Black cod marinated in miso, grilled and served with rice.

Miso Glazed Black Cod

Pehu Simonet 'Face Nord' Rosé Brut

Di Giovanna 'Rufulia' Catarratto Pet Nat (2022)

R.H. Coutier Cuvée Rosé Grand Cru Brut

Marc Hebrart Cuvée de Réserve 1er Cru Brut

Dom Perignon Brut (2013)

Gaston Chiquet Tradition 1er Cru Brut

Bollinger 'La Grande Année' (2014)

Bollinger 'Special Cuvée'

Jacquesson Cuvée n° 747 Extra Brut

Pascal Doquet 'Arpège' Blanc de Blancs 1er Cru Brut

Krug 'Grand Cuvée' Brut

Veuve Forny et Fils Blanc de Blanes Extra Brut

J. Lassalle 'Préférence' 1er Cru Brut

Domaine Rolet Père et Fils Crémant Brut

Raventós i Blanc Blanc de Blanes Brut Conca del Riu Anoia (2022)

Domaine Franck Besson 'Rose Granit' (2023)

Alessandra Divella Dosaggio Zero Franciacorta (2019)

Bisol 'Crede' Prosecco Superiore Brut (2022)

passion fruit crème anglaise toasted coconut

BOMBOLONI AL COCO

date cake, toffee, tahini mousse giuggiulena

DELIZIE

ZABA D'AGRUMI

BUDINO

PACCHERI

In a medium-sized mixing bowl, combine the white miso paste, mirin, sake, brown sugar, soy sauce, and sesame oil. Whisk well until the mixture is smooth and the sugar is dissolved.

Prepare the Marinade

Place the black cod fillets in a shallow dish and pour the miso marinade over the fish. Ensure all pieces are well coated. Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight for deeper flavor.

Marinate the Cod

Preheat your grill to medium-high heat (around 375°F or 190°C). Make sure the grill grates are clean and lightly oiled to prevent sticking.

Preheat the Grill

Remove the black cod from the marinade, letting any excess marinade drip off. Place the fish on the grill and cook for about 3-4 minutes on each side, or until the fish is opaque and flakes easily with a fork. Be careful not to overcook.

Grill the Cod

While the cod is grilling, heat the cooked rice in a separate pot or microwave until warm. You can season the rice with a pinch of salt if desired.

Prepare the Rice

Once the black cod is cooked, remove it from the grill and let it rest for a minute. Serve the miso glazed black cod over a bed of warm rice, garnished with sliced green onions and a sprinkle of sesame seeds.

Serve

Black cod fillets

White miso paste

Mirin

Sake

Brown sugar

Soy sauce

Sesame oil

Cooked rice

Green onions

Sesame seeds

Carefully harvest the Pinot Noir and Chardonnay grapes from the Montagne de Reims region, ensuring that they are ripe and free from blemishes.

Harvesting Grapes

Crush the harvested grapes in a clean, sanitized environment to extract the juice. Use a hydraulic press to gently press the crushed grapes, separating the juice from the skins.

Crushing and Pressing

Transfer the extracted juice into fermentation tanks. Add the yeast and sugar to initiate fermentation. Allow the mixture to ferment at a controlled temperature of 12-15°C for 2-3 weeks until fermentation is complete.

Fermentation

After primary fermentation, add sulfites and gently mix. Transfer the wine into bottles, leaving some space for carbonation. Seal the bottles with a crown cap and allow secondary fermentation to take place for 6-12 months.

Secondary Fermentation

Once secondary fermentation is complete, the bottles need to be turned and tilted gradually to collect the sediment in the neck of the bottle. This process, known as riddling, typically takes about 4-6 weeks.

Riddling

After riddling, freeze the neck of the bottle to solidify the sediment and quickly remove it. This process is called disgorgement.

Disgorgement

Add a small amount of sugar syrup (dosage) to adjust the sweetness of the wine before sealing it with a cork.

Dosage

Store the bottles horizontally in a cool, dark place for at least 6 months to allow the flavors to mature before serving.

Aging and Storage

Pinot Noir Grapes

Chardonnay Grapes

Yeast

Sugar

Sulfites

Water

Carefully hand-harvest the Catarratto grapes, ensuring that they are ripe and undamaged.

