RSRV
Accords Mets et Champagnes
RSRV Cuvée 4.5

The gourmet pairing of a potato and smoked chipotle lasagna with the RSRV Cuvée 4.5

1
30 minutes
45 minutes
The melting texture of the thin slices of potatoes cooked in lasagna coats the palate, subtly revived by the champagne. The chipolte, this Mexican pepper is smoked with beech wood, matches the slightly smoky and gourmet notes of the RSRV 4.5 vintage. Be careful: do not put too much, just enough to enhance the dish which will then be tempered by the champagne.
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IngrEdients

For 4 people

  • 4 large potatoes for gratin
  • 400 g tomato flesh
  • 400 g ground beef
  • 4 pinches of chipotle
  • Grated Gruyere: Salt
  • Pepper
PrEparation

1.
Preheat the oven to 230°C.

2.
Peel the potatoes and cut them into thin slices.

3.
Mix the crushed tomatoes, ground meat, Gruyere and chipotle in a salad bowl.

4.
In a baking dish, place a layer of potatoes and a layer of preparation, until all the ingredients are used up. Salt and pepper.

5.
Bake the lasagna in the oven for 45 minutes.

6.
Serve hot with a mesclun salad.

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