For the holidays, what foods marry best with Tsarine’s Orium champagne?

Reims, 12 December 2019

Tsarine’s Orium cuvée is an extra brut champagne launched this autumn. Created by Isabelle Tellier, Head Wine-Maker of the House of Chanoine Frères, Orium is the newest member of the Tsarine range of champagnes. Orium, cellar-aged for more than 36 months, relies on a balance among the three Champagne grape varieties (34% Chardonnay, 33% Pinot Noir, 33% Pinot Meunier) to create a delicate champagne that lets nature express its purest essences.

For the Christmas and New Year holidays, Isabelle Tellier has invented marriages of food and wine especially for Tsarine’s Orium cuvée, which should be served at between 10 and 12°C:

Fish-based first courses: Tartare of sea bream with lime, smoked salmon marinated with orange.

Seafood again, but as a main course: Scallops in lightly salted butter, langoustes with mango in satay sauce

A cheese: Tête de moine

And finally, as dessert: Iced lemon-meringue soufflé, light Yule-log cake with orange.

Orium on display in the city: The emblematic Tsarine champagne bottle with its golden swirls