Crush the harvested grapes to release the juice. This can be done using a grape crusher or by hand, ensuring to maintain the integrity of the skins.

Crushing Grapes

Transfer the crushed grapes and juice into a fermentation vessel. Add water and the yeast to initiate primary fermentation. Allow the mixture to ferment for 10-14 days at a controlled temperature of around 18-20°C (64-68°F).

Primary Fermentation

After primary fermentation, add sugar to the mixture to increase carbonation. Stir gently to ensure the sugar is fully dissolved.

Adding Sugar

Transfer the mixture into bottles, leaving some space for carbonation. Seal the bottles and allow them to undergo secondary fermentation for an additional 4-6 weeks at a cool temperature.

After secondary fermentation, gently turn the bottles upside down to remove any sediment that has formed. This process is known as riddling.

Remove the sediment by disgorging the bottles. This involves opening the bottle and allowing the sediment to be expelled.

Disgorging

Cap the bottles with a cork and wire cage, and allow the wine to age for a minimum of 3 months before serving.

Capping and Aging

Catarratto grapes

Select high-quality Chardonnay, Pinot Noir, and Pinot Meunier grapes. Remove any stems and leaves, and wash the grapes thoroughly in cold water.

Grape Preparation

Crush the grapes in a wine press to extract the juice. Ensure that the skins remain in contact with the juice for a short time to impart a subtle pink hue. Press the mixture gently to separate the juice from the skins.

Transfer the pressed juice into fermentation tanks. Add the wine yeast to the juice and allow fermentation to occur at a controlled temperature (approximately 18-20°C) for about 2-3 weeks.

After the primary fermentation, add sugar and sulfites to the wine to initiate the second fermentation. Bottle the wine and seal the bottles. Store them horizontally in a cool, dark place for 6-12 months.

Second Fermentation

Once the second fermentation is complete, the bottles need to be riddled. This involves gradually tilting the bottles and rotating them to collect sediment in the neck of the bottle.

Freeze the neck of the bottles to solidify the sediment and then remove the frozen plug to clear the wine. Top up the bottles with a mixture of wine and sugar (liqueur d'expédition) as needed.

Cork the bottles securely and label them as R.H. Coutier Cuvée Rosé Grand Cru Brut. Store them upright in a cool, dark place until ready to serve.

Corking and Labeling

Chardonnay grapes

Pinot Noir grapes

Pinot Meunier grapes

Wine yeast

Select and harvest high-quality Chardonnay, Pinot Noir, and Pinot Meunier grapes from the Vallée de la Marne. Ensure the grapes are ripe and free from any rot.

Harvesting the Grapes

Carefully press the harvested grapes to extract the juice. Ensure minimal exposure to the skins for a light color.

Pressing the Grapes

Add the yeast to the pressed grape juice in a temperature-controlled fermentation tank. Allow the fermentation process to occur over 2-3 weeks, monitoring the temperature and sugar levels.

Once fermentation is complete, blend the different varietals (Chardonnay, Pinot Noir, and Pinot Meunier) to achieve the desired flavor profile. Adjust the blend proportions as preferred.

Blending

Bottle the blended wine with the addition of sugar and Liqueur d'expédition to initiate the second fermentation. Seal the bottles securely.

Store the bottles horizontally in a cool, dark place to age for at least 18 months. This allows for the development of complex flavors and bubbles.

Aging

Periodically rotate and tilt the bottles to help collect sediment in the neck of the bottle.

Once aging is complete, freeze the neck of the bottle to solidify the sediment. Remove the frozen plug to clear the bottle of sediment.

Add sulfites to taste and top off the bottle with additional Liqueur d'expédition if needed before corking the bottles.

Final Adjustments

Cork the bottles and label them appropriately. Store them in a cool place until ready for distribution or consumption.

Pinot Meunier Grapes

Liqueur d'expédition

Begin the process by harvesting 50 kg of Chardonnay grapes and 50 kg of Pinot Noir grapes from the Vallée de la Marne. Ensure that the grapes are picked at the right time to achieve optimal ripeness.

Once harvested, crush the grapes to extract the juice. Use a wine press to separate the juice from the skins and seeds. Collect the juice in a fermentation tank.

Add 200 g of yeast to the grape juice to begin fermentation. Allow the mixture to ferment at a controlled temperature for about 2-3 weeks, during which the sugars in the juice will convert to alcohol.

