Millésime 2009 800 px


Born under the lucky star of plentiful nature & from an early harvest from selected plots, the 2009 vintage reflects the Brimoncourt singularity & energy: a remarkable Cuvée, of extreme finesse carried by a Chardonnay-led freshness combined with the delicious maturity of a twelve-year ageing in our chalk cellars…


Food and wine pairing Gallery

Poultry with morels

  1. Have your butcher cut your poultry into 6 pieces. Prepare your chicken stock by adding twice the amount of water in a pan . Clean your morels in fresh water. Peel and cut the onion into small pieces.
  2. In a frying pan, brown the chicken pieces in 30 g of butter. Add the onion and brown. Turn the chicken pieces over, add the white wine and the chicken stock and cook for 20-25 minutes.
  3. Meanwhile, cook the morels in 10 g of butter and 10 cl of water for 10 minutes.
  4. Remove the chicken pieces and put them in a dish kept  warm. Deglaze the pan with the crème fraîche and mix actively for 10 minutes. Strain, add the morels. Serve the sauce over the chicken pieces.

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