Reims, December 2021
A traditional menu
Isabelle Tellier, Chef de Cave and creator of the Réserve Privée champagnes, loves to develop pairings of champagne and fine food. Here is the gastronomic menu she proposes for the holidays, accompanied by Réserve Privée Brut, a champagne of character with a rich, structured palate and fruit notes.
Lobster ravioli with foie gras
Capon stuffed with mushrooms, vanilla-flavoured parsnip mousseline
Orange, lime and pomegranate nage
Isabelle told us about her choice of pairings, “It’s an unabashedly festive menu that honours French cuisine. With the lobster ravioli with foie gras, I chose an ‘earth-and-sea’ culinary harmony. Réserve Privée Brut is a structured champagne which has body thanks to the dark grapes — essentially Pinot Noir.
“It goes well with these fine traditional ingredients, and with the capon, which in France is traditional at Christmas. I love capon stuffed with porcini.
For dessert, I wanted something fresh and light after two rich dishes. In fact it’s a simple fruit salad made up of citrus fruits and an exotic touch of pomegranate seeds and lime, which will go well with Réserve Privée Brut’s fruity, sumptuous, acidulated palate and long finish.”
The ideal serving temperature is between 8° and 10°C.
Chanoine Frères Réserve Privée Brut was recently awarded, for the third time, a star in the Hachette Wine Guide, designating “a good wine.”
Look for Chanoine Frères Réserve Privée at your favourite stores and on the Chanoine Frères online store.*
* currently offered at a special holiday discount of 20%