Posts tagged " champagne "

National Wine Day

May 25th, 2018 Posted by Blog No Comment yet

– Bourgogne Premier Cru Wine Dinner
It’s National Wine Day so I would like to share with you some of my favourite French wines.

While three areas of France, Champagne, Burgundy and Bordeaux, enjoy worldwide recognition because their historic tradition for fine wines, there is wine production in most French regions. In general while, the northern vineyards are known for their white wines, the southern vineyards, from Burgundy southwards have a reputation built on their red wines.

As a family, we like to return to France as often as we can and a trip isn’t complete without a tour of some of the smaller vineyards, offering wine that very much is a taste of the region in which they are produced.

The Burgundy region (where monasteries played a key role in developing the wine industry) produces my all-time favourite wines and below are some of the wines I always buy direct from the producers when I have the opportunity.

1. Domaine de la Baume (34) Languedoc
There are a large choice of reds and whites under this name and they are all very affordable. The whites are delicious served for pre-drinks with canapés.

2. Champagne Noel Maury (51)
Champagne is used for any celebration in France, a bit like Prosecco in the UK.
I know the owner of this vineyard personally as some close friends have a countryside house next to the vineyard. He is very nice and produces champagne that is genuinely “terroir”.
This is very good quality of Champagne, and at a nice affordable price of 12 euros.

3. Mercurey de chez Robert Size (71), Bourgogne
This one is my favourite wines and I have never been disappointed. It is at its best when served with game.

4. Chablis, Domaine Guy Robin (89) Bourgogne
What a lovely discovery – this was recommended by my friends who live in this area of France. This wine is very good with shellfish.

These wines are available online, although some may not be available right now.

I can also recommend the expertise of Patrice at Le Bon Vin :

A French twist on a Wimbledon classic

June 30th, 2017 Posted by Blog, Recipes No Comment yet
Champagne and strawberry macaron to celebrate Wimbledon 2017

Champagne and strawberry macaron to celebrate Wimbledon 2017

Did you know that 28,000 kg of English strawberries (that’s 140,000 servings) and 10,000 litres of dairy cream are consumed each year at Wimbledon?*

Here at French Chef at Home we love that quintessentially English indulgence – fresh local strawberries and cream which makes Wimbledon the perfect time of year to indulge in this delicious treat. This year however Yves thought it was time to recreate the English tradition with a French twist.

Whether you’re lucky enough to have a ticket to Wimbledon or you’re watching from the comfort of your own home, why not have a go at creating this summery and delicious champagne and strawberry macaron?

Champagne and strawberry macaron

Serves 6

For the mousseline cream

  • 250ml Champagne
  • 2 eggs
  • 70g butter
  • 60g corn flour
  • 70g caster sugar
  • 125ml double cream

For the macaron

  • 3 egg whites
  • 200g icing sugar
  • 125g almond powder
  • 30g caster sugar
  • 70g caster sugar
  • 1 tsp powder red food colouring
  • 250g strawberries


Add the Champagne to a large saucepan and leave to heat gently.

In a bowl, mix the two eggs and caster sugar. Add the corn flour and mix again.

Add the mixture to the saucepan with the Champagne, mix well and cook over a low heat. Bring it to the boil for a few minutes whilst whisking. Put the cream to one side and cool until lukewarm.

Whip the cream.

Cut the butter into small pieces and gradually mix it into the cream. Incorporate the whipped cream and mix well again. Leave to one side.

Sift the icing sugar and almond powder together and mix. Beat the egg whites until firm, then add the caster sugar and mix using a food processor on high speed for one minute. Add the icing sugar and almond powder to the egg whites, using a spatula and add 1tsp of food colouring.

Put the mixture in a piping bag with a 10cm diameter nozzle.

On a baking tray with baking paper, make 12 regular shells. Let it rest for one hour at room temperature until a crust is formed.

Bake the macaroons for 45 minutes at 150C. Leave to cool, then stuff the shells with champagne cream and fresh strawberries (thinly sliced) and assemble the two shells.


*Source:, 2 June 2017

Scallop Vol-au-Vent with Gambas and Wild Mushroom, Champagne Beurre Blanc

September 30th, 2015 Posted by Recipes No Comment yet


Serves 4

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