pleasures
Merry Christmas from Champagne Laurent-Perrier
5 December 2023
All the Laurent-Perrier family wishes you and your family a Merry Christmas.
Laurent-Perrier proposes a very original menu for the end of the year – and without spending hours in the kitchen! Paired with our Ultra Brut, Grand Siècle Iteration N°26, Cuvée Rosé and Harmony champagnes.
Ultra Brut
Parmesan Crisps
Ingredients : 250g parmesan, salt and pepper On a tray
covered with baking paper, use a tablespoon to create
fairly thin, medium sized circles of parmesan cheese.
Space them well so that they can grow slightly in the
oven. Season with pepper. – Bake for 5 minutes at 180 °.
The parmesan will melt and form crisps. – When the crips
are browned, take them out of the oven and let cool. The
parmesan crips will then harden becoming very easy to
take off of the baking paper.
Grand Siècle Iteration n°26
Scallop carpaccio with roasted hazelnuts
Ingredients : 1200g crushed Cancon hazelnuts, 18 whole
Cancon hazelnuts (for decoration), 18 scallops, 6 tbsp
argan oil, 2 limes, 1 small red onion, 30g chives, salt
and pepper – Cut scallops in very thin slices with a
knife. – Chop onion and chives very finely. Roast the
crushed and whole hazelnuts, then arrange this filling
on the scallops. – Add argan oil, lime juice and zest.
Season to taste.
Laurent-Perrier Cuvée Rosé
Marinated prawns skewers with ginger and coriander
Ingredients : 200 g raw, shelled prawns, 4 cloves
garlic, 4 tsp. chopped fresh coriander, 2 tbsp. chopped
parsley, 2 tsp. fresh grated ginger, 4 tbsp. olive oil,
1 pinch cayenne, salt – Peel and crush the garlic with a
pestle and mortar. Mix olive oil with crushed garlic,
chopped parsley and coriander, grated ginger and cayenne
pepper in a bowl. Salt to taste. – Add the shelled
prawns to the mixture and coat them with sauce. Cover
the salad bowl with clingfilm and place in a cool place
for at least 2 hours. – Drain the prawns, keeping the
marinade to one side. Skewer the prawns onto the kebab
sticks. In a dry pan on low heat, cook the kebabs a few
minutes on each side until browned. Sprinkle regularly
with marinade.
Laurent-Perrier Harmony
Mont Blanc verrine with chestnut cream
Ingredients : 200 g chestnut paste, 150 g chestnut
cream, 100 g meringues, 26 cl very cold white cream, 6
candied or iced chestnuts, 2 tbsp rum, the seeds of one
vanilla pod – Mix the chestnut paste with the chestnut
cream and the rum until you reach an even paste that is
lightly firm to the touch. – Whip the cream together
with the vanilla until it reaches a frothy and almost
firm consistency like whipped cream. Cover and keep
refrigerated. – Sprinkle half of the crushed meringues
in the bottom of the serving glass. Using a pastry bag
with small holes, squeeze half of the chestnut cream
into vermicelli. Add a little whipped cream, sprinkle
with the rest of the meringue, decorate with one candied
chestnut broken into pieces per person and then some
whipped cream. Finally put the rest of chestnut cream in
vermicelli on the top. Keep refrigerated one hour before
serving.