We spent a dreamy, yet immersive weekend with Grey Goose at Le Logis (Grey Goose’s gorgeously restored 17th Century manor house) in Cognac, France last weekend to celebrate their 20th birth year. Chef Ludo Lefebvre and his head bartender from Petit Trois uncovered the ‘field to bottle’ journey of the esteemed Vodka brand. We met Cellar Master François Thibault who resides here, and he showed us how the liquid is blended and distilled, and also how it comes from soft winter wheat sourced from the fields of Picardie (a grain-growing region in northern France), where farmer Marc Egret has been harvesting the same wheat for the past 20 years. We learned Grey Goose is sourced and produced exclusively in France, as we breathed in the clean, countryside air. We took a mixology class where we created our own cocktails such as the signature drink, Le Grand Fizz, and learned how to bake delicious bread with Grey Goose flour that celebrated the brand’s core, single origin philosophies and flavor profiles. It was such a wonderful weekend filled with great company, great food, and great drinks. Thank you so much to Grey Goose for creating this magical escape to Cognac, France.
Photographs by Hoon Kim and I
In collaboration with Grey Goose; thoughts and opinions are my own.
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