La Cave de La Grande Epicerie de Paris

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Enthusiastic, committed and a true "Champagnard", Hugues Forget honed his skills in the Michelin-starred restaurants of Le Bristol and L'Astor before joining the team of Philippe Faure Brac, who was awarded the title of World's Best Sommelier in 1992.
For more than 15 years, Forget has been pursuing his work as Chef de Cave at La Grande Épicerie de Paris.

I don't need to wait for a special occasion to open a bottle of Champagne and enjoy a glass.
What inspires you?
Meeting winegrowers, winemakers and Cellar Masters – who are part of historic Estates or just getting started – are great moments of inspiration for me. I also draw inspiration from the people around me through activities we share such as discovering a new place or restaurant together and comparing notes on the experience.
What challenges do you face?
To make Champagne accessible and understandable in order to emphasise the concept of sharing, which is at the heart of any tasting.
What are the most important values to you?
Respect, commitment and loyalty in long-lasting relationships, both in my professional and personal life.
What was your greatest Krug success?
Beyond a shadow of a doubt, it was when we presented Krug Clos d’Ambonnay 1996. I remember a number of clients calling us to ensure they could purchase one of these precious bottles from the cellar of La Grande Épicerie de Paris.
When did you have your last glass of Krug?
I'm far from having had my last... But I know when the next one will be – I will order a glass of Krug Grande Cuvée the next time I dine with friends.

A talk with Hugues Forget

ALL KRUG Ambassade

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Krug Grande Cuvée — Grand Soleil