Easter menus with Chanoine Blanc de Noirs and Réserve Privée champagnes
Reims, 7 April 2020
This year, in spite of everything, the Easter holidays are an occasion for taking the time to cook for those we love. Tradition has its good sides: The kitchen is redolent with roasting lamb and chocolate eggs are hidden in the house or in the garden.
The tradition of the paschal lamb originates in the Jewish and Christian religions. But whether you see it as a religious rite or as the return of spring, for everyone Easter is an occasion for rejoicing, most often with the family, and sharing a good meal.
Isabelle Tellier, Head Wine-Maker of the House of Chanoine Frères and an unabashed “foodie,” has dreamt up two menus for Chanoine champagnes to add joy to these cherished moments.
“I like to accompany the Easter meal with champagne. It goes very nicely with the tender, fragrant lamb.”
Chanoine Frères Réserve Privée Brut
Asparagus and avocado tartare
Lamb shank confit with apricots
Small brioches mousseline with pink pralines
“In Réserve Privée Brut, the very fine bubbles and slightly acidulated freshness cohabit well with the corpulence of this racy, bracing wine. The fruit-forward nature of its flavors, with notes of apricot and orange, harmonizes well with the lamb with apricot.
The brioches with pink pralines are a light dessert to round out the meal. As for chocolate, so ubiquitous at Easter, have it before or after, but not with the champagne. To my taste, it’s a difficult match since the chocolate is so sweet.
Chanoine Héritage Blanc de Noirs
Shirred eggs en brioche with foie gras
Lamb tajine with dried apricots
Skewered lamb with satay sauce
“Made exclusively with red grapes with white pulp, Chanoine Blanc de Noirs is a blend of 65% Pinot Noir and 35% Pinot Meunier. A robust and vinous champagne, rich and unctuous, Chanoine’s Blanc de Noirs marries well with hearty dishes. The eggs-in-brioche appetizer is a nod to Easter eggs…”