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Tsarine Champagne: What Wines With What Foods For Your Easter Menu?

Reims, 6 April 2020

The Easter holidays are a much-loved traditional time of celebration. This time of sharing with family or friends will be as festive this year as it is impatiently awaited.

On all tables, lamb is indispensable at Easter. Isabelle Tellier, Head Wine-Maker of the House of Chanoine Frères, has created two menus around Tsarine champagnes for this tender and easy-to-prepare meat.

The occasion is perfect, because champagne and lamb go together well. Champagne blends well with the fragrance and delicate taste of lamb.

For Easter meals, I like to give seasonal vegetables and fruits a place of honor. In spring, lamb – whether simply roasted or simmered in a navarin – is prepared with fresh new vegetables: carrots, peas, and young onions.

Tsarine Brut Rosé

French toast with smoked salmon


Roast rack of lamb


Pastry puffs with strawberries, rose-flavored whipped cream


Strawberry salad with basil

With Tsarine Brut Rosé, a "rosé" rack of lamb on the Easter menu

I thought of two desserts with strawberries because they’re in season, have just come in, and marry perfectly with Tsarine Rosé – they bring out its notes of red fruits and its long, fresh-on-the-palate finish.

With Tsarine Brut Rosé, strawberries with basil as an Easter dessert, in all simplicity


Tsarine Cuvée Premium Brut

Asparagus with mousseline sauce


Lamb navarin with new vegetables


Biscuit with zests of orange

With Tsarine Cuvée Premium Brut, the sweetness of new asparagus for Easter dinner

The sweetness of the first asparagus blends harmoniously with the freshness and finesse of Tsarine Cuvée Premium Brut. For the dessert, the flavors of yellow fruits, which gradually blend with the notes of bitter orange in this cuvée, delicately harmonize with this light biscuit with zests of orange.

With Tsarine Cuvée Premium Brut, a "navarin" of lamb and lovely new spring vegetables

Isabelle Tellier, Head Wine-Maker of the House of Chanoine Frères

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