"Champagne, and in particular rosé champagne, can find a very nice resonance with white meat. So to accompany a capon or a chicken, I will choose the Rosé cuvée vinified by Eric Rodez. It is a powerful, fruity and elegant Rosé that will find a great place at the table"Patrick BorrasChef-Sommelier of...

"The fine bubbles and minerality of a fine champagne from the Côte des Blancs will work wonders with oysters and a toast of toast and buttered bread. I will choose the Vive cuvée from the Cazals house. This is a cuvée whose freshness and airy touch will work wonders as an aperitif and then to accomp...

"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 Br...

"On a fruit dessert, it is important to choose a round champagne, with gourmet notes, whose flexibility will accompany the fruity and sweet notes of the dessert. The Brut Rosé Grand Cru cuvée signed Nicolas Maillart, with its silky palate and pronounced aromas, will be an excellent choice."Patrick B...

"To accompany a foie gras, you have to choose a champagne that can support and accompany the creaminess of this festive product. I suggest the Bollinger House SPecial Cuvée. Its roundness, its vinosity, will do wonders with a foie gras just underlined by a turn of a pepper mill and a few grains of s...

The fish and its fine flesh require a very delicate champagne to accompany it. "I like to pair white fish with a cuvée from the Côte des Blancs. I am looking for precise, fresh champagne with a chiseled structure" explains Patrick Borras, Chef-Sommelier of the 3 * Pierre Gagnaire restaurant.We have...

                                         If matching champagne with meat does not seem obvious, there are nevertheless very beautiful resonances to discover. "Rosé champagnes find a particular ec...

"To accompany a smoked salmon, I advise you to choose fruity champagnes with relatively little dosage" explains Patrick Borras, Chef-Sommelier of the 3 * Pierre Gagnaire restaurant. Look for Brut or Extra Brut champagnes from great houses or vintages from the Marne Valley which are distinguished by...

Dare to have champagne with...Each month, Plus de Bulles and Qwehli join forces to offer you a new Fish / Champagne pairing.MARIE, SOURCING MANAGER "MORE OF BUBBLES" SHOW ALL OF HER SECRETS TO YOUPairing shrimp with fine champagne bubbles is not easy. You have to choose a cuvée which emphasizes the...

Dare to have champagne with....(Scallop Meat) Each month, Plus de Bulles and Qwehli join forces to offer you a new Fish / Champagne pairing.MARIE, SOURCING MANAGER "MORE OF BUBBLES" SHOW ALL OF HER SECRETS TO YOUTo accompany a scallop, to emphasize the delicacy of its texture and to accompany i...

"Gourmet and generous Blanc de Blancs champagnes will resonate beautifully with the fat of smoked salmon and its iodized notes. For example, the Cuvée Prestige Diebolt-Vallois would be an excellent choice."Patrick BorrasChef-Sommelier of the Restaurant *** Pierre GagnaireExclusive advisor to Plus de...

"Usually I'm not a big fan of pairing a chocolate dessert with champagne. One cuvée made me change my mind : La petite Douceur Rosé Gosset. Its fruity aromas and roundness tame the power of cocoa. To try ! Patrick BorrasChef-Sommelier of the Restaurant *** Pierre GagnaireExclusive advisor to Pl...