champagne combinations
forår-spring-printemps-frühling-primavera
The assortment of Tange-Gerard champagnes is wide. You may choose between white or rosé champagnes, a grape blend of mainly Chardonnay or Pinot grapes, vintage or not, single plot or blend of plots in the bottle. Your choice them to find the great match for your reception, candlelight dinner or as your perfect aperitif.
Maybe you appreciate a bit to accompany the bubbles? An easy one is always welcome in Soulieres and even better when it reflects the season around us.
Champagne in your pretty glasses bring the spirits to the next level in any gathering from the pop of the first bottle.
welcome and starter: vegetarian or anything that swim?
Garden pesto
Pesto can be varied in so many ways. Sorrel is perfect, but just one possibility amongst others. Did you try to eat your way through Bishop’s Weed as a dip pesto or in a mixed salad?
Asparagus
Fresh asparagus, homemade mayonnaise and a good ham, for instance from Bayonne or Parma. It does not need to be complicated to be good.
Grilled veggies
Let your courgettes, pebbers and aubergines marinade for some time before you let them sweat on the fire. This bit of preparation will only make them taste better..
Cheviche
Raw white fish that cooks in the marinade. Cod, Greenland halibut or whatever is available for you. Marinade with lemon and fresh herbs and a bit of finely chopped shallots.
maincourse: veggies, fish or meat?
Lamb chops
Lamb chops and ovenroasted potatoes with rosemary.
Vitello Tonnato
The classic Italian combination of veal and tuna in great company with Noirs & Blancs and its double identity of a majority of Pinot Meunier with Chardonnay grapes.
Salad with new potatoes
Cold potatoes in slices mixed with fresh herbs, lemon and oliveoil, maybe a pesto from the garden or even Bayonne-ham or smoked salmon.
Fried fish
Fried plaice or smaller flatfish like haddock with new potatoes or french fries are all great matched with the Blanc de Blancs.
sweet and salty: keen on dessert or rather cheese?
Brie
We have learned that the Brie de Melun is better than the Brie fra Meaux. However, they are both wonderful combined with the Noirs & Blancs.
Chèvre or sheep
We like the sport of combining cheeses with our champagnes. Try for yourself, for instance Sollissandre Blancs with fresh goat cheese or cheese of sheepmilk Ossau-Iraty-style.
Rhubarb and strawberries
Rhubarbcake and a bowl of fresh strawberries from the garden would make most palates happy at our table, even better with the Rosé de Saignéee.
Clafoutis
Classic, French grandmother dessert with cherries and many eggs. Match it with the Tradition demisec, a sweeter champagnestyle than the brut.
