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Introducing the New Makers : @missmaggieskitchen

Our mission is to inspire people to live a bigger life, a more exciting life. Those New Makers are inspiring as they give themselves the chance to make their dreams a reality. They do not hesitate to shake the pre-established codes of their category. They constantly invent and reinvent themselves. Male or female, they come from all over the world, from all generations. They are game-changers, they are shaping the future with true optimism, they own an authentic voice.

First up, is foodie Héloïse Brion of @missmaggieskitchen, who reinterprets classic family recipes for a new generation, by crafting bold new dishes from traditional ingredients.

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New Makers - Héloïse Brion

"The lemon zest opens up the flavours, the champagne is like a little explosion”

We give the New Makers carte blanche to create bold new food pairings for Veuve Clicquot champagne. Héloïse Brion  of @missmaggieskitchen accentuates the freshness of Champagne Brut Yellow Label with a tart that blends rich truffle oil, creamy burrata and courgettes.

Courgette and White Truffle Oil tart recipe

→ 10 mins prep, 20 mins cooking, serves 6.

You’ll need: a filo pastry case, 4-6 small courgettes of varied colours, 1 burrata, white truffle oil, a handful of pine nuts, a handful of rocket, ¾ cup pesto, zest of 1 organic lemon, a few fresh basil leaves, salt & pepper.

• Preheat the oven to 180°C/350°F.
• Roll your pastry case out onto a baking tray, spread with a thin layer of pesto, leaving an inch all around.
• Using a peeler, shave lengths of courgette and arrange on the pesto.
• Sprinkle the edges with rock salt and black pepper.
• Bake for 20mins. Meanwhile, toast the pine nuts on the hob.
• Once the tart is ready, roughly chop the burrata and arrange on top.
• Sprinkle with pine nuts, rocket and fresh basil.
• Finish with a glug of truffle oil, sprinkle with lemon zest and serve right away, with Veuve Clicquot Champagne Brut Yellow Label.

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