I want to see All
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 gives champagne its colour?
Champagne Old Cuban
Yuzu You
GINGER CHAMPAGNE
Mango sticky rice with salted coconut cream & toasted sesame…
Heirloom tomatoes, fresh cherries & ricotta whipped with basil oil
Squid & saffron tielle
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
Why does Champagne have bubbles?
Champagne Sour
Lychee berry
Champagne Julep
Fresh oysters, watermelon-lime mignonette
Honey & olive oil madeleines
Kingklip ceviche, lemoned pear, crunchy grapes & fresh celery
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
How to taste Champagne?
Champagne Colada
Ginger Bengal
SPICED CHAMPAGNE
Roasted peaches with honey, red fruit ice cream, and pecan…
Roasted cod, salted milk rice with butternut & bacon crumble
Poached trout, parsnip purée & brown butter sauce
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
How many glasses are there in a bottle of Champagne…
Rosé 75
ADALOR
Champagne Old Fashioned
Strawberry-basil sorbet & lime crumble
Chestnut flour baba & vanilla whipped cream
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
Pairing Champagne with food
Rosé Champagne Cocktail
Mimosa
French 75
Grilled langoustines, green mango relish & warm courgettes
Linguine alla puttanesca
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
Champagne Punch
Sbagliato Rosa
M.I.X & Grapefruit
Green asparagus salad with trout tartare, shallots & hazelnut oil
Pan-seared cape hake, morogo cream & fresh peas
White miso chawanmushi & edamame
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
The Prince of Wales Cocktail
Rosé & Grapefruit
ANdean dusk
Spring rolls with crunchy vegetables, red cabbage & peanut sauce
Apricots in rooibos, crispy biltong & fermented milk mousse
Caramelized walnut tartlet with maple syrup
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
Raising a toast to Vintage Champagne
Death in the Afternoon
Rosé Summer Bracer
Rosé & Strawberry
Vietnamese‑style beef carpaccio
Creamy small spelt, chestnuts, & brown butter
Walnut and mortadella-filled ravioli, white bean cream, brown butter
La bise tropicale
The best Mumm champagnes to serve with seafood
Rice pudding with caramel
Grilled beef tacos
Ricotta cheese open sandwich
Inari sushi with marinated salmon
Cherry plum tart
Yellow fruit nage
Veal croquettes & tonnato sauce
Crab & salmon roe tartlet
Bubbles & Brunch
Air Mail
Champagne Sidecar
Champagne Pick-Me-Up
Rice milk panna cotta, mango coulis & fresh brunoise, lime…
Caramelized blueberry tart with crème fraîche
Roasted red kuri squash velouté, smoked milk mousse & toasted…
The cranberry minx
A perfect match: Mumm champagne & caviar
Pork breast & shiitake miso
Mullet crudo with flat peaches
Mini pavlova
Peking duck
Black chorizo empanadas
Labneh & sardines in oil
Prawn gyoza & ponzu sauce
Perfect soft-boiled egg
Champagne and Bubbles
Champagne Mojito
M.I.X & Basil
Champagne Cocktail
Prawn ravioli, saffron oil & sweet paprika
Verbena-marinated strawberries, sugar peas & breton sablé
Miso-glazed salmon, white corn cream & spring vegetables