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Rosé Première Cuvée

A hymn to the bright delicacy of Pinot Noir, the Premiere Cuvee Rosé is named on account of its composition of only the first pressing.

Multi-vintage rosé, made with Pinot Noir, is created in two ways:
White wine from Pinot Noir: after a quick pressing, and a fast separation of the skins, the juice is very pale and can be vinified as a white wine.
Red wine from Pinot Noir: is obtained by a prolonged maceration of the juice on the skins.
A touch of Chardonnay brings the necessary vivacity to balance the fruits of Pinot Noir.

The blend
First pressing of mainly Pinot Noir with some Chardonnay, the amount of which remains a secret.

Reserve wines
a blend of 25 vintages, going back to 1985.

three years sur lie, then a minimum of a further five months after disgorgement.

Extra brut, very low dosage, less than 6g/L. A very pure wine.

by Bruno Paillard

EYE The pink copper colour with a hint of raspberry when young evolves to salmon while ageing. The fine bubbles are due to a strict selection of the best grapes, perfectly controlled temperature in the cellar and very long ageing.

NOSE The initial aromas of redcurrant and red fruits evolve to morello cherry, wild strawberry and violet while breathing in the glass. A touch of lemon denotes the discrete presence of Chardonnay. With age, aromas tend towards dark fruits like dark cherry, fig and blackberry.

PALATE Reveals red fruit captured at their full freshness. The finish is bright and long.

The Rose Premiere Cuvee is available in half bottles, bottles and magnums. Each bottle carries a label with the month and year of disgorgement. It is produced in small quantities.

“Fine, refreshing, direct, delicate, it is the quintessential aperitif champagne… A lovely tasting moment.”

Terre de vins 2013

Guide Gault et Millau 2015 : 16/20

Guide Bettane Desseauve 2016 : 16/20


Lobster casserole
with chestnuts and truffles

première cuvée

Serves 2

• 1 Lobster, preferably a female, 800g
• 40g truffle, cut into small cubes
•10 chestnuts, peeled
• 1 bouquet garni
• 4 quarters of preserved tomato
• 10 basil leaves
• 1 clove garlic, peeled, cut in half, germen removed
• 1 sprig rosemary
• 1 star anise
• 1 pinch of curry powder
• 50g + 50g butter
• 1dl olive oil
• 1dl chicken broth
• 370g flour
• 100g egg whites, 100g whole eggs
• 1 pinch of sugar and of salt

The Rose Premiere Cuvee is a great match to fine italian charcuterie, sushi, poultry or red fruit salad.

In 2000, acclaimed French chef, Joël Robuchon discovers the BRUNO PAILLARD Champagnes. Here is what tasting BRUNO PAILLARD inspires him: “This champagne, low in sugar content, well balanced, and with its subtle note of hazelnut, is the result of a demanding personality, an excellent connoisseur of terroir and of the best crus. I do believe that he and I have the same notions of hard work and perfection.” Thus, Joël Robuchon has worked for a decade on matching his dishes to the champagnes of BRUNO PAILLARD.
The fruitful exchange between the culinary and Champagne worlds, has led to the creation of the following recipes by Joël Robuchon exclusively for BRUNO PAILLARD Champagne.

1. In a bowl, mix the flour with the egg whites,
the whole eggs, the pinch of salt, and the pinch of sugar.

Cover and let sit in the fridge for 1 hour.

2. Plunge the lobster into boiling water for one minute. Separate the head and tail and cut the tail into 4 pieces lengthwise. Remove the claws from the head. Peel the claws and set aside with the tail pieces. Slice the head in half, remove the sandy pouch, remove the coral and strain it. Crush the lobster’s head.

3. Mix 50g butter with the lobster’s coral, and set aside.

4. Preheat the oven to 200°C.

5. Prepare the lobster stock: sear the lobster head in 5cl of very hot olive oil. Add the shallot, garlic, tomato paste, thyme, tarragon, salt and pepper. Moisten with 1dl Champagne Rosé. Add enough cold water to just cover the ingredients. Put a lid on the pan and simmer for 10 minutes. Strain the liquid, pressing the ingredients through the sieve to retrieve as much of the ingredients as possible.

In a separate saucepan, heat 2tbs olive oil and add the sliced fennel bulb, allowing it to soften. Add the saffron threads and the preserved tomato.

Moisten with the lobster stock and cover with a lid. Once cooked, blend in a mixer. Pass through a tamis and keep as much of the cooking liquid as possible.

6. In a sauté pan, brown the chestnuts in the remaining butter. Pour the chicken broth on top to cover and add the bouquet garni. Place a lid on the pan, and put in the oven to cook the chestnuts for 15 minutes.

Once cooked, remove the pan from the oven and turn up the heat to 240°C (464°F).

7. Seasons the lobster tails and claws with salt, pepper and curry powder. Put them in a frying pan with very hot olive oil, until they just turn red. Be careful not to overcook them. Remove from heat.

8. Place the tails and claws in a casserole pan. Add the basil leaves, the garlic clove, the star anise, the sprig of rosemary, the lobster stock, the cubed truffles, the coral butter, and the chestnuts. Place a lid on the pan. Cover the pan (around the pan and also around the lid) with pastry (premade, or store bought), this is called the “lute”. Cook for 10 minutes in a 240°C (464°F) oven.

9. To serve, break the lute, and throw away the pastry. Serve the lobster pieces with the stew in prewarmed plates, and ladle the juice on top. Serve immediately.

For the Lobster stock

• The Lobster’s head
• 1dl Champagne Rosé Première Cuvée
• 1 shallot roughly chopped
• 1 clove garlic, peeled, cut in half, germen removed
• 1 sprig thyme
• 1 tsp tomato paste
• 5cl olive oil
• 1 branch tarragon
• ¾ fennel bulb, thinly sliced
• 5cl olive oil
• 5 to 6 saffron threads
• 1 spoonful preserved tomato
• Salt and pepper