Inspiration
Six simple ideas to make with our cuvées, from aperitif to dessert.
01Before you begin
Bottle and glasses go in the cold before serving. Ice only enters the glass when the recipe calls for it.
Pour it gently over the other ingredients, glass tilted. Barely stir: the bubbles do the mixing.
A dash of liqueur, a fruit in season: the cocktail accompanies the wine, it never masks it.
02The recipes
Each recipe is built around one of the House’s cuvées: its roundness, its tension or its fruit sets the tone.
Makes 1 flute
The aperitif classic
Crème de cassis brings the dark fruit, the Brut its roundness and its bubbles. Two ingredients, no equipment.
Makes 1 flute
Bright and lemony
Gin, lemon and champagne: a crisp, bracing cocktail, carried further by the tension of the Blanc de Blancs.
Makes 1 coupe
All red fruit
Raspberry echoes the small red fruit notes of the Rosé. Serve in a coupe, as an aperitif or with dessert.
Makes 1 glass
Floral and refreshing
Elderflower, mint and lime: a summer cocktail, served over ice in a large wine glass.
Makes 1 flute
The sweetness of a summer fruit
A purée of ripe white peach, lengthened with Rosé. The simplest of late-summer cocktails.
Makes 8 coupes
Made for sharing
The cocktail of long tables: one bottle for eight, prepared ahead and served with a ladle.
03The collection
Signature cuvée
Best Champagne at the Berliner Wine Trophy 2026. A starlit sky on a midnight-blue bottle, a wax medallion struck with a golden rosette: the cuvée that bears the House’s signature.
Brut · 75 cl · 12% vol.
Champagne House
Emile Paris
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