Cook At Home With Veuve Clicquot


Mike Sonier
Mike teaches how to cook with Veuve Clicquot for the perfect dishes that you can recreate in the comfort of your own home. Discover the recipes below!
East Coast Scallops
West Coast Oyster
Lobster Tempura


You'll need

  • Serves 4 people.

  • Scallops:
  • -10 Large Scallops

  • Celeriac Purée:
  • -1/2 Celery Root
  • -2 cups of heavy cream
  • -2 Garlic Cloves
  • -2 Tbsp Butter
  • -1/2 Shallot
  • -1/2 Cup Veuve Clicquot Yellow Label
  • -1 Tbsp Lemon Juice

  • Spicy Maple:
  • -1/2 habanero pepper
  • -1/4 cup of maple syrup

  • Crispy Parsnip:
  • -3 Cups Grapeseed Oil
  • -2 Parsnips

  • Bacon:
  • -3 thick bacon strips

  • Garnish:
  • -1 Lemon
  • -Edible Flower
1. Heat oven to 425 degrees Fahrenheit. Coarsely dice celery root, toss in oil, salt and pepper, placing in the oven for approximately 15 minutes, tossing every 5 minutes. A fork should easily pierce through when ready.

2. Coarsely dice bacon and cook in oven at 425 degrees Fahrenheit for approximately 10 minutes.

3. Slice habanero, add to maple syrup in a small saucepan, bring to boil, then quickly set aside.

4. Heat a small saucepan to medium heat, add butter, garlic, and shallot, and cook until the onion becomes translucent and the garlic turns colour. Stir frequently.

5. Next add Champagne and reduce by 1/2, then add celery root, heavy cream, reduce by 25% and purée. You may need to add a small amount of heavy cream to reach a smooth consistency.

6. Pat scallops dry and if a scallop still has a beard, remove it. Season with salt and pepper.

7. Heat frying pan to medium heat, add butter and quickly place scallops into pan and sear for approximately 2 minutes per side.

8. When ready, squeeze lemon juice on the scallops and set aside.

9. Peel and julienne parsnip and fry until lightly golden brown and set aside on a paper towel or in a fine strainer.

10. Finally, have fun with your plating, starting with purée, bacon, scallops, crispy parsnip, maple, and garnish.

You'll need

  • Serves 4 people.

  • Oyster:
  • -12 fresh Oysters

  • Mignonette:
  • -1/4 cup shallot
  • -2 Tbl Veuve Clicquot Yellow Label
  • -2 Tbsp Champagne or white wine vinegar
  • -1 Tsp Lemon zest
  • -1/2 Tsp Cracked black pepper

  • Garnish:
  • -Driftwood
  • -Course Sea Salt
1. Start by making a mignonette, finely dicing your shallot, combining the black cracked pepper, Veuve Clicquot Yellow Label Champagne and vinegar into a small bowl and set aside for at least 30 minutes.

2. Wash your oysters well under cold running water ensuring there is no sand or debris on them and place them in the fridge or on ice.

3. Shuck the oysters and remove any small pieces of the shell if necessary, along with separating the meat from the shell itself.

4. Lastly, get creative with the plating! Place a 1/2 Tsp of mignonette on each oyster and grate the lemon zest on top. You can also lightly smoke the oysters adding a whole other element to the dish. Enjoy!

You'll need

  • Pickled Cabbage:
  • -¼ Head Cabbage
  • -1 Cup Apple Cider Vinegar
  • -1 Cup Filtered Water
  • -1 tbsp sugar
  • -1 Tsp Sea Salt
  • -½ Tsp Chilli Flakes

  • Lobster:
  • -4 Lobster Tails (fresh or frozen)

  • Tempura batter:
  • -3 Cups Grapeseed Oil
  • -1 cup of “00” flour
  • -1.5 Tbl of Canadian Seas
  • -1 cup of Veuve Clicquot Yellow Label

  • Crème fraîche:
  • -¾ cup Crème fraîche
  • -1 ½ Tsp of lemon zest
  • -2 Tsp of finely diced chives
  • -1 Tsp of finely diced fresh dill
  • -1.5 Tbsp of Lemon juice
  • -Salt & Pepper to taste

  • Garnish:
  • -Maple Leaf (optional)
  • -Fresh Dill
1. Start by pickling the cabbage, shaving the cabbage and then bringing vinegar, sugar, salt and chilli flakes to a boil in a small saucepan. Once your liquid is hot, pour over shaved cabbage in a metal bowl or mason jar and set aside for at least 1 hour to cool - this can be done a day or so ahead of time.

2. Lightly whisk Crème fraîche, lemon juice, lemon zest, chives and dill and place in the fridge.

3. To remove the meat from the shell, cut the top of the lobster tail shell lengthwise without cutting into the meat. Then pat dry and slice lengthwise in two or three pieces depending on size.

4. Heat your frying oil between 345F - 390F

5. Mix Canadian Seas seasoning and flour in a medium bowl and whisk. Once dry ingredients are well mixed, add Veuve Clicquot Yellow Label and whisk until smooth.

6. Gently coat pieces of lobster tail in tempura batter with a fork.

7. Place a paper towel on a plate to set lobster tempura once cooked.

8. Once oil comes to temperature, pierce the top of the lobster with a fork and slowly drop it into the oil so it doesn’t stick to the bottom of the pan.

9. Let the tempura cook until it’s golden brown, approximately 4 minutes.

10. Once the tempura is cooked, set aside on a paper towel for a minute or two while plating.

11. Lastly, place Crème fraîche, pickled cabbage, lobster and a bit of fresh dill on a plate and enjoy!


Mike Sonier

Mike Sonier is a Canadian chef and creator of the unique spice company and catering business, Ethical Table. While his first inspiration with cooking came from his grandmother, Mike gets his spark for cooking from being in the outdoors, as he believes food is supposed to come from the heart, it is something that we can do with our hands and is about coming back to the basics. His goal with cooking is “to inspire others to slow down in their lives and not live so fast.” Not afraid to take risks, Mike is always on a quest to develop his outdoor cooking skills creating magic.

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