Champagne at Christmas: the essence of the lots of tastes of the vacations with the combination of tastes proposed by the starred chef Paolo Griffa
Champagne, in addition to the white wine par quality for toasting, is likewise a flexible buddy for the whole vacation table. Near Christmas, the Bureau du Champagne asked the starred chef Paolo Griffa to develop, within the remarkable setting of the Park Hyatt hotel in Milan, a scheme of tastes providing a sensorial journey through gastronomic customs. From abundant creams to meat meals, from mouthwatering sauces to scrumptious mousses, each of these meals stimulates the magic of the vacations.
The art of pairing food and white wine reaches its optimum expression when a chef of Paolo Griffa’s quality changes 10 renowned vacation meals into essences to couple with 10 various Champagne cuvées, selected perfectly and with fantastic ability by the Bureau du Champagne.
Griffa’s 10 propositions are genuine sensorial artworks that need the ideal pairing: the oyster cream, with its iodized and saline taste, discovers its perfect buddy in the Champagne Henriot Blanc de Blancs Brut, while the capon with the chestnuts completely match the intricate character of Le Gallais Rosé des Poètes Brut. The tuna sauce discovers its perfect partner in the Champagne Guy de Forez Cuvée Millésime 2015 Brut, while the fontina fondue goes perfectly with the Champagne Bruno Paillard Dose No, producing special synergies in between tastes and fragrances. Below are the essences and their mixes, which we discovered in outright consistency from start to end up.
The essences and mixes
Oyster cream coupled with Champagne Henriot Blanc de Blancs Brut
Capon with chestnuts coupled with Champagne Le Gallais Rosé des Poètes Brut
Salsa tonnata coupled with Champagne Guy de Forez Cuvée Millésime 2015 Brut
Green bath coupled with Champagne Palmer Brut Réserve
Smoked salmon paté coupled with Champagne Haton Cuvée Rosé Brut
Fontina fondue coupled with Bruno Paillard Dose No Champagne
Cotechino mousse coupled with Charles Heidsieck Blanc de Blancs Brut Champagne
Mushroom cream coupled with Champagne De Venoge Blanc de Noirs
Ox broth coupled with Deutz Brut Classic Champagne
Panettone coupled with Veuve Clicquot Demi-Sec Champagne
Those propositions are not simply basic signs on the perfect food-champagne mixes however rather open doors to a huge series of mixes. Champagne brut, the ageless classic, can accompany a limitless range of meals, from veggie tempuras to seafood, ensuring an extraordinary experience.
The Blanc de Noirs brut, abundant and full-bodied, stick out together with delicious meals such as foie gras or a pork stew. The Blanc de Blancs brut, fragile and fresh, make fine-tuned meals such as a white truffle risotto shine. The Rosé brut, with their range, integrate tastes varying from Zibello culatello to smoked salmon.
Vintage Champagnes bring with them the identity of a single vintage and set perfectly with foods such as lacquered duck or grilled fish. While the additional brut and pas dosé Champagnes use a strong touch, ideal for oysters and seafood.
Lastly, additional dry, demi-sec, sec and doux Champagnes adjust perfectly to desserts and sweet and sour meals, producing an explosive and gratifying surface.
These mixes represent an invite to check out the boundless universe of possible mixes in between Champagne and food. The art of food-wine pairing, checked out through Griffa’s productions, is an invite to experiment and develop special and extraordinary gastronomic experiences throughout the vacations.
For details Bureau du Champagne in Italy.
info@champagne.it
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