Flavor pairings

Recipes inspired by Bollinger Rosé

A new collaboration with Chef Michelin-starred Chef Sylvian Sendra offers simple, elegant food pairings for one of the Maison’s iconic cuvées.

Sylvain Sendra and Champagne Bollinger

Maison Bollinger and Chef Sylvain Sendra have teamed up again to devise new flavor pairings to showcase the Bollinger Rosé. At his fine-dining restaurant, Fleur de Pavé, he produces simple, elegant cuisine designed above all to bring people together.
Champagne Bollinger and Chef Sendra met at the home of Asafumi Yamashita, a Japanese market gardener with unique savoir-faire who grows extraordinary quality vegetables. Chef and market gardener work together as artisans of their craft while always remaining humble and favouring simplicity; two important values at Maison Bollinger.

Working with Asafumi Yamashita’s exceptional vegetables is a real source of inspiration and quality for me as a chef.

Sylvain Sendra

Sylvain Sendra shares some easy to prepare pairings for Bollinger Rosé with us.

Salad of Asafumi Yamashita’s vegetables, strawberries and parmigiano reggiano

A light but complex salad enhanced by the energy and variety of Asafumi Yamashita’s exceptional vegetables. This delicate starter combines the sweetness of strawberries with the deep umami flavours of soy sauce and the richness of parmigiano reggiano. The perfect pairing with Bollinger Rosé, this dish highlights the Champagne’s fruity, spicy notes, providing a refreshing and elegant culinary experience.

Ingredients

  • A mix of your favourite salad leaves
  • A handful of fresh herbs (leek flowers, carrot tops)
  • 1 karmazyn broad bean
  • 1/2 a Japanese turnip
  • 2-3 strawberries
  • A tablespoon of soy sauce
  • A teaspoon of rice vinegar
  • Parmigiano reggiano

Method

  1. Quarter the strawberries.
  2. Prepare the salad leaves and herbs.
  3. Peel the karmazyn broad bean.
  4. Cut the Japanese turnip into strips.
  5. Mix the strawberries, salad leaves, herbs, broad beans, and turnip in a large salad bowl.
  6. Season with soy sauce and rice vinegar.
  7. Grate the parmesan over the salad.
  8. Serve immediately to ensure the ingredients stay fresh.

Strawberries and raspberries with shiso, almonds and hibiscus juice.

An epicurean and elegant dessert celebrating strawberries and raspberries, elevated by the crunch of the almonds and the vibrant flavours of the basil, shiso leaves and hibiscus juice. This subtly floral creation, lightly sweetened with honey, is a beautiful pairing with the Bollinger Rosé. The Champagne’s elegant bubbles and fruit aromas make it the perfect match for this delicate dessert, bringing exquisite balance at the end of the meal.

Ingredients

  • 50g raspberries
  • 50g strawberries
  • A handful of almonds
  • 2 Sugar Snap peas
  • Edible flowers
  • Fresh elderflowers
  • Basil leaves
  • Shiso leaves
  • 50ml hibiscus juice
  • A teaspoon of honey

Method

  1. Quarter the strawberries and halve the raspberries.
  2. Slice a few almonds lengthways and scrunch up the basil and shiso leaves..
  3. Bevel the Sugar Snap peas (finely slice widthways).
  4. Arrange the strawberry and raspberry pieces in a shallow dish.
  5. Add the sliced Sugar Snap peas.
  6. Sprinkle with almonds and the basil and shiso leaves.
  7. Add a drizzle of honey.
  8. Decorate with edible flowers and elderflowers.
  9. Gently pour over the hibiscus juice.
  10. Serve immediately.
 

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