Cooking with champagne, at home or in the restaurant, was a frequent gourmet’s pleasure from the 18th century till around 1930. Champagne is an all-purpose ingredient in steaming of seafood or fish, cooking a chicken or frying a schnitzel and refining a dessert. Indeed, champagne adds finesse to these dishes.

Here is a frequently proven recipe for fish dishes: St. Pierre à la Champagne

Ingredients for four portions:

  • 1 John Dory (ready to cook, ca. 1,5 kg)
  • 700 g tomatoes (red, yellow, green)
  • 1 bunch scallions
  • 1 bunch basil
  • Herbes de Provence
  • salt
  • pepper
  • 3 tablespoonfull of olive oil
  • 150 mL champagne
  • 1 lemon

Rinse the John Dory with cold water and let it drain on a paper towel.

Wash the tomatoes and remove the cores. Slice the tomatoes and place them on a baking tray with baking paper.

Wash the scallions, chop them finely and spread them over the tomatoes. Wash the basil, toss it and spread half of it over the tomatoes as well.

Season the vegetables with Herbes de Provence, salt and pepper and baste them with the olive oil.

Place the fish on the tomatoes and salt it. Pour the champagne over the fish and bake it in the pre-heated oven at 180 °C (356 °F) (convection oven: 160 °C, 320 °F, gas: level 2–3) for about 35 minutes. The fish is cooked when the bone of the back can easily be pulled and the skin can easily be peeled away from the fish.

Chop the rest of the basil coarsely. At the end of the cooking time squeeze half a lemon over the fish and sprinkle the basil over it.

Other recipes, starters, sorbets, main courses, desserts

Smoked wild salmon with caviar on champagne sauce

Ingredients for four servings

  • 1 head Frisée salad
  • 4 spring onions
  • 1 tbsp butter
  • 4 branches Tarragon
  • 500 ml fish stock
  • Salt, ground pepper
  • 150 ml champagne
  • 100 ml cream
  • 1 egg yolk
  • 4 slices of smoked wild salmon
  • 50 g caviar

Wash and clean friséesalad. Clean, wash and chop the spring onions. Heat butter in a pan and fry the spring onions in it. Wash and add tarragon. Deglaze with the fish stock and boil down at ¼ Season to taste with salt and pepper. Sieve the stock through a sieve.

Bring to the boil again and loosely whisk the champagne and cream while stirring constantly. Season again with salt and pepper. Remove the sauce from the heat and cover with the egg yolk.

Arrange the salad and wild salmon on four plates, spread the caviar on the salmon and add the sauce.

Spaghetti in champagne cream sauce

Ingredients for four servings

  • 500 g spaghetti
  • 250 g king prawn tails ready to cook
  • 1 shallot
  • 1 clove garlic
  • 100 g smoked salmon
  • 250 g mushrooms
  • 250 ml champagne
  • 250 ml cream
  • Salt, ground pepper
  • olive oil
  • lemon juice
  • fresh dill

Cook spaghetti al dente.

Finely dice shallot and garlic and sauté in olive oil. Fry prawn tails on all sides for about 7 minutes.

Cut the mushrooms into thin slices and the salmon into fine strips.

Season prawns with salt, pepper and lemon juice and remove from the pan.

Fry the mushrooms in a pan and deglaze with champagne and cream. Boil down the sauce on high heat for 5 minutes.

Warm salmon and shrimp tails in it, stir in some chopped dill and season to taste.

Pour the spaghetti into deep plates and pour the sauce over them.

Champagne Risotto with King Prawns

Ingredients for two servings

  • 1 shallot
  • 2 tablespoons olive oil
  • 1 tbsp butter
  • 160g of risotto rice
  • 200 ml Champagne
  • 400 ml of fish stock
  • Salt, pepper
  • 250 g shrimps with shell
  • 3 tablespoons olive oil
  • 1 clove of garlic
  • chili flakes and sea salt at will

Peel the shallot and chop into small cubes, then heat olive oil and butter in a pot. Sweat the shallot cubes in the oil and add the rice. Stir until the rice is translucent. Add Champagne and some salt.

Slowly add the fish stock while continuing to stir. Let it thicken before adding more stock and cook until rice is soft but still a bit firm. Cook the risotto for about 20 minutes and add salt and pepper to taste before serving.

Heat some olive oil for the king prawns in a frying pan. First sweat the finely chopped garlic and chili flakes for 1 to 2 minutes. Then add the king prawns and sea salt to taste. Fry the king prawns for 2 minutes over a high heat and keep turning them in the pan.

Present the risotto and king prawns on a plate and serve.

You can alternatively serve the Champagne risotto with fried fish fillets.

Lemon-Basil-Champagne-Sorbet

Ingredients for six servings

  • 500 ml champagne
  • 200 g sugar
  • 125 ml water
  • juice of half a lemon
  • 2 egg whites
  • 1 tablespoon icing sugar
  • basil

Put the sugar and water in a small pot, dissolve the sugar while stirring and heat until the liquid starts to pull threads. Let the syrup cool.

Add the champagne, the chopped basil and the lemon juice and freeze.

After approx. 1.5 hours, beat the egg whites with the icing sugar until stiff and fold into the mixture. Pour into a mould and put in the freezer for approx. 3 hours. Stir the mixture several times during freezing.

French fish soup

Ingredients for four Servings:

  • 1 kg mixed white fish fillet
  • 50 g shallots
  • 4 cloves of garlic
  • 1 celery rib
  • ½ bunch of flat-leafed parsley
  • 600 g large ripe tomatoes
  • 300 g chard (or spinach)
  • 4 tbsp. olive oil
  • 200 ml champagne
  • 1 bay leaf
  • salt, pepper

Wash fish fillets and pat them dry before cutting them to bite-sized pieces. Peel and finely cut shallots and garlic. Clean the celery and cut into small cubes. Finely chop parsley. Cut tomatoes in halves. Grate the tomato halves on a coarse grater so that only the skin and the stem scar remain. Clean and wash chard and cut into stripes.

