Jean Oudart (1654-1742), a monk who was unjustly almost unknown, was cellarmaster of the Benedictine abbey of Saint-Pierre aux Monts de Châlons in the Marne department, the heart of the Champagne region. This was not far from the superior abbey of Saint-Pierre d'Hautvillers, where the much more famous Dom Pierre Pérignon
(1639-1715) was also cellarmaster. The two Benedictine monks
Oudart and Pérignon worked together with the aim of perfecting the process of making champagne. In fact, both of them were to take credit for their success, although only the second one went down in history. In principle, Oudart, who was 16 years younger, had the same function in connection with winemaking. He lived 27 years longer than Dom Pérignon. It was during this period that the great success of the sparkling wine, champagne
, became apparent. The ungrateful Jean Oudart made important contributions to this development.