Moët names new chef

Champagne house Moët & Chandon has named Marco Fadiga as its new executive chef.

Fadiga was chosen after a global competition launched earlier this year. He was one of the four finalists invited to Epernay for a “kitchen battle” to decide who would replace the out-going Berbard Dance as Moët’s culinary ambassador.

Fadiga’s dish of saffron risotto with fried courgette flower, crispy bacon and scallop matched with the house’s 2008 ‘Grand Vintage’ was judged the winner by Dance, chef de cave Benoît Gouez and chefs Yannick Alléno and Pascal Tingaud.

A Bologna native, Fadiga has 20 years experience in the industry with experience at several Michelin-starred restaurants including La Toree de’ Galluzzi in Bologna and Michel Rostaing in Paris.

From 2003 to 2014 he was chef-owner of Marco Fadiga Bistro in Bologna and most recently was chef-owner of Noir restaurant in the Italian city.

He said: “This has been an incredible experience, and I look forward to combining and exploring my Italian creativity and my love of French culture.

“Saffron is not only a spice, but an important part of the flower which is why I wanted to match it with the floral bouquet of the Champagne.  To find the acidity necessary to match that of the wine, I used beurre blanc – a traditional French sauce recipe.  The scallop gave an iodine note that was complemented by the bacon’s saltiness.  Finally, the fried courgette flower gave a perfect green touch to reflect the herbaceous note of the Cuvée.”

“In this competition, I was looking for the perfect balance, and Marco’s dishes reflected his culinary expertise as well as an innate understanding of Moët & Chandon Champagnes,” added Gouez.

Fadiga will work with Moët’s winemakers to design dishes for each of the Champagnes in the range. Based at the Trianon on the Avenue de Champagne and Château de Saran he will also travel as the house’s culinary ambassador.