e Venoge's creativity was put to the test once more in 1988 when we decided to make a cuvée specially designed to accompany those foods said to be incompatible with Champagne.

his blend of 80% Pinot Noir and 20% Pinot Meunier is surprisingly full-bodied. Its bouquet gives a first idea of its lasting flavour and its clean, balanced tastereflects its aristrocratic lineage and the relatively small number of crus selected for the blend. The superb harmony between freshness and powerful body makes it a match for even the most sophisticated of flavours such as lobster salad with fresh truffles, chicken with morels, foie gras or roasted duck breast.

THE RECIPE

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Recipe provided by Arnaud Lallement at l’Assiette Champenoise restaurant in Tinqueux (Rheims)

PIGEON PIE

1)	Filling -400 g deboned pigeon legs and pigeon liver -600 g neck of veal -600 g streaky bacon -600 g shoulder of veal -300 g of stuffing (made from veal, eggs, cream) Port, white wine or armagnac Chop all the ingredients finely Marinate the filling, strain. Reduce the marinade juices in a saucepan then pour back over the filling
2)	Line a pie dish with flaky pastry and fill with the following ingredients in layers: -Cooked spinach -Deseeded tomato -Filling -Pigeon fillets -Hot pigeon livers -Spinach Cover with flaky pastry.
3)	Pigeon Sauce Crush the carcasses and fry gently with a brunoise of carrot, turnip, bouquet garni, chopped leek, tomato, a little onion Deglaze with port then white wine. Reduce. Add water and reduce. Strain then reduce until it acquires the required consistency.
4)	Garnish Cook the pie for 14 minutes at 220°