Cover Julian Quintero, general manager at Moët Hennessy Diageo, welcomes Les Amis and chef Sebastien Lepinoy to the Dom Pérignon Society
Julian Quintero, general manager at Moët Hennessy Diageo, welcomes Les Amis and chef Sebastien Lepinoy to the Dom Pérignon Society
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Chef Sébastien and Les Amis finally join the exclusive Dom Pérignon Society, formalising a partnership defined by shared values, a commitment to craft, and an ambitious goal to curate the world’s best vintage list
For years, diners and industry insiders wondered why it took so long for Les Amis—one of Singapore’s most celebrated French restaurants—to join the prestigious Dom Pérignon Society. The three-Michelin-star institution, led by chef Sebastien Lepinoy, has long embodied the precision, elegance and reverence for craft that define the champagne house’s philosophy. However, for Julian Quintero, general manager at Moët Hennessy Diageo, the answer was always straightforward: timing.
“It was never a question of willingness,” he reflects. “We needed to be ready, they needed to be ready, and when the right people come together at the right moment, things happen naturally. This is that moment.”
The induction of Les Amis and Lepinoy in September 2025 has been welcomed in Singapore’s culinary scene as the inevitable alignment of two icons, both committed to the pursuit of harmony and excellence.
Read more: How Dom Pérignon redefines luxury with the new White Luminous Vintage 2015
Above Toasting with the Dom Pérignon Vintage 2015
Toasting with the Dom Pérignon Vintage 2015
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For Quintero, the fit is clear. “Dom Pérignon’s philosophy has always been to generate emotion through harmony. Les Amis does exactly that. The team’s commitment to quality, craftsmanship and creating memorable experiences mirrors ours perfectly.”
Lepinoy shares this sentiment wholeheartedly. “Quality is non-negotiable for us, and it is non-negotiable for Dom Pérignon. We are classic, artisanal and rooted in tradition. It’s haute cuisine and haute winerie going hand in hand.”
A Shared History
Long before the official partnership, Dom Pérignon was woven into the fabric of the careers of both Lepinoy and Les Amis’ chef-sommelier Baptiste Tomasi.
Tomasi recalls opening his first bottle—a Dom Pérignon 1998—during his time at Le Meurice in Paris. “The aromas were so subtle, yet so expressive. Every vintage has a strong identity... That’s when you understand it’s not just champagne.”
Above Les Amis’s chef-sommelier Baptiste Tomasi serves the Dom Pérignon Vintage 2015
Above Dom Pérignon Vintage 2015 and Les Amis’ pastries to kickstart the induction
Les Amis’s chef-sommelier Baptiste Tomasi serves the Dom Pérignon Vintage 2015
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For Lepinoy, childhood memories of watching James Bond (Sean Connery) order a Dom Pérignon 1959 left a lifelong impression. “Dom Pérignon meant elegance, aspiration, something iconic. And Les Amis is exactly that—an icon in Singapore. So when two icons meet, the connection is not only values, but emotion.” He adds, “I remember drinking my first Dom Pérignon in the kitchen as a junior. It was a ‘wow’ moment—something you remember your whole life.”
Behind the scenes, Tomasi played a pivotal role as liaison, intentionally building the trust and alignment that Quintero likened to “entering a relationship.”
“We knew we could build something meaningful,” Quintero says. Lepinoy affirms this: “On our side, we wanted it too. But the right moment mattered. When Baptiste came in, everything clicked.”
Don’t miss: How does Dom Pérignon make its vintage champagnes?
Above Les Amis is the latest member of the Dom Pérignon Society in Singapore
Les Amis is the latest member of the Dom Pérignon Society in Singapore
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Ambitious Dreams
With the partnership formalised, Les Amis has set its sights high. The restaurant currently offers 22 Dom Pérignon labels, with vintages dating back to 1982.
“Our dream is to have every vintage,” Lepinoy says with quiet conviction. “We want the best Dom Pérignon list in Singapore, in Asia—maybe even in the world. I may sound arrogant saying this, but we will do it.”
Quintero shares this mission, stating they will embrace the challenge of “finding rare back vintages, sourcing bottles that barely exist anymore, curating an unparalleled vertical.”
An unexpected hallmark of Les Amis’ approach is its pricing philosophy. “We place our wines at a very low margin,” Tomasi explains. “It’s part of our communication. We want guests to experience a ‘wow factor’ when they open the wine list—not fear it.” Lepinoy, ever mindful of the business, agrees that finding solutions—such as upcoming Dom Pérignon and caviar features—keeps value high for the guest.
Above Chef Sebastien Lepinoy of Les Amis
Chef Sebastien Lepinoy of Les Amis
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For Lepinoy, pairing Dom Pérignon with his cuisine is effortless. “My food is French haute cuisine—classic, elegant and without overly innovative or spicy flavours. Dom Pérignon naturally matches with almost everything.”
He explains that younger vintages such as 2015 pair beautifully with caviar for their freshness, while older vintages with softer bubbles shine alongside richer dishes, from seasonal game to his winter truffle tart. Across the seasons, “Dom Pérignon always finds harmony,” he says. His personal favourite remains the Dom Pérignon Vintage 2012, though he recalls the 2006 with equal admiration.
Now part of the Dom Pérignon Society—a global community of 109 chefs and culinary leaders—the partnership feels both momentous and deeply natural.
“We are very proud,” Lepinoy states simply. Quintero concludes: “It feels predestined. When the creativity of the chef meets the maison’s act of creation, something magical happens.” It is, after all, what the Society is about: timeless craft, shared passions, and unforgettable experiences—pursued together, at exactly the right moment.
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Images: Dom Pérignon
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Dudi Aureus is the senior dining and travel editor at Tatler Singapore, covering the city’s most exciting restaurants, global travel trends, and the personalities shaping the culinary and lifestyle scenes. She also serves as co-jury chair for the Tatler Best awards in Singapore, celebrating the very best in hospitality. When she’s off duty, she can often be found at a favourite hole-in-the-wall Thai spot, savouring a perfectly balanced pad thai.
