DISOVER YELLOW LABEL BRUT
helle, bunte und frische Rezepte
PAIRED WITH BRUT YELLOW LABEL

bright, colorful and fresh recipes

By Ana Arce and Charles Compagnon
With its aromas of white fruit, brioche notes, silkiness and aromatic intensity, the Brut Yellow Label cuvée matchs perfectly with the three recipes created by Ana Arce and Charles Compagnon.
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You'll need

  • 4 handfuls of crawfish;
  • 2 cloves of garlic;
  • A drizzle of olive oil;
  • A few sprigs of parsley;
  • A small glass of Brut Carte Jaune champagne;
  • Salt
Instructions
The salty notes of the crawfish are highlighted by the powerful aroma of the garlic, which goes perfectly with the strong and silky flavor of Veuve Clicquot Brut Carte Jaune champagne.

1. Sauté the asparagus over high heat, then cook the crawfish with a little olive oil and garlic until they turn red.

2. Add the champagne and cook until the sauce thickens.

3. Add the parsley and serve on the asparagus with olive oil, salt, and the focaccia.

You'll need

  • A small tub of strawberries;
  • Approx. 4 rhubarb stalks;
  • 3 tbsp light brown sugar;
  • 175 g (6.2 oz) all-purpose flour;
  • 125 g (4.4 oz) cold butter;
  • A pinch of salt;
  • Ice water (around 30-40 ml or 1/8 to 1/6 cup);
  • 1 egg for an egg wash;
  • 2 tbsp sugar to sprinkle on top;
  • 50 cl (2 cups) liquid cream;
  • 35 g (1.2 oz) powdered sugar
Instructions
Made with delicious white fruit aromas, Carte Jaune Brut is the perfect complement for this spring tart. The cream and shortbread pastry merge with the brioche flavors of the champagne, while white and yellow fruit notes enhance the roasted rhubarb.

1. Caramelize the strawberries and rhubarb with the brown sugar in the oven for 15 minutes at 180°C (356°F).

2. Mix the flour, butter (lukewarm), sugar, salt, and ice water. Refrigerate for 30 minutes.

3. Brush the dough with the egg wash, sprinkle with sugar, and bake at 180-190°C (356-374°F).

4. Beat the cold cream, gradually adding the powdered sugar until you obtain a whipped cream.

5. Assemble the tart.

You'll need

  • 8 baby potatoes;
  • 12 fresh almonds;
  • 600 g (21 oz) peas with pods;
  • 400 g (14 oz) baby chanterelle mushrooms;
  • Fennel flowers and leaves;
  • 1 shallot
Instructions
Our Brut Carte Jaune champagne goes perfectly with this vegetable dish. Its white fruit flavors wonderfully complement the freshness and crunchiness of the vegetables. And its brioche notes gently bring out the aroma of the fresh almonds.

1. Shell and blanch the almonds.

2. Cook the potatoes in boiling water.

3. Fry a chopped shallot in some olive oil, then add the chanterelles followed by the potatoes (cut into quarters).

4. Add a pat of butter and season with salt and pepper. Add the shelled peas and cook for 30 seconds.

5. Arrange the vegetables in a cassolette and top with the almonds and fennel.

Discover

Ana Arce and Charles Compagnon

Charles lived in Spain and his love for the Iberian world is immediately reflected in his cuisine. He and Ana share a love of seasonal products, a passion for warm and convivial cooking, and a desire to constantly create new recipes. For these two pioneers of modern cuisine, the best recipe is always the one they’re about to make. Their guiding principle? Pleasure – both for themselves and others. The joy they feel while cooking together is conveyed by their creations: bright, colorful, fresh, and unmistakably charming.

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