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Tag Archives: Très Chic

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 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 Très Chic Magic Pork Shoulder

2 Tbsp brown sugar
1 Tbsp smoked paprika
2 tsp fine sea salt
1 tsp freshly ground black pepper
1 tsp cayenne pepper
1 tsp fennel seeds
One 8½-lb (about 4-kg) bone-in pork shoulder (Boston butt)
One 12-oz (360-ml) bottle flavorful beer (not a light beer)
Pickled vegetables, warmed corn tortillas, quartered avocados, and lime wedges, for serving

Combine the brown sugar, paprika, salt, black pepper, cayenne, and fennel in a small bowl. Place the pork in a large bowl and rub the spices all over, being sure to cover all sides. Wrap well and refrigerate for at least 1 hour and up to overnight. Bring the pork to room temperature on the countertop for 1 hour before roasting.

Preheat the oven to 450°F (230°C).

Put the seasoned pork in a large Dutch oven, fat side up, and roast, uncovered, until lightly browned, 45 minutes. Pour the beer over the pork, lower the oven temperature to 300°F (150°C), and cover the pot. Cook until the pork is completely tender and pulls easily from the bone, about 6 hours.

Remove from the oven. Transfer the pork to a plate and remove the bone. Cook the liquid over medium-high heat until slightly reduced, about 15 minutes. (I often skip this part because the liquid cooks down every time I reheat the leftover pork all week long.)

Meanwhile, shred the pork, using two forks. Let the liquid cool slightly, then return the pork to the liquid to keep warm. Serve warm, with all the goodies.

Good to Know

An 8-pound (3.6-kg) shoulder easily feeds 10 to 12 adults plus a handful of small kids as a taco filling. For a smaller group, use a 4- to 6-pound (1.8- to 2.7-kg) shoulder instead, reducing the cook time a bit and halving the spice rub. Use a whole bottle of beer, regardless.

Get Ahead

Cook this dish completely ahead; cool, wrap tightly, and keep in the refrigerator, in the braising liquid, for up to 5 days, or in the freezer for up to 1 month. Reheat slowly in a large Dutch oven over low heat. (If frozen, bring to room temperature before warming.)

If you want real magic—make this in a slow cooker or Instant Pot, where the long cook time doesn’t determine whether or not you can stay at home all day. Either way you go, make this if you have any plans in sight to feed the masses. They. Will. Rave.

Reprinted from Every Day Is Saturday by Sarah Copeland with permission by Chronicle Books, 2019

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Le Grand Courtâge Très Chic Almost Famous Cranberry Bundt Cake

1½ cups (3 sticks/336 g) unsalted butter, at room temperature, plus more for the pan
2 cups (400 g) granulated sugar
1 Tbsp grated orange zest
5 large eggs, at room temperature
2 tsp pure vanilla extract
1 hearty dash bitters
2 cups (280 g) all-purpose flour or (310 g) gluten-free flour, plus more for the pan
1 cup (120 g) almond flour
¼ tsp baking soda
¾ tsp fine sea salt
¼ cup (60 ml) fresh squeezed orange juice
1 Tbsp fresh lemon juice
¼ cup (60 ml) half-and-half
2 heaping cups (200 g) cranberries or (280 g) wild blueberries, fresh or frozen

1½ cups (180 g) confectioners’ sugar
2 to 4 Tbsp half-and-half
Seeds of 1 vanilla bean, scraped, or ¼ tsp vanilla bean paste
Pinch of fine sea salt

TO MAKE THE CAKE: Preheat the oven to 350°F (180°C). Position a rack in the lower middle. Butter and flour a 10-inch, 12-cup (25-cm, 2.9-L) nonstick Bundt pan.

Beat together the butter, granulated sugar, and zest in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add the eggs one at a time, beating after each until uniform. Scrape down the bottom and sides of the bowl, add the vanilla and bitters, and stir to combine.

In a separate bowl, stir together the flours, baking soda, and salt. Add to the butter mixture in thirds, alternating with the juices and half-and-half, and beat on low to combine, scraping the bowl after each addition. Stir in the cranberries.

Pour the batter into the prepared pan (it will come to the top of the Bundt pan) and bake on a baking sheet until a wooden skewer inserted into the center comes out with a tiny crumb, 1 hour to 1 hour 10 minutes. Transfer to a wire rack to cool for 20 minutes. Remove from the pan, and let cool completely on the rack.

