"To enhance the flavor and texture of lobster, you need a champagne with a beautiful structure, a champagne with a beautiful vinosity. I recommend the Blanc de Noirs cuvée signed Fleury. It is a wine with gourmet aromas, which nevertheless retains a beautiful freshness resonating perfectly with a Breton lobster"
Chef-Sommelier of the Restaurant *** Pierre Gagnaire
Exclusive advisor to Plus de Bulles
In addition to Patrick Borras' favorite, Plus de Bulles offers two other cuvées to accompany your Christmas meal: The Extra brut Extra Old Veuve Clicquot cuvée and the Cuvée des Grands Vintages Eric Rodez