An exquisite holiday meal in three acts with Veuve Clicquot Cellar Master Didier Mariotti and Chef Jean Imbert
Emblematic Veuve Clicquot champagnes star in holiday celebrations thanks to the passion of Cellar Master Didier Mariotti and the creativity of Chef Jean Imbert. In the appropriately idyllic setting of the Manoir de Verzy in the heart of the Veuve Clicquot estate, the two audacious talents shared their attachment to terroir, savoir-faire and creativity to conceive a wonderfully festive holiday meal.
Didier Mariotti and Jean Imbert create a sumptuous dialogue between their respective Champagne and Brittany regions in a holiday meal conceived around two emblematic Veuve Clicquot cuvées. To pair with Yellow Label – “the spirit of the Maison” – the chef imagined a scallop carpaccio with citrus and Ponzu sauce. The Chef de Cave was delighted with the match: “This cuvée is full of freshness and has a silky texture that goes perfectly with the sensation of the scallops in your mouth and the energy brought by the citrus.” An ideal first course to awaken the guests’ palates.
For the main course, Jean Imbert drew inspiration from “lobster à l’Américaine” one of his favorite recipes for birthday celebrations. The lobster is flambéed with cognac, simmered in white wine, garnished with squash and carrots, and served with Veuve Clicquot Brut Rosé. This exceptional champagne – which is “tasted first with the eyes”, smiles Didier Mariotti – is especially emblematic since Madame Clicquot herself invented the first blended rosé. Sumptuous and gourmand, it reveals its exquisite subtleties “thanks to the iodine-rich aromas of the lobster,” the Cellar Master adds. Chef Jean Imbert is equally enthusiastic about how the champagne pairs with “the grilled notes of the vegetables”.
Last but not least, the roasted apple flambéed with rhum, cinnamon cream and crêpes underlines how the elegant simplicity of champagne goes wonderfully with irresistable desserts. Veuve Clicquot Rosé, says Didier Mariotti, is an ideal pairing for this great dessert for winter evenings thanks to its “aromas of red fruit and spices”. The video of this convivial encounter of joyful holiday spirit and shared savoir-faire is posted on the Veuve Clicquot website. The recipes for these haute-cuisine pairings that are easy to make for small groups are also available on the Veuve Clicquot website.
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