Champagne food by Chef Mattias Larsson
champagne & food
Björnstierne Antonsson
For the book ‘A scent of Champagne’ from 2008 we asked top-chef Mattias Larsson to create his 5 favorite champagne dishes. You see all of…
For the book ‘A scent of Champagne’ from 2008 we asked top-chef Mattias Larsson to create his 5 favorite champagne dishes. You see all of…
By far the best white asparagus is called Schwetzinger Meisterschuss. It is the dominant variety in Germany and has made white German asparagus world famous….
I just love to cook cod loin. Especially of the cod comes from Lofoten in north-western Norway. A delicate yet complex Champagne would be the…
This simple but still taste dish has a fairly young history. The origins of the Hasselback potatoes can be traced to the 1950s and a…
Champagne isn’t just for pre-dinner receptions; Decanter bring us advice and tips from their archives to give you inspiration. Blanc de blancs non-vintage with fresh
Who doesn’t love fish & chips? During my time as a sommelier @ Hôtel du Vin in Winchester I found to loves of my life…
