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Luxury food and vintage wine

  • Story Highlights
  • This month Art of Life discovers luxurious food and drink for discerning palates
  • We travel to the House of Krug to drink the world's finest Champagne
  • Jenny Harrison lives the chocaholic's dream as a Valrhona chocolate tester
  • Monita Rajpal goes looking France's black diamond - the perigord truffle
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(CNN) -- This month's Art of Life will whet even the most discerning of appetites. We are on a quest to discover some of the world's most luxurious culinary treats.


This month's Art of Life find some of the world's finest food and wines -- it is all about good taste

Monita Rajpal fills up on fizz at the House of Krug, headquarters of the world's finest Champagne and Remi Martin's Vincent Gr tantalizes her tastebuds with hundred year old Cognac. Jenny Harrison samples Valrhona's vintage chocolates and we go hunting for the prized black perigord truffle.

Krug: living the Champagne lifestyle

Art of Life visits the House of Krug in Reims -- home to the most expensive and exclusive of all champagnes -- to find out what makes this brand so highly prized. Traditional rivals like Cristal are now associated with the hip-hop scene, but Krug remains loyal to a certain class of clientele. Monita Rajpal looks at Krug's brand management and finds out how they maintain their cachet amid surging demand for fizz. She speaks to Remi Krug about the family's heritage and the challenges that lie ahead.

Valrhona: hot chocolate

From its discovery more than 3,000 years ago to the present day the cocoa bean has been a highly prized commodity. Recently though, the chocolate industry has undergone something of a transformation as consumers' palates become more sophisticated. Chocoholics have developed a taste for high-quality cocoa beans and so-called single-estate vintage chocolates. In Europe, the Valrhona name stands out among chocolatiers as the ultimate in chocolate prestige. Jenny Harrison takes a trip to their chocolate making facilities in the Rhone Valley and experiences every chocoholic's dream as a fine chocolate taster.

Truffles: in search of France's black diamond

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The black perigord truffle is so valuable and so rare that it's earned the nickname the "black diamond". Its growth depends on a mysterious relationship between spores in the soil and certain tree roots and any attempts to cultivate it commercially have met with limited success. Art of Life follows the mushroom's journey from the earth to the plate with premier truffle restaurateur Clement Bruno and examines why this small part of the gourmet food industry remains so shrouded in secrecy.


Remy Martin: liquid gold

Remy Martin's Louis Treize Cognac will set you back $250 dollars a shot. Why? Because it's one hundred years in the making. Cellarmasters at Louis Treize never see the fruits of their labor and many of the company's master blenders are working on blends started by they grandfathers. Monita met up with Head of Estates Vincent Gr to find out more about the art of making and tasting fine cognac. E-mail to a friend E-mail to a friend

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