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From the range 
From four families To suit the dish To suit the moment To suit the occasion or celebration To suit your personality Food pairings with Champagne wines 
Videos : Foie-gras, Bass filet, Veal cutlet Champagne wines with food
Different dishes will match the four families of Champagne wines depending on how they are prepared and cooked.
Champagne wines with Body
Lobster, Langoustine, Scallops 
In a white sauce.
Duck or goose foie gras Uncooked served with toast.
Salmon Heavily smoked, served with rye bread. Steamed or cooked with a salt crust.
Cooked in pastry.
Poultry, geese, pigeon, duck With a rich stuffing (chicken livers, foie gras, chestnuts, …).
Meat and game As a general rule, any game dish accompanied by mushrooms and chestnuts.
Winter fruits As a purée, cooked with spices, in a tart or in pastry.
Champagne wines with Heart
Duck or goose foie gras 
Uncooked served on toasted brioche.
Cold served with caramelised vegetables.Hot served with fruit (apples, grapes, rhubarb).
Steamed or with a herby vinaigrette. Served with green vegetables: artichokes, Swiss chard or cabbage.
Salmon Lightly smoked served with blinis and crème fraîche.
Poultry, geese, pigeon, duck Basted in honey or maple syrup.
Rolled in spices: curry, cinnamon, saffron.
Red fruits In mousses, tarts and fruit soups.
Champagne wines with Spirit
Oysters 
Natural and chilled. In aspic or covered in crushed ice and sea-water
Shellfish Steamed like dim sum infused with herbs. In tempura.
Duck or goose foie gras Steamed or with a herby vinaigrette.
Served with green vegetables: artichokes, Swiss chard or cabbage.
Goose foie gras Uncooked or spiked with fresh truffles.
Salmon Marinated with fresh herbs. Served as a carpaccio.
Cut into thin strips and placed in a salad. As sushi
Poultry, geese, pigeon, duck Cold in aspic. Served as a cold meat with a hot gravy.
Citrus fruits In mousses, soufflés, tarts, sorbets and salads..
Champagne wines with Soul
Caviar 
On its own, in salads or cooked as part of a dish
Homard, Langouste, Langoustine, Saint-Jacques A la nage.
Volaille, oie, chapon, pigeon, canard Rôties au naturel ou à la truffe.