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多年份香

珍藏顶级白中白香

此款白中白采用纯正霞多丽葡萄酿制,凭借其精细、持久的雪白气泡获得“蕾丝香槟”的美誉。

调配
果实来自享有美誉的霞多丽产区“白丘”的特级葡萄园,特取首轮压榨精华。

储备酒
起于1985年,荟萃25支年份酒,以50%的比例年年增叠。

酿造
带酒脚陈酿4年,除渣后至少再存放10个月。细腻的泡沫调和了特级葡萄园霞多丽的天然矿物质感,柔和顺滑又生动活泼。

独道
采用古老的酿造工艺,使得瓶中发酵产生的气泡更加柔和细腻。

调味
超天然: 5g/L

鲁诺·巴雅尔

品酒笔

眼观 清亮的淡黄色,近乎金灰色,折射些许绿色光芒。相比酒庄其他香槟,因其特殊的酒瓶内发酵过程,气泡显得更为细腻精细。

闻香初闻带有清新的柑橘类(青柠、柚子)香气,伴随生动活泼的白花类清香,之后逐层散发杏仁及烤面包的醇香。

入口生动、口感复杂,富含柑橘类白色果肉水果的香味。独特的白垩矿土芬芳蕴藏其中,回味清新悠长。

普通瓶和大瓶,量非常有限(每年1500020000瓶)。每瓶酒的标签上都有除渣间。
入口生动、口感复杂,富含柑橘类白色果肉水果的香味。独特的白垩矿土芬芳蕴藏其中,回味清新悠长。

果园佳,清新檬香气…… 柔和滑口感,清爽、直接、极其纯净

观点报(Le Point)-2014

少有的细腻、柔和、盈,土芬芳在舌尖融化,唯有最出色的香酒庄才知晓其造之道。

回声(Les Echos) 2015

高特米优2015:15.5/20

贝塔纳与德索夫 2016:16/20

FOOD & CHAMPAGNE PAIRINGS

Crayfish tails with ice cream,
by Joël Robuchon

Blanc des blancs
grand cru

Serves 2

• 10 large crayfish
• 50g celery root
• 1 tsp chives, roughly chopped
• 3cl truffle vinaigrette
• 10g truffle, chopped
• chervil
• salt and pepper, freshly ground

The Blanc de Blancs Grand Cru matches beautifully with shellfish, especially oysters. It can also accompany fish or an entire meal if there aren’t any particularly spicy or sweet dishes.

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. Place all the vegetables and spices for the broth in a large pot. Add the 2.5 l of water and simmer for 20 minutes. Then add 2 dl dry white wine an 3 dl red wine vinegar.

2. Wash the crayfish by rinsing them quickly under cold water. Plunge five of the crayfish in the boiling broth and allow to cook for three minutes. Remove them from the broth and set aside. Repeat with the remaining five crayfish. Allow to cool and peel the crayfish.

3. In a sauté pan, place 50g butter, ½ a fennel, ½ an onion, and the 2 celery stalks, all thinly sliced. Add a large pinch of salt. Allow to soften over medium heat, making sure not to brown the vegetables. Add just enough of the broth to moisten the vegetables. Then add ¾ of the heavy cream (330g) and cook over low heat for 20 minutes. When ready, sift through a tamis by pressing the mixture through. Allow to cool before adding the rest of the double cream. If needed add more salt and pepper. Store in the fridge.

4. Chop the celery root into 3mm cubes.
Plunge in boiling salted water, and cook for 2 minutes. Drain and cool.

5. Toss the crayfish tails and claws in the truffle vinaigrette. Sprinkle the tails with ¾ of the chopped truffles. Keep cold. Season the celery root cubes with the truffle vinaigrette.

6. Glaze the center of the serving plates with the ice cream. Place the crayfish tails in the shape of a flower at the center, and the claws around it. Sprinkle with the celery cubes, chopped chives, chervil, and the remaining truffle.

For the broth

• 1 large onion, 1 small fennel, ¼ celery stalks, all thinly sliced
• 2,5 l water
• 2g star anise
• 10g coriander seeds
• 10g black pepper, whole
• 1 bouquet garni
• 10 garlic cloves
• 2dl dry white wine
• 3dl red wine vinegar
• 100g sea salt

For the cream

• ½ a fennel, ½ an onion, 2 celery stalks, all thinly sliced
• 50g butter
• 1dl of the sauce
• 400g double cream
• 2g fennel seeds