Champagne Dinners / 40 Food and Wine Pairings | Brissaud Riviere

Champagne, an elegant wine with airy bubbles, has always accompanied festive moments. Eight renowned chefs have put their creativity into the ideal pairing between this exceptional wine and the finest products, whether meats, fish, or fruits and vegetables.Mauro Colagreco, Mickaël Féval, Jacques Le Divellec, Hissa Takeuchi, Flora Mikula, Jean-Marc Notelet, the Pourcel Brothers, and Daniel Rose have thus imagined gustatory associations in which champagne enhances the nobility of the product, whether it is everyday or luxurious. From pan-seared langoustines to strawberry tempura, from veal casserole to mascarpone and raspberry tart, 40 recipes illustrate the perfect harmony between food and champagne. The book, written by writer and journalist Sophie Brissaud and superbly illustrated by Jean-François Rivière, is an irresistible invitation to indulgence.