Thrilled to share this scrumptious recipe, courtesy of Le Bernardin Chef-Proprietor Eric Ripert. A wonderful accompaniment to Champagne… no better way to start a lunch or dinner!

Salmon Rillettes

Serves 6

2 cups white wine
1 tablespoon minced shallots
1 pound fresh salmon fillet, cut into 1-inch pieces
3 ounces smoked salmon, diced
2 tablespoons thinly sliced chive
½ cup mayonnaise
3 tablespoons fresh lemon juice
fine sea salt and freshly ground white pepper

1. In a shallow pan, bring the white wine and shallots to a boil.  When the shallots are cooked, add the salmon and poach it until it is just barely opaque.  Using a slotted spoon, remove the salmon from the wine and immediately place on a towel-lined sheet pan.  Strain the wine, reserving the shallots.  Place the salmon and shallots in the refrigerator to cool.

2. Combine the poached salmon and shallots in a stainless steel mixing bowl with the smoked salmon, chives and some of the mayonnaise and lemon juice – use the mayonnaise and lemon juice sparingly to begin, so just enough is added.  Mix the rillette, breaking up the pieces of salmon but being careful not to over mix or mix too hard.  Season to taste with salt and pepper and add more mayonnaise and lemon juice as needed.  Serve cold with toasted baguette slices.

Bon appétit

 

Are you in a “mixing” mood? Here’s a festive cocktail, created in 1998 to celebrate La Caravelle Restaurant’s 38th Anniversary.

To make this lovely drink, use a champagne glass, pour 1 tsp. Fine Champagne Cognac, add 1 tsp. Grand Marnier, ½ slice of orange, and fill with La Caravelle Champagne, Cuvée Niña.

A votre Santé!

photo by shinycolors

La Caravelle Robert Ferdi

We loved that Robert Verdi named La Caravelle Champagne Cuvée Niña the gift for the Hip Hostess this past December, as per his Ultimate Holiday Gift Guide, see the video.

Our Where to Buy Section lists the stores that sell La Caravelle Champagne.

Cheers to a Sparkly 2012!

Photos by Tony Cenicola

Extremely thrilled, honored and humbled by Alex Witchel’s wonderful article in The New York Times Dining Section (June 29). When you read Alex’ piece carefully, you will be struck by how much ground she covers: La Caravelle brand evolving from restaurant to Champagne and wine; the Jammet family 7 years ago and now; the connection with Tadashi Ono, La Caravelle Restaurant Chef; a surprising pairing: Rosé Champagne with a delicious Japanese Burger… and more. A playful take (who doesn’t love Play Dates?) on a delicious menu.

Needless to say I have been inundated (happily so) with calls, emails, tweets and Facebook posts from everyone who read the piece, including out of state distributors interested in carrying La Caravelle Champagne, a former La Caravelle restaurant cook who now owns his restaurant and would like to serve our bubbles, etc.

It is safe to say that Alex Witchel’s New York Times piece is a super important moment in La Caravelle brand’s life….

Ok, I’m now running to pop a cork to celebrate, can I inspire you to do the same?

Rita

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Photos credit Denise Truscello/WireImage

That’s called arriving with a “Bang”! At the Bon Appétit Vegas Uncork’d Kickoff event at the Bellagio fountains, Chef Julian Serrano sabered a bottle of La Caravelle Brut Cuvée Niña Champagne with the participating Chefs. What a sight!

At the Master Series Lunch at miX hosted by Chef Alain Ducasse, everyone raised a glass of La Caravelle Rosé Champagne

The red carpet at the Grand Tasting, Caesars Palace: Chef Jet Tila shows La Caravelle Rosé Champagne while everyone is raising a toast, and yes, that’s James Oseland, editor-in-chief of Saveur Magazine in the center

 

The next day, Chef Joël Robuchon welcomed guests at his restaurants Joël Robuchon and l’Atelier for the Masters Series Luncheon … with La Caravelle Blanc de Blancs Champagne, Cheers!

 

 

Let’s bring the sunny weather with La Caravelle Champagne Spring Tasting!

Thursday May 19, 2011
Bottle & Soul
1200 Lexington Avenue @ 81st Street, New York | 212.628.0100
5:30 pm – 8:00 pm

 

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