Blanc de Blancs, 1er Cru à Sermiers 2017

Cuvée Mix

Domaine Belluard, Les Perles du Mont Blanc

"La Combe" Rotalier

Indigene

Pet'Sec

Île Flottante Exotique

Glaces Et Sorbets Maison

Mousse Au Chocolat

Paris-Brest À La Pistache

Assiètte De Fromages

Tartare De Bœuf

Tagine De Légumes

Omelette

Striped Bass

Steak Frites

Poulet Rôti

Blanquette De Veau

Moules Escabèche

Smoked Trout Beignets

Œuf Mayonnaise

Jean-François Malsert

Domaine Du Pech

Bruno Duchêne

Les Foulards Rouge

Check the label to confirm this is the Blanc de Blancs, 1er Cru à Sermiers 2017 cuvée. Ensure the capsule and cork are intact and that the bottle shows no signs of damage or leakage.

Inspect bottle

Select clean, dry champagne flutes or white wine glasses. Chill them briefly in the refrigerator (10–15 minutes) or in an ice bath for 2–3 minutes if you prefer very cold glassware. Remove from chill just before pouring.

Prepare glassware

Keep a towel or napkin over the cork. Hold the bottle at a 45° angle, grip the cork and wire cage (untwist and keep your thumb on the cork while loosening the cage). While holding the cork, twist the bottle (not the cork) slowly to ease the cork out with a gentle 'hiss' rather than a loud pop to preserve bubbles and safety.

Open the bottle safely

Pour about 1–2 ounces (30–60 ml) into a clean glass to check aroma and flavor. Observe the mousse, aroma of chalk/stone fruit/citrus and any tertiary notes. This step ensures the wine is in good condition and lets you evaluate temperature and balance.

First pour (taste check)

If the wine is too warm, place the bottle in an ice bath: fill a bucket or large bowl with ice and cold water, and submerge the bottle (label facing up) for 10–15 minutes. For mild adjustment, 5–7 minutes may suffice. If the wine is colder than preferred, leave the bottle at cellar temperature (10–12°C / 50–54°F) for a short while before serving.

Chill adjustment (if necessary)

Hold each glass at a slight angle and pour slowly to preserve effervescence. Aim for 4–5 ounces (120–150 ml) per flute. Pour down the side of the glass initially, then straighten to form a compact head. Leave a small space at top to let aromas develop.

Pour for guests

If the cuvée has lost some carbonation or the pour volumes are uneven, top each glass with a small splash (15–30 ml) of the same chilled champagne or up to 200 ml of chilled water to balance level across glasses. Use this sparingly to avoid diluting flavor.

Optional topping

For a subtle aromatic lift, twist a lemon peel over each glass to express essential oils and drop the twist into the glass. Do not add sugar or mixers; this is a premium Blanc de Blancs intended to be enjoyed pure.

Garnish (optional)

Serve immediately while the mousse and aromas are lively. Encourage guests to sip slowly to appreciate the fine bubbles, acidity, citrus and minerality typical of a 1er Cru Blanc de Blancs from Sermiers. If not finished, re-cork using a proper sparkling wine stopper and refrigerate upright; consume within 1–3 days for best quality.

Serve and enjoy

If preserving the bottle, fit it with an airtight sparkling wine stopper and store in the refrigerator upright. Expect gradual loss of effervescence; plan to finish within 24–72 hours depending on initial mousse and storage.

Storage of opened bottle

Champagne bottle (Blanc de Blancs, 1er Cru à Sermiers 2017)

Champagne flutes or white wine glasses

Cold water

Optional: chilled water (for topping if needed)

Optional: lemon twist or peel

Place the Domaine Belluard Les Perles du Mont Blanc Ayse Brut 2018 in the refrigerator for at least 3–4 hours prior to serving. If short on time, submerge the bottle in an ice bucket filled with equal parts ice and water for 20–30 minutes until the bottle feels cold to the touch (approximately 6–8°C / 43–46°F).

Chill the bottle

Select clean tulip or sparkling wine flutes. Rinse briefly with cold water and drain to cool them; cold glass helps preserve the mousse and aromas. Arrange one glass per guest.

With one hand holding the cork and cage, untwist and loosen the wire cage (6 half-turns). Keep the cork covered with your hand, tilt the bottle at about a 45° angle away from people, and twist the bottle (not the cork) slowly to release pressure. Aim for a quiet, controlled release rather than a loud pop to preserve bubbles.

