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YELLOW LABEL BRUT

Wild asparagus, green beans, courgettes, and samphire simmered in seaweed butter

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by @taksekin
@taksekin brought together vegetables from both land and sea in his exclusive dish for Veuve Clicquot Yellow Label. The freshest summer greens marry with samphire and kelp to bring out the lightness of the champagne.
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Try the recipe

You'll need :

  • Summer veggies (Taku used courgettes, green beans, broad beans and asparagus)
  • Samphire
  • Kelp
  • Butter
  • Smoked potatoes
Sauté the vegetables and seaweeds in butter, then add a little water and let them simmer.
Serve with hay-smoked potatoes and a freshly poured glass of Veuve Clicquot Yellow Label champagne.

YELLOW LABEL BRUT

MEET TAKU SEKINE

Wild asparagus, green beans, courgettes, and samphire simmered in seaweed butter complement the vivaciousness and complexity of Veuve Clicquot Yellow Label”. Hay-smoked potatoes and kelp finish the dish. The association of the ‘umami’, or savory tastes in the kelp and champagne is characteristic of @taksekin’s modern, Asian-inflected cuisine.
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