Champagne as a great lady. And two starred recipes for the house

TO A real lady suits a great -style debut. For his, The great Dame Veuve Clicquot 2018 has chosen Paris, the Jardin des Plantes and a rose of 12 star chefs with a precise vocation: listen to nature, enhance the plant world on the plate. And thus was born the Garden Gastronomy Summit, who accompanied the brand new Champagne cuvée On a chromatic journey from the darkness of the night to the albeit, from zenith to twilight.

Or, more particularly, from “the dark side of the moon” of Enrico Crippa (Piazza Duomo, Alba), where caviar, celery and walnuts meet, to the “roots” of Domingo Schingaro (Two fireplaces, savellters) which are those of the wild onion, to the “ascending light” of Mattia Trabetti (Tall, Modenese Fiorano), with the calendar touch of the mandarin mustard … Twelve sustainable courses, with vegetable in the center, for 100 international guests.

Champagne, in the sign of yellow

Dominating color, needless to say, the iconic yellow veuve clicquot. Removeded in the walls, in the lights, in the triumph of the seasonal flowers, anemone and mimosa, narcissus and acetosella of the Mise en place inside the Galerie de Minéralogie et de Géologie (in the perimeter of the Botanical Garden), between crystals, rocks and precious minerals and even a Martian meteorite (stellar debut in every sense).

Symbolically on the capacity, the great ladder 2018, “last daughter” of the Chef de caves Didier Mariotti and yet another tribute to the vision of Ponsardin Barbe-Nicole, Vedova Clicquot, Innovative innovative of the world of bubbles and founder of the maison in the nineteenth century.

Tribute to a special woman

This new, magnificent cuvée was born with a assembly composed for the 90 percent from Pinot NoirMadame’s favorite grape variety (“our black grapes give the most refined white wines”), and 10 percent of Chardonnay. Essential in its hemp coffret, it is complex in thebalance of notes: of lime, yuzu, floral of caprifoglio, apple and pear, ginger and tonka bean …

«The 2018 harvest benefited from ideal climatic conditions, allowing bunches perfect maturity. Which translates into A truly remarkable aromatic wealth and freshness. The inspiration comes from our desire to celebrate the diversity of the Champagne terroirs, highlighting the finesse and elegance of the grapes of the best Cru ” Didier Mariotti says excitedwhich reveals: «During the creative process also the taste moment of solitude. I generally put a little musicto concentrate and connect deeply with the wines before sharing the evaluation with the team ».

The essential coffret of the new champagne.

Appointment in Verzy, in Champagne

But this spring reserves other surprises for lovers of French bubbles and the art of the garden. To put the Garden Gastronomy Experience into practice, Sunday 25 May, the Maison Veuve Cliquot opens the vegetable garden of the Verzy estate, southwest of Reims, For a whole day.

Verzy’s estate with its gardens and vegetable garden.

Will be done Breakfast with fresh juices And the infusions of herbs, you can attend a permaculture lesson, take guided walks in the vineyards and, of course, to taste the countryside of the house. If We stop for lunch, each selects the vegetables of the garden for themselves which will then be prepared by the chefs and combined with Best Cuvée of the Maisonlike The great Dame Rosé and Blanc in Magnum formats (For info and reservations: https://www.veuveclicquot.com/it-it/visit_us_garden_gastronomy.html).

Picnic gourmet, even in the height of summer

Alternatively (or in addition!), From June until August 31st You can book a Picnic in Verzy’s hand park overlooking the vineyardsin the heart of champagne. Plaid and basket, glasses and bubbles. The gourmet menu, very local, is made of simple recipes of the area, very tasty and combined with two labels: Veuve Clicquot Rosé and Veuve Clicquot Yellow Label (For info and reservations: https://www.veuveclicquot.com/it-it/visit_us_picnic.html). It is worth lying down sur l’Herbe.

Two recipes by Mattia Trabetti for I woman

Mattia TrabettiVeronese, born in 1989, traveled the world before stopping in Fiorano Modenese, where al High restaurant has conquered its first Michelin star. Is one of the Italian chefs of the Gala Veuve Cliquot eveningand its figure is the constant search for sustainability & creativity in an extremely varied cuisine, where the vegetable tract is decided. We met him in Paris and gave us two recipes to try this spring. Here they are.

Fennel and hemp seeds

Recipe for 4 people

For fennel

1 full fennel
200 g peanut oil
100 g extra virgin olive oil
1 mipchio d’Aglio
Herbs and spices mix (thyme, fennel seeds, star anise, white pepper, coriander seeds).

Preparation:

• Clean and browse the first layer of fennel.
• Cut it into wedges.
• Heat the oil with the mix of herbs and spices and bring it to 60 degrees.
• Dip the fennel and cook for about 15 minutes.
• Drain and cool.

For Mediterranean mayonnaise

100 g egg white
200 g peanut oil
2 g salt
5 g deselated capers
10 g dried tomatoes
10 g black olives

Procedure:

In a carafe put egg white and emulsify with the oil flush until a mayonnaise is obtained
Add oil, capers and tomatoes, previously chopped
Add salt if necessary.

For hemp seeds

200 g of hemp seeds decorticated
10 g peanut oil
20 g water
2 g salt

Procedure:

Take 50g of seeds and toast them in a pan until they make them golden
Cool and season with salt
With the remaining seeds, toast them and then emulsify them with oil and water

To complete the dish

1 tuft of dill
1 Sea fennel in a vinegar

Assistance

Place a spoonful of mayonnaise at the base
Put on a fennel clove
Cover with the seed sauce
Finish with toasted seeds, aneto and sea fennel

Sturgeon, pumpkin seeds and mandarin mustard

For 4 people

For sturgeon

200 g sturgeon
50 g milk
1 g pisitilli of saffron

Preparation:

Porition sturgeon at 50 g
Put it under vacuum with milk and saffron
Steam 20 minutes at 46 degrees

For pumpkin seed cream

100 g Spalmable cheese
200 g pumpkin seeds
50 g peanut oil
salt

Preparation:

Toast the pumpkin seeds in the oven at 160 degrees for 10 minutes
Blend the seeds with the oil until a smooth cream is obtained
Add the seed cream with the cheese and season with salt.

For courgette flowers

1 pc pumpkin violina
20 g aceto of Lambrusco
garlic, salt and pepper

Preparation:

Deprive the pumpkin of the ball
Take the top, where there are no seeds, and cut it to the affector or very thin knife
Coppare in the shape of a flower and marinate with vinegar and aromas.

To complete the dish

6 G Caviar of Storion
10 g Mandarin mustard

To impact

At the base put the pumpkin seed cream
Place the sturgeon above
Garnish with caviar, mustard and pumpkin “flower”.

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