After primary fermentation, add 500 g of sugar to the mixture to enhance the sweetness and complexity of the wine. Stir well to ensure the sugar dissolves completely.

Seal the fermentation tank and let the wine undergo secondary fermentation for an additional 4-6 weeks. This process will help develop the wine's character and effervescence.

After fermentation, add 50 g of sulfites to the wine as a preservative. This will help to stabilize the wine and prevent spoilage.

Sulfite Addition

Once the wine is ready, begin the riddling process to collect sediment in the neck of the bottle. After a few weeks of riddling, perform disgorgement to remove the sediment and prepare the wine for final bottling.

Riddling and Disgorgement

Finally, bottle the wine in champagne bottles and seal them with corks. Allow the wine to age for a minimum of 3 years before it is released for consumption.

Bottling

Yeast (for fermentation)

Sulfites (as preservative)

Carefully hand-pick Chardonnay, Pinot Noir, and Pinot Meunier grapes from the vineyard in Vallée de la Marne. Ensure that the grapes are ripe and free from any rot.

Place the harvested grapes into a wine press. Gently press to extract the juice while minimizing the skins' contact with the juice. Collect the juice in a clean fermentation tank.

Add the sugar and yeast to the collected grape juice. Allow it to ferment for about 3-4 weeks at a controlled temperature to develop the base wine.

Fermentation Process

After fermentation, blend the base wine with 5 liters of wine from the previous vintage to ensure consistency and complexity in flavor.

Bottle the blended wine, adding a small amount of sugar and yeast for secondary fermentation. Seal the bottles with a crown cap and store them horizontally in a cool, dark place.

Allow the bottles to age for at least 18 months. During this time, the wine will develop its flavors and characteristic bubbles.

Once the aging process is complete, carefully remove the crown caps and freeze the neck of the bottle to expel the sediment formed during fermentation.

Top the bottles with a dosage of sugar syrup if desired, then cork the bottles using high-quality corks.

Corking

Label your bottles and store them upright in a cool, dark place until ready to serve.

Labeling and Storage

Wine (previous vintage)

Begin by carefully harvesting the Chardonnay, Pinot Noir, and Pinot Meunier grapes. Ensure that the grapes are ripe and free from disease.

Crush the harvested grapes gently to extract the juice. Use a pneumatic press to separate the juice from the skins. Ensure that the press is set to a low pressure to maintain the quality of the juice.

Transfer the grape juice to fermentation tanks. Add the yeast to initiate fermentation. Monitor the fermentation process closely, which should take about 2-3 weeks.

Once fermentation is complete, add the sugar and sulfites to the wine to stabilize it. Stir gently to ensure even distribution.

Addition of Sugar and Sulfites

Bottle the wine while leaving a small amount of space in each bottle for secondary fermentation. Seal each bottle with a crown cap and store them horizontally in a cool, dark place.

After about 18 months, begin the riddling process. Gradually tilt each bottle to a vertical position to collect sediment in the neck of the bottle.

Once the sediment has accumulated, freeze the neck of the bottle and remove the sediment plug. Top up with a mixture of wine and sugar as needed.

Seal each bottle with a cork and wire cage. Allow the wine to age for an additional period to develop its complex flavors.

Carefully hand-pick the Chardonnay, Pinot Noir, and Pinot Meunier grapes, ensuring only the best quality grapes are selected.

Crush the harvested grapes and press them to extract the juice. Separate the juice from the skins and seeds.

In a fermentation tank, add the yeast to the grape juice. Allow the mixture to ferment for about 2-3 weeks at controlled temperatures.

After primary fermentation, add sugar and sulfur dioxide to the wine. Bottle the wine and seal with corks to initiate secondary fermentation.

Store the bottled wine in a cool, dark place for at least 15 months to allow for maturation and development of flavors.

After aging, carefully remove the sediment from the bottles, a process known as disgorgement.

Fill the bottles with the clarified wine and seal them with corks. Ensure each bottle is labeled appropriately.

Final Bottling

Chill the Bollinger 'Special Cuvée' and serve it in a flute glass to appreciate its complex flavors and aromas.

Enjoy

Sulfur Dioxide

Bottling Corks

Wine Bottles

Select your champagne flutes or glasses and ensure they are clean. Chill the glasses in the refrigerator for at least 15 minutes before serving.

