Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Quality sourced from a co-op of growers; lush yet linear & fine; a fresh, complex fabric of flavor.

Place the bottle of NV Champagne in the refrigerator for at least 3 hours before service. If short on time, submerge the bottle in an ice bucket filled with equal parts ice and water for 20–30 minutes until well chilled (around 8–10°C / 46–50°F).

Chill bottle

Just before serving, rinse flute glasses briefly with cold water and place in the freezer for 5–10 minutes or keep them chilled on ice. Do not frost them heavily — the goal is cool, not icy, to preserve fine bead and aroma.

Prepare glasses

Hold the bottle at a 45° angle away from people and fragile items. Remove foil and wire cage while keeping a thumb on the cork. Twist the bottle (not the cork) slowly to ease the cork out with a gentle sigh rather than a loud pop. Pour a 1–2 oz (30–60 ml) pour first to let the wine open, then top each flute to about two-thirds full.

Open bottle

Warm blini in a 180°C (350°F) oven on a baking sheet for 4–6 minutes until just puffed and warmed through. Alternatively, warm gently in a nonstick skillet over medium heat 1–2 minutes per side. Keep warm on a plate covered with foil.

Warm blini (if using refrigerated/frozen)

Spread about 1 tsp crème fraîche onto each warmed blini. Top with a small fold of smoked salmon (about 15–20 g per blini), a sprinkle of chopped chives, a light dusting of lemon zest, and a tiny pinch of cracked black pepper. Place 2–3 bites per person on a serving platter. Offer lemon wedges on the side for those who want extra acidity.

Assemble smoked salmon bites

Arrange thin slices of Manchego or aged comté on a wooden board. Scatter toasted almond slices nearby and drizzle a small amount (about 1 tsp total across the board) of honey over one cluster of cheese to create a sweet-salty contrast that complements the Champagne's richness.

Prepare cheese & nuts

Place thinly sliced cornichons in a small dish to provide a tart, crunchy counterpoint. Garnish platters with fresh microgreens or watercress and lightly sprinkle a pinch of sea salt on the cheese to lift flavors.

Add cornichons & microgreens

When serving, present the chilled flutes and the platter together. Encourage guests to taste the Champagne first (not after a heavy bite) to appreciate its linear acidity and complex flavors. Sip between bites: smoked salmon with crème fraîche emphasizes the wine's freshness and fine mousse; aged cheese with honey highlights the wine's lees-driven richness and texture; cornichons refresh the palate and accentuate the Champagne's minerality.

Leftover open bottle: re-cork with a Champagne stopper and refrigerate. Best consumed within 2–3 days to preserve bubble and freshness.

NV Champagne (Champagne des ÉPiCuriens - Brut, Montagne de Reims)

Cold flute glasses

Blini (mini buckwheat or wheat)

Crème fraîche

Smoked salmon (thinly sliced)

Chives (fresh, finely snipped)

Lemon (zested and cut into wedges)

Cornichons (thinly sliced)

Toasted almonds (sliced)

Manchego or aged comté (thin slices)

Honey (mild, for drizzling)

Fresh microgreens or watercress

Cracked black pepper

Sea salt (finishing)

NV Champagne: EPC - Champagne des ÉPiCuriens-Brut, Montagne de Reims, France

Make NV Champagne: EPC - Champagne Des ÉPiCuriens-Brut, Montagne De Reims, France Recipe in just 45m. Quality sourced from a co-op of growers; lush yet linear & fine; a fresh, complex fabric of flavor.

NV Champagne: EPC - Champagne des ÉPiCuriens-Brut, Montagne de Reims, France

Descriptors

Tasting Notes

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