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Easter menus with Chanoine Blanc de Noirs and Réserve Privée champagnes

Reims, 7 April 2020

This year, in spite of everything, the Easter holidays are an occasion for taking the time to cook for those we love. Tradition has its good sides: The kitchen is redolent with roasting lamb and chocolate eggs are hidden in the house or in the garden.

The tradition of the paschal lamb originates in the Jewish and Christian religions. But whether you see it as a religious rite or as the return of spring, for everyone Easter is an occasion for rejoicing, most often with the family, and sharing a good meal.

Isabelle Tellier, Head Wine-Maker of the House of Chanoine Frères and an unabashed “foodie,” has dreamt up two menus for Chanoine champagnes to add joy to these cherished moments.

“I like to accompany the Easter meal with champagne. It goes very nicely with the tender, fragrant lamb.”

Chanoine Frères Réserve Privée Brut

Asparagus and avocado tartare


Lamb shank confit with apricots


Small brioches mousseline with pink pralines


“In Réserve Privée Brut, the very fine bubbles and slightly acidulated freshness cohabit well with the corpulence of this racy, bracing wine. The fruit-forward nature of its flavors, with notes of apricot and orange, harmonizes well with the lamb with apricot.

With Chanoine Frères Réserve Privée, preparing an asparagus and avocado tartare on the Easter menu

The brioches with pink pralines are a light dessert to round out the meal. As for chocolate, so ubiquitous at Easter, have it before or after, but not with the champagne. To my taste, it’s a difficult match since the chocolate is so sweet.

Happy Easter!”

With Chanoine Frères Réserve Privée, brioches mousseline with pink pralines for Easter dessert


Chanoine Héritage Blanc de Noirs

Shirred eggs en brioche with foie gras


Lamb tajine with dried apricots


Skewered lamb with satay sauce


Tarte Tatin

With Chanoine Héritage Blanc de Noirs, shirred eggs with foie gras in brioche for your Easter menu

“Made exclusively with red grapes with white pulp, Chanoine Blanc de Noirs is a blend of 65% Pinot Noir and 35% Pinot Meunier. A robust and vinous champagne, rich and unctuous, Chanoine’s Blanc de Noirs marries well with hearty dishes. The eggs-in-brioche appetizer is a nod to Easter eggs…”

With Chanoine Héritage Blanc de Noirs, a Tarte Tatin as dessert on the Easter menu

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