For a champagne to offer all its flavors, you have to deal with the best culinary associations.
Follow the advices of Laurent and Corinne.
... with oysters
... with veal and tomatoes
« à la parisienne »
... with a line-caugh
Atlantic or Mediterranean sea bass roasted with thyme
and rosemary, champagne beurre blanc sauce
...with stoved
atlantic scallops
and stewed leeks with lemon
... with a half-baked duck foie-gras and its roasted mirabelle plums
... with marinated
wild salmon