he brand name was registered in 1864. Typically, Grand Vin des Princes is a very special blend of Blanc de Blancs from grands crus on the Côte des Blancs. This cuvée was created for the Princes of Orange but was made available to the general public in 1858, the idea being to win clients from amongst the great families of Europe. Since 1961 it has been housed in a special bottle shaped like a decanter, as a reminder of the way it used to be served in the 19th century.

rand Vin des Princes is still served at royal banquets at the court of Emperor Akihito of Japan for example.

ts marvellous structure and concentrated aromas make it a superb match for lobster, monkfish or even caviar.

or the record, in 1895 De Venoge registered the brands "Cuvée des Princes", "Cuvée Princière", "Champagne des Princes", "Réserve des Princes" and also "Champagne Rouge des Princes" and "Tisane des Princes", a very sweet champagne.

1)	Crispy potatoes
	- Peel the potatoes and cut into matchsticks - Rinse in cold water and pat dry - Fry in the peanut oil
2)	Tangy tomato sauce
	- Peel the tomatoes by boiling them for 12 seconds - Deseed and chop into small cubes - Season with s&p, sherry vinegar, tomato juice, olive oil, and chopped chives, basil and tarragon.
3)	Making the Tuna Tartare
	Chop the tuna roughly with a knife and season with s&p, lemon juice, olive oil and chives.
4)	Making the millefeuille
	Begin with one layer of potatoes, followed by a layer of tuna tartare, then another layer of potatoes then a spoonfull of tomato followed by another layer of potatoes and tuna. Finish with potato.
5)	Garnish
	- Place the millefeuille in the middle of a plate - Decorate with a few bits of curly endive, radish and chopped green beans.
	Before serving, drizzle with olive oil and add a pinch of sea salt.