Each month Björnstierne Antonson, champagne club head sommelier, will share a nice recipe for those of you who do not think it is enough to drink champagne as aperitif. The recipes comes from travel in Champagne, memorable restaurants in Sweden and internationally, unforgettable meetings between champagne, food and people. A lot will provide inspiration after having worked as a sommelier for many years at top restaurants in Sweden and internationally.
Winter in April ? Spring report from Larmandier-Bernier
Our friend Pierre & Sophie Larmandier tells us of tough conditions in the Champagne region due to spring frost. This post is an outline from