Reims, 6 April 2020
The Easter holidays are a much-loved traditional time of celebration. This time of sharing with family or friends will be as festive this year as it is impatiently awaited.
On all tables, lamb is indispensable at Easter. Isabelle Tellier, Head Wine-Maker of the House of Chanoine Frères, has created two menus around Tsarine champagnes for this tender and easy-to-prepare meat.
“The occasion is perfect, because champagne and lamb go together well. Champagne blends well with the fragrance and delicate taste of lamb.
For Easter meals, I like to give seasonal vegetables and fruits a place of honor. In spring, lamb – whether simply roasted or simmered in a navarin – is prepared with fresh new vegetables: carrots, peas, and young onions.”
Tsarine Brut Rosé
French toast with smoked salmon
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Roast rack of lamb
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Pastry puffs with strawberries, rose-flavored whipped cream
or
Strawberry salad with basil
“I thought of two desserts with strawberries because they’re in season, have just come in, and marry perfectly with Tsarine Rosé – they bring out its notes of red fruits and its long, fresh-on-the-palate finish.”
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Tsarine Cuvée Premium Brut
Asparagus with mousseline sauce
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Lamb navarin with new vegetables
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Biscuit with zests of orange
“The sweetness of the first asparagus blends harmoniously with the freshness and finesse of Tsarine Cuvée Premium Brut. For the dessert, the flavors of yellow fruits, which gradually blend with the notes of bitter orange in this cuvée, delicately harmonize with this light biscuit with zests of orange.”
