Page 120 - OCEAN BLUE - WINTER 2013

GOURMET

Dom Pérignon

Announces the first collaboration with
Jeff Koons through a limited edition

The Balloon Venus

Dom Pérignon and Jeff Koons are both well known icons, unequaled
in originality and their power to fascinate. “The Balloon Venus for
Dom Pérignon” pays homage to the capacity of permanence of the
creative energy, reviving the spiritual legacy of Dom Pérignon,
which continues to be the source of inspiration for the creator of
new wines.

“The Balloon Venus” embodies and accompanies Dom Pérignon
Rose Vintage 2003. It is defined by its extreme characteristics: its
deep color, with a slight touch of amber, and copper hues.

“Dom Pérignon by Jeff Koons” also has two gift packages: one for
Dom Pérignon Vintage 2004, and another for Dom Pérignon Rose
Vintage 2003.

This is a limited edition which will be available for one year, costing
$20,000 USD. Visit:
www.domperignon.com/dpballoonvenus to learn more about Jeff
Koons’ monumental work.

Photo by: Dom Pérignon

Photo by: Alfonso Vera Cantú Le Relais
Bernard Loiseau
120 www.oceanblueMAGAZINE.com
Chef de Cuisine: Patrick Bertron
Accolades: Three Michelin Stars
Suggestion: Jambonnettes de Grenouilles à la purée d’ail et au jus de persil
This traditional Burgundy mansion houses one of the most distinguished
restaurants in the world, following its founder’s style and vision. Chef Patrick
Bertron has been designing the menu according to the values of his mentor
since 2003, while Dominique Loiseau creates the perfect dining experience with
authenticity, imagination and attention to every detail. Classical cuisine which is
both refined and exciting to the senses and the soul, it is a must for every food
enthusiast and connoisseur.
2 rue d’Argentine, Saulieu, Burgundy, FRANCE
www.bernard-loiseau.com