COLLET "CUVÉE N°21"

PERRIER-JOUET "BELLE EPOQUE"

PIERRE MONCUIT "MILLÉSIME"

COLLET "ESPRIT COUTURE"

BILLECART-SALMON

LAURENT-PERRIER

DUVAL-LEROY

BRIDE VALLEY

COLLET

THIENOT

MAXIMIN GRÜNHAUS

FRANCOIS DUBOIS

FITZ

ALICE "DORO NATURE"

SCARPETTA

KIR-YIANNI "AKAKIES"

DARK CHOCOLATE DELICE

almond, strawberries, aged balsamic, strawberry ice cream

VANILLA COTTON CAKE

maitake mushrooms, black garlic, broccolini, Bordelaise sauce

BEEF TENDERLOIN

caramelized parsnip purée, brown butter farro, glazed beet root, Madeira jus

AGED DUCK BREAST

borlotti beans, ditalini pasta, winter 'pistou' broth

BLACK SEA BASS

braised red cabbage, white apple purée, confit rutabaga, dill

FAROE ISLANDS SALMON

tandoori spiced carrot, panisse, yoghurt-carrot emulsion

ROYAL RED SHRIMP

fontina cheese filling, chestnut velouté, ham matignon

TORTELLETTI PASTA

Wash the strawberries thoroughly under cold water. Remove the stems and slice them in half. Place them in a bowl.

Prepare the Strawberries

Add the sugar to the sliced strawberries and gently toss to coat. Let them sit for about 10 minutes to macerate and release their juices.

Make the Strawberry Mixture

Take the mint leaves and gently bruise them with the back of a spoon to release their oils. Set aside.

Prepare the Mint

In a large pitcher, combine the macerated strawberries with their juices, lemon juice, and bruised mint leaves. Stir gently to combine.

Mix the Ingredients

Slowly pour the champagne into the mixture in the pitcher. Stir gently to combine without losing the bubbles.

Add the Champagne

Pour the mixture into champagne flutes, ensuring each glass has some strawberries and mint. Serve immediately and enjoy!

Serve

Champagne

Fresh strawberries

Lemon juice

Sugar

Mint leaves

Wash the fresh strawberries thoroughly under running water. Remove the stems and slice them in half. Place the strawberries in a bowl.

Sprinkle the sugar over the sliced strawberries and gently toss to coat. Allow the strawberries to macerate for about 10 minutes to release their juices.

Sweeten the Strawberries

In a champagne flute, add a spoonful of the macerated strawberries at the bottom.

Combine Ingredients

Carefully pour the Perrier-Jouët Champagne over the strawberries, filling the flute to the top, allowing the bubbles to integrate with the strawberries.

Pour the Champagne

Garnish with fresh mint leaves and a sprinkle of lemon zest on top for added aroma and flavor.

Garnish

Serve the Perrier-Jouët 'Belle Epoque' immediately while the champagne is still bubbly.

Serve Immediately

Perrier-Jouët Champagne

Fresh Strawberries

Mint Leaves

Lemon Zest

Select and harvest ripe Chardonnay and Pinot Noir grapes. Ensure they are clean and free from any rot or damage.

Preparing the Grapes

In a large fermentation vessel, crush the Chardonnay grapes to release their juice. Do the same with the Pinot Noir grapes in a separate vessel.

Crushing the Grapes

Combine the juices of Chardonnay and Pinot Noir in a large fermentation tank. Stir well to mix.

Mixing the Juice

Dissolve the sugar in 500 ml of water and add it to the grape juice mixture. Add the yeast and citric acid, stirring to combine thoroughly.

Adding Ingredients

Cover the fermentation vessel with a clean cloth and let it sit at room temperature for about 1 week, stirring daily to help the fermentation process.

Fermentation Process

After fermentation, strain the liquid into a clean barrel and add oak chips for aging. Seal the barrel and let it age for at least 6 months.

