N° 5 / HOW TO COOK WITH CHAMPAGNE?
Using the great wine in a recipe is like delicate lace upon a dress: precious, subtle, a symbol of lightness adding a tiny hint of originality and sophistication: its acidity lifts a creamy sauce much more effectively than lemon zest, while its effervescence adds a certain lightness to a preparation, which suddenly becomes frothy and airy. It is also perfect for deglazing or lifting a sauce or a sabayon.
Do not limit its use to desserts: carpaccio of John Dory langoustine tartare, roasted sea bass, fillet of piglet confit and a variety of risottos can all benefit from the perfumed aromas of champagne. Brut is naturally preferable for savoury dishes, demi-sec for desserts. The champagne used in the preparation of a dish is the most natural and appropriate accompaniment.