Dépositaire Dom Perignon

Flambée sole Depositary Dom Perignon in Central and Eastern Europe.

Restaurant Flambée was awarded a very prestigious award, which the company Moet Chandon Dom Perignon honors the best restaurants around the world.

Get this award is very complicated, long and confirms highest quality and prestige of the company, which was granted.

A taste of my world

‘I have had the good fortune to gain experience from a wide variety of cuisines from around the world, and would like to invite you to try some of my favorite spring flavours. Something a little different, right here in the heart of Prague.‘
Chef Fabian Gysi

Full menu only 890 CZK

Endive, tomato and egg salad,
Dill and yogurt dressing

Crisp mushroom cigars,
Thyme cream soup

Halibut with potato crust, olive tapenade,
Arugula and green beens

Roast rabbit striploin, fine-herb butter
Asparagus, tangerine julienne

Frozen raspberry and chocolate napoleon


It was at the abbey of Hautvillers, during the 17th century, that Dom Pierre Pérignon devoted his life to perfecting champagne and spreading its renown. Three centuries later, the same quest for perfection continues through the wine that bears his name. It guides the Chef de cave in giving life to the rare vintages he selects – in the creative process that perpetuates the Dom Pérignon style while ensuring the faithful expression of a particular year.


Seven years… The time it takes before a vintage undergoes its first tasting. However, the wine continues to mature over the subsequent years and decades.

Although each vintage follows its on curve as it matures on lees there are three plateaux when each of them express their very best. Richard Geoffroy, the Chef de cave, calls those moments Plenitudes. Each of the Dom Pérignon vintages passes through the same stages at different moments.

The first plenitude is reached after 6 to 7 years in the cellars. That is how long it takes for a wine to become worthy of the Dom Pérignon name, to achieve its own unique richness, complexity and sensations on the palate – always associating the character of the vintage with the Dom Pérignon style.

The wine enters the Œnothèque when the second plenitude occurs. Like a fascinating journey into the Dom Pérignon heritage, the Œnothèque offers an insight into the diversity and complexity of these wines, and into the mystery of their creation.

This second peak, reached after 12 to 20 years of maturation on lees in the cellars, is placed under the sign of a classic aromatic intensity. Even after all this time, the wine still tastes vibrant, crisp and amazingly fresh.

After 25 years or more, a third peak is reached, the summit of complexity. The combination of effervescence, substance and aroma is perfect. Its complexity becomes highly intriguing and sensual, as one moves away from the classical style to discover unusual sensations, often closer to those of a perfume. The intriguing, sensual aromatic progression takes on a new dimension to offer an incredibly enriching experience: the ultimate expression of the Dom Pérignon style.


Guardian of the style and memory of Dom Pérignon, the Chef de cave Richard Geoffroy preserves a few examples from each of the vintages in the Œnothèque. The life and maturation on lees of the wine continue over the years and decades.

The Chef de cave commits himself to discerning the vintages that have reached the full expression of their first, second or third plenitude. Each vintage exhibits new tasting characteristics specific to the three stages of amplitude of Dom Pérignon.
The numbers themselves evoke certain magic: 1959, 1962, 1973, 1980, and 1988.
Generations of wines and decades of memories…

To ensure the consistency and great quality of Dom Pérignon Œnothèque, all the bottles of a same vintage are disgorged at the same time.
Each one of the bottles that enters Dom Pérignon Œnothèque is individually tasted by an oenologist to guarantee its great quality.


After years spent in darkness and silence, the wine finally gets to meet its taster.

Various emotions and sensations are experienced on the palate based around the balance between the Pinot noir and Chardonnay.

The first sensation is full and vibrant. The Chardonnay ensures a lively initial encounter, while the Pinot Noir adds to the length.

Nevertheless, Dom Pérignon refuses to allow either to totally dominate, instead taking advantage of the complexity of a combination in which the parts unite and complement each other in order to sublimate the wine as a whole.

The depth and scope of the tasting give rise to an impression of unity, of completion and of the perfect union of the soul, the senses and the wine.


Dom Pérignon Vintage 1995
Appearance: Pale yellow with gold highlights.
Nose: The brioche and honey tones quickly blend with fresh almond and apricot embellished by hints of smokiness.
Taste: After the upfront intensity and roundness, there is a gradual tension which becomes persistent, vibrant, pure, mineral and fruity.


