stablished in Epernay since 1839, De Venoge naturally has very close links with the Côte des Blancs and Sézanne, the two main growing areas for chardonnay. So since the middle of the 19th century our Vintage Blanc de Blancs has been made with a blend of 80% grapes from the Côte des Blancs and 20% from the area around Sézanne. It therefore stands out from other Blancs de Blancs made in Champagne and shows the superbly balanced acidity and structure of the grapes from the Côte and the vinosity of those from Sézanne.

ike all great white wines De Venoge Blanc de Blancs can be drunk as an aperitif, with seafood or with fish.

e have found that our Blanc de Blancs tends to develop much more complex aromas if it is cellared for two or three years... but our 1988s are still in their prime!

THE RECIPE

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Recipe provided by Jacky Louazé at Le Foch restaurant in Reims

SALTED SCOTTISH SALMON WITH BELLE DE FONTENAY POTATOES

- A few lettuce leaves
- 1 fillet of boned Scottish salmon
- 6 Belle de Fontenay potatoes
- 2 shallots
- 10 cl spirit vinegar
- 20 cl single cream
- 2 tbsp. chopped dill
- 2 kg sea salt
- the juice of 1 lemon and 15 cl olive oil

Place the salmon in a large dish and cover with the sea salt. Leave for 6 hours then rinse off the excess salt and pat the salmon dry.
Boil the potatoes in salted water, peel and cut each one into four slices. Chop the shallots finely and put them into a saucepan with the vinegar. Reduce until the vinegar has completely evaporated. Leave to cool.
Whip the cream and add the shallots.
Mix the lemon juice and the olive oil with the chopped dill.

Garnish
Cut the salmon into slices about 5 mm thick (4 slices per person). Put onto a plate and season with the olive oil and lemon mixture. Decorate with the potatoes and mixed leaves. Serve cold with a spoonful of shallot cream.