Open the bottle

Pour slowly into each flute, tilting the glass and filling to about two-thirds to allow the mousse and aromas to develop. For four guests, pour in equal increments, then top off if needed. Avoid vigorous pouring to keep the bubble structure fine and persistent.

Pour

Place the toasted or Marcona almonds in a small bowl. Thinly slice the pear and arrange on a small board next to the cheese. Break the goat or triple-cream cheese into small bites or present on a separate plate with a small knife. These light, slightly saline and fresh elements complement the wine's acidity, minerality, and delicate aromatics.

Arrange nibbles

If desired, twist a thin strip of lemon peel over each glass to release oils and rest it on the rim or float it briefly in the flute. Serve immediately while the wine is still effervescent.

Garnish and finishing touch

Recommend serving temperature 6–8°C (43–46°F). Encourage guests to take small sniffs before sipping to appreciate the wine’s high elevation minerality, floral and green apple notes, and fine mousse. Take small sips and let the wine coat the palate to observe its texture and finish.

Tasting notes & serving temperature

If there is leftover wine, reseal with a sparkling wine stopper and store upright in the refrigerator. Consume within 1–3 days for best bubble retention and freshness; expect gradual loss of effervescence and aromatics.

Storage after opening

Domaine Belluard Les Perles du Mont Blanc Ayse Brut 2018 (chilled)

Ice bucket and ice

Clean white wine / champagne flute or tulip glass

Plain toasted almonds or Marcona almonds

Fresh pear, thinly sliced

Soft goat cheese or triple-cream cheese

Lemon twist (for garnish)

If the bottle is not already well chilled, place it in an ice bucket or large container with cold water and ice for 15–20 minutes. If you need to chill faster, submerge bottle in an ice-water-salt mixture for 5–10 minutes, checking frequently. This brings the Crémant to ideal serving temperature (around 6–8°C / 43–46°F).

Chill bottle quickly (optional)

Select a clean Champagne flute or tulip glass. If desired, place 4–6 ice cubes in a small bowl and briefly rest the base of the bottle on the cubes (do not put ice in the serving glass) to keep cold while you open the bottle.

Prepare the flute

Remove foil and loosen the wire cage while keeping a thumb over the cork. Hold the bottle at a 45° angle pointing away from people and delicate items. Twist the bottle (not the cork) slowly to ease the cork out with a soft pop. Wipe the rim with a clean cloth.

Tilt the flute and pour the Crémant gently down the side to preserve bubbles, filling each glass about two-thirds full (approximately 120–150 ml per glass). Let the effervescence settle briefly before topping off if needed.

If using a lemon twist, cut a thin strip of zest with minimal pith, twist it over the glass to release oils, and drop it in or hang on the rim. Alternatively, lightly slap a mint sprig between your palms to release aroma and rest on the rim. Serve immediately.

Crémant du Jura (La Combe Rotalier NV)

Ice (optional, for rapid chilling)

Cold water (for chilling bucket)

Lemon twist or thin slice

Fresh mint sprig

Place a bottle of Crémant du Jura in the refrigerator for at least 3–4 hours, or in an ice bucket filled with ice and water for 20–30 minutes, until it reaches 6–8°C (43–46°F). Proper chill preserves carbonation and balance.

Chill wine

Place your sparkling wine flutes in the refrigerator for at least 15–30 minutes or pre-chill them in the freezer for 5–10 minutes. Cold glassware helps maintain mousse and perfume.

Chill glasses

When ready to serve, remove the bottle from the fridge or ice bucket. Wipe off any condensation with a clean cloth so labels remain readable for guests.

Point the bottle away from people and fragile objects. Hold the cork and twist the bottle (not the cork) slowly. Ease the cork out with a quiet pop to preserve the bubbles. If using a foil cutter, remove foil first and loosen the wire cage before opening.

Open bottle safely

Pour the wine gently down the side of each flute, filling to about two-thirds to allow the aromatics to develop and to keep carbonation. Pour in a slow, steady stream to preserve the mousse and avoid overflow.

If using lemon twists, cut thin strips of lemon peel avoiding white pith. Twist each over the glass to release oils, then rest on the rim or float gently on the surface.

