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Video : Combinations to suit the occasion

Making new friends or negotiating a contract, you will prefer the sort of savory and inventive ideas that today’s restaurants offer to those who work hard in the afternoons. Champagne wines with Body are vinous, full flavoured, they will always please without overpowering.
If you are unable to resist the temptation of a traditional dessert, choose a Champagne with Heart, rounded and suave, to accompany the dish.

A Major event

It is an important dinner, you’ve thought of everything, but have you thought that it could be transformed into an extraordinary party? First of all plan to serve not one but many Champagne wines. Welcome your guests with a Champagne with Soul. With the appetisers offer an elegant Champagne with Spirit. With the main course serve a Champagne with Body, and with the dessert turn to a Champagne with Heart. As far as the menu is concerned all you need is a bit of imagination to transform a few classic recipes into a veritable feast.

Introduction

Do not hesitate to start with the complexity and the richness provided by a Champagne with Soul.
This would surprise your guests. So would hors- d’oeuvres like canapés of foie gras lightly grilled and seasoned with sea salt and pepper. Simple and delicious!
Alternatively, frying quail eggs with tomatoes, shallots, fresh cream and pepper is another delicious idea.

Act one

At the dinner table. A zesty and delightfully light Champagne with Spirit lends panache to a platter of grilled langoustine tails. Why not serve soft boiled eggs garnished with caviar, truffle purée or thin strips of marinated salmon. Simplicity becomes an art form!

Act two

The heart of the meal consists of a main course of fish or meat. Serve a Champagne with Body, its power and vinosity will ensure a beautiful match. Dress a leg of lamb with an exotic marinade made up of a tablespoonful each of soy sauce, honey, cinnamon, pepper and saffron before roasting it. Baste it a second time half way through cooking. Clothe your fish - which can be sea bass, red snapper, halibut or salmon - in paper- thin potato slices, layer them like scales on the buttered fish, season and chill for ten minutes before baking in a very hot oven.

Grand finale

At the end of the meal, one more Champagne. This time, a round and tender Champagne with Heart will transform the simplest of desserts into a memorable last act. A few suggestions: poach pears for twenty minutes in sugar syrup and the juice of half lemon. After they have cooled, cut and drain the pears and sauté them with salted butter. Serve with a good vanilla toffee or gingerbread ice-cream, accompanied by warm slices of sponge cake coated with fresh cream laced with brandy.