Dom Pérignon Œnothèque Vintage 1988
Appearance: Straw yellow with golden highlights.
Nose: As the wine breathes it reveals its strength. The first burst of brioche and ripe wheat evolves into a complex bouquet that is sombre and shadowed, mineral, smoky with a hint of roasting coffee.
Palate: The attack is sharp and pronounced, the prelude to an unusual breadth. The full tale is revealed, unfolds and glides across the palate as if powered by the incisive finish that continues to characterise this vintage.

Dom Pérignon Œnothèque Vintage 1980
Appearance: A straw yellow hue
Nose: Some hints of toasted brioche, a clear presence of candied citrus fruit with slightly mentholated accents, all giving way to more prominent notes of autumn fruit.
Taste: The style is clear and precise. The lively and well-structured opening progressively reveals the fleshy ampleness of the wine. The freshness of citrus fruit lingers in the long finish.


Dom Pérignon Œnothèque Vintage 1973
Appearance: Golden yellow.
Nose: Aromas of dried leaves with a touch of toast, brioche and hints of ripe plum.
Taste: Combines strength and intensity in a highly original balance. Its delicacy is accentuated by a fine vibrant and well-structured liveliness. The taste dances on the palate and finishes with a slightly lemony finale.

Dom Pérignon Œnothèque Vintage 1962
Appearance: A slightly golden hue.
Nose: reveals itself in a series of gradual statements. The first notes are woody, smoky, followed by hints of cedar or sandalwood, then leading into marmalade before moving on into suggestions of spicy hawthorn, seeming younger and more flowery.
Taste: Beyond its maturity, there remains a certain austerity. The initial richness becomes freshness: the length is confirmed, never less than fruity, straightforward, refined and keen.

Dom Pérignon Œnothèque Vintage 1959
Appearance: Amber hue.
Nose: A high degree of complexity combining notes of oriental tobacco, honey, liquorice and fig in addition to coffee and chocolate.
Taste: The ripeness of the grapes radiates in a lighthearted opulence. The first impression of warmth, ampleness and relative sweetness introduces a powerful structure. Round and wholesome on the palate, exceptionally long with plenty of body and fruitiness. A fresh finish, which is truly astonishing for the vintage.


Born in 1954 in Vertus on the Côte des Blancs in the heart of the Chardonnay vineyards, Richard Geoffroy belongs to a long line of wine producers from Champagne.

After having studied medicine, he obtained his doctorate in 1982. He then attended the Ecole Nationale d’Oenologie of Reims to rediscover a passion that had never really left him.

After gaining initial experience abroad, in 1985 he joined the technical team of the oenology department of Moët & Chandon. He became technical adviser to the production subsidiaries abroad, in particular in Australia, California and Spain.

Richard Geoffroy has been involved in the preparation of Dom Pérignon wines since 1990. He participates in the selection of the best grapes from the most sought-after vineyards of the region. Through his work he became fully familiar with the values of discipline and precision which make Dom Pérignon so famous.

Becoming Chef de cave Dom Pérignon in 1996, Richard Geoffroy is generous with his skills, and constantly seeks that special balance which is the cornerstone of Dom Pérignon’s sophistication and refinement. His responsibilities as Chef de cave lead him to apply a vision and approach common to the whole team, to constantly guarantee the excellence of a truly outstanding wine.

Highly curious, and with a well-developed taste for all things aesthetic, Richard Geoffroy enjoys a mixture of cultures and skills. He has worked with the great French chefs as well as with the Japanese masters of Zen cuisine. Each of his meetings has reinforced his most personal conviction: Dom Pérignon contributes to a view of life that is both mythical and visionary.

Depositary Champagne Dom Perignon

0,15 l Dom Pérignon Brut Millesimé 2000 1.450,-
0,75 l Dom Pérignon Brut Millesimé 2000 9.700,-
0,75 l Dom Pérignon Brut Millesimé Rosé 1998 18.490,-
0,75 l Dom Pérignon Enotheque 1962 53.900,-
0,75 l Dom Pérignon Enotheque 1966 60.000,-
0,75 l Dom Pérignon Enotheque 1976 37.450,-
0,75 l Dom Pérignon Enotheque 1995 18.900,-

Dépositaire Dom Perignon



For the fourth year, top-class chefs in Prague are coming together for two days in a row to jointly prepare a ten-course menu with you as their audience.
On Wednesday 18 February and Thursday 19 February 2009, at Flambée restaurant, Husova 5, Prague 1. Make a reservation today at this telephone number: 224 248 512.

View all news

Tipy na zajímavá weby