What a pleasure it is to have a meal paired with champagne!

Connoisseurs know that the best champagnes, the gastronomic champagnes, are best enjoyed at the table. They enchant the simplest dishes as well as the most sophisticated ones.

But what to do with this diversity of vintage and gastronomic champagnes? Which champagne to choose with your favorite starter, main course, cheese or dessert ?

Here are some perfect food and champagne pairings… To be enjoyed from aperitif to dessert…

With our youngest vintages and low dosage (like our vintage 2014 or our magnum vintage 2010), the freshness is predominant, so preference is given to the aperitif to awaken your taste buds …

STARTERS

Tendresse 2011 with appetizers based on fish, fresh scallops or white meat.
Légende 2000 to accompany marinated fish
Légende 1999 paired with a duck foiz gras in Champagne brandy
Légende 1998 with Truffles in crust

…

MEATS

Légende 1995 with a Beef Bourguignon, a tajine or spicy Asian cooking
Légende 1997 and a veal tournedos
Légende 2002 with a sweetbread
Légende 1999 works perfectly with a chicken or a risotto of cep mushrooms and Champagne, with caramelised pork and white meat in sweet and sour sauce…
Légende 2005 with the famous Andouillette with Champagne
Millésime 2010 with a Bresse chicken and a cream sauce

…

FISH

Légende 1996 paired with scallops in a creamy Champagne risotto and lightly saffroned Chanterelle mushrooms
Légende 1997 paired with risotto with organic pasta
Légende 2000 and a ceviche of seabreams with yuzu
…