關於 champagnelover ，我們在網路上蒐集到這些相關的討論、資訊與評價

A long awaited evening with The Ordre des Coteaux de Champagne for Hong Kong and Greater China Embassy with @occ_champagne_china and @champagnethienot to induct the new bijoux members! Only those who continue to positively promote the culture and love of champagne are bestowed this honour! It was a double celebration as it was the birthday of our past president Claudio who also joined us live with the Thienot family for this occasion! Congratulations & cheers to all! 🥂🍾🥂

#superyummylicious
#thoseintheknowwillappreciate
#berniceliu #廖碧兒 #winemaven #hkig #champagneisonlyfromchampagne #staythirsty #drinkchampagne #champagnelover #🥂 #🍾

#周末愉快！ 🥳🥂多謝Krug香檳邀請，參加一年一度嘅 #Krug 香檳與單一食材配搭，今年係KRUG X ONION, 請來7位大廚獻技，我試咗其中兩間，包括三星米芝蓮餐廳Caprice Restaurant Four Season Hong Kong由大廚Guillaume Galliot 設計嘅洋蔥牛油麵包配龍蒿奶油醬，味道相當濃郁，帶牛油香氣又帶洋蔥清甜，配上Krug Grande Cuvée 169eme Edition， 帶出更多果香、烤烘及牛油麵包香氣；以及去咗一星米芝蓮餐廳 Restaurant Petrus at Island Shangri-La由大廚 Uwe Opocensky 設計嘅洋蔥撻，加上黑松露同芝士，香氣四溢，配上Krug Grande Cuvée 169eme Edition， 帶出更多蜜糖及熟桃香氣。唔好錯過今個月 #KrugxOnion 推廣呀！#Cheers!🥳🥂😋😋
#HappyWeekend! 🥳🥂 Thanks #Krug Champagne for the invitation to try its annual single ingredient campaign and the theme this year is KRUG X ONION. Krug has invited 7 renowned chefs to join this campaign, I tried 2 of them, including Chef Guillaume Galliot from 3-star Michelin restaurant #CapriceHK creation Onion Roscoff cooked in brioche, tarragon sauce - it’s very rich with butter flavour & sweet onion flavour, paired with Krug Grande Cuvée 169eme Edition, bringing out more toasty, fruity & brioche notes; and Chef Uwe Opocensky from 1-star Michelin restaurant #PetrusHK creation Onion Tarte Tartin - with black truffle & cheese, it’s so aromatic, paired with Krug Grande Cuvée 169eme Edition, bringing out more honey & ripe peach notes. Don’t miss the chance to try Krug x Onion campaign this month! Cheers! 🥳🥂😋😋
#ccwinevoyage #詩詩酒樂園 #weekendvibes #champagne #champagnelover #champagnechevalier #occhk #champagnepairing #yummy

凱歌 X 香檳 X 午宴
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昨晚和友人聊到了那些在葡萄酒廠爽的日子，討論了哪個酒莊的餐點令人印象深刻。⁣
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於是心思唰一下子就飛回遙遠的香檳區，那個充滿創意與質感的香檳廠 - 凱歌香檳。⁣
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簡單的四道式午宴，就令人最大限度的體驗了香檳的美；或鮮活或優雅、或俏皮或宏大、或輕巧或華麗。⁣
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在綠茵的花園裡搭配的是魚子醬小點與Extra Old的陳年複雜度，有海的鮮鹹與氣泡的酸和立體，雙重顆粒感在口中此起彼落的炸裂是如此驚人。⁣
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然後被帶到深色木紋的用餐空間，從餐盤到桌上的花飾，滿是質感卻讓人感到輕鬆。⁣
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主人的談吐與晶瑩的酒液之間，是高雅卻又不過份鋪張的從容。⁣
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三道菜色都是極適合搭配香檳的食材。⁣
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白肉魚加上蕈菇類的細緻清湯底搭配黑皮諾為主體的飽滿香檳；鴨胸遇上的是勾兌了陳年黑皮諾紅酒的粉紅香檳；最後是桑椹、紅莓的酸度與微甜香檳命中注定的結合。⁣
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每一對都不過份搶戲，但每一對都因為絲絲入扣的合拍而耀眼。⁣
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低調而華麗的，訴說香檳的一切，數百年累積而來典型的法式優雅，不拘束的創造力，在那個日光美好的凱歌香檳午後。⁣
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⁣#揉爛食單 #法國美食 #香檳 #法國旅遊 #法國料理 #凱歌香檳 #foodporn #france #champagne #maison #veuveclicquot #travel #pairing #champagnelover