Heat oil in a large pot to sweat vegetables and parsley. Add grated tomatoes and champagne and sweat for another 5 minutes. Then add bay leaf and salt and pepper to taste.

Place the fish in the broth and let it simmer at a low temperature for 30 minutes. Serve in pre-heated plates.

You can optionally add a red chili pepper to the broth to make your soup spicy.

Rabbit with Herb and Mustard Sauce

Ingredients for four to six servings.

  • 4-6 rabbit haunches
  • 300 g small shallots
  • 4 tbsp oil
  • 250 ml champagne
  • 300 ml poultry stock
  • ½ bunch of chervil
  • ½ bunch of dill
  • ½ bunch of tarragon
  • 200 g crème fraîche
  • 1 tbsp Dijon mustard
  • 1 tbsp coarse mustard
  • ½ tsp turmeric powder
  • salt, pepper

Season rabbit haunches with salt and pepper and peel shallots. Heat the oil in a roasting pan and fry the haunches and shallots until all sides are golden brown. Pour 200 ml of champagne into the pan. Close the lid and let the haunches simmer at medium heat for 1 hour.

Chop the herbs for the sauce and mix with crème fraîche, Dijon mustard, coarse mustard and turmeric powder until smooth. Season with salt and pepper.

Take the rabbit haunches from the broth. Bring the broth to a boil and stir in the mix of cream and herbs with a whisk. Bring the sauce to a boil and add salt, pepper and more of the remaining champagne to taste. Serve the rabbit haunches and sauce on pre-heated plates. Potatoes and snow peas go well with this dish.

Turkey Fricassee with Artichokes

Ingredients for 4 Servings

  • 4 pieces of turkey breast (each approx. 125 g)
  • 6 artichoke bases or hearts (from a jar)
  • 1 shallot
  • 1 tbsp flour
  • 1 tbsp frying oil
  • 3 tbsp butter
  • 200 ml champagne
  • 200 ml poultry stock
  • 100 ml cream
  • salt, pepper

Wash turkey and pat dry with a paper towel then cut into fine strips. Cut artichoke bases or hearts into quarters. Peel shallots and cut to small cubes. Mix flour with salt and pepper and dip the turkey strips into the flour.

First heat up a large frying pan and then heat the oil with the butter. Fry the meat at a high temperature for 3-5 minutes while stirring until it is slightly golden brown. Then take the fried meat from the pan and set it aside.

Reduce heat and fry shallot cubes in the oil until they are slightly brown. Add artichokes, champagne, and poultry stock. Bring to a boil and reduce for 5 minutes at medium heat until half of the liquid has vaporized. Mix in the cream, bring to a boil and add salt and pepper to taste. Heat the turkey strips in the sauce and serve on pre-heated plates.

Champagne terrine with mixed fruits

Ingredients for two servings

  • 500 g mixed fruits, such as raspberries, strawberries, cherries…
  • 50 g sugar
  • 2 sheets of gelatine
  • 200 ml Champagne
  • 1 tablespoon lemon juice
  • 150 ml cream
  • 1 packet of bourbon-vanilla sugar

Wash the fruits and cook them with sugar and some water. Soak the gelatin in cold water. Take the fruits from the pot and fill suitable glasses half-full.

After pressing the water out of the gelatin sheets, add them to the hot but no longer boiling fruit juice and stir until it is fully dissolved. Add Champagne and lemon juice to a total of 400 ml. Pour the hot liquid onto the fruits and leave the terrine in the refrigerator over night until firm.

Whip the cream with the vanilla sugar into soft peaks and add to the fruit terrine. Garnish with some berries and serve.

Strawberries in champagne jelly

Ingredients for four servings

  • 500 g strawberries
  • 140 ml strawberry liqueur
  • 2 tablespoons sugar
  • 5 sheets of gelatine
  • 450 ml cool champagne
  • Fresh mint for garnishing

Wash strawberries and cut each into four parts. Arrange the strawberries in suitable glasses.

Heat strawberry liqueur and let it simmer with some sugar, then add and dissolve the gelatin after having soaked it in cold water.

Allow the mixture to cool down a bit, then add the cool Champagne and slowly pour the liquid onto the strawberries in the glasses.

Put into the refrigerator for about 5 hours and garnish with fresh mint before serving.

Champagne served with dishes and set menus

A glass of Champagne is traditionally offered for the reception and/or as an aperitif with finger food. It is up to the host to decide whether to offer blanc or rosé Champagne. The dishes are often served with wine or non-alcoholic beverages.

Alternatively, you can serve a set menu with corresponding Champagnes. Here we have an exclusive example for you to get an idea of the most delicious combinations:

  • Starter Course: Scallop carpaccio with Marennes oyster tatar
    Champagne Taittinger Comtes de Champagne 2006
  • Entree: Champagne sorbet with basil
    Champagne Château Grafenburg – Fréderic Thomas Cuvée Saint-Sauveur 2009
  • First Main Course: Wild turbot fried in butter, truffled mushroom duxelles, roasted chestnuts
    Champagne Pol Roger Sir Winston Churchill
  • Second Main Course: Poached Bresse poularde, poultry breast in Vin Jaune, crayfish, chanterelles
    Champagne Philipponnat Clos des Goisses 2006
  • Dessert: Peru chocolate in cocoa fruit, foamy and crispy, chocolate-lemongrass sorbet
    Champagne Château Grafenburg – Voirin-Jumel Brut Rosé de Saignée
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