Arnaud MoreauGrand Cru Champagne EN / FR

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Aperitif

with the cuvée Tradition · Brut blend Grand Cru

Comté gougères with a hint of mustard
Recipe 01

Comté gougères with a hint of mustard

Time · Prep 20 min · Cook 25 min · serves 6

Ingredients

  • 120 g grated comté
  • 80 g butter
  • 125 g plain flour
  • 3 eggs
  • 200 ml water
  • 1 tsp Dijon mustard
  • 1 pinch of salt
  • 1 pinch of freshly grated nutmeg

Method

  1. Preheat the oven to 200°C and line a baking sheet with parchment paper.
  2. Bring the water, butter and salt to a boil, remove from the heat, add the flour all at once and stir vigorously, then return to a low heat and dry out the dough for 2 to 3 minutes.
  3. Off the heat, beat in the eggs one at a time, then fold in the mustard, nutmeg and 80 g of comté.
  4. Pipe or spoon small rounds of dough onto the prepared baking sheet and scatter the remaining comté over the top.
  5. Bake for 20 to 25 minutes without opening the oven door, until the gougères are well puffed and deep golden.

Why the pairing works. The airy yet subtly rich choux dough brings out the vinous character of the Pinot Noir, while the comté's nutty depth finds a natural counterpoint in the freshness of the Bouzy Grand Cru Chardonnay.

Citrus and chive salmon tartare
Recipe 02

Citrus and chive salmon tartare

Time · Prep 25 min · Cook 0 min · serves 4

Ingredients

  • 300 g sashimi-grade fresh salmon
  • 1 shallot
  • 1 unwaxed lemon
  • ½ pink grapefruit
  • 2 tbsp mild olive oil
  • 1 tsp light soy sauce
  • 6 chive sprigs
  • Fine salt, white pepper

Method

  1. Dice the well-chilled salmon into small, even cubes and place in a mixing bowl.
  2. Finely mince the shallot and chives and add them to the salmon.
  3. Segment the grapefruit, cut the segments into small pieces and fold them in.
  4. Zest the lemon, squeeze 2 tbsp of juice and whisk together with the olive oil, soy sauce, salt and white pepper.
  5. Dress the tartare with the vinaigrette, fold gently to combine and chill for 15 minutes before serving in small glasses or verrines.

Why the pairing works. The bright, briny, citrus-forward character of the tartare complements the acidity of the Chardonnay, while the richness of the salmon and the citrus notes echo the fruit-driven structure of the Bouzy Pinot Noir.

Other pairings of this cuvée

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