{"id":1334,"date":"2020-07-07T11:23:37","date_gmt":"2020-07-07T09:23:37","guid":{"rendered":"https:\/\/louise-brison.fr\/compositeur-de-la-symphonie-des-aromes\/"},"modified":"2024-04-25T16:46:43","modified_gmt":"2024-04-25T14:46:43","slug":"compositeur-de-la-symphonie-des-aromes","status":"publish","type":"page","link":"https:\/\/louise-brison.fr\/en\/compositeur-de-la-symphonie-des-aromes\/","title":{"rendered":"Food and champagne pairings"},"content":{"rendered":"
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WELCOME TO A JOURNEY INTO TASTE\u2026<\/strong><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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\"champagne<\/strong><\/p>\n

What a pleasure<\/strong> it is to have a meal paired with champagne!<\/p>\n

Connoisseurs know that the best champagnes, the gastronomic champagnes, are best enjoyed at the table.<\/strong> They enchant the simplest dishes as well as the most sophisticated ones.<\/strong><\/p>\n

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 ?<\/p>\n

Here are some perfect food and champagne pairings…<\/strong> To be enjoyed from aperitif to dessert…<\/p>\n

With our youngest vintages and low dosage (like A l’Aube de la C\u00f4te des Bar vintage 2018 or A l’Aube de la C\u00f4te des Bar in magnum vintage 2012), the freshness is predominant, so preference is given to the aperitif to awaken your taste buds …<\/p>\n<\/div>\n<\/div>\n<\/div>\n

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\nSTARTERS<\/strong><\/p>\n

Chardonnay de la C\u00f4te des Bar 2012 <\/strong>with snaked scallop, prawns in tempura and Jerusalem artichoke
\nChardonnay de la C\u00f4te des Bar 2011 <\/strong>with appetizers based on fish, fresh scallops or white meat.
\nA l’Aube de la C\u00f4te des Bar 2010<\/strong> (Magnum) with warm oysters, delicious !
\nA l’Aube de la C\u00f4te des Bar 2009<\/strong> (Magnum)\u00a0and a slice of lightly seared Foie Gras
\nA l’Aube de la C\u00f4te des Bar 2007 or 2006 <\/strong>(magnum) and its scrambled eggs with fresh truffles
\nA l’Aube de la C\u00f4te des Bar 2000<\/strong> to accompany marinated fish
\nA l’Aube de la C\u00f4te des Bar 1999<\/strong> paired with a duck foiz gras in Champagne brandy
\nA l’Aube de la C\u00f4te des Bar 1998<\/strong> with Truffles in crust<\/a><\/p>\n

\u2026<\/strong><\/p>\n

MEATS<\/strong><\/p>\n

A l’Aube de la C\u00f4te des Bar 1995<\/strong> with a Beef Bourguignon, a tajine or spicy Asian cooking
\nA l’Aube de la C\u00f4te des Bar 1997<\/strong> and a veal tournedos
\nA l’Aube de la C\u00f4te des Bar 1999<\/strong> works perfectly with a chicken or a risotto of cep mushrooms and Champagne, with caramelised pork and white meat in sweet and sour sauce\u2026
\nA l’Aube de la C\u00f4te des Bar 2001<\/strong> with cutlets to the Milanese
\nA l’Aube de la C\u00f4te des Bar 2002 <\/strong>with a sweetbread or a crusted roast beef
\nA l’Aube de la C\u00f4te des Bar 2003<\/strong> and a “Boeuf Burguignon”
\nA l’Aube de la C\u00f4te des Bar 2005<\/strong> with the famous Andouillette with Champagne<\/a>
\nA l’Aube de la C\u00f4te des Bar Mill\u00e9sime 2010<\/strong> with a Bresse chicken and a cream sauce
\nA l’Aube de la C\u00f4te des Bar 2012 or 2014<\/strong> with chicken thighs marinated in blood orange and spicy semolina.
\nA l’Aube de la C\u00f4te des Bar Mill\u00e9sime 2015<\/strong> with tenderloin of Deer, celeriac, black trumpet mushrooms , sauce miso<\/p>\n