Prepare the Glasses

Fill a wine bucket or a large bowl with chilled water and ice cubes. Place the bottle of Jacquesson Cuvée n° 747 into the ice bath and let it chill for about 20 minutes to ensure it's served at the ideal temperature.

Chill the Wine

Once the wine is adequately chilled, carefully remove the bottle from the ice bath. Hold the bottle at the base and gently twist the cork while pulling it out to avoid any spillage. Pour the champagne slowly into each glass, filling them about two-thirds full to allow for the bubbles to expand.

Pour the Champagne

Serve the champagne immediately after pouring. Enjoy the crisp and refreshing taste of Jacquesson Cuvée n° 747 Extra Brut with friends or during a special occasion.

Serve and Enjoy

Jacquesson Cuvée n° 747

Chilled Water

Ice Cubes

Select the best Chardonnay grapes from the Côte des Blancs region. Ensure the grapes are ripe and free of pests or disease.

Crush the harvested grapes gently to release the juice. Press the crushed grapes using a wine press to extract the juice, separating it from the skins and seeds.

Transfer the extracted grape juice into a fermentation vessel. Add the Champagne yeast and sugar to initiate fermentation. Allow the mixture to ferment at a controlled temperature of around 15-20°C for about 2-3 weeks.

After primary fermentation is complete, transfer the wine to bottles, adding a small amount of sugar and yeast for secondary fermentation. Seal the bottles and store them horizontally in a cool, dark place for about 6-9 months.

Gradually tilt and rotate the bottles to collect the sediment in the neck of the bottle. This process can take several weeks.

Once the sediment has settled in the neck of the bottle, freeze the neck to solidify the sediment and remove it. Top up the bottle with a mixture of wine and sugar (called dosage) to achieve the desired sweetness level.

Seal the bottles with corks and wire cages. Allow the Champagne to age for at least another 6 months before releasing it for sale. This will enhance the flavor and complexity of the wine.

Corking and Aging

Yeast (Champagne yeast recommended)

Sulfites (optional for stabilization)

Water (to adjust sugar levels if necessary)

Select ripe Chardonnay, Pinot Noir, and Pinot Meunier grapes from the Montagne de Reims region. Ensure grapes are healthy and free from rot.

Crush the harvested grapes together to release their juice. Use a gentle pressing method to prevent extracting harsh tannins.

Add the yeast to the grape juice mixture. This will initiate fermentation, converting the sugar into alcohol.

Add Yeast

Allow the mixture to ferment for about 2 to 3 weeks at a controlled temperature. Stir occasionally to ensure even fermentation.

Monitor Fermentation

After fermentation, add sugar to the mixture to balance acidity and enhance flavor. Stir until fully dissolved.

Add Sugar

Transfer the fermented wine into oak barrels for aging. This process should last for at least 3 years to develop complex flavors.

Transfer to Oak Barrels

After aging, carefully bottle the wine into prepared bottles. Ensure proper sealing to maintain quality during storage.

Allow the bottled wine to age further for at least 6 months before releasing for consumption.

Miso Glazed Black Cod

Pehu Simonet 'face Nord' Rosé Brut

Di Giovanna 'rufulia' Catarratto Pet Nat (2022)

R.h. Coutier Cuvée Rosé Grand Cru Brut

Marc Hebrart Cuvée De Réserve 1er Cru Brut

Dom Perignon Brut (2013)

Gaston Chiquet Tradition 1er Cru Brut

Bollinger 'la Grande Année' (2014)

Bollinger 'special Cuvée'

Jacquesson Cuvée N° 747 Extra Brut

Pascal Doquet 'arpège' Blanc De Blancs 1er Cru Brut

Krug 'grand Cuvée' Brut

Veuve Forny Et Fils Blanc De Blanes Extra Brut

J. Lassalle 'préférence' 1er Cru Brut

Domaine Rolet Père Et Fils Crémant Brut

Raventós I Blanc Blanc De Blanes Brut Conca Del Riu Anoia (2022)

Domaine Franck Besson 'rose Granit' (2023)

Alessandra Divella Dosaggio Zero Franciacorta (2019)

Bisol 'crede' Prosecco Superiore Brut (2022)

Bomboloni Al Coco

Delizie

Zaba D'agrumi

Budino

Paccheri