Reims, December 2022
Isabelle Tellier, creator of Chanoine Réserve Privée champagnes and gourmet Chef de Cave, has chosen a traditional menu that’s fairly simple to prepare. Réserve Privée Brut champagne, with its rich and structured palate, can accompany the entire meal.
A seasonal menu with Réserve Privée Brut
In describing the wine, Isabelle Tellier cites “the nose, redolent of peony, peach, and Damson plum; the palate with its notes of roasted pear, dates, and toasted almond” as the direct inspirations for this Christmas menu.
French tradition is delicious, and the French terroir provides its finest products this season: After a foie gras accompanied by crushed, roasted hazelnuts, Isabelle proposes a capon as the main course.
“— With its blend comprising a majority of Pinots Noirs, our Brut is a wine with character that has enough body to accompany the capon — France’s Christmas bird par excellence. Its fine, delicate flesh will be nicely highlighted by Jerusalem artichoke, a heritage vegetable with an artichoke-heart taste that I’m very fond of.
And of course the bûche de Noël is indispensable. As a way of reinterpreting the tradition, I associate the traditional log cake with new flavors — pear and pistachio.”
Foie gras with toasted hazelnut
Bresse capon and Jerusalem artichoke mousseline
Bûche with pear and pistachios
Réserve Privée Brut from Chanoine Frères should be enjoyed ideally between 8°C and 10°C, throughout the meal.
On the occasion of the end-of-year holidays, this champagne is available in better stores in its limited-edition metal container.