For the first time, Champagne Billecart-Salmon presents its cuvée Brut Sous Bois in magnum – a limited edition of just 500 bottles will be available, beautifully presented in a wooden gift box.
This unique cuvée, vinified in 15-year-old oak barrels, masters the art of blending and is made using the ancestral savoir-faire of the original champagnes. There is a rich nose with notes of dried fruits, fresh citrus and white flesh fruits, coupled with finely buttered seductive notes. The palate offers a burst of flavours with notes of grilled brioche and toffee and a distinguished power and maturity, which is a mark of any great Champagne.
Within the gift box are two exclusive recipes to pair with the Brut Sous Bois. The first from Jean-Georges Vongerichten, one of the world’s most famous chefs and responsible for the operation and success of several three and four Michelin-star restaurants worldwide, pairs the Brut Sous Bois with roast Turbot in a fragrant coconut-lime infusion served with herbs and fennel.
The second recipe is from Pierre Hermé, famous in France, Japan and the United States, and the man that Vogue called “the Picasso of Pastry”. Hermé pairs this Champagne with a specially created dessert called ‘Dryade’, a complex dessert including shortbread, mascarpone and chocolate, as well as a selection of juices and gelées made from various herbs.
The Brut Sous Bois, in magnums and bottles, are now presented with a new label made from cherry wood. Sourced from environmentally responsible forests, each label is unique, making each individual bottle of Brut Sous Bois distinctive.
