Soft-boiled egg and lard asparagus Receipe by Katia au Pays des Gourmands Ingredients fresh eggs asparagus thin slices of bacon black salt of Hawaï Preparation Boil eggs during 3 minutes. Peel the asparagus, rinse it and cook it in a pressure-cooker. The asparagus have to stay al dente.… Read More »March : food pairing of the month
A nature champagne
A key time The blending process at the heart of Champagne winemaking plays on the diversity of nature, combining wines from different crus (growths), different grape varieties and different years.By combining wines with different sensory characteristics (colours, aromas, flavours) the Champagne maker looks to create a wine that… Read More »Still wines tasting
Pruning is really important Since the begining of the year, we do the pruning in our vines in order to prepare the new life-cycle of our vine stocks. The pruning in Champagne begin just after the leaf-fall. There are four approved pruning methods: Chablis system, Guyot system, Vallée… Read More »The pruning season