Season of romance and Champagnes of the Heart.

Saint Valentine's Day … heavenly, memorable moments specially made for lovers. A day for the birds and the bees and a feeling of spring in the air. 14 February is a date you cannot miss. Indulge in the intimacy of a delicious tête à tête with Champagnes of the Heart and a few well- chosen dishes.

Consider a menu that has a change of rhythm:

• With the apéritif and entrée serve a fairly lively Champagne of the Heart.

• With the main course and desssert, serve a Champagne of the Heart that is more rounded than powerful but with lasting softness and opulence.

Apéritif and overture

The apéritif sets the tone and should be fresher than what comes next. Create a universe suffused with the soft floral notes of lilac, lily of the valley and acacia - notes typical of a vintage Blanc de blancs Champagne that allies freshness of composition with the richness of a long period of ageing on lees.
Sushi, Diced monkfish with saffron, Curried shrimp brochettes with pineapple

Entrée and allegro movement

Continue in exploratory mode with a gratinée of oysters or a feuilleté of scallops to take you further along the path of sensory discovery.
Savour the perfect fusion of the salty, mineral taste of iodine and the creamy, melt-in-the-mouth texture. Note how the flavours have grown more pronounced.

The Champagne becomes more expressive by degrees. Freshness is replaced by a reassuring fullness and incomparable silkiness that echo to perfection the opulent richness of the dishes. New aromas arise as mellifluence gradually turns into soft sensations of hazelnuts and almonds.

Second movement and main course

The main course should be a symphony of deliciously sensual notes. Choose Champagnes of the Heart that are more fleshy than powerful, typically, more mature Blancs de noirs Champagnes that are supple on the palate and infinitely long, with honest, robust, fruited aromas rising to a honeyed crescendo at the finish.

Serve with poultry or white meats, either grilled, roasted, glazed, simmered or sweet and sour: glazed duck with roasted pears, grilled suckling pig with crackling, stuffed capon with fresh figs and truffles. Prepare and serve so as to bring out flavour, succulence and juiciness.

Finale and Dessert

For the dessert, serve a confection of heavenly mellowness and subtle crispiness: strawberries trapped in a chocolate coulis topped with ripples of caramel. Savour the added fullness and generosity of the Champagne and enter a new, explosive dimension of contrasting colours, substance, flavours and textures.