his cuvée was created in 1864 as a light rosé with an unusually fine froth. It was christened "Crémant rosé", another innovation in Champagne thanks to Joseph de Venoge. Produced after the classic Champagne fashion with a blend of Pinot Noir red wine and white wines made from the three grape varieties, it is perfect served as an aperitif on a sunny day or poured over red berry fruits or with something more adventurous such as stewed lobster in truffled seafood cream.

e Venoge rosé comes in a clear glass bottle so as to reveal its beautiful colour. The label shows Yvonne de Venoge, Marquess de Mun, at table with her husband and evokes her appreciation of this particular champagne.

e Venoge rosé should be drunk young. Contrary to most of our other cuvées we do not recommend that it should be cellared over a long period.

THE RECIPE

---

Recipe provided by Gilles Blandin at " Aux Armes de Champagne restaurant in Lépine

Toasted Red Mullet Sandwich

Serves 4
- 8 fillets of red mullet
- 200 g mixed leaves
- 4 tomatoes
- 8 spring onions
- 4 bulbs of fennel
- 50 cl chicken stock
- olive oil
- 1 lemon
- salt, pepper
- 1 bouquet garni
- 1 pinch of sugar
- 20 g aniseed
- 8 slices of white bread

1)	Fennel Dressing Chop 2 fennel bulbs and fry gently in olive oil. Season Barely cover with the stock and cook gently Whizz in a blender with the olive oil Add a few drops of lemon juice to taste Strain, then set aside in the fridge
2)	Chunky tomatoes Chop 4 spring onions and fry gently in olive oil. Add the skinned, deseeded and roughly chopped tomato. Season. Add a pinch of sugar and the bouquet garni. Cook for 30 minutes. Chop the 2 remaining fennel bulbs.
3)	The dish Spread the 8 slices of bread with the tomato mixture then add 4 raw, finely chopped spring onions Top each slice with a little mesclun Season the boned fillets of red mullet. Place 2 fillets onto each one of 4 slices of bread and the four other slices on top Brush the top slice with olive oil and add the aniseed Bake in a sandwich toaster on 3 Turn over half way through cooking time.
4)	Garnish Put the toasted sandwich onto one side of the plate. Season the chopped raw fennel with olive oil and lemon and place on the other side. Add a little fennel dressing