Chef Tongourian has dedicated himself to mastering contemporary French cuisine since his career began in 1996. As Executive Chef of Robuchon au Dôme, he has infused the restaurant's menu with his distinctive style and flair while upholding its legacy from previous masters. Under his leadership, the restaurant has continued its unbroken string of three MICHELIN Stars for 18 consecutive years. He has been a member of the prestigious Dom Pérignon Society since 2022.

Amine Ghanem joined Dom Pérignon’s oenological team in June 2024 as Winemaker and Operational Project Manager. He leads the Maison’s Cellar Project, implements each vintage’s technical plan to realise the Chef de Cave’s vision, and oversees Dom Pérignon Wine Experiences from conception to delivery. Born in Lebanon, he holds a French National Diploma of Oenology (Reims) and a Master in Quality Engineering and Management. He joined Maison Moët & Chandon in 2016 as quality manager and previously worked across Burgundy, the Rhône Valley, New Zealand and Jordan. Combining engineering rigor with creative winemaking, he embodies the complementary spirit central to Dom Pérignon’s ambition.

Crafted by Chef Tongourian, this bespoke, six-course tasting menu is accompanied by Dom Pérignon vintages from the '90s handpicked by the chef and SJM's sommelier team. Each course and pairing is designed to epitomise the perfect balance of texture and flavour, enhanced by Dom Pérignon's distinct, harmonious hues.