Reims, May 2022
How can you be sure to please the ones you love with your special Mothers’ Day meal? Isabelle Tellier, Chanoine’s Chef de Cave, creator of the Réserve Privée champagnes and also a food lover, has the answer.
“— For Mothers' Day I favor a simple cuisine that doesn’t take a lot of time. I have two menus in mind that glory in seasonal products and are easy to prepare. Whether you choose the Brut or the Rosé, these are champagnes with character that can accompany the entire meal!”
Seasonal menu with Réserve Privée Brut
With Réserve Privée Brut, a champagne with a rich, well structured palate, Isabelle Tellier suggests veal with morel mushrooms as the main course: “Since its blend is made up of a majority of Pinot Noir, the Brut is a wine that has body. It goes well with a delicate meat like veal, which we set off here with the taste of morels, which are now appearing in our woodlands.
Fresh asparagus as the starter adds a lovely note to the harmony, coated in an unctuous mousseline sauce and with a poached egg. The dessert is a napolitain. The sweet vanilla notes of the sponge cake underline Réserve Privée Brut’s flavors of fig and raisin.”
Starter
Fresh asparagus, poached egg and mousseline sauce
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Main course
Filet mignon of veal with morel mushrooms
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Dessert
Napolitain
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The best temperature for enjoying Chanoine Frères Réserve Privée Brut throughout the meal is between 8 and 10°C. For Mothers’ Day, order this champagne from the House’s online store at a 20% discount.
In 2022, for the third time, Chanoine Frères Réserve Privée Brut was awarded a star (“a good wine”) in the Hachette Wine Guide.
A Menu in the Rosy Colors of Réserve Privée Rosé Brut
Chanoine Frères’ Réserve Privée Brut Rosé is an expressive champagne with an unctuous, velvety palate and notes of red fruits. For this “ruby-pink” champagne, Isabelle Tellier has designed a seafood menu around two rose-fleshed fish — salmon and tuna.
“— Réserve Privée Brut Rosé is blended with a majority of Pinot Noir, which makes for a champagne with enough body to set off these pink-fleshed fish. Their tender texture blends delicately with the fine bubbles. Tataki is a thin-sliced raw salmon, slightly marinated and flavored with sesame. The tuna needs to cook gently, and not too long; the courgettes add freshness.
For dessert, a lovely tart with seasonal fruits — which also happen to be pink! The tangy taste of the rhubarb will set off the flavor of the strawberries, and the meringue adds a sweet touch. All the flavors harmonize with the wild-strawberry, raspberry, and other red-fruit notes in Réserve Privée Rosé Brut.”
Starter
Tataki of salmon with sesame
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Main course
Pan-seared tuna steak with courgette tagliatelle
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Dessert
Strawberry-rhubarb meringue tart
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The ideal tasting temperature for this Brut Rosé champagne is between 8°and 10°C. For Mothers’ Day, order it from the House’s online store at a 20% discount.
Isabelle Tellier, Chef de Cave, talks about “her” Réserve Privée in this video (1 min. 09).