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.
Parmesan CrispsIngredients : 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 hazelnutsIngredients : 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 corianderIngredients : 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.
Mont Blanc verrine with chestnut creamIngredients : 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.