Le champagne, dix façons de l'accompagner (French edition) by Sébastien Demorand & Antoine Gerbelle

The Champagne, Ten Ways to Pair It is much more than just a cookbook. It is an invitation to rethink the art of pairing champagne with everyday ingredients. Sébastien Demorand and Antoine Gerbelle, both connoisseurs and food enthusiasts, offer us a unique work here that stands out for its unpretentious and accessible approach.

In this book, you won't find recipes where champagne is reserved for luxury moments. On the contrary, the emphasis is on simple ingredients like leeks, cabbage, or pork. These everyday products, often overlooked in luxury gastronomy, become the stars of the dishes you can prepare to enhance your next champagne tasting.

The Recipes: A Simple and Refined Culinary Journey

The ten recipes proposed in this book are original and tasty ways to pair your favorite champagnes, whether they are blanc de blancs, blanc de noirs, or rosé. Each recipe is designed to enhance the natural flavors of the champagne without overshadowing its subtlety. Here's what you'll discover:

• Radish Tartines with Bottarga: A delicate appetizer where the crunch of radish and the intensity of bottarga pair perfectly with a brut champagne.

• Leeks, Sardines, and Sesame: A land-sea combination that brings a touch of originality and freshness to your table.

• Milk-Fed Pork Shoulder, Komatsuna on the Plancha: A generous and comforting dish where the tender pork blends with the delicate aromas of champagne.

• Skate Wing, Lamb's Lettuce, White Onions: A light and refined dish, ideal for accompanying an extra-brut champagne.

• Champagne-Infused Egg Mayonnaise: A bold take on egg mayo, enhanced by an infusion of champagne.

• Turbot à la Grenobloise: A classic revisited, where brown butter and capers go well with the freshness of a blanc de blancs.

• Trout Roe with Sour Cream, Daikon, and Black Radish: A surprising starter that highlights the finesse of trout roe.

• Fried Calamari, Black Mayo, Early Tomatoes: An explosion of flavors and textures, perfect for a rosé champagne.

• Magic Hummus and Golden Chicken Livers: A daring recipe where the creaminess of hummus meets the crunchiness of chicken livers.

• Fried Brussels Sprouts with Pimentón: An original way to revisit this often disliked vegetable for a burst of flavors in your mouth.

Expertise Without Pretense

The recipes in this book are not signed by just anyone. They are the work of ten renowned chefs, including Jean-Michel Carrette (restaurant Aux Terrasses), Amandine Chaignot, Vivien Durand (restaurant Le Prince Noir), Grégory Marchand (restaurant Frenchie), and many others. These chefs bring their expertise and know-how to offer you dishes that, while accessible, are nonetheless refined.

Each recipe is accompanied by tips for choosing the champagne that will pair best with it. You will learn, for example, how to pair a chardonnay with crunchy vegetables or a pinot noir with tender and juicy meat.

An Original Format for a Unique Collection

Published in 2018 by Les Editions de l'Epure, this book is part of the famous Ten Ways to Prepare collection, known for its originality and the quality of its works. Ten Ways to Prepare was also proclaimed Best Cookbook Series of the Year 2009 for France by the jury of the Gourmand World Cookbook Awards.

The book is presented in a 12 x 21.5 cm format with 24 uncut pages and a linen thread binding that gives it an artisanal and precious look. The choice of papers, ingres a la forme, laid, vellum, stone, as well as the typographic composition, make it a book that one loves to browse, gift, and especially use in the kitchen.

Technical Specifications

• Year of publication: 2018
• Format: 12 x 21.5 cm
• Pages: 24 uncut pages
• Binding: School notebook stitch with linen thread
• Paper: Creative paper
• Publisher: Les Editions de l'Epure
• EAN: 9782352552963
• ISBN: 978-2-35255-296-3
• Made in France

With Le champagne, dix façons de l'accompagner, you hold in your hands a book that stands out for its originality, simplicity, and the quality of the recipes offered. A book to enjoy without moderation, for all occasions, whether festive or everyday.