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The botanical garden
The atmosphere is pungent with rare and sober perfumes from distant lands. The richness and opulence of the vegetation is on a truly majestic scale. The whole garden resembles a giant herbarium, charming the senses with palpable sensuality.
This is an environment that seems to echo all the sensuality and power of Champagnes of the body. Whirling with bubbles, their golden yellow robes glisten with pink reflections. Their aromas evoke the dense vegetation of the underwood: tree trunks, pine resin...
On the palate, they are predominantly robust, full-bodied, even rich and fleshy …
For the apéritif, serve mushrooms delicately stuffed with Parma ham, Serrano or Jabugo ham or cubes of mature Parmesan cheese …
To follow, choose meats that can be simply prepared to preserve all of their juiciness and taste: lamb, duck or beef, either roasted, braised or grilled on the barbecue. Serve with grilled vegetables and pasta salads.
Finally, for the dessert, favour tarts and crumbles made with wild berries and any cakes with a crunchy, crispy or grainy texture.
The water garden
Air and water seem to merge into one in this haven of freshness sparkling with crystalline purity. The senses bathe in an invigorating yet gentle euphoria punctuated by occasional bracing wafts of fresh herbs.
This universe of freshness evokes the delicate silkiness and airy lightness of Champagnes of the spirit. They may be pale to light gold in colour with brilliant light green highlights. Their lively, graceful fruit aromas are like a fountain of youth reviving the imagination with scents of fresh white fruits, juicy, pulpy citrus, lime-blossom and acacia. These Champagnes are the ideal accompaniment to elegant meals.
For the apéritif, serve sushi, taramasalata, cubes of raw salmon, shrimps, tartare-style, salmon …
To follow, choose a variety of refined seafood, served and prepared to emphasise their refinement. Champagnes of the SPIRIT are the perfect foil for lobster. As if made for each other, they strike a bitter-sweet note, with a hint of vanilla and a touch of citronella ..
Thanks to their uncompromising, vigorous palate, Champagnes of the spirit also do justice to the salty, iodised, seaweed fragrance of oysters, served plain or in a sabayon sauce.
The dessert should be a lively harmony of light, delicate sweets such as lemon tart, peach soup with mint, citrus mousse.
The vicarage garden
This garden with its array of wildflowers seems to invite spirited conversation amid a babble of children playing.
This is a garden that has been lovingly created over the years. It is the setting for the family home, family reunions of young and old and weekend parties of friends.
Thanks to their roundness and generosity, Champagnes of the heart are in their element here. Their golden tones verging from yellow to coppery pink reflect density of substance. Their succulent notes evoke a world of tenderness as flavours of crystallised fruits, cooked fruits and fruits made into jam are made more gorgeous still by a rich and mellow texture.
These Champagnes go best with dishes that are predominantly spicy, smooth and soft.
For the apéritif, serve fresh foie gras with a compote of crystallised onions, crab brioche, beef carpaccio or cocktail sticks of monkfish with pineapple.
To follow, choose more elaborate creations, such as subtly spicy, exotic foods, sweet and sour dishes with chutney, saffron and different coloured pepper corns. Serve with a delicious complement of rice or semolina.
For the dessert, focus on traditional French patisserie: layered, creamy, luscious cakes
such as mille-feuilles, Paris-Brest, Saint-Honoré, cream puffs and upside-down apple tart.
The french garden
This is a sober, elegant, refined garden with a pure serenity interrupted only by deep pools of dark water.
It is a garden made for quiet reflection and solemn reunions…
Champagnes of the soul have a richness and completeness that complement such refined style. Their brilliant, pearly hues have grown more lustrous over the course of maturation. The delicacy and complexity of their bouquet, suggesting fruit, flowers, toastiness and even smokiness, gives these Champagnes of character an almost supernatural dimension. Delicate and strong, complex and refined, they seem to cultivate a paradox of sensory values.
For the apéritif, serve fresh foie gras, caviar, truffles, king prawns or lobster either au naturel or lightly seasoned with just a pinch of sea salt.
To follow, choose foods that have been steamed or prepared en croûte (poultry, fish) or even cooked Tahiti style with lemon or marinated for long periods to bring out all the flavour. Serve with refined vegetable dishes that combine a variety of textures: potatoes in a flaky pastry crust, lightly buttered or steamed baby vegetables.
For the dessert, dare to serve a concoction to delight chocoholics such as a soft and creamy gateau Opéra: tastes of black chocolate, coffee and mocha offering a melt-in-the-mouth combination of strength and fullness, smoothness and richness, rendered triumphant by the freshness of the Champagne.
Blanc de turbot à la vanille et au coing et cannelle par Alain Guichaoua
Pour 4 personnes : 4 filets de turbot de 150 g, 4 papillottes de papier sulfurisé, 2 petits bâtons de cannelle, 2 gousses de vanille, 4 coings, sel, poivre, huile d'olive, une cuillère de miel, citron.
Eplucher et pocher en quartier dans l'eau avec la cuillère de miel et le jus de citron. Les égoutter afin qu'ils rejettent leur eau de cuisson.
Prendre les filets. Les marquer légèrement à l'huile d'olive dans une poële. Saler/poivrer. Ne faire que le 1/4 de la cuisson.