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Food & Champagne Pairing(s)

A collection crafted for the pleasure of the table, as a perfect accompaniment to any meal.
Discover our tasting tips and explore our food and wine pairings to rediscover our 100% Grand Cru cuvées.
Accor RSRV Rosé Foujita
Accor RSRV Lalou

OuR PAIRINGS

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All pairings Blanc de Blancs Blanc de Noirs Cuvée 4.5 Cuvée Lalou Rosé Foujita
The subtle harmony of a duo of shellfish à la marinière with RSRV Blanc de Blancs
Blanc de Blancs
The subtle harmony of a duo of shellfish à la marinière with RSRV Blanc de Blancs
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Fresh salad of iodized French peas and RSRV Blanc de Blancs
Blanc de Blancs
Fresh salad of iodized French peas and RSRV Blanc de Blancs
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The salty pairing of a fillet of red mullet and a hint of black tapenade with the RSRV Rosé Foujita vintage.
Cuvée Lalou
The salty pairing of a fillet of red mullet and a hint of black tapenade with the RSRV Rosé Foujita vintage.
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The pairing of duck breast and marinated Paris mushrooms with the RSRV Lalou 2008 vintage.
Cuvée Lalou
The pairing of duck breast and marinated Paris mushrooms with the RSRV Lalou 2008 vintage.
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The tender pairing of a lamb shank with the RSRV Lalou 2008 vintage.
Cuvée Lalou
The tender pairing of a lamb shank with the RSRV Lalou 2008 vintage.
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The refined pairing of a fillet of black hake, saffron rice and citrus marmalade with the RSRV Blanc de Blancs Vintage
Blanc de Blancs
The refined pairing of a fillet of black hake, saffron rice and citrus marmalade with the RSRV Blanc de Blancs Vintage
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The delicate pairing of veal carpaccio and zucchini tartare with preserved lemon with the RSRV
Blanc de Blancs
The delicate pairing of veal carpaccio and zucchini tartare with preserved lemon with the RSRV
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The perfect pairing of a soft-boiled egg and Pata Negra soldiers with the RSRV Blanc de Noirs Vintage.
Blanc de Noirs
The perfect pairing of a soft-boiled egg and Pata Negra soldiers with the RSRV Blanc de Noirs Vintage.
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The pairing of raw pork belly, vegetable chips and mango chutney with RSRV Blanc de Noirs.
Blanc de Noirs
The pairing of raw pork belly, vegetable chips and mango chutney with RSRV Blanc de Noirs.
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