GRANDE TRADITION SEC ET BRILLAT-SAVARIN CHEESE
SEC Champagne is known for its sweetness and high sugar content, with 28 g/L incorporated. This blend of three grape varieties, including 46% Chardonnay, 27% Pinot Noir and 27% Pinot Meunier, offers delicate aromas of candied and stewed fruit, as well as a subtle sweetness on the palate reminiscent of pastries or custards. A perfect match for soft, creamy cheeses.
Brillat-Savarin cheese is a renowned French cheese named after the gastronome of the same name, and is appreciated for its creamy texture and aromas of fresh butter and crème fraîche.
The marriage between this SEC champagne, with its notes of candied fruit, and Brillat-Savarin cheese, in perfect harmony with light jams, beautifully complements the creamy texture and rich aromas of the latter with the candied fruit notes of the former.
MILLÉSIME 2009 AND POULTRY SUPREME
This 2009 vintage champagne, with an extra-brut dosage of 5.6 g/L, is a balanced blend of Chardonnay and Pinot Noir (50/50). It offers delicate freshness from the Chardonnay and complex depth from the Pinot Noir, with gourmet aromas of toasted almonds, madeleine and caramel.
Chicken supreme with cream and mushrooms, a classic French dish, goes perfectly with this champagne.
The gourmet notes of the champagne enhance the richness of the dish, creating a delicious harmony on the palate.
BLANC DE BLANCS AND SALMON TARTAR
The Blanc de blancs champagne, with an extra-brut dosage of 3.5 g/L and made from 100% Chardonnay, presents aromas of freshness and minerality, with hints of citrus and lemon. It goes beautifully with salmon sushi, raw fish dishes or seafood.
Salmon Tartare is a fresh and delicious dish from French cuisine, prepared with raw salmon and seasoned with olive oil, lemon juice, fresh herbs and spices. This dish is often served as an appetizer in gourmet restaurants or as an amuse-bouche at special events.
The citrus and lemon notes of Blanc de blancs champagne accentuate the delicacy of the raw salmon and aromatic accompaniments, creating a balanced and refreshing taste experience.
PINOT NOIR 2016 AND WAGYU BEEF
Blanc de noir 2016 champagne, an extra-brut with a dosage of 4.5 g/L, offers an intense taste experience with a creamy texture and aromas of wild berries and forest fruits. It's a perfect match for cuts of beef or charcuterie and cheese platters.
Wagyu beef, a Japanese breed renowned for its tenderness and richness, is often prepared as grilled steaks or braised meat dishes in gourmet restaurants. It is a high-end dish appreciated the world over, in perfect harmony with the powerful, fresh characteristics of champagne.
The champagne's power, character and freshness complement the meat's tenderness and marbled richness, creating a luxurious and memorable taste experience.
LE CLOS DE MARZILLY AND TRUFFLE PASTA
Clos de Marzilly 2008 is a champagne made with grapes from a single plot, the “Clos de Marzilly”, located in the heart of the Saint-Thierry massif in Hermonville, and from a single year, the exceptional 2008 harvest.
This champagne, containing 100% Pinot Meunier, is a brut with a dosage of 6g/L, possessing aromas of toast, bitterness reminiscent of chocolate and coffee roasting.
It goes perfectly with truffle pasta dishes, risottos or Christmas dinners.
Pasta with truffles, emblematic of Italian gourmet cuisine, combines fresh pasta with fresh truffles or truffle-based products. This dish, often found in gourmet restaurants, highlights the intense, complex aroma of truffles, in perfect harmony with the characteristics of champagne.
The intensity and complexity of this vintage champagne harmonize with the powerful, woody aroma of truffles, creating an exceptional culinary experience.
This variety of dishes shows that champagne can be matched not only with national gourmet dishes, but also with dishes from other parts of the world, such as truffle pasta from Italy or Wagyu beef from Japan.
This culinary diversity shows that champagne can accompany a wide range of dishes, creating unique and memorable taste experiences.
