Spring Pairings for Bollinger Rosé
Discover delicious recipes to enjoy with Bollinger Rosé, by Chef Amandine Chaignot
Chef Amandine Chaignot shares her top recipes to pair with Bollinger Rosé. Like her cuisine, all were inspired by the concepts of indulgence and togetherness.
Turbot fillet with fresh peas and turbot wing ragout with freekeh
A delicate and elegant dish of tender turbot fillet served with a sugar snap pea and turbot wing ragout and a fine, buttery pea purée. The freekeh brings a touch of richness and depth, enhanced by a handful of wild herbs and a drizzle of chive oil. Bollinger Rosé is the perfect match, its red fruits and silky texture complement the turbot while its bright acidity echoes the freshness of the dish.
Juniper and raspberry Vacherin
This exquisitely balanced dessert blends crisp meringue and feather-light whipped cream with intense Jenever sorbet, all coming together in perfect harmony on the palate. The fresh raspberries bring a touch of acidity, elevated by a zippy lemon gel and a hint of vanilla. The dish brings out the red fruit aromas in the Bollinger Rosé, which tones perfectly with the raspberry in the dessert, while the wine’s freshness enhances the vibrancy of the sorbet and the richness of the meringue