Champagne, Ten Ways to Enjoy It | Antoine Gerbelle, Sebastien Desmorand

This book charts all-terrain paths to happiness, making it easier, simpler, and more stress-free to appreciate all the families of champagne more often. Goodbye lobsters, caviars, truffles. Hello leeks, hi cabbage, greetings pork. Ten recipes with everyday ingredients. Ten snacks of happiness to brighten everyday life with white, black, and rosé hues. Ten timeless recipes to accompany the bubbles, with or without vintages. The expertise of ten unpretentious chefs is compiled in this work: Jean-Michel Carrette (restaurant Aux Terrasses), Amandine Chaignot, Vivien Durand (restaurant Le Prince Noir), Ismail Guerre-Genton (Empreinte), Nicolas Fabre (Le Bel Ordinaire), Grégory Marchand (restaurant Frenchie), Guillaume Monjuré (restaurant Palegrié), Giovanni Passerini (restaurant Passerini), Julia Sammut and Aurélien Baron (Epicerie L'Idéal), Sugio Yamaguchi (restaurant Botanique). The ten recipes: - Radish tartines with bottarga - Leeks, sardines, and sesame - Suckling pig shoulder, komatsuna on the plancha - Skate wing, lamb's lettuce, white onions - Champagne-infused egg mayonnaise - Turbot à la grenobloise - Trout roe with sour cream, daikon, and black radish - Fried calamari, black mayo, early tomatoes - Magic hummus and golden chicken livers - Fried Brussels sprouts with pimentón