Pairing champagne with meat meals is not something most people are used to. But more and more top chefs and sommeliers are speaking out to sing the praises of drinking champagne, rather than red wine, with beef.

“On a summer’s day, the champagne with the steak is just such a great pairing,”- Damien Adams, Head Chef at Newmarket Racecourses, The Independant

Before the Midsummer Day, when mostly of us enjoy blooming nature and prepare tasty grill dishes we decided to taste champagne accompanied with meat. Don’t they match? Myth? Stereotype that we should forget about? Let’s find out together!

Meat courses call for champagne with more body and strength. Blanc de Noirs are great choices for meat. More powerful rosé champagnes are also ideal with turkey, chicken, pork and duck.

That’s why we have chosen for tasting:

• Champagne Henry Goutorbe, Cuvee Prestige, Brut, Premier Cru
• Champagne Barons de Rothschild, Brut Rosé
• Champagne Pierre Trichet, La Puissance, Grand Cru

No doubts! Finger food made from beef will be also served!

Please book your places by calling 372 56267070 or sending an e-mail: info@aventure.

See you soon @L’Aventure