If using mint sprigs, lightly clap each sprig between your hands to release aroma and place on the rim or beside the glass. Do not muddle in the glass — just enough to add a fresh scent.

Arrange 200 g of light canapés or thinly sliced Comté/goat cheese on a chilled plate. Keep accompaniments light and not overly salty to allow the wine's delicate fruit and mineral notes to shine.

Provide a small carafe of chilled water for guests to cleanse the palate between sips if serving multiple wines.

Present the bottle briefly to guests so they can see the label and vintage. Offer to top up glasses as needed, keeping pours consistent.

Crémant du Jura (sparkling wine), chilled

High-quality sparkling wine glasses (flutes) chilled

Thin lemon twist

Fresh mint sprigs

Small chilled water carafe (for palate cleansing)

Light canapé or cheese pairing (Comté slices or fresh goat cheese)

If you have a finished bottled Vin de France 2022 labeled 'Pet'Sec', begin with a 750 ml bottle at cellar temperature (10–12°C / 50–54°F). Chill the bottle gently in an ice bath (ice + water) for 20–30 minutes until it reaches service temperature (6–8°C / 43–46°F). No further fermentation steps are necessary; proceed to dosage and service.

Using a finished Vin de France 2022

If you are creating a lightly sparkling 'pétillant naturel' from still Vin de France base, pour 730 ml of base wine into a sanitized screwcap or crown-cap bottle, add 20 g of neutral fermentable sugar and a tiny pinch of active wine yeast (about 1 tsp rehydrated according to packet). Seal immediately and store at 18–20°C (64–68°F) for 5–14 days, monitoring pressure carefully. When you reach gentle effervescence (light sparkle), cool the bottle rapidly in an ice bath to slow fermentation, then transfer to refrigeration to halt activity. Note: producing sparkling wine at home carries risks; follow local rules and safety practices.

Producing a light pet‑nat style fizz (optional)

Prepare the liqueur d'expédition (dosage) by mixing 15 ml of simple sugar syrup into a small sanitized container. Optionally add a single pinch of fine sea salt to balance flavors and a strip of lemon peel to add bright aromatic lift. Stir until fully combined and fragrant. Taste a small sample of the chilled wine and add the dosage in small increments (start with 5 ml), tasting after each addition until desired sweetness/balance is achieved. Typical 'sec' level aims for a hint of sweetness but lean; keep total dosage around 10–20 ml per 750 ml bottle.

If you performed secondary fermentation (pét‑nat), do not add the dosage until the bottle is fully chilled and fermentation arrested. Add the measured dosage through a sanitized funnel, cap, and invert gently to mix without losing bubbles.

Prepare glassware: rinse chilled flutes or white wine glasses with chilled water to reduce temperature shock and preserve bubbles.

Final chilling and opening: place the bottled Pet'Sec in an ice bath for 10–20 minutes prior to opening. Remove gently, wipe the neck dry. If using a cork, hold the cork and twist the bottle slowly to ease pressure; aim for a quiet sigh rather than a pop. If using a crown cap or screwcap, remove carefully and pour.

Pouring and serving: pour wine into chilled glasses, tilting glass to preserve effervescence and produce a fine bead of bubbles. Garnish with the lemon peel if used (express oils over the glass and drop in). Taste to confirm balance; if needed, offer a small pinch of salt on the side to allow guests to adjust brightness.

dry sparkling white wine (base)

neutral fermentable sugar (if liqueur de tirage needed)

active wine yeast (if conducting secondary fermentation)

liqueur d'expédition (simple sugar syrup or dosage)

fine sea salt (optional, to accentuate fruit)

lemon peel (optional, to add brightness)

chilled water (for glass rinsing)

ice (for chilling bottle)

Bring egg whites to room temperature (about 20–30 minutes out of the fridge). Preheat oven to 120°C (250°F).

Prepare egg whites

In a clean, grease-free mixing bowl, whisk the egg whites with a pinch of salt until foamy. Gradually add 2 tbs sugar in three additions while continuing to whisk to soft peaks, then add vanilla and whisk to stiff, glossy peaks.

Using two spoons or a piping bag fitted with a large round tip, form 6 oval quenelles or mounds (for 4 servings, about 1.5–2 tablespoons of meringue each) on a parchment-lined baking tray, spacing them apart.

