PHILOSOPHY
Comptoir de Vignes is built from Reims with one goal: bring to Hong Kong a range of grower Champagne, Coteaux Champenois and Ratafia, all tied to a real sense of place and table.
The project was founded by Samy Neirynck Lemedy, a chef in transition, trained at FERRANDI Paris, then in the kitchens of Eels (Paris) and Domaine Les Crayères (Reims, two Michelin stars).
That kitchen background still shapes the project today.
COOKING
Read from the table up.
Balance, precision, and how a wine carries a dish — that matters as much as where it comes from or how well-known the name is.
The wines we look for need to earn a place at the table.
The aim isn't a long catalogue. It's a short list of wines that are alive on the palate and meaningful next to food.
GROWERS
People first, bottles after.
The project grows through visits to Champagne and direct time with the growers.
The human relationship is at the centre.
We look for growers who are involved at every step of their work, from vine to bottle, with wines that reflect how they actually farm and how they think.
The search stays open across Champagne, with a clear preference for human-scale estates who grow and make their own wine.
THE PROJECT
Between Reims and Hong Kong.
Today, Comptoir de Vignes is still being built.
The tastings, visits and time spent in Champagne will shape a range made for Hong Kong, and from there, the wider Asian dining scene.
Down the line, the project will also mean private tastings, restaurant partnerships, and a physical presence around the wines.