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 A l’Aube de la Côte des Bar vintage 2018 or A l’Aube de la Côte des Bar in magnum vintage 2012), the freshness is predominant, so preference is given to the aperitif to awaken your taste buds …

STARTERS

Chardonnay de la Côte des Bar 2012 with snaked scallop, prawns in tempura and Jerusalem artichoke
Chardonnay de la Côte des Bar 2011 with appetizers based on fish, fresh scallops or white meat.
A l’Aube de la Côte des Bar 2010 (Magnum) with warm oysters, delicious !
A l’Aube de la Côte des Bar 2009 (Magnum) and a slice of lightly seared Foie Gras
A l’Aube de la Côte des Bar 2007 or 2006 (magnum) and its scrambled eggs with fresh truffles
A l’Aube de la Côte des Bar 2000 to accompany marinated fish
A l’Aube de la Côte des Bar 1999 paired with a duck foiz gras in Champagne brandy
A l’Aube de la Côte des Bar 1998 with Truffles in crust

…

MEATS

A l’Aube de la Côte des Bar 1995 with a Beef Bourguignon, a tajine or spicy Asian cooking
A l’Aube de la Côte des Bar 1997 and a veal tournedos
A l’Aube de la Côte des Bar 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…
A l’Aube de la Côte des Bar 2001 with cutlets to the Milanese
A l’Aube de la Côte des Bar 2002 with a sweetbread or a crusted roast beef
A l’Aube de la Côte des Bar 2003 and a “Boeuf Burguignon”
A l’Aube de la Côte des Bar 2005 with the famous Andouillette with Champagne
A l’Aube de la Côte des Bar Millésime 2010 with a Bresse chicken and a cream sauce
A l’Aube de la Côte des Bar 2012 or 2014 with chicken thighs marinated in blood orange and spicy semolina.
A l’Aube de la Côte des Bar Millésime 2015 with tenderloin of Deer, celeriac, black trumpet mushrooms , sauce miso

…

FISH

A l’Aube de la Côte des Bar 1996 paired with scallops in a creamy Champagne risotto and lightly saffroned Chanterelle mushrooms
A l’Aube de la Côte des Bar 1997 paired with risotto with organic pasta
A l’Aube de la Côte des Bar 2000 and a ceviche of seabreams with yuzu
A l’Aube de la Côte des Bar 2001 and Caviar
A l’Aube de la Côte des Bar 2002 paired with Turbot and champagne sauce
A l’Aube de la Côte des Bar 2003 and a rosette of scallops marinated on its mango chutney
A l’Aube de la Côte des Bar 2005 with fillet of sole and a cremy sauce and porcini mushrooms
A l’Aube de la Côte des Bar 2008 and langoustine tails fried with raw asparagus in citrus vinaigrette
A l’Aube de la Côte des Bar 2012 (Magnum) with a carpaccio of scallops and Caviar Perlita