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Author Archives: Le Grand Courtage

Curated Holiday Ideas To Simplify Life & Spread Joy

The magic of the holiday season is about spreading joy.   Think about your happiest holiday memories. Most probably involve the senses — the aroma of cookies baking, the sound of children singing carols, the giddy pleasure of shiny lights — and the time spent decorating, plotting and anticipating with family and friends. 

At our core, Le Grand Courtâge has always been about meaningful connection and more than anything, 2020 has taught us that what we appreciate most is the time with family and friends.

We wanted to offer some tips to simplify the Holidays and NYE so you can Stress Less and Enjoy More!

We hope that the below Holiday hacks will help to elevate the holiday merriment and alleviate some of the burden:

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How To Build The Perfect Cheese Board

Looking to showcase your creative prowess and master the art cheese board, paired with the perfect bubbly? Look no further than this guide.

Belle English, test kitchen cook and cheese board savant at Williams Sonoma, provides a step by step guide on creating a spectacular presentation.

Illustrated by Belle English for Williams Sonoma.

1. Have a robust mix of goat, blue, aged, soft and hard cheeses. Ideally, you can fit all of those elements, and of course some will pull double-duty, like an aged Gouda. Once you pick your cheese, pick out a board. Belle says, “I love a big round board. It feels more abundant when it’s round.”

2. Start Wisely, With Star Elements. “Look at it from an artist’s perspective.” Stars with your statement piece – a lovely jar or jam, or local honey – and arrange things around them.

3. Don’t Slice Too Much. “Often people cut cheese board elements too much,” says Belle. “Make it more organic. Rip the bread. Crumble the blue cheese. Cut just one slice out of the wheel. It makes it more of an experience.”

4. Sweet With Pungent; Nutty With Bright. Put that pungent Gorgonzola next to a tiny vat of honey and a clutch of walnuts. They balance one another out.

5. Consider 3 Meats, Because Why Not? “Classic and mild (prosciutto di Parma), spicy like Calabrese, and super-fragrant or herbaceous, with fennel or herbs, like finnochiona [salami variety]. For vegans and vegetarians, add Marcona almonds and pistachios!


When thinking of how to pair cheese with our Blanc de Blancs Brut or Brut Rosé, we are fans of semi-soft cheeses like goat, a triple brie, camembert, or Gruyere.

When considering the best cheese to pair with our French rosé, ​Très Chic, we suggest an Aged Chèvre, salty feta, sharp blue cheese, fresh burrata or a goat gouda.

Lastly, don’t be afraid to experiment with your cheese board creation and add your personal touch by layering in savory, a little spice, fruits, honey and even edible flowers for a pop of color. There is no wrong way to Live Joyously!

Cheese Board Guide & Images: Williams Sonoma

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Le Grand Courtâge Très Chic Virtual Tasting with Le Grand Courtage & Tres Chic!

Join us every 3rd Thursday at 5 p.m. PST/ 8 PM EST from November 2020 – March 2021 as we share tasting notes, cocktail recipes, food pairings, and effortless entertaining ideas!

Upcoming dates:

  • December 17th, 2020
  • January 21st, 2021
  • February 18th, 2021
  • March 18th, 2021

Ready to Join?! Click here to join our virtual tasting via Zoom.
Meeting ID: 537 826 1097

Let’s get mixing and mingling!

Download our free Sparkling Cocktail Recipe Booklet.

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Le Grand Courtâge Paloma Frosé


  • 1 – 12 oz can grapefruit sparkling water (aka pamplemousse)
  • 4 oz tequila
  • ½ Grapefruit, juiced
  • 1 Large Lime, juiced
  • 3-4 Tbsp Agave nectar
  • 1 Bottle Le Grand Courtâge Brut Rosé


Pour the rosé wine and the grapefruit sparkling water into a large baking dish such as Pyrex. Place in thefreezer for 24 hours or until the rosé is frozen solid but will not freeze completely since it’s alcohol.

Add the tequila, grapefruit juice, lime juice & agave to a high-speed blender. Transfer the frozen rosé + sparkling water into the blender. Cover and blend until combined.

Serve immediately, garnished with grapefruit zest or wedges as desired.

Custom illustration courtesy of

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Le Grand Courtâge Cucumber Jalapeño Mojito



Add all ingredients except for bubbles. Muddle, shake and strain into glass then add the bubbles. Top with ice. Garnish with a cucumber wheel and mint sprig.

Custom illustration courtesy of

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Le Grand Courtâge Strawberry Lemonade Peach Sparkling Frosé


2 cup Le Grand Courtâge Brut Rosé, chilled
1 cup of Natalie’s OJ Strawberry Lemonade, frozen into ice cubes
2 cups peaches, chopped and frozen


1. In a blender jar, combine chilled Sparkling Rose, frozen cubes of Strawberry Lemonade and frozen peaches
2. Blend until smooth
3. Pour into champagne flutes

(Makes 4-6 drinks)

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Le Grand Courtâge Fresh Strawberry Scones


  • 2 cups all purpose flour
  • 1/4 cup granulated sugar
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 6 Tbsp cold butter but into 1/4 inch cubes
  • 1 cup full fat coconut milk
  • 1 tsp. pure vanilla extract
  • 1 cup fresh chopped strawberries

For glaze:

  • 1 3/4 cups confectioners sugar
  • 1/4 cup lemon juice
  • 1/4 tsp. pure vanilla extract
  • zest of 1 lemon
  • 1 tsp non-dairy butter

Preheat oven to 400 degrees. Line a cookie sheet with parchment paper and set aside.

In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Using a pastry blender or your hands, cut in the cold butter until it’s a course mealy texture.

In a small bowl, whisk together the coconut milk and vanilla. Pour over the flour mixture and stir just until dough begins to form. Don’t over mix! Fold in the strawberries.

Place dough on a floured countertop and gently push together with your hands. Form into a 1 inch tall round. Use a knife to cut 8 triangles.

Place the scones on the cookie sheet and brush the tops with coconut milk. Bake for 15-20 minutes or until the scones are golden. Let cool on the cookie sheet for 5 minutes before transferring to a wire cooling rack.
Drizzle the scones with the lemon glaze.

In a glass bowl, combine the sugar, lemon juice, and lemon zest.
Add in the butter and microwave for 45 seconds. Whisk until smooth.

Let cool a few minutes to thicken and pour over scones.

Recipe: | Image:

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Le Grand Courtâge Root Vegetable Pancakes

  • 1 1/2 lbs root vegetables, shredded (Russet potatoes, sweet potatoes, carrots)
  • 1 medium yellow onion, chopped
  • 1/4 cup flour
  • 1 tsp. baking powder
  • 1/4 tsp dry thyme
  • Oil for frying

Squeeze all the liquid you can out of the shredded russet potato. In a large bowl, combine the vegetables, onion, flour, baking powder and thyme. Mix well.

Heat 1 Tbsp. in a large skillet over medium heat. Scoop about 1/2 cup mixture into skillet and press into a 1/8 inch patty. Fry 3-4 minutes on each side until golden brown.

Transfer pancakes to a paper towel lined plate or if you need to keep them warm, place them on a wire rack and in a 200 degree oven until ready to eat.

Recipe: | Image:

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Le Grand Courtâge Très Chic Sparkling Cocktail Recipe Book

Enjoy a variety of Le Grand Courtâge and Très Chic sparkling cocktail recipes organized by spirit type. Download now!

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Le Grand Courtâge Pink Pearl

1-½ oz Gin
1 oz Elderflower Liqueur or Simple Syrup
½ oz Aperol
1 oz Grapefruit Juice
3-4 oz Le Grand Courtâge Brut Rosé

Add gin, elderflower liqueur or simple syrup, Aperol and grapefruit juice to a cocktail shaker with ice, and shake until chilled.

Strain the mixture into a flute. Top with Le Grand Courtâge Brut Rosé.

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