Aging the Wine

Once the aging process is complete, bottle the wine in sterilized bottles. Ensure to seal them properly.

Bottling

Let the bottled wine rest for another month before tasting. Chill the wine and serve.

Enjoying

Chardonnay Grapes

Pinot Noir Grapes

Yeast (Champagne Yeast)

Water

Oak Chips

Citric Acid

In a large bowl, combine olive oil, lemon juice, minced garlic, chopped dill, salt, and black pepper. Mix well.

Marinate the Salmon

Place the salmon fillets in the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.

Coat the Salmon

Preheat your grill to medium-high heat, about 375°F (190°C).

Preheat the Grill

Remove the salmon from the marinade and place it skin-side down on the grill. Cook for about 6-8 minutes per side, or until the salmon flakes easily with a fork.

Grill the Salmon

Carefully transfer the grilled salmon to a serving plate. Garnish with lemon wedges and fresh dill sprigs.

Plate the Dish

Serve immediately, enjoying the fresh flavors of your 'Esprit Couture' salmon dish.

Enjoy

Fresh Salmon Fillet

Olive Oil

Lemon Juice

Garlic, minced

Fresh Dill, chopped

Salt

Black Pepper

Lemon Wedges

Fresh Dill Sprigs

Place the bottle of Billecart-Salmon Champagne in an ice bucket filled with equal parts of ice and water for about 20-30 minutes to chill it to the optimal serving temperature of 45-50°F (7-10°C).

Chill the Champagne

Choose flute or tulip champagne glasses to enhance the experience. Ensure that the glasses are clean and free from any detergent residue.

Prepare Glasses

Remove the foil and gently twist the wire cage to loosen it while keeping the cork secure. Hold the base of the bottle and carefully twist it to remove the cork, aiming it away from yourself and others.

Open the Bottle

Tilt the glass at a 45-degree angle and pour gently to minimize foam. Fill the glass to about two-thirds full to allow the bubbles to aerate.

Serve immediately and enjoy the aromas and flavors of the Billecart-Salmon Champagne. Pair with light appetizers or enjoy on its own.

Billecart-Salmon Champagne

In a cocktail shaker, add the fresh mint leaves and gently muddle them to release their aroma and flavor. Take care not to tear the leaves too much.

Muddle the Mint

Pour in 1 oz of Elderflower Liqueur and 0.5 oz of fresh lemon juice into the shaker with the muddled mint.

Add the Liquids

Fill the shaker with ice and secure the lid. Shake vigorously for about 10-15 seconds to chill and mix the ingredients thoroughly.

Shake with Ice

Using a fine mesh strainer, strain the mixture into a chilled Champagne flute, ensuring that no mint leaves get into the glass.

Strain into Glass

Carefully top the strained mixture with Laurent-Perrier Champagne, pouring gently to preserve the bubbles.

Top with Champagne

Garnish the cocktail with a lemon twist, expressing the oils over the drink and then placing it on the rim of the glass. Serve immediately.

Garnish and Serve

Laurent-Perrier Champagne

Elderflower Liqueur

Fresh Lemon Juice

Fresh Mint Leaves

Lemon Twist (for garnish)

Wash and hull the fresh strawberries. Slice them in half or quarters, depending on your preference.

In a medium bowl, combine the sliced strawberries with the sugar. Toss gently to coat the strawberries in sugar and allow them to sit for about 10-15 minutes to release their juices.

After the strawberries have rested, add the lemon juice to the bowl and mix gently.

Mix the Lemon Juice

In a serving glass, layer the sweetened strawberries at the bottom. You may also add a few mint leaves for added flavor.

Prepare the Glasses

Carefully pour the champagne over the strawberries, filling the glass to your desired level.

Garnish with additional mint leaves on top and serve immediately. Enjoy your refreshing Duval-Leroy cocktail!

Take a large wine glass and fill it with ice cubes to chill.

Prepare the Glass

In a cocktail shaker, combine the dry white wine, fresh lemon juice, and simple syrup. Add the fresh mint leaves and lemon zest.

