Recipe LINK: CB Recipe- Alice Waters Baked Goat Cheese

Featured Recipe: Alice Waters' Baked Goat Cheese Salad 

These days, very few restaurants feature a warm goat cheese salad, as the supersaturation of the 90s made it feel too dated. We think it’s time for a comeback. The original recipe that Alice Waters made popular is still brilliant, and well worth a revisit.

Cattier Champagne Premier Cru Blanc de Blancs

The story goes back all the way to 1625, and probably even further, when the Cattier family first started planting vines in Chigny-les-Roses, in the heart of the Montagne de Reims. The winery has since been passed down through 12 generations. Today, Alexandre Cattier, became the thirteenth generation of Cattiers to work the vines and the fourth to produce their own champagne when he took the reins of the company, alongside his cousin Agathe, who became the Assistant Managing Director, and Marie, the new brand ambassador. 

Opens with a creamy texture and beautiful acidity. Next come sweeter notes of fresh cakes, orchard fruit (pear and apple), citrus, and hints of sweet pastry and vanilla. It has a long finish, featuring notes reminiscent of a lemon tart.

This is the perfect aperitif champagne, but would also be perfect with a seafood platter, turbot in a cream sauce, or even sashimi. It pairs beautifully with a mature goat’s cheese or a firmer cow’s milk cheese such as Abondance. This even works well with a sweet course, where it will elevate a classic lemon tart.

*Each bottle is individually packaged in Cattier White Box*