眼观 年轻时呈粉金色,略带覆盆子果实的赤褐色,酒色随着陈酿过程逐步演 变为亮丽的鲑鱼红。特取顶级果实酿制,清爽稳定的酒窖温度与长期的酒瓶内陈酿令其气泡尽显细腻优雅气质。

闻香 气味生动、富含果香。初闻时醋栗香味尤浓,且伴随微酸的红浆果味。开瓶醒酒片刻后,酸樱桃、树莓及紫罗兰味逐层展开,淡淡的柠檬味来自调配比例神秘的霞多丽。再过片刻,香气唤醒黑色水果的记忆,比如黑樱桃,黑莓,无花果。

品尝 口感清爽、生动诱人,将成熟清新的红浆果香气完美再现,回味纯粹、 精致、优雅、悠长。



酒乡 (Terre de vins)-2013




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