Mix the Base

Shake the cocktail shaker vigorously for about 15 seconds to mix the ingredients well and infuse the mint flavor.

Shake it Up

Strain the mixture into the prepared glass filled with ice.

Strain and Pour

Top off the drink with soda water, pouring gently to avoid losing carbonation.

Add Soda

Garnish the drink with lemon wedges and additional mint leaves for a fresh look. Serve immediately.

Dry White Wine

Simple Syrup

Soda Water

Ice Cubes

Preheat your oven to 350°F (175°C). This ensures that the Collet will bake evenly.

Preheat the Oven

In a large bowl, whisk together 2 cups of all-purpose flour, 1 cup of granulated sugar, 2 tsp of baking powder, and 1 tsp of salt until well combined.

Mix Dry Ingredients

In another bowl, beat 3 large eggs. Then add 1 cup of milk, 2 tsp of vanilla extract, and 1 cup of melted butter. Mix until smooth.

Combine Wet Ingredients

Pour the wet mixture into the dry ingredients bowl. Stir gently until just combined. Do not overmix; it’s okay if there are a few lumps.

Combine Mixtures

Grease a baking dish or line it with parchment paper. This will prevent the Collet from sticking.

Prepare Baking Pan

Pour the batter into the prepared baking dish and bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Bake

Once baked, remove the dish from the oven and let it cool for about 10 minutes. Cut into squares and serve warm or at room temperature.

Cool and Serve

All-purpose flour

Granulated sugar

Baking powder

Eggs

Milk

Vanilla extract

Butter, melted

In a small bowl, whisk together olive oil, lemon juice, minced garlic, chopped dill, salt, and black pepper to create a marinade.

Prepare the Marinade

Place the salmon fillets in a shallow dish and pour the marinade over the top. Ensure the fillets are well coated. Cover and refrigerate for at least 30 minutes.

While the salmon is marinating, preheat your grill to medium-high heat.

Trim the woody ends off the asparagus spears and toss them in a little olive oil, salt, and pepper.

Prepare the Asparagus

Once the grill is hot, remove the salmon from the marinade and place it on the grill. Grill for about 5-6 minutes on each side, or until the salmon flakes easily with a fork.

At the same time, place the asparagus on the grill. Grill for about 3-4 minutes, turning occasionally, until they are tender and slightly charred.

Grill the Asparagus

Once everything is grilled, remove from heat and serve immediately. Enjoy your delicious grilled salmon and asparagus!

Fresh salmon fillets

Olive oil

Garlic cloves, minced

Fresh dill, chopped

Black pepper

Asparagus spears

Gather all the ingredients: fresh basil leaves, pine nuts, garlic cloves, Parmesan cheese, olive oil, salt, and black pepper.

Prepare the ingredients

In a small skillet over medium heat, toast the pine nuts for about 3-5 minutes until they are golden and fragrant. Stir frequently to avoid burning.

Toast the pine nuts

In a food processor, combine the fresh basil leaves, toasted pine nuts, and garlic cloves. Pulse until the mixture is coarsely chopped.

Blend the basil and garlic

Add the grated Parmesan cheese to the food processor. With the processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy.

Add cheese and oil

Add salt and black pepper to the mixture. Taste and adjust the seasoning as needed, blending again to combine.

Collet "cuvée N°21"

Perrier-jouet "belle Epoque"

Pierre Moncuit "millésime"

Collet "esprit Couture"

Billecart-salmon

Laurent-perrier

Duval-leroy

Bride Valley

Collet

Thienot

Maximin Grünhaus

Francois Dubois

Fitz

Alice "doro Nature"

Scarpetta

Kir-yianni "akakies"

Dark Chocolate Delice

Vanilla Cotton Cake

Beef Tenderloin

Aged Duck Breast

Black Sea Bass

Faroe Islands Salmon

Royal Red Shrimp

Tortelletti Pasta