Description

FOOD PAIRING
As an appetizer paired with anything, or more specifically with fish that have a
delicate flesh, lobster papillotes with basil, roasted halibut, sea bream tartar, poached
turbot with hollandaise sauce, blue trout, lemon marinated salmon, sashimi, and
shellfish such as oysters poached with caviar or with Champagne.
It also goes well with goat’s cheese ! Best served chilled at 8°C.

 DISTINCTIVE CHARACERISTICS
The freshness and the delicate lemony finish makes this champagne
the ideal companion for seafood. Magnums are also available.

SUGGESTIONS
Apéritif sans autre accompagnement ou sur des papillotes de homard au basilic,
flétan rôti, tartare de dorade, turbot poché sauce hollandaise, truite au bleu, saumon
mariné au citron, sashimis, huîtres pochées au caviar ou gratinées au Champagne.
Se marie à la perfection avec du fromage de chèvre ! La servir à 8°C.

 PARTICULARITES
Fraîcheur et finale délicatement citronnée accompagnant parfaitement les poissons .
Existe en magnum.