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Lallier Grand Rosé, Grand Cru Brut
A stand out, great value and multi award winning sparkling rosé. A pretty pale pink champagne of exhilarating freshness, elegance and red subtlety, it captures clean fresh red fruit on the nose, followed by lively fresh fruit flavours on the palate with an appealing softness. Elegant and very sippable – the perfect Champagne combination.
Product Description
In 1996, Monsieur James LALLIER bought the premises of the House of René BRUN and started his own brand : Champagne René James LALLIER was born. A new building was erected on the late 18th Century Cellars. In 2003, Monsieur LALLIER retired and Monsieur Francis TRIBAUT took over this fine House, located “4 place de la Libération” in the heart of Ay. Armed with his champagne know-how, Francis TRIBAUT carries on in the best House of LALLIER tradition and taste. Fall under the Charm !
Superbly brilliant salmon pink colour; Charming aromas of red berries (wild strawberries); Racy and well-balanced mouth. This rare cuvee is bottled in a small quantity, for connoisseurs.
Grower: Lallier
Grape Variety: Pinot Noir / Chardonnay
Style: Fresh and Soft
Country: France
Appellation: Champagne
Vintage: NV
Closure: CORK
Alcohol: 12.5% ABV
Bottle Size: 75cl
Asparagus and Puff Pastry Cigars
Cooking Time: 01 hrs 10 mins (approx.)
Number of Servings: 10
INGREDIENTS
150g/5oz ready-made puff pastry
flour, for dusting
25g/1oz cream cheese
10 asparagus spears
1 free-range egg, beaten
2 tbsp freshly grated parmesan (or a similar vegetarian hard cheese)
1. Preheat the oven to 200C/400F/Gas 6.
2. Roll the puff pastry out on a floured surface into an 15cmx25cm/6inx10in rectangle and spread all over with the cream cheese.
3. Using a sharp knife, cut the pastry into 10 long, thin strips.
4. Wrap one pastry strip in a spiral around each asparagus spear and place onto a baking tray.
5. Lightly brush each with beaten egg then scatter over the parmesan.
6. Bake the cigars in the oven for 15-20 minutes, or until the pastry has risen and is golden-brown.
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