\u2026<\/strong><\/p>\n

FISH<\/strong><\/p>\n

A l’Aube de la C\u00f4te des Bar 1996<\/strong> paired with scallops in a creamy Champagne risotto and lightly saffroned Chanterelle mushrooms
\nA l’Aube de la C\u00f4te des Bar 1997<\/strong> paired with risotto with organic pasta<\/a>
\nA l’Aube de la C\u00f4te des Bar 2000<\/strong> and a ceviche of seabreams with yuzu
\nA l’Aube de la C\u00f4te des Bar 2001<\/strong> and Caviar
\nA l’Aube de la C\u00f4te des Bar 2002<\/strong> paired with Turbot and champagne sauce
\nA l’Aube de la C\u00f4te des Bar 2003<\/strong> and a rosette of scallops marinated on its mango chutney
\nA l’Aube de la C\u00f4te des Bar 2005 <\/strong>with fillet of sole and a cremy sauce and porcini mushrooms
\nA l’Aube de la C\u00f4te des Bar 2008<\/strong> and langoustine tails fried with raw asparagus in citrus vinaigrette<\/a>
\nA l’Aube de la C\u00f4te des Bar 2012 <\/strong>(Magnum) with a carpaccio of scallops and Caviar Perlita<\/p>\n

\"\"<\/strong><\/p>\n

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CHEESES<\/strong><\/p>\n

Et oui c’est audacieux et tellement gourmand ! Nos champagnes mill\u00e9sim\u00e9s s’accordent parfaitement avec les p\u00e2tes cuites.<\/p>\n

A l’Aube de la C\u00f4te des Bar 2005<\/strong> with Comt\u00e9
\nA l’Aube de la C\u00f4te des Bar Mill\u00e9sime 2010<\/strong> with a Neufch\u00e2tel<\/p>\n

Ou avec des fromages ayant plus de go\u00fbt. L’alliance de la maturit\u00e9 et du caract\u00e8re, quel d\u00e9lice !
\nA l’Aube de la C\u00f4te des Bar 2003<\/strong> with a Fourme d\u2019Ambert
\nA l’Aube de la C\u00f4te des Bar 1997, 1996, 1995<\/strong> with other blue cheeses
\nA l’Aube de la C\u00f4te des Bar 2000 or 2010<\/strong> with Chaource
\nChardonnay de la C\u00f4te des Bar 2003<\/strong> with the cheese “Mothais sur feuille”
\nA l’Aube de la C\u00f4te des Bar 2004<\/strong> with a blue and creamy cheese produced in Aveyron
\nA l’Aube de la C\u00f4te des Bar 2009 or 1999<\/strong> (Magnum) with matured Comt\u00e9 ( 24 months)
\nChardonnay de la C\u00f4te des Bar 2015<\/strong> with a cheese like a Triffoire<\/a>, it is a chaource ripened<\/p>\n

\u2026<\/strong><\/p>\n

DESSERTS<\/strong><\/p>\n

Ros\u00e9 de la C\u00f4te des Bar <\/b>goes well with a strawberry dacquoise and raspberry \/ lime macaroons and grapefruit
\nA l’Aube de la C\u00f4te des Bar 2005<\/strong> with desserts based on dried fruit
\nA l’Aube de la C\u00f4te des Bar 1998<\/strong> with apple-based desserts
\nA l’Aube de la C\u00f4te des Bar 1999<\/strong> with a soft cake with chocolat and spices
\nA l’Aube de la C\u00f4te des Bar 2011<\/strong> (magnum) with a mirabelles pie<\/p>\n

\"\" \"\"\u00a0\"\"<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

WELCOME TO A JOURNEY INTO TASTE\u2026 What a pleasure it is to have a meal paired with champagne! Connoisseurs know that the best champagnes, the gastronomic champagnes, are best enjoyed…<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-1334","page","type-page","status-publish","hentry"],"yoast_head":"\nFood and champagne pairings – Louise Brison<\/title>\n<meta name=\"description\" content=\"The aromatic complexity of our vintage champagnes offers a gastronomic dimension to your tastings.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/louise-brison.fr\/en\/compositeur-de-la-symphonie-des-aromes\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Food and champagne pairings – Louise Brison\" \/>\n<meta property=\"og:description\" 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