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Event
Billecart-Salmon Clos Saint-Hilaire Dinner
A La Fête du Champagne dinner in New York City featuring Mathieu Roland-Billecart, nine Clos Saint-Hilaire vintages, and a tasting menu by Chef Sam Clonts at 63 Clinton.
New York City63 Clinton$2,250
About the event
A Clos Saint-Hilaire vertical dinner
This La Fête du Champagne dinner is built around Clos Saint-Hilaire, Billecart-Salmon’s single parcel in Mareuil-sur-Aÿ. The program is described as an unprecedented dinner with Mathieu Roland-Billecart and no fewer than nine examples of Clos Saint-Hilaire spanning vintages from the past 30 years.
Clos Saint-Hilaire is tied to a specific viticultural story: draft horses for plowing, sheep for cover crop maintenance, plantings along the walls, bird houses, beehives, and two small ponds are all part of the parcel’s environmental approach. The champagne is made exclusively from Pinot Noir vinified in oak casks, with each vintage released in individually numbered bottles.
Le Sous Bois, three Clos flights, and ratafia
The dinner begins with a reception pour of Le Sous Bois from magnum, then moves through three flights of Clos Saint-Hilaire. The named vintage groupings are 2008, 1996, and 2007; 2009, 2003, and 2005; and 2006, 1998, and 2002, followed by ratafia made from Clos Saint-Hilaire.
The wines are paired with a tasting menu featuring Chef Sam Clonts’ modern, seasonal cuisine at 63 Clinton. The wine list names Le Sous Bois en magnum, nine Clos Saint-Hilaire vintages, and ratafia from Clos Saint-Hilaire, with exact wines and vintages subject to change.
Mathieu Roland-Billecart at 63 Clinton
Mathieu Roland-Billecart is identified as CEO of Billecart-Salmon and a seventh-generation family member of the house. The dinner materials state that he has never done a Clos Saint-Hilaire vertical before anywhere in the world.
The New York City dinner takes place at 63 Clinton, a restaurant at 63 Clinton St. The published ticket price is $2,250 plus tax, and the event is listed for October 16, 2026 at 7:00 PM EDT.
Hosts & guests
Mathieu Roland-Billecart
Seventh-generation family member
Sam Clonts
Chef · 63 Clinton
Frequently asked questions
What is being poured at the Billecart-Salmon Clos Saint-Hilaire Dinner?
The program lists Le Sous Bois poured from magnum, nine Clos Saint-Hilaire vintages, and a final taste of ratafia made from Clos Saint-Hilaire. The named Clos Saint-Hilaire vintages are 2009, 2008, 2007, 2006, 2005, 2003, 2002, 1998, and 1996, with exact wines and vintages subject to change.
Why is Clos Saint-Hilaire central to this dinner?
Clos Saint-Hilaire is a single parcel in Mareuil-sur-Aÿ, and Billecart-Salmon’s description links the wine to the parcel’s environmental viticulture, Pinot Noir, oak-cask vinification, and individually numbered vintage releases.
Who is leading the Billecart-Salmon side of the dinner?
Mathieu Roland-Billecart is featured for the dinner. He is identified as CEO of Billecart-Salmon and a seventh-generation family member, and the event materials state that he has never done a Clos Saint-Hilaire vertical before anywhere in the world.
What food is served with the wines?
The wines are paired with a tasting menu featuring Chef Sam Clonts’ modern, seasonal cuisine at 63 Clinton.
When and where is the dinner?
The dinner takes place on October 16, 2026 at 7:00 PM EDT in New York City, at 63 Clinton, 63 Clinton St, New York, NY 10002.
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