Guest Table

The cooking of the Champagne Region is the cooking of the winegrowers or rather their wives, mothers and daughters.

This is what my grandmothers used to do, simply and traditionally with homegrown produce,
vegetables from the kitchen garden, fruits from the orchard.

Poultry, rabbits, pigeons, pig raised on the spot, give ingredients for tasty dishes :
roasts, patés, terrines, stews, confits ....

I carefully choose my suppliers who raise their animals outdoors.
My garden provides me with fresh herbs, vegetables.
The rest of the supply is made with neighboring market gardeners.

The cuisine of the Champagne terroir is a cooking essentially simmered

Soups are a daily element of the evening meal,
leeks, sorrel, mushrooms, lentils, zucchini, onions, tomato, pumpkin, asparagus ....
Meats, stews and roasts use all the seasonal vegetables of the garden:
potée champenoise, coq au vin, pot au feu, stew with sorrel, beef carrots, chicken with onions, pork with potatoes
Stuffed vegetables, gratins, salad cooked with bacon are delicious local recipes
The desserts also use local production and are based on fruit (pies, compotes, sorbets)
and eggs (with snow, cream spilled, flans, floating island)

The gastronomic cooking with champagne.

It is a more sophisticated cuisine, using products of more distant origin,
fine fish, turbot, salmon, sole, langoustines, and the noble pieces of veal, beef, lamb.
It requires more time, more complex finishes, elaborate stocks

This gastronomic cooking is enriched with champagne.
The dishes may be : oysters with champagne, chicken with creamy champagne sauce,
strawberries with pink champagne, sabayon with champagne ....