Bake the meringues in the preheated oven for 25–30 minutes to dry them through but keep them soft inside. Alternatively, poach the meringues: bring a wide shallow pan of simmering water to a gentle simmer and poach meringue quenelles 1–2 minutes per side until set. If baked, optionally brush lightly with melted butter and briefly brown under a hot broiler (grill) for 20–30 seconds to give a slight caramelized color. Cool on the tray.

In a heavy-bottomed saucepan, combine 120 g sugar and 30 ml water over medium heat. Swirl the pan occasionally (do not stir) until the sugar dissolves and turns an amber caramel, about 6–8 minutes. Watch carefully to avoid burning.

Remove the pan from heat. Carefully and gradually whisk in 120 ml passion fruit purée (mixture will bubble vigorously). Once bubbling subsides, whisk in cold cubed butter 30 g until smooth.

Stir in 60 ml heavy cream and a pinch of sea salt. If the caramel seizes, return to low heat and whisk until smooth. Allow the passion caramel to cool to warm (not hot) before plating; it will thicken as it cools.

In a medium saucepan, combine 300 ml whole milk, 150 ml coconut milk and the split vanilla pod (scrape seeds into the liquids and add the pod). Heat over medium heat until the mixture is hot and just below simmering (do not boil). Remove from heat and let infuse 10 minutes; if using vanilla extract, add it after heating.

Meanwhile, in a bowl whisk together 4 egg yolks, 50 g sugar and 1 tsp cornstarch until pale and slightly thickened.

Remove the vanilla pod from the infused milk. Very slowly temper the hot milks into the yolk mixture by adding a ladleful at a time while whisking constantly to avoid curdling. Once tempered, return the combined mixture to the saucepan.

Cook the custard over low heat, stirring constantly with a wooden spoon or spatula, until it thickens enough to coat the back of the spoon (about 5–8 minutes). Do not let it boil. Remove from heat, stir in a pinch of salt, then strain through a fine sieve into a bowl to ensure smoothness. Cover with plastic touching the surface to prevent a skin and chill slightly; serve warm or at room temperature.

Warm the passion caramel slightly if chilled so it is pourable but not hot.

Pour a shallow pool (about 2–3 tbsp) of coconut anglaise into each serving bowl or plate.

Place one or two meringue islands on top of the anglaise in each bowl (depending on size, 1–2 per serving).

Spoon or drizzle 1–2 tablespoons of passion caramel over each meringue and around the plate so it mixes with the anglaise.

Spoon fresh passion fruit pulp over the caramel for texture and brightness (about 1/2 fruit per serving). Sprinkle toasted shredded coconut over the top and finish with micro mint leaves if using.

Serve immediately so the meringue stays airy. If prepared ahead, keep anglaise chilled and assemble just before serving; warm caramel lightly and bring meringues to room temperature before plating.

large egg whites

granulated sugar (for meringue)

vanilla extract

pinch of salt

unsalted butter (for browning, optional)

granulated sugar (for caramel)

water (to dissolve sugar)

passion fruit purée (strained)

unsalted butter (cold, cubed)

heavy cream

sea salt

whole milk

coconut milk (full fat)

egg yolks

granulated sugar (for anglaise)

cornstarch

vanilla bean (split) or extract

salt

fresh passion fruit pulp

toasted shredded coconut

micro mint leaves (optional)

Fendez la gousse de vanille et grattez les graines. Dans une casserole, versez le lait, la moitié de la crème (1/2 cup), la gousse et les graines de vanille. Chauffez doucement jusqu'à frémissement sans bouillir.

Préparer la crème anglaise

Pendant ce temps, fouettez les jaunes d'œuf avec le sucre et la pincée de sel jusqu'à ce que le mélange soit pâle et légèrement épais.

Blanchir les jaunes

Versez lentement environ 1/3 du lait chaud sur les jaunes en fouettant constamment pour tempérer. Reversez ensuite ce mélange dans la casserole avec le lait restant.

Tempering

Cuisez à feu doux en remuant constamment avec une spatule en bois ou une cuillère résistante jusqu'à ce que la préparation nappe la spatule (82–84 °C) — ne pas laisser bouillir. Retirez du feu et passez au tamis si nécessaire pour ôter la gousse et coagulum.

Cuire la crème anglaise

Ajoutez le reste de la crème froide (1/2 cup) et, si utilisé, le glucose/sirop de maïs et l'alcool. Mélangez, laissez refroidir à température ambiante puis réfrigérez au moins 4 heures ou idealement toute une nuit jusqu'à bien froide.

