Christmas receptions and end-of-year celebrations are the perfect opportunity to taste the finest cuvées, Prestige champagnes and Vintage cuvées, which will go perfectly with the most refined dishes and leave a lasting impression on your guests. Here are a few tips for successful food and champagne pairings this holiday season.
Grand Siècle by Laurent-Perrier is a great champagne wine that has developed deep aromatic intensity and complexity, while preserving its freshness and liveliness over time. Served as an aperitif, it adds a sumptuous note to your receptions right from the start. This prestigious cuvée is also the perfect accompaniment to a festive meal, with high-quality produce and refined dishes. It is particularly well-suited to combinations of land and sea, shellfish, fish, noble meats and truffles.
The perfect pairing from Christian Le Squer, 2-star Michelin chef at Le V Hôtel George V in Paris: Sliced turbot a la plancha, watercress maceration & pickled pear.
Cristal is a champagne of great vibrancy. The most famous of Louis Roederer’s wines can be enjoyed as an aperitif, but it’s also the perfect accompaniment to your festive meals, making it a perfect match for the finest, most delicate dishes.
With its precision and vivacity, Dom Pérignon Vintage 2013 is a perfect match for the minerality and freshness of seafood and caviar, as well as the leaner flesh of fish and white meats.
The perfect pairing from Christian Le Squer, 2-star Michelin chef at Le V Hôtel George V in Paris: Sliced turbot a la plancha, watercress maceration & pickled pear.
Exceptional Champagne, Rare Vintage 2008 is perfect with oysters or ginger and lemon dishes.
The perfect match from Chef Édouard Chouteau, gastronomic restaurant La Laiterie in Lambersart: Bouchée Apéritive – Oyster, ginger, lemon
Precise, fine and complex with its minerality and exceptional intensity, La Grande Année 2014 is the ideal champagne for the biggest celebrations. Its creamy effervescence, combined with a fine vinosity and balanced by subtle acidity, makes it the ideal partner for refined dishes and noble products.
Chefs’ perfect pairings: Christopher Cottenceau ‘s recipe for prawn bouquets, red currant seaweed, dulse and sea lettuce; Chef Gabriel Kreuther’s Cannelloni of Alaskan king crab and sea urchin coulis; Eric Vildgaard‘s Turbot with langoustines; Chef Fabrizio Mellino‘s Fleur de calamar and langoustine tartar, black caviar and green apple.
> SEE ALL CHAMPAGNES FOR YOUR CHRISTMAS AND FESTIVE MEALS
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