Recipes to complement PN VZ19
A new collaboration with Michelin-starred chef Sylvain Sendra, who has devised some simple and elegant recipes inspired by a new edition of Bollinger PN.
Sylvain Sendra and Champagne Bollinger
Sylvain Sendra has shared some recipes with us, for you to prepare at home and enjoy alongside a glass of PN VZ19 with friends and family.
Breton lobster, roasted summer vegetables, spiced tomato juice
A true summer delight, roasted Breton lobster with summer vegetables is an ode to freshness and flavour. This dish is a celebration of the elegant flavours of Breton lobster, served with crunchy green beans, heritage courgettes and corn, lifted by a spicy tomato jus.The basil and bouquet garni bring subtle herb notes. This dish is perfect with PN VZ19, providing a perfectly balanced fine dining experience; the wine’s silky texture and saline finish bring out the richness of the summer flavours.
Ingredients
- 1 Breton lobster
- 80g green beans
- 1 yellow courgette
- 1 ear of corn
- 1 lemon
- 1 bouquet garni
- Basil leaves
- Spiced tomato juice
- Extra virgin olive oil
Methods
- Prepare, cut up and cook the lobster in boiling water (cook the body for 1 minute, the claws for 4 minutes).
- Remove the lobster from the water and place it in a bowl of cold water.
- Shell the lobster and put the flesh to one side.
- Remove the ends of the green beans, boil, set aside.
- Peel the corn, cut off the kernels and set aside.
- Sauté the courgettes in olive oil and set aside.
- Tear a few green and purple basil leaves.
- Fry the corn, green beans and courgette slices with a spoon of butter and the basil.
- Barbecue the lobster.
- Arrange all the elements of the dish on a plate.
- Pour over the tomato juice and drizzle with a little lemon.
- Serve immediately.
The idea was to work with a seasonal product that I love, and which always goes really well with champagne.
Chef Sylvain Sendra
Canard au cassis
An elegant, delicious dish and a celebration of fine dining; fresh blackcurrant notes marry beautifully with the richness of the duck. The duck is served with a hearty sauce, as well as cherry tomatoes, white cabbage, and Japanese spinach, which elevate the dish. The perfect pairing with PN VZ19 which has an expressive nose revealing delicate aromas of citrus and vine peach this dish provides a luxurious, unforgettable tasting experience.
Ingredients
- 100 g duck
- 50g cherry tomatoes
- 1-2 white cabbage leaves
- 2 Japanese spinach leaves
- 25g blackcurrants
- 2-3 tablespoons of duck jus
- 2-3 purple basil leaves
- Edible flowers
- Extra virgin olive oil
- 3-4 tablespoons of butter
- 1 bouquet garni
Method
- Sear the duck in a hot pan with a few spoonfuls of olive oil.
- Add the bouquet garni to the pan with a few spoons of butter, which you will use to baste the duck.
- Set the duck aside.
- Using the same pan, sauté the tomatoes, cabbage leaves, basil and blackcurrants in a spoonful of butter.
- Cut the duck into two pieces, add to a plate with the sautéed vegetables.
- Top with duck jus.
- Decorate with a few edible flowers.
- Serve immediately.
I love PN VZ19, because it’s mineral, really enjoyable, it has loads of depth, and it’s very smooth. It’s a wine that goes really well with food: it’s complex and it’s got those saline and citrus notes.
Chef Sylvain Sendra