Pinot Noir, is distinguished by its strength and aromatic richness, making it ideal for moments of sharing and celebration.
IRENE'S PANZANELLA
Irene Berni's cuisine is an ode to simplicity and quality. Prominent among her recipes is panzanella, a “universal” dish that combines fresh, wholesome ingredients, which in turn are perfectly enhanced by Yellow Label. Here is the recipe to replicate at home.
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Ingredients:
- 1/2 kg stale bread
- 20 cherry tomatoes
- 200 g top-quality tuna in oil
- 4 fresh onions
- Salted capers
- Red wine vinegar
- Salt
- Extra-virgin olive oil
- Chopped celery
Procedure:
- In a large soup tureen, lay the bread cut into cubes and moisten it with 500 ml water. Crumble it with your fingers.
- Cut the cherry tomatoes and onions into thin rounds. Mix everything in the soup tureen together with the capers, season with red wine vinegar and tuna oil.
- Pour the dressing over the bread and stir until uniform.
- Add the chopped tuna, drizzle with extra-virgin olive oil and garnish with chopped celery.
- Serve chilled well.
INNOVATE, DREAM AND REINVENT
Veuve Clicquot's New Makers project celebrates the ability to innovate, dream and reinvent oneself, values perfectly embodied by Irene Berni and the other members of the community. With their commitment and bold spirit, they inspire us to live a richer, more authentic and sparkling life, just like a glass of Veuve Clicquot!