PAIRED WITH BRUT YELLOW LABEL
Wood-fire cooking at Veuve Clicquot
By Mike Sonier, Stéphane Abyy & Jean Imbert
Mike, Stéphane, and Jean create wood-fired dishes that go perfectly with our non-vintage Rosé champagne. The spicy notes of this champagne resonate beautifully with the taste of smoked meat and vegetables. And its red and blackberry aromas complement the full-bodied flavor of lobster sauce, chanterelle mushrooms, and wild strawberries.