Piper-Heidsieck pairings / 07 december 2021

Flower and Champagne: special occasions, special accords

Always used for decorating the most delectable dishes, flowers are also elegant on the palate as ingredients and condiments. Together with a glass of champagne, it’s a gorgeous bouquet!

Roses are red, violets are blue… From prehistoric hunter-gatherers to rose and orange blossom flavored sorbets, creams and liqueurs, flowers make food bloom.  After rigorously selecting varieties that are comestible as well as ecologically responsible, cooking with flowers reveals gorgeous hidden savors.

 

Commonly planted in gardens, the blue petals of borage flowers have an iodized oyster-y flavor.  Its crumpled leaf that’s cool as a cucumber decorates salads, fritters and pastries.  Sparkling golden yellow marigolds are bitter and peppery, adding color to infusions, champagne bubbles, oils and vinegars, and brightening up vegetable salads with artichokes and string beans.

For real flower power pansies are mild and sweet, an excellent central note for a fruit salad.  Lavender from Provence fully reveals its flavor when infused in milk for a flan, custard, creme brulée, ice cream or homemade syrup.  Violets, like roses and poppies, can be candied in sugar.   Meadowsweet has an almond like flavor and can literally make a dessert bewitching.

 

A poetic cuisine blooming with color and aromas that sublimely accord with Piper-Heidsieck bubbles for every tasting.
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