- 1 tub of blackberries, 1 tub of blueberries
- 1 tub of blackcurrants, 1 tub of Gariguette strawberries
- 20 cl Veuve Clicquot brut champagne
- 50 g sugar, 1 vanilla bean
VEUVE CLICQUOT ROSÉ
Salade de fruits rouges et Champagne
By Jean Imbert
Jean Imbert, renowned Chef, inspiring personality and friend of the House created a gourmet and generous proposal to share, imagined to match the fruity notes of Champagne Rosé Veuve Clicquot.
TRY THE RECIPE
Boil the champagne with the sugar and the seeds from the vanilla bean. Combine all your berries in a stainless steel bowl, add the hot champagne syrup, cover with plastic wrap, let cool, and refrigerate.
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