Hazel at 63 Clinton
A pop-up dinner tasting previewing a new restaurant concept from Madeline and Jackson at 63 Clinton in New York City.
Event
Billecart-Salmon Clos Saint-Hilaire Dinner
A La Fête du Champagne dinner in New York City featuring Mathieu Roland-Billecart’s first Clos Saint-Hilaire vertical, paired with Sam Clonts’ tasting menu at 63 Clinton.
New York City63 Clinton$2,250
About the event
Mathieu Roland-Billecart’s first Clos Saint-Hilaire vertical
This La Fête du Champagne dinner centers on Clos Saint-Hilaire, a single parcel in Mareuil-sur-Aÿ associated with Champagne Billecart-Salmon. Mathieu Roland-Billecart, CEO of Billecart-Salmon and a seventh-generation member of the family-owned house, is presented with his first Clos Saint-Hilaire vertical anywhere in the world. The event is part of the La Fête du Champagne 2026 New York City Program.
Clos Saint-Hilaire through three vintage flights
The wine sequence begins with a reception pour of Le Sous Bois from magnum, then moves through three flights of Clos Saint-Hilaire. The named vintages are grouped by vintage character: 2008, 1996, and 2007 for tension; 2009, 2003, and 2005 for warmth; and 2006, 1998, and 2002 for generosity. The finale is a taste of ratafia made from Clos Saint-Hilaire, and the exact wines and vintages are subject to change.
Clos Saint-Hilaire is described as a Pinot Noir champagne vinified in oak casks, with limited releases of individually numbered bottles for each vintage. Billecart-Salmon’s work in the parcel includes draft horses for plowing, sheep for cover crop maintenance, added plantings along the walls, bird houses, beehives, and two small ponds, all tied to the parcel’s soil porosity and biodiversity.
Sam Clonts’ tasting menu at 63 Clinton
The dinner is held at 63 Clinton, a New York City restaurant at 63 Clinton St. The wines are paired with a tasting menu featuring Chef Sam Clonts’ modern, seasonal cuisine; Clonts is listed as Chef & Co-owner of 63 Clinton. The published price is $2,250 plus tax.
Hosts & guests
Mathieu Roland-Billecart
CEO
Pierre Chichportiche
Eastern U.S. Director
Sam Clonts
Chef & Co-owner, Sixty Three Clinton · 63 Clinton
Frequently asked questions
What is being poured at the Billecart-Salmon Clos Saint-Hilaire Dinner?
The program lists Le Sous Bois from magnum for the reception, nine Clos Saint-Hilaire vintages across three flights, and a final taste of ratafia made from Clos Saint-Hilaire. The listed wines and vintages are subject to change.
Why is Clos Saint-Hilaire the focus of this dinner?
Clos Saint-Hilaire is a single parcel in Mareuil-sur-Aÿ. The champagne is made exclusively from Pinot Noir vinified in oak casks, with limited vintage releases of individually numbered bottles.
Who is presenting the Clos Saint-Hilaire vertical?
Mathieu Roland-Billecart, CEO of Billecart-Salmon and a seventh-generation representative of the house, is associated with this first-ever Clos Saint-Hilaire vertical.
What food is paired with the wines?
The wines are paired with a tasting menu featuring Chef Sam Clonts’ modern, seasonal cuisine at 63 Clinton. Clonts is listed as Chef & Co-owner of 63 Clinton.
When and where does the dinner take place?
The dinner takes place on Friday, October 16, 2026 at 7:00 PM EDT at 63 Clinton, 63 Clinton St, New York, NY 10002.
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