champagne combinations
vinter-winter-hiver-winter-inverno
The assortment of Tange-Gerard champagnes is wide. You may choose between white or rosé champagnes, a grape blend of mainly Chardonnay or Pinot grapes, vintage or not, single plot or blend of plots in the bottle. Your choice them to find the great match for your reception, candlelight dinner or as your perfect aperitif.
Maybe you appreciate a bit to accompany the bubbles? An easy one is always welcome in Soulieres and even better when it reflects the season around us.
Champagne in your pretty glasses bring the spirits to the next level in any gathering from the pop of the first bottle.
welcome and starter: vegetarian or anything that swim?
Gougères
choux pastry with grinded cheese inside that make them perfect for the aperitif. This is how you finish a cheese leftover in the best of ways.
Crispbread with saffron
Homemade crispbread where you can vary the flours and grains as you please and spice with grinded orange-coloured saffron.
Oysters
The party arrives in a dish: oysters are the classic starter for Christmas and New Year’s Eve in Champagne. Enjoy them as they are, with lemon or invent you own vinaigrette.
Celery with remoulade
Be brave and try a French countryside classic as your winter starter: Finely grated raw celery that you stir with homemade remoulade.
maincourse: veggies, fish or meat?
Duck legs confit
Simple but oh so good: slowcooked duck legs with slices of raw potatoes fried in duck fat and maybe some green beans with a bit of butter and garlic.
Sole meunière with beurre blanc
Wonderful flatfish tossed in flour, fried in butter and accompanied by a classic sauce, and you want to skip the wine and use champagne instead.
Risotto with mushrooms of the season
Mushrooms of the season combined with the creamy melted Parmegiano sauce of the risotto are nicely contrasted by Sollissandre Blancs.
Game
If you have access to game in the winter season, you may want to try it with the Rosé de Saignée. Try dear, rabbit, pheasant or even moose but careful with wild boar.
sweet and salty: keen on dessert or rather cheese?
Cheeses from Normandy
Try Sollissandre Blancs with a great and creamy Norman like Livarot er camembert. You may also try a local cheese in a creamy style.
Mont d’Or
Maybe an acquaintance of yours from your ski trip in the French Alps? At home you warm the cheese in the oven or woodburner if you have one. Serve with good bread like in France.
Nougat glacé
The demisec version of Tradition in great company with homemade nougat icecream with lots of different nuts puts an end to the meal in soft and slightly sweet.
Galette des Rois
The classic French dessert for the Epiphany January 6th: a heavy cream of eggs, almonds and butter inbetween two cercles of puff pastry. So good that we eat it all January.
