Veuve Clicquot

Cherry tomatoes

Duck breast

Eel

Figs

foie gras

Jerusalem artichokes

Lamb

Leeks

Poultry

Salmon

Shellfish

Squid

Veal

White fish

Asparagus

Kobe beef

Mushroom

Crustaceans

Endives

recipes

Slow-cooked chicken and crawfish with prunes

Cooking time

40 minutes

Preparation

40 minutes

Ingredients

Serves 8

Farm-raised chicken sauté
Whisky
Crème fraîche (or sour cream)
Dried prunes
Crawfish
Chicken stock
Roasted almond shavings and hazelnuts

Preparation

Make a stir-fry of poultry flavored with whiskey and a bit of cream.

Let it simmer slowly at a low temperature and add some dried prunes.

Meanwhile, cook crawfish in a court-bouillon, cool and slice them into pieces.

To plate, arrange the chicken, prunes and whiskey, then place the sliced crawfish on top, garnishing with roasted hazelnuts and almond shavings.

Cave Privée 1982

THE FOOD PAIRING PRINCIPLES

Our sparkling wines love the company of delicious food. With its vinosity, complexity, and aromatic intensity, each champagne couples decadently with the gastronomy of the world.

Flavour is invited to the table every time there is a wine-food pairing. Whether celebrating an occasion, welcoming friends, reveling in spontaneity, or just enjoying the pleasure of Veuve Clicquot on the palate: a champagne moment is one meant to be savoured. With drinking champagne, flavour is inevitable. Gourmet dishes are simply asking to be paired with their perfect match. Depending on the craving, the imagination, the ingredients, or the time available to the chef, the amount of gourmet combinations is innumerable. For every one of our wines, Veuve Clicquot offers the secrets to creating a perfect pairing, with an uncannily matched recipe to pair with each bubbly vintage.