Tel : +33(0)3 25 38 50 26
Fax : +33(0)3 25 38 58 51

*All champagnes are good to drink before a meal
*During the meal, we would advise you to choose the Carte Or Brut with Shellfish or any other starter without a sauce.
*The Rosé, fruity and ropy, would be very well associated with roast meat.
*The champagne prestige is perfect for boar meat, or fish with sauce.
*The Demi Sec would be drank with desserts.
*After your meal, instead of choosing strong liquors, the finesse and the lightness of the champagne will ensure you a good ending of the day.

* The bottles need to lay down horizontaly.
* A cellar, fresh and dark (15° C) is the best, otherwise you can lay them down in a case protected from the heater, wind and most importantly from light.

* Leave it for 20 minutes in a champagne bucket full of ice. As a result, the champagne will be at temperature 6-9 °C.
* You should avoid to freeze the champagne, which would make it loose its aromas.

*Use a thin and elegant champagne glass. The best is the traditional flûte or the ovoïd tulip glass.
*First pour a small quantity in each glass on the table, the foam will come down and then you can fill in two thirds of each glass.
*Keep the glass straight but pour the champagne gently so that you will only have a thin foam.

*Before the meal, at the time that we call “apéritif”. This is the time when the mouth is still fully receptive for the finess of the drink.
*During the meal, please see our suggestions above.

*One should never put a bottle of champagne in the freezer.
*One should never use ice cubes in the champagne.
*One should never shake the champagne .