TO MAKE THE GLAZE: Whisk together the confectioners’ sugar, half-and-half, vanilla seeds, and salt to make a slightly runny glaze. Set the cake on a wire rack on parchment paper and drizzle the glaze over. Let it set slightly before slicing and serving.


This Bundt can be made ahead in two stages: Make the batter, then store in an airtight container in the refrigerator for up to 2 days. Or bake the cake and let cool com­pletely on a metal rack, then freeze, well wrapped, for up to 2 weeks, adding the glaze after thawing it.


Be sure to butter and flour your Bundt pan really well—those cran­berries burst and want to stick if they hit the pan. Use an angel food cake pan for a cleaner, modern look. And get all Jackson Pollock if you want—this is awesome with raspberries, blueberries, or a mix of berries, splattered and streaked ever so slightly.


As the name suggests, bitters are a blend of herbs, barks, roots, and fruits (like orange peel) that lends a pleasantly bitter depth to cocktails and, as in this case, baked goods. If you don’t have bitters at home, make your tablespoon of orange zest a heaping one.

Reprinted from Every Day Is Saturday by Sarah Copeland with permission by Chronicle Books, 2019

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Le Grand Courtâge Très Chic Radish Salad with Kale, Almonds, AND Parm

½ head Tuscan kale, cut or torn into bite-size pieces
3 tbsp high-quality extra-virgin olive oil
Juice of ½ lemon
Fine sea salt
Freshly ground black pepper
1 large black, purple, or watermelon radish, thinly sliced or cut into bite-size pieces
2 small Tokyo turnips or small radishes, thinly sliced
4 oz (115 g) Parmesan cheese, broken into bits
1⁄3 cup (40 g) roasted unsalted almonds, coarsely chopped
Flaky sea salt, such as Maldon, for serving

Toss the kale together with the oil and lemon juice in a large bowl. Season with fine salt and pepper. Massage the kale, squeezing and rubbing the leaves together with your hands, working the oil, lemon juice, salt, and pepper into the leaves to flavor and tenderize them. Toss together with the radish, turnips, cheese, and almonds. Divide among serving plates and garnish with flaky salt and more pepper. Serve at room temperature.


Kale tenderizes as it sits in lemon and salt, so making this a day ahead always works. Keep in an airtight container in the refrigerator for up to 2 days. Radishes, too, can benefit from some softening, but after a day they get stinky, so if you’re planning to keep the salad for more than half a day, throw your radishes in no more than a few hours before serving.

Reprinted from Every Day Is Saturday by Sarah Copeland with permission by Chronicle Books, 2019

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Très Chic Très Chic Mulled Rosé


  • 1 Bottle Très Chic Rosé
  • 1 Orange, sliced
  • 6 Cloves
  • 8 Cardamom pods
  • 2 Cinnamon sticks
  • ¼ c Pomegranate seeds
  • ¼ c Halved cranberries
  • ½ tsp Vanilla

  Add all ingredients to a pot and bring to a simmer over medium-high heat. Simmer 30 minutes and serve. Image Source:

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Le Grand Courtâge Très Chic Smoked Salmon Cucumber Bites

1 package smoked salmon
1 pickling cucumber
1 container of Neufchâtel cheese or cream cheese

Slice cucumbers 1/4 inch thick. Spread Neufchatel cheese on the cucumber and place a piece of smoked salmon on top.

Source: Addie Gundry

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Le Grand Courtâge Très Chic Bubbly & Rosé for Every Occasion – Drink Calculator

Hosting a party or planning a wedding can be stressful, but making sure you have enough wine on hand for guests shouldn’t be!

Check out this drink calculator or for more useful tips or view this serving calculator for both food and wine suggestions.

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Très Chic Pink Pearl Snow Cone

1-½ oz Gin
1 oz Grapefruit liqueur
½ oz Aperol
1 oz Pink grapefruit juice
3-4 oz Tres Chic Rosé

Add gin, grapefruit liqueur, Aperol, grapefruit juice & Très Chic Rosé to a shaker to mix.

Pour mixture over prepared shaved ice. Garnish with mint or a grapefruit slice if desired.

Image source:

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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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