Brunch is the quintessential Sunday meal. Good times with friends and family, everybody loves the two meal food fare that’s served sometime between breakfast and lunch. Piper-Heidsieck’s Cellar Master, reveals his ideal menu for this convivial moment that he’s particularly fond of, complete with food and wine pairings.

"I always love the idea of planning a brunch, a two in one feast that enables great mixtures of sweet and savory.  It’s an excellent occasion to taste original cuisines, imagine creative recipes and enjoy innovative food and wine pairings."

"As I’m not a big fan of pastry my perfect brunch would begin with an assortment of different kinds of bread, like breads with grains, dried fruit, and oil seeds, all served with butter (I prefer salty), and homemade jam."  

"I would continue with a refreshing appetizer like a green tabbouleh made with broccoli.  After, 2 luscious velvety hot dishes, like roasted butternut squash with feta, pomegranate and candied lemon, and soft boiled eggs with sorrel.  All accompanied with our Cuvée Brut.  Finally, this succulent meal would end on a sweet note, with both crunchy and creamy textures, a crispy plum crumble with almonds and pan fried figs with speculoos (buttery cinnamon cookies), basted with Cuvée Sublime."

Bon appetit!