Piper-Heidsieck’s Chef de Cave Régis Camus on Turkey, and Champagne as a Messenger of Happiness

piper_heidsieck_Brut_Regis_Camus.jpg

Since 1785, Piper-Heidsieck has been creating premium bubbles standing the test of time. Megan attended an exclusive Piper-Heidsieck tasting where their Chef de Cave - Régis Camus - was in attendance from Reims, France. Through his passion and skill – Piper-Heidsieck’s wines were recently named "Champagne of the Decade". He has been awarded the title of "Best Sparkling Winemaker" eight times over the past 10 years and is the winemaker behind the Oscars and Cannes Official Champagne. 

Megan asked him 6ix questions (via his translator) on his favourite champagne and what the perfect bottle to pair with this weekend’s turkey dinner might be. 


Q: In London there is a restaurant called ‘Bubble Dogs’.  The menu pairs champagne with hot dogs. How do you feel about pairing unconventional foods with champagne?

A: It doesn’t bother me at all. I think we should innovate in champagne.   If they are really good quality hot dogs – they could work! In champagne we need to innovate our associations and I am interested in trying out new associations. 

Q: In Canada we have Thanksgiving where we traditionally roast a turkey. What do you recommend pairing with this meal?

A: The 2006 vintage because the vintage is generous, joyful, consistent and goes really really well with white meats, like turkey.

piper_heidsieck_2006_vintage.png

Q: How were you inspired to become a winemaker?

A: Life is a road. Sometimes it's curvy, sometimes you stop, sometimes you don’t stop.  I wanted to work in agriculture. I met people studying Oenology when I was studying that directed me down the right path. I was able to do some amazing internships. From there I got a job in the wine industry. I’ve had three jobs and I’ve never sent a resume, they always came and found me. 

Q: If you think of a the finished products of wine and champagne as the culmination of hundreds of years of culture and passion reflected through the current Chef du Cave’s technique and personality – which Piper-Heidsieck champagne resonates the most with your personality?

A: The Brut represents the style of the House. It is comparable to the ready to wear collection, in fashion terms.  I think in the Brut there is a bit of my personality - through its consistency, and joyfulness. 

Q: I read that Piper-Heidsieck is a ‘messenger of happiness.’ People send bottles of congratulations; you cheers with champagne in times of celebration. Do you agree with this statement?

A: Yes! I’m very happy to be here tonight and to see smiles. So as the creator of the Piper-Heidsieck style, seeing people smile all around the world brings me happiness as well. 


Megan is a lifestyle, food, beauty & travel writer.  Her passion for travel has taken her to 36 countries and she now calls Toronto home. 6ix questions is a series of conversations on food and culture from Toronto with people around the world.  Follow Megan at @immfab