Arnaud MoreauGrand Cru Champagne EN / FR

Pairings & recipes / Aged cheeses

Aged cheeses

with the cuvée Phœnix · Blanc de Noirs Extra-Brut Grand Cru

Aged Comté, dried fruits and toasted brioche
Recipe 01

Aged Comté, dried fruits and toasted brioche

Time · Prep 15 min · Cook 5 min · serves 4

Ingredients

  • 300 g aged Comté, 24 to 30 months
  • 4 slices of brioche or enriched bread
  • 40 g walnuts
  • 40 g hazelnuts
  • 40 g dried apricots or dried figs
  • 1 small handful of raisins
  • 20 g unsalted butter
  • Freshly ground pepper

Method

  1. Slice the Comté into thin shavings using a sharp knife or a vegetable peeler.
  2. Roughly crush the walnuts and hazelnuts; cut the dried apricots or figs into small pieces.
  3. Toast the brioche slices in a pan with the butter until lightly golden and crisp.
  4. Arrange the Comté on the plate, add the dried fruits and toasted brioche alongside, and finish with a turn of freshly ground pepper.
  5. Serve at room temperature so the cheese's aromas are fully expressed.

Why the pairing works. The aromatic concentration and gentle salinity of aged Comté align with the power and vinous character of Bouzy champagne, while the brioche echoes its pastry notes.

Truffle-filled Brillat-Savarin, lamb's lettuce and walnut salad
Recipe 02

Truffle-filled Brillat-Savarin, lamb's lettuce and walnut salad

Time · Prep 20 min · Cook 0 min · serves 4

Ingredients

  • 1 aged Brillat-Savarin, about 400 g
  • 10 g black truffle (or jarred truffle pieces)
  • 80 g lamb's lettuce
  • 30 g walnut halves
  • 2 tbsp walnut oil
  • 1 tbsp sherry vinegar
  • Salt, pepper

Method

  1. Carefully split the Brillat-Savarin horizontally, spread the finely chopped truffle evenly across the centre, close the cheese and wrap tightly in cling film; refrigerate for at least 6 hours to allow the aromas to infuse.
  2. Remove the cheese from the refrigerator 30 minutes before serving to bring it to room temperature.
  3. Wash and spin dry the lamb's lettuce; roughly crush the walnuts.
  4. Make a dressing with the walnut oil, sherry vinegar, salt and pepper, then toss the lamb's lettuce just before serving.
  5. Plate wedges of the truffle-filled Brillat-Savarin alongside the walnut and lamb's lettuce salad.

Why the pairing works. The creamy richness of the truffle-filled Brillat-Savarin and the aromatic depth of the truffle marry with the full mouthfeel and power of Bouzy champagne, while the lamb's lettuce provides a contrasting freshness.

Other pairings of this cuvée

Discover the cuvée Phœnix ← All pairings