FOOD PAIRING
our chef
MEET THE CULINARY MASTERMIND BEHIND OUR FOOD PAIRING MENUS: A CHEF ON THE MOVE!
Here you’ll find a host of classic and innovative pairings that highlight the glorious interplay between Champagne and food.
The mastermind behind these mouthwatering signature dishes & mashups is up-and-coming French Chef Samantha Bilski.
About Samantha Bilski
Samantha Bilski is a young French chef who acquired her professional experience in Biarritz, Basque Country, France.
She started cooking at a young age with her father, stepson of 2 Star Michelin Chef Claude Lemoine, and discovered her passion for cooking while living in Los Angeles and Berlin, where she started cooking traditional French cuisine for her friends and coworkers. At that moment in her life, she knew she wanted to join the restaurant industry and moved back to France to get started on her professional training.
Samantha now lives in Lausanne, Switzerland, where she is continuously experimenting new recipes at home for her family.
Her inspirations are Italian, traditional French, Lebanese and Basque cuisine. She likes to mix these cultures to create unique recipes, with one mantra: “cooking from the heart”.
Samantha has set her focus on Foie Gras, her grand-father’s expertise and heritage, and is now developing her own brand, “Bande de Canards”, a member’s club for Foie Gras aficionados, offering unique and original recipes.
Follow Sam @la_table_des_copains
RECIPES
RECIPE OF THE WEEK
Smoked Salmon Ravioli and their Beetroots cappuccino
Ingredients:
For the stuffing:
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200 gr of Ricotta
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100 gr fresh smoked salmon
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50 gr of grated parmesan
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Salt and Pepper
For the pasta dough:
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300 gr of white flour
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100 gr of semolina flour
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4 large eggs
First, make the pasta dough.
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Make a crater in the center of the flour and semolina mix.
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Poor the eggs in the middle of the crater, then use a fork to mix the flour in until smooth and creamy
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Spread flour on your work plan, and knead the dough until smooth and form a ball
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Wrap the ball in cellophane and leave at room temperature for minimum 20 minutes
Meanwhile, prepare the stuffing by mixing together all the ingredients. The smoked salmon must be chopped beforehand.
After 20 minutes, flatten the dough using a rolling pin, until the dough is thin enough that you can see through.
Cut in large, equal sized rectangles. On one layer, put the stuffing using a tea spoon for the right amount (see image below). Add a second layer on top of the first one, and cut the ravioli using a pasta cutter. If you don’t have one, you can cut with a knife, then press with your finger to make the sheets stick together.
Boil water with salt, then cook the ravioli. When they come up to the surface, remove from the water. Serve with olive oil and grated parmesan. For a special twist, you can serve with a beetroot cappuccino. So simple to make, just mix one beetroot with cream, season with salt and pepper, and voila !
De Venoge Cordon Bleu Blanc de Blancs 2006:
Something we often forget is that champagne is first & foremost a wine.
And like all great wines, champagne enhances the enjoyment of the food you pair it with.
What’s better than pasta and champagne to ring in the New Year and say goodbye to 2020!
When you try Chef Samantha’s Smoked Salmon Ravioli and their Beetroots cappuccino consider pairing it with the 2006 Chardonnay De Venoge Cordon Bleu Brut Champagne
Blanc de Blancs are made with the Chardonnay and come with the perfect amount of creaminess to go with the ricotta cheese, but also refreshing floral notes to brighten up the dish. The 2006 de Venoge Cordon Bleu has a fresh minerality and notes of honey that will set off the ricotta cheese and saltiness of the smoked salmon.
Produced in Epernay from a 100% Chardonnay blend, the 2006 Cordon Bleu Blanc de Blancs from De Venoge has a magnificent golden colour with brilliant reflections and a fine effervescence.
This Champagne stands out for its own, warm character with tertiary notes of brioche, honey and almond aromas.
New Year’s Eve is the most important Champagne sipping night of the year.
Make sure you pop open a good bottle of Champagne!
And the 2006 De Venoge Cordon Bleu Blanc de Blancs must not be missed!
Champagne Countdown is on!
FEATURED RECIPES
Broccolini & Zucchini Soup with a twist
Ingredients for 3:
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2 organic zucchini
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1 organic broccoli
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Salt & pepper
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20 gr of nuts
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Grated parmesan
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50 CL of cream
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2 slices of Serrano
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Vegetables broth, 1 tablet
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1 tea spoon Muscat muss
Steps:
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Clean, remove skin and cook in boiling water the zucchini and broccoli
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Add 1 tablet of vegetables broth
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Meanwhile, cut the serrano in small squares, and cook in a non-stick pan until crispy
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Once the zucchini and broccoli are cooked, poor into a blender. Add approximately 2 ladles of the cooking water, then the cream, salt and pepper, muscat muss, and mix well until smooth and creamy.
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Poor into soup bowls. Add on top the crushed nuts, grated parmesan, serrano chips and pepper
La Cuvée:
Champagne can accompany a meal, from aperitif to dessert. A Champagne chosen with care represents the ultimate in refinement and elegance.
Laurent-Perrier’s La Cuvée's citrus and white fruits notes, as well as its remarkable balance supported by a subtle effervescence, make it ideal for pairing with this sumptuous Broccolini and Zucchini Soup with a Twist.
Passion, creative boldness, free spirit and elegance through simplicity are the founding values of Laurent-Perrier
La Cuvée is Laurent-Perrier’s NV Brut house style - a champagne of great finesse and a beautiful freshness obtained after a long aging process in the cellars.
Laurent-Perrier’s style and personality are defined by its very high proportion of Chardonnay.
The blend is 55% Chardonnay, 35% Pinot Noir, 10% Meunier
Purity, freshness, and elegance – essential characteristics, expressed in this champagne which embodies the spirit of the House.
