La Poire aux Epices
Two weekends ago I spent a great weekend at http://habitsdelumiere.epernay.fr/. It was 2 days filled with light shows, private Champagne tasting, degustation courses and 9 small cooking classes taught by the Champagne regions top Michelin chefs. All of this was topped off by being invited to stay the weekend in a beautiful old Chateau by Madame Elisabeth Vollereaux.
It was incredible to meet the owner of Pierre Jouet, to visit Champange Demoiselle and to drink at Boizel all the while being shown around by Elisabeth. The next morning I braved the cold and stood outside at the local morning market and watched chef after chef prepare their favorite meal where they used Champagne as an ingredient. The weekend was perfect and I grew a new found appreciation for the little town of Epernay.
I will post some of the Michelin star recipes and videos I took of the chef's teaching us their favorite combination of a dish combined with Champagne in the posts that follow.
Champagne Comtesse Lafond with Benoit Visbecq of Chateau de Courcelles
Moet and Chandon and Vincent Dallet Chocolatier Createur
Gratin de Pommes Facon Tatin au Champagne et Citron Vert-Gratin of apples made in the tarte tatin style with limeChampagne Boizel with Christophe Bernard of La Grillade Gourmande
Filet de sandre Poele Sur sa peau aux lentillons champenois, sauce au champagne-Pikeperch skillet served on with skin exposed and with Lentillon Champagne, champagne sauce
Champagne Demoiselle & Jacky Louaze of Le Foch-Cromesquis de Pied de Cochon Escargot et Jus de Persil
Pigs feet with escargot and juice of parsley