The champagne house is entering the hospitality market with its very first address set up these days in the seaside resort of Byron Bay, Australia.
From Veuve Cliquot to Hotel Cliquot
The yellow and white striped parasols announce the color. Inaugurated on November 24 and presented until December 5, Hôtel Clicquot aims to reflect the identity of the Champagne house within a private villa converted for the occasion into a prestigious accommodation in the heights of Byron Bay.
Conceived as a space of "relaxation and discovery", the concept focuses on a premium offer - including a 24-hour concierge service - enhanced by à la carte leisure activities: massages, yoga classes, surfing sessions, helicopter tours...
To promote its vintages, the space also relies on a culinary program orchestrated by chefs David Moyle and Alanna Sapwell.
According to an annual study conducted by the Champagne Comité, Australia is one of the destinations that have done well during the pandemic period. Driven by a dynamic e-commerce, the country - 7th largest champagne market in volume and value - has indeed recorded an increase of +11.2% in volumes shipped in 2020 compared to the previous year, to 8.5 million bottles and 126 million euros. A record since 2017.
The Hôtel Clicquot operation could be renewed, in a format to be defined, during the year 2022.
VISION Destinations | November 21
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