Ingredients (for 2 people) :
Strawberry Cocktail :
10 strawberries
½ bunch basil
50g caster sugar
2 tbsp water
Champagne Joseph Perrier
1 lime zest
Lime juice
To make:
Hull the strawberries.
Chop the basil leaves and place in a blender with the caster sugar.
Add the water and blend again.

Blend the sugar with the basil and the strawberries, hulled beforehand, then add the Joseph Perrier champagne.
Add the lemon zest and juice and blend again.

Add a few ice cubes to a cocktail shaker and mix in the strawberries, champagne and basil sugar.
Shake, strain and pour into a glass.

Add a little more champagne if you like.
All set! Enjoy!

Ingredients (for 4 people) :

• 1 onion
• 2 slices of celery
• 15cl white wine
• 4 lobsters
• 1 lime
• 50g of butter
• 2 vanilla pods
• 1 tablespoon of pink berries
• 4 bay leaves
• 4 sprigs of thyme
• 2 pink grapefruits
• 2 oranges
• 4 tablespoons olive oil
• salt
• pepper

Preparation:

1. Chop the onion and celery. In a saucepan, cook four litres of water with 2 tablespoons of coarse salt and 15 cl of white wine. Plunge the chopped vegetables into this mixture. Bring to the boil and then simmer for 5 minutes.
2. Add the lobsters to the preparation to cook them for 5 minutes. Drain them and cut them in half lengthwise. Remove the pocket of pebbles from the head and the black gut from the tail. Break the claws in half and place the lobster halves in a dish.
3. Split the vanilla pod in two to remove the seeds. Melt the butter and mix it with the vanilla seeds and the crushed pink berries. Brush the lobster halves with this mixture and then sprinkle them with the bay leaves, thyme and lime slices.
4. Squeeze the grapefruits and oranges to extract the juice. Then emulsify this juice with the olive oil. Bake the lobster dish for 3 to 4 minutes at 180 degrees.
5. Arrange your plates; arrange the lobsters with the citrus fruits and the sauce.

It is ready! Good tasting!

Ingredients for four people :

• 16 fresh scallops
• 1/2 lime
• 6 tablespoons of olive oil
• 1 bunch of chives
• 3 sprigs of coriander
• 1 tablespoon of pink berries
• salt and pepper

Preparation:

1. Remove the shells from the scallops, wash them and pat them dry on paper towels. Then place them in the freezer for 15 minutes to harden.

2. Cut them into very thin slices. Remove the leaves and chop the coriander and chives, then crush the pink berries.

3. Arrange the scallops in a circle on your plates and sprinkle them moderately with lime juice.

4. Season with salt, pepper and the pink berries before drizzling with olive oil. Garnish your scallops with chives and coriander.

It’s ready!

The Joseph Perrier vineyard covers 23 hectares ideally situated
on the slopes in the heart of the Champagne region. It is with respect for this family terroir that we carefully harvest our grapes by hand. This technique allows us to extract the highest quality grapes, necessary for the elaboration of our precious champagne wines.
Attached to biodiversity, Patrick, our vineyard manager, has been
working for many years in integrated viticulture. Since March 2021, our vineyards are certified Viticulture Durable en Champagne and Haute Valeur Environnementale 3 . Beyond these labels, it is a culture of humility, a passionate state of mind and a respectful listening to nature that are embedded within the House and the vision of the men and women who work there.

Ingredients for 4 people:

• 800 grams of Lobster
• 4 shallots
• 250 grams of butter
• 10 centiliters of fluid cream
• 20 centiliters of dry white wine
• 1 pinch of cayenne pepper

Preparation:

1. Peel and finely chop the shallots. Then sauté them in a small saucepan with the white wine. Add salt and pepper. Let the whole thing cook at low temperature to reduce the wine. At the end of the cooking, there should be only 4 spoons of liquid left. Add the cream and let it boil for 5 minutes.
2. Whip your mixture vigorously, adding 200 grams of diced butter little by little, then the cayenne pepper. Keep this sauce warm in a non-boiling water bath.
3. In a pot, bring a large amount of water with coarse salt added to boil. Dip the lobsters in it and let them boil for 3 or 4 minutes. Drain them before refreshing them under a net of cold water. Put them then flat on a board and cut them in two in the direction of the length. Remove the sand pockets (at the head) from each half. With a small hammer, give each claw a tap just to break the shell.
4. Heat your oven to thermostat 7 (210 °C). 
5. In a large skillet, heat the remaining 50 grams of butter. When it foams, brown the lobster halves on the flesh side. You can then place them on the drip pan of the oven. Salt, pepper and sprinkle them with butter before putting them in the oven for 10 minutes.
   6.Let rest lobsters 5 minutes in your turned off oven.
   7.Serve them without waiting with the sauce accompanied by a risotto with herbs or saffron.

Ingredients (for four people) :

• 12 scallops
• 400g fresh foie gras
• 20g of truffle chips in a jar
• 25 cl of veal stock
• 115g of soft butter
• Flower of salt
• Olive oil
• 1 tablespoon of Barolo vinegar

Preparation:

1. Reduce the veal stock by half with the oil from the truffle jar in a saucepan.
2. Add the broken truffles to the mixture and 100g of butter. Season with salt and pepper. Whisk and keep warm.
3. Cut 4 escalopes of foie gras . Season them with fleur de sel and pepper. Sear them for one minute on each side in a frying pan.
4. In another pan, brown your scallops in a tablespoon of olive oil and the remaining butter.
5.Divide the foie gras and scallops between 4 plates.
6.Whisk the reserved sauce, add the vinegar and spread it over the plates.

Enjoy!