Pure combinations enhance the Extra Brut cuvée’s freshness; thanks to its low dosage it is a particularly fine match for seafood.
To intensify the Extra Brut cuvée’s purity, Chef Philippe Mille and Head Sommelier Philippe Jamesse (Domaine Les Crayères, Reims) suggest a warm haddock velouté with confit apples and fresh haddock with wood sorrel. Chef Philippe Mille wanted to heighten the smoky, iodised impression given by Extra Brut by accompanying it with haddock and apples confited in the heat of the velouté. The union of fresh haddock and wood sorrel leaf yields a crisp, vegetal dimension. On tasting, the wine is drawn out on the palate and tends towards mineral notes.
Extra Brut’s strong character goes equally well with seafood dishes such as:
Creamy combinations boost the Brut cuvée’s velvety touch, which enhances gourmet dishes to an unprecedented level of perfection.
To intensify the Brut cuvée’s creamy aspect, Chef Philippe Mille and Head Sommelier Philippe Jamesse (Domaine Les Crayères, Reims) suggest a chicken croquemis with powdered morel mushrooms and almond milk. This wine displays slightly mushroomy notes of croissant, so the Chef has chosen to accompany it with white meat to let it express its full delicacy. He has given prominence to the fruity aspect with the almond milk and notes of foie gras. The bitterness of the almonds and the freshness of the wine marry together perfectly.
The Brut cuvée’s generous character goes equally well with rich, gourmet dishes such as:
Combinations for pleasure enhance the gourmet indulgence of Brut Rosé, which is particularly enjoyable as an aperitif.
To express the Brut Rosé cuvée’s self-indulgent character, Chef Philippe Mille and Head Sommelier Philippe Jamesse (Domaine Les Crayères, Reims) suggest a spiced jelly ratafia and confit turnip in red wine, balanced by a meltingly smooth foie gras nugget on a crispy biscuit. The wine’s notes of summer berry fruit are a perfect match for the smooth and lightly spicy foie gras.
The Brut Rosé’s delicate character goes equally well with savoury-sweet and tangy flavours such as:
Elegant alliances spotlight the excellence of the Blanc de Blancs Grand Cru, a wine that expresses itself wonderfully with light dishes.
To accompany the Cuvée des Moines Blanc de Blancs Grand Cru, chef Jean-François Rouquette (Restaurant Pur', Park Hyatt Paris-Vendôme) suggests a starter of crab with fine squid leaves or a main dish of John Dory with wild garlic, grains of paradise and citrus.
The elegance of the Cuvée des Moines Blanc de Blancs Grand Cru also suits refined dishes such as:
Powerful combinations enhance the richness of the Vintage 2006 Brut cuvée, making it a natural choice to accompany spicier dishes.
To complement the power of the Vintage 2006 cuvée, Chef Philippe Mille and Head Sommelier Philippe Jamesse (Domaine Les Crayères, Reims) suggest bacon-wrapped monkfish sticks with a samphire sauce. The salty, ocean flavours of this dish intensify the cuvée, crafted mainly from Grand Cru Chardonnays.
The power of Vintage 2006 Brut goes equally well with dominant flavours such as: