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Tag Archives: Le Grand Courtâge

Le Grand Courtâge Easy Deviled Eggs

12 hard-boiled eggs
¼ cup mayo
1 tsp yellow mustard
2 tsp chopped cornichons or pickles
1 tsp white vinegar
1 tsp cornichon juice
Tabasco hot sauce
Kosher salt and pepper for seasoning
Chives – chopped

In a large pot, put eggs in and cover with cold water. On high heat, bring to a boil. When the water starts boiling, turn the heat off, cover the pot and let eggs steam for 15min. Drain the hot water and fill the pot with cold water for eggs to cool. Once cool, peel the eggs and cut them in half (I think it goes without saying, but do so, lengthwise). Remove egg yolks and place in mixing bowl.

Add in your ingredients: mayo, mustard, chopped cornichons, vinegar, hot sauce, cornichon juice, kosher salt and pepper (to your taste). Mix (easiest to do with a fork). Taste to ensure seasoned as desired.


We eat with our eyes, so gotta make these chicks look good! Instead of just scooping the mixture into the eggs (which can get messy), I chose to use a piping bag (here, and piping tip)! Looks delish and kinda profesh, no? Once you’ve piped the mixture into the eggs, place them on a platter.

After plating, just sprinkle with some paprika and chives on top and you’re all set.

Pair with Blanc de Blancs Brut


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Le Grand Courtâge Blackberry French 75

½ cup Water
½ cup Sugar
¼ cup Fresh blackberries
1 oz Gin
1 tbsp Fresh lemon juice
2 oz Le Grand Courtâge Blanc de Blancs Brut
Fresh blackberries and lemon rind for garnish

In a small pan, add the water, sugar, and blackberries. Simmer for 5 minutes, stirring and then strain into a heatproof container like a mason jar. Set aside until cool and then chill in the refrigerator until ready to use.

Fill a cocktail shaker with ice and add 2 tbsp of the blackberry simple syrup, 1 oz gin, 1 tbsp fresh lemon juice and then shake vigorously. Strain into a cocktail glass and then top with about 2 oz of Blanc de Blancs Brut. Garnish with a lemon rind and fresh blackberry if desired.

Adapted from:

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Le Grand Courtâge Rosé Floral Sparkling Cocktail

12 oz Le Grand Courtâge Brut Rosé
12 oz Grapefruit juice
6 oz Vodka
½ oz of Mint simple syrup
Edible flowers for petal garnishes

Combine the vodka, grapefruit juice, Brut Rosé, and simple syrup and shake over ice until chilled, then strain and fill glasses.

In collaboration with

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Le Grand Courtâge Vogue Feature

Chanel Dror of Camille Styles and Eric Tarlo’s Wedding at a Château in the Loire Valley

Post dinner, everyone moved into the orangery—where a dessert and cheese spread was waiting—for the reception. “In lieu of a wedding cake, we kicked things off with a tower of Le Grand Courtâge Brut Rosé, with Sam Feldt’s ‘Show Me Love’ playing on blast,” says Chanel. Read more.

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Le Grand Courtâge Lemon Pistachio Pesto Pasta

1 lb pasta (any shape will do!)
About 3 cups fresh basil leaves
2 garlic cloves
½ cup shelled pistachios
1 lemon, juiced
1 tsp salt, plus more to taste
¼ tsp ground black pepper, plus more to taste
¾ to 1 cup extra virgin olive oil

Place the basil leaves, garlic, pistachios, lemon juice, salt, and pepper into a blender or food processor and pulse until chopped. Drizzle in olive oil while the machine is on low. When incorporated, stop and taste, add more salt and pepper as necessary.

*The key to really delicious pesto is to blend it on low. If you go too high on your machine, you may bruise the basil and it can come out bitter.

Toss the pesto and your cooked pasta and garnish with some lemon skin.

Pair with Blanc de Blancs Brut


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Le Grand Courtâge Chicken and Bacon Corn Chowder

Chicken and Bacon Corn Chowder
1 rotisserie chicken
5 cups low sodium chicken broth (preferably homemade – recipe here)
½ pound thick bacon, diced
5 stalks celery, diced
1 carrot, diced
2 medium Spanish onions, diced
3 garlic cloves, diced
2 medium russet or all-purpose potatoes, peeled and diced
8 ears fresh corn, removed from the cob
2 to 3 teaspoons fresh thyme leaves
2-½ cups heavy cream
¼ cup cornstarch
Freshly ground black pepper

Southern Skillet Cream Biscuits
2 cups flour
4 tsp baking powder
¼ tsp baking soda
¾ tsp salt
4 tbsp butter
1 cup heavy cream, chilled

Chicken and Bacon Corn Chowder

Heat the bacon in a large pot over medium heat. Cook until the bacon fat is rendered and the meat is crisp, about 5 minutes. Add the celery, carrot, onions, and garlic. Reduce the heat to medium-low and cook, stirring occasionally until the vegetables begin to soften and onion becomes translucent (not browned), about 10 minutes. Add the potatoes, corn, and thyme. Continue to cook, stirring occasionally, until the onions are fully soft, about 8 additional minutes.

Add the chicken broth to the pot. Bring the broth to a simmer over medium-high heat. Turn down the heat to medium and simmer until potatoes are tender, about 10 minutes. In a separate bowl, whisk cornstarch into the heavy cream to prevent lumps. Add the cream and reserved chicken to the soup pot. Return the chowder to a simmer, season to taste with salt and pepper.

Make it ahead: Make this soup before guest arrive and leave on the stove on simmer, stirring occasionally, to keep warm.

Southern Skillet Cream Biscuits

Preheat oven to 450 degrees. Liberally butter a 9 inch cast iron skillet.

In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, pinch butter into dry ingredients until mixture looks like crumbs. (The faster the better, you don’t want the fats to melt.) Make a well in the center and pour in the chilled cream. Stir just until the dough comes together. The dough will be very sticky.

Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Using a rolling pin, roll dough into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Reform scrap dough, working it as little as possible and continue cutting. Place biscuits in buttered cast iron skillet so that they just touch.

Bake until biscuits are tall and light gold on top, 15 to 20 minutes. Serve immediately.

Make it ahead: Make dough ahead of time, cut biscuits, and place in an airtight container. Refrigerate for up to one day until ready to bake. When ready to bake, place in buttered skillet and bake per instructions. You can also freeze biscuits for up to one month. When ready to bake, place frozen biscuits in buttered skillet and bake at 450 degrees for 20 to 25 minutes.

Pair with Brut Rosé


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Le Grand Courtâge Très Chic Pomegranate Thai Chicken Enchiladas

1-½ cups sweet Thai chili sauce
½ cup soy sauce
⅓ cup dark brown sugar
1 tbsp peanut butter
1 tbsp tomato paste
¾ cup pomegranate juice
¼ cup rice vinegar
1 lime, juiced
1 tsp fish sauce
2 cloves garlic, minced or grated
2 tbsp fresh ginger, grated
½ tsp crushed red pepper
½ tsp pepper

1 rotisserie chicken, meat removed and shredded (about 1 pound)
1 red pepper, sliced thin
1 orange pepper, sliced thin
1-½ cups mozzarella cheese, shredded
8-10 flour tortillas
For serving: diced avocado, pomegranate arils, chopped cilantro, green onions, queso fresco

Preheat oven to 350 degrees F. Spray a 9×13-inch baking dish with nonstick spray.

To make the sauce. In a medium saucepan, whisk together the sweet Thai chili sauce, soy sauce, dark brown sugar, peanut butter, tomato paste, pomegranate juice, rice vinegar, lime juice, fish sauce, garlic, ginger, crushed red pepper, and pepper. Bring the sauce to a boil, reduce heat and simmer 10-15 minutes or until sauce has thickened slightly. Remove from the heat and set aside.

In the meantime, in a medium bowl, add the shredded chicken, sliced bell pepper, cilantro, and 1 cup shredded mozzarella cheese. When the sauce is cooled slightly pour in about ¾ cup or just enough to coat the chicken. Toss well to coat.

To assemble enchiladas, spoon a little of the chicken mixture down the center of each tortilla, tuck and roll, placing the tortilla seam side down into the baking dish. Pour and spread the remainder of the sauce over top of the enchiladas and top with remaining mozzarella.

Bake for 30 minutes, until the cheese is melted. Remove and top with diced avocado, pomegranate arils, cilantro, green onions, and queso fresco.

Make it ahead: Assemble enchiladas the day before (do not bake). Be sure enchiladas are room temperature, cover and refrigerate. When ready to serve, bake per directions.

Pair with Brut Rosé or Très Chic Rosé.


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