Champagne Michel Falmet



How to accompany your champagne ?

For a champagne to offer all its flavors, you have to deal with the best culinary associations.
Follow the advices of Laurent and Corinne.

  • RESERVE Brut

    ... with oysters

  • ROSE Brut

    ... with veal and tomatoes
    « à la parisienne »

  • BRUT
    Tradition

    ... with a line-caugh
    Atlantic or Mediterranean sea bass roasted with thyme
    and rosemary, champagne beurre blanc sauce

  • MILLESIME

    ...with stoved
    atlantic scallops
    and stewed leeks with lemon

  • DEMI SEC
    Tradition

    ... with a half-baked duck foie-gras and its roasted mirabelle plums

  • PERLE DE NOIR

    ... with marinated
    wild salmon