Refroidir et mélanger la crème

Versez la base glacée bien froide dans une sorbetière et turbinez selon les instructions du fabricant jusqu'à obtention d'une texture crémeuse (20–30 minutes). Transférez ensuite dans un récipient hermétique et congelez 2–4 heures pour raffermir.

Turbiner

Dans une casserole, chauffez l'eau et le sucre à feu moyen jusqu'à dissolution complète du sucre. Laissez bouillonner doucement 1–2 minutes puis retirez du feu. Laissez refroidir le sirop.

Préparer le sirop

Placez les framboises dans un blender ou un robot et mixez jusqu'à obtenir une purée lisse. Passez la purée au tamis pour enlever les pépins si vous souhaitez une texture très fine.

Mixer les fruits

Mélangez la purée de framboises, le sirop refroidi et le jus de citron. Goûtez et ajustez le sucre ou l'acidité. Ajoutez l'alcool et/ou le glucose si utilisé (améliore la tenue et la texture). Réfrigérez jusqu'à bien froid (au moins 1 heure).

Assembler le sorbet

Versez la préparation froide dans la sorbetière et turbinez jusqu'à obtenir une consistance prise et onctueuse (20–30 minutes). Transférez en récipient hermétique et congelez 1–2 heures avant de servir pour raffermir.

Pour servir, sortez la glace ou le sorbet du congélateur 5–10 minutes avant afin de faciliter la portion. Servez dans des coupes, cornets ou comme accompagnement de desserts.

Conservation : conservez dans un récipient hermétique au congélateur jusqu'à 2 semaines pour la glace à la crème (meilleur goût dans la première semaine) et 3–4 semaines pour le sorbet. Étiquetez avec la date.

lait entier

crème fraîche épaisse (35% MG)

sucre

jaunes d'œuf

gousse de vanille (grains) ou extrait de vanille

framboises fraîches ou surgelées

jus de citron frais

alcool (vodka ou liqueur, optionnel)

glucose ou sirop de maïs léger (optionnel)

Place the chopped chocolate and butter in a heatproof bowl set over a barely simmering saucepan of water (double boiler). Stir occasionally until smooth and fully melted, about 3–5 minutes. Remove from heat and let cool slightly while you prepare the other components (target temperature about 35–40°C / warm to the touch).

Melt chocolate

In a medium heatproof bowl, whisk the 4 egg yolks with 40 g granulated sugar until well combined. Set the bowl over a saucepan of simmering water (bain-marie), making sure the bowl bottom doesn't touch the water. Whisk constantly until the mixture becomes warm, slightly thickened and paler, and the sugar is dissolved (about 3–4 minutes). Remove from heat.

Whisk yolks with sugar

Temper and combine with chocolate: Immediately whisk about one-third of the warm melted chocolate into the yolk mixture to temper it, then pour the yolk-chocolate mixture back into the bowl with the remaining melted chocolate and stir until smooth. Add vanilla extract and mix to combine. Allow to cool to lukewarm while proceeding with whipped cream and egg whites.

Chill a mixing bowl and whisk (or use the bowl of a stand mixer). Pour the cold heavy cream and powdered sugar (if using) into the bowl. Whip on medium-high speed until soft peaks form — the cream should hold a gentle peak but still be pliable. Do not overbeat into grainy butter. Reserve about one-quarter of the whipped cream for folding and to lighten the chocolate first.

Whip cream

In a very clean, dry bowl, whisk the room-temperature egg whites with a pinch of salt until frothy. Gradually add 20 g granulated sugar and continue whisking to stiff glossy peaks. The whites should stand up firmly but not look dry.

Beat egg whites

Lighten the chocolate: Fold the reserved quarter of whipped cream gently into the cooled chocolate-yolk mixture to loosen it, using a silicone spatula and folding motion (cut through center, lift and turn).

Fold in egg whites: Add about one-third of the beaten egg whites to the chocolate-cream mixture and fold gently to further lighten. Then fold in the remaining egg whites in two additions, folding just until no white streaks remain. Work gently to keep as much air as possible.

Finish with remaining whipped cream: Fold the remaining whipped cream into the chocolate mixture until homogeneous and light. Taste and adjust by adding a tiny pinch of salt or a few drops of vanilla if needed.