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The elements of taste
Mumm Savoir-Faire in the cellar
Romero y Sangre
Sweet corn velouté
Veal chop milanaise
Tuna tostadas & guacamole
Red tuna, tomatoes & redcurrants
Fish & chips with tartar sauce
Home-made chakchouka
Eggs mimosa with hibiscus
Open Sandwich with prosciutto cotto
What is Blanc de blancs champagne?
Between land & sea
The pink simian
Grilled king oyster mushrooms
Beefsteak tomatoes & mussels
Foie gras & chutney
Green chilaquiles
Spider crab linguine
Cream of leek & egg yolk
Bream tostada
Octopus tostada
Successful chocolate and champagne pairings
Meet Georges Hermann Mumm
The snowbird
Whelks & chantilly with bacon
Raspberry tart
Oysters with cucumber water
Home-made taramasalata
Piedmontese peppers & burrata cheese
Mackerel & gochujang sauce
Guinea-fowl tsukuné
Fried oysters & brown butter
Champagne and foie gras, a match made in heaven
Our recommendations for serving champagne
The winter hare
Teriyaki quail egg skewers
Pancake, cream, trout roe & pesto
Oysters & plum granita
Vegetable kakiage
Lemon sole with herb butter
Mozzarella & black fruit
Grapes in syrup & milk mousse
Temari sushi with mullet
Rosé champagne according to Mumm
How to serve champagne at the ideal temperature
What is behind the cordon rouge
Crispy asparagus & sabayon sauce
Razor clam & nectarine
Sea bass sachimi & xo sauce
Stuffed cabbage with duck
Zucchini carpaccio
Fontainebleau & kiwi with basil
Mumm baba
Grilled pencil leeks
What is a champagne magnum?
CHOOSING THE RIGHT GLASS FOR YOUR CHAMPAGNE
What is a vintage champagne?
Arrancini scamorza
Crab ravioli & crab shell butter
Prawn crackers & beef tartare
King prawn croquettes
Chocolate ganache & meringues
English muffin & poached egg
Duck & Pepper purée with chorizo
Langoustine wonton bouillon
Mumm Champagne and cheese : characterful pairings
THE RIGHT WAY TO OPEN A BOTTLE OF CHAMPAGNE
Chocolate mousse & chantilly
Open sandwich gravlax & soft-boiled egg
Crispy polenta & king prawns
Deep fried eggs & trout roe
Red berry nage & rose jelly
Toast, fried egg & trout
Marinated watermelon & strawberries
Tomato salad with shio-koji
Baked apricots & yoghurt mousse
Silk pyjamas
How to store champagne
Smoked eel risotto
Poached pear eton mess
Sando egg sandwich
Raw bonito, peppers & ponzu sauce
Cherry plums, cream & chocolate
Veal tartare with breadcrumbs
Langoustine risotto
Water ceviche
Champagne Mojito
