Coq et Vins: Meeting with Christophe Thiriat, Artisan of Taste

In Ville-Dommange, Christophe Thiriat, chef and manager of Coq et Vins, offers authentic and local cuisine. Master Restaurateur and member of the Culinary College of France, he favors homemade and short circuits. His long collaboration with Maison Aspasie illustrates his attachment to quality and authenticity.

Can you introduce yourself?

My name is Christophe Thiriat, I am chef and manager of the Coq et Vins restaurant, located in Ville-Dommange (51), in the heart of the Champagne hills. I am a Master Restaurateur and a member of the Collège Culinaire de France, which allows me to make a point of transforming raw products myself: I make my own bread every day, and all the sauces, ice creams and sorbets are homemade. .

What is your particularity?

I mainly work in a short supply chain, except for fish, which I still select mainly from France. My restaurant offers a lunch menu every week consisting of 3 starters, 3 main courses and 3 desserts of your choice. In the evening and on weekends, I offer a menu with more noble and sophisticated products. I particularly like working with fish.

Why did you choose to work with Maison Aspasie?

Well before my move, I already knew the Ariston family for whom I traveled as a caterer. It is therefore a relationship of trust and recognition which has lasted for several years.

When I opened my establishment in 2019, I naturally chose to work with Maison Aspasie. I appreciate the quality of their vintages, their way of working as well as their state of mind: they are generous and deeply kind people.

What is your favorite champagne, and why?

My favorite vintage is Blanc de Blancs for its freshness. We often recommend it to our customers, mainly as an aperitif or to accompany an iodized dish.