Réserve Privée on the Menu for the Easter Holidays



Reims, April 2022


Isabelle Tellier, Chef de Cave and creator of the Réserve Privée champagnes, loves cooking au champagne and has come up with two Easter menus to accompany the Brut and 100% Chardonnay cuvées.


Since “the bubbles in champagne awaken the palate,” Isabelle likes to find food-wine pairings that bring out the flavors of her cuvées and amplify taste sensations throughout the meal.


The Réserve Privée Brut menu


For this champagne of character with its rich, structured palate and fruit notes, Isabelle proposes a seasonal menu that combines tradition and originality with asparagus, a revisited veal roast, and the unexpected — a “Kugelhopf” made of ice cream flavored with raisins.


Chanoine Frères Réserve Privée Brut should be enjoyed ideally at between 8 and 10°C throughout the meal. Find this champagne on the House’s online store.


Starter

White asparagus, mousseline sauce


—o—

Main course

Veal-stuffed roast butternut squash, sprout salad



—o—

Dessert

Iced Kugelhopf



In 2022, for the third time, Chanoine Frères Réserve Privée Brut was awarded a star (“a good wine”) in the Hachette Wine Guide..



The Réserve Privée 100% Chardonnay menu

For this precise and elegant champagne, Isabelle has chosen a seafood full of delicacy and lightness. With this Blanc de Blancs champagne blended exclusively with Chardonnays, fish is a natural pairing. For dessert, the grapefruit cake highlights and intensifies the citrus and yellow-fruit nuances of an exceptionally fresh champagne.

Starter

Scampi terrine


—o—


Main course

Cod en papillote with green asparagus


—o—


Dessert

Moist grapefruit cake


—o0o—


The ideal tasting temperature for this Blanc de Blancs champagne is between 10° and 12°C. Find Réserve Privée 100% Chardonnay on the House’s online store.