"Usually I'm not a big fan of pairing a chocolate dessert with champagne. One cuvée made me change my mind : La petite Douceur Rosé Gosset. Its fruity aromas and roundness tame the power of cocoa. To try !
Patrick Borras
Chef-Sommelier of the Restaurant *** Pierre Gagnaire
Exclusive advisor to Plus de Bulles
It is a challenge to combine chocolate and champagne, yet there are solutions !
