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Raves & Reviews
Champagne Raves this Season go to Laurent-Perrier!
 Founded in 1812, Laurent-Perrier has been “avant garde” in creating unique and elegant Champagnes for nearly two hundred years. The House was acquired by the Nonancourt family in 1939 and for over 50 years Bernard de Nonancourt has dedicated his life to innovating and perfecting Laurent-Perrier Champagne. As a result, Laurent-Perrier is not only one of the world’s most esteemed Champagne brands, but also the largest independently owned.
Learn more about The House and its Champagnes
 Although most of the company archives were ransacked and burned during World War I, it remains clear that in 1812, a former cooper and bottler from Chigny-les-Roses named Alphonse Pierlot settled in the modest village of Tours-sur-Marne, on the plots known as “Plaisances” and “La Tour Glorieux”.
For an interesting detail history of Laurent-Perrier - click here.
Did you know that Laurent-Perrier CUVEE ROSE BRUT is the best-selling rose Champagne in the world? Laurent-Perrier is also one of the few roses still made by the saignee method. To emphasize this traditional technique, the Champagne is bottled in an embossed reproduction of the bottles used in the late 17th Century.
Suggested Retail Price List - 2008
Each season the Champagne Lady features a new Champagne from a “world class” vineyard for you to try and enjoy. Laurent-Perrier is one of my favorites... as well as one of the best! Rosemary
Recipe of the Month
Scallops & Black Truffles
Poached in Champagne
- 1 bottle NV Champagne (any brand)
- 1 pound large sea scallops
- 1/2 pound fresh dried black truffles
- 1 1/2 cups of creme fraiche
- sea salt to taste
Add Champagne, truffles and a pinch of salt to sauce pan.
Simmer for 10 minutes. Put in scallops & cook for 4 minutes, then Remove.
Remove truffles & scallops and keep warm.
Reduce Champagne to 1/2 cup. Add creme fraiche, reduce to one cup.
Slice truffles thickly.
Serve scallops with sauce & sliced truffles.
Garnish with Chervil.
Serves 8
Champagne Cooking?
The right size bottle for Champagne cooking is a split. It goes a long way if you don't cheat and take some…
As a matter of fact… pull out two splits and save one for yourself as a reward for being a fantastic cook.
Champagne Cocktail Recipe
  THE COSMOSA
Fill shaker with ice
Add
1 ½ oz lemon flavored vodka
1 oz triple sec
½ oz cranberry juice
¼ oz rose's Lime juice
Shake
Pour into large chilled martini
glass add 3 oz of chilled
Champagne or fill to taste
garnish with wedge of lime on rim of glass or float paper thin wheels of lime
Recipe provided by Alexander Duff
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COOKING WITH CHAMPAGNE
  A cooking ingredient with some of the world's greatest chefs for enhanced subtle flavor is… Champagne. Some hide the fact, others flaunt it. Experiment and discover for yourself how to change the taste of a sauce, a dressing, or even fish and chicken.
The right size bottle for Champagne cooking is a split. It goes a long way if you don't cheat and take some…As a matter of fact…pull out two splits and save one for yourself as a reward for being a fantastic cook.
Each Season we will feature a recipe from a world famous chef who cooks with Champagne.
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