{"id":1313,"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":"2024-03-05T21:03:56","modified_gmt":"2024-03-05T20:03:56","slug":"compositeur-de-la-symphonie-des-aromes","status":"publish","type":"page","link":"https:\/\/louise-brison.fr\/it\/compositeur-de-la-symphonie-des-aromes\/","title":{"rendered":"Accordo Food & Champagne"},"content":{"rendered":"
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UN INVITO AD UN VIAGGIO NEL GUSTO…<\/strong><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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

Che piacere<\/strong> cenare tutti con lo Champagne!
\nGli intenditori sanno che i migliori Champagne, gli Champagne gourmet, si possono gustare soprattutto a tavola. Deliziano i piatti pi\u00f9 semplici cos\u00ec come i piatti pi\u00f9 sofisticati.<\/strong><\/p>\n

Ma cosa fare di fronte a questa diversit\u00e0 di Champagne vintage e gastronomici? Ogni anno cambia qualcosa. Quale champagne scegliere con il tuo antipasto, piatto principale, formaggio o dessert preferito?<\/p>\n

Ecco alcuni abbinamenti perfetti tra cibo e champagne<\/strong> … Da gustare dall’aperitivo al dolce …<\/p>\n

Con le nostre annate pi\u00f9 giovani e con bassi dosaggi (come il nostro A l’Aube de la C\u00f4te des Bar brut annata 2014 o il nostro A l’Aube de la C\u00f4te des Bar brut magnum 2010), la freschezza \u00e8 predominante, scegli l’aperitivo per risvegliare le tue papille gustative …<\/p>\n<\/div>\n<\/div>\n<\/div>\n

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GLI ANTIPASTI
\nA l’Aube de la C\u00f4te des Bar 2011 andr\u00e0 molto bene con una terrina di pesce, crostacei e pesce crudo
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A l’Aube de la C\u00f4te des Bar 2000<\/strong> servito con pesce marinato
\nA l’Aube de la C\u00f4te des Bar del 1999<\/strong> associata a un foie gras d’anatra alle vinacce di Champagne, sar\u00e0 stupendo.
\nA l’Aube de la C\u00f4te des Bar 1998<\/strong> con tartufo in crosta.<\/p>\n

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

CARNI<\/strong><\/p>\n

A l’Aube de la C\u00f4te des Bar 1995 <\/strong>con un boeuf bourguignon, un tagine o un pollo al vino giallo
\nA l’Aube de la C\u00f4te des Bar 1997 <\/strong>e i suoi tournedos di vitello
\nA l’Aube de la C\u00f4te des Bar 2002<\/strong> con animelle e in generale con carni molto saporite
\nA l’Aube de la C\u00f4te des Bar 1999<\/strong> unita ad un risotto con funghi porcini e Champagne o anche a un maiale al caramello. E che dire della sua associazione con le carni bianche con un sugo agrodolce …
\nA l’Aube de la C\u00f4te des Bar 2005<\/strong> e la famosa Andouillette con champagne<\/a>
\nA l’Aube de la C\u00f4te des Bar Annata 2010<\/strong> con crema di pollo di Bresse
\n\u2026<\/strong><\/p>\n

IL PESCE
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A l’Aube de la C\u00f4te des Bar 1996<\/strong> sposato con capesante e il loro cremoso risotto allo champagne e finferli leggermente conditi allo zafferano
\nA l’Aube de la C\u00f4te des Bar 1997<\/strong> accompagnato dal suo risotto con i gamberi<\/a>
\nA l’Aube de la C\u00f4te des Bar 2000<\/strong> e un ceviche di orata marinata in yuzu e olio d’oliva e salmone poco cotto e verdure estive <\/a><\/p>\n

A l’Aube de la C\u00f4te des Bar 2005<\/strong> con un filetto di sogliola mantecato ai funghi porcini
\nA l’Aube de la C\u00f4te des Bar 2003 <\/strong>e una rosetta di capesante marinate su una base di mango
\nA l’Aube de la C\u00f4te des Bar 2008 con<\/strong> code di scampi scottate con primi asparagi in una vinaigrette agli agrumi..<\/a>
\n\u2026
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FROMAGGI<\/strong><\/p>\n

E s\u00ec, \u00e8 un accostamento audace ma cos\u00ec avido!<\/p>\n

A l’aube de la C\u00f4te des Bar 2005<\/strong> con un Comt\u00e9 stagionato
\nA l’Aube de la C\u00f4te des Bar Annata 2010<\/strong> con un Neufch\u00e2tel<\/p>\n

O con formaggi pi\u00f9 saporiti. L’alleanza di maturit\u00e0 e carattere, che piacere!
\n<\/strong>A l’Aube de la C\u00f4te des Bar 2003<\/strong> con un Fourme d\u2019Ambert
\nA l’Aube de la C\u00f4te des Bar 1997, 1996, 1995<\/strong> con Fromage Blue
\nA l’Aube de la C\u00f4te des Bar 2000 o A l’Aube de la C\u00f4te des Bar Annata 2010<\/strong> o Chaource
\nA l’Aube de la C\u00f4te des Bar 2003<\/strong> con un Mothais su foglia
\nA l’Aube de la C\u00f4te des Bar 2009<\/strong> con un Comt\u00e9 stagionato e forte<\/p>\n

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

I DESSERT<\/strong><\/p>\n

Ros\u00e9<\/strong> \u00e0 l’Aube de la C\u00f4te des Bar con fragole dacquoise e macaron lampone \/ lime e pompelmo
\nA l’Aube de la C\u00f4te des Bar 2005<\/strong> con dolci a base di frutta secca
\nA l’Aube de la C\u00f4te des Bar 1998<\/strong> e i dolci a base di mele<\/p>\n

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

UN INVITO AD UN VIAGGIO NEL GUSTO… Che piacere cenare tutti con lo Champagne! Gli intenditori sanno che i migliori Champagne, gli Champagne gourmet, si possono gustare soprattutto a tavola.…<\/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-1313","page","type-page","status-publish","hentry"],"yoast_head":"\nAccordo Food & Champagne – Louise Brison<\/title>\n<meta name=\"description\" content=\"La complessit\u00e0 aromatica dei nostri champagne millesimati offre una dimensione gastronomica alle vostre degustazioni.\" \/>\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\/it\/compositeur-de-la-symphonie-des-aromes\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Accordo Food & Champagne – Louise Brison\" 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