menu and wine pairings



The following recipes were created by Philippe Renard, chef des cuisines at the Hôtel Lutétia in Paris, which is owned by the Taittinger family.

Chilled English Pea Soup with Extra-Virgin Olive Oil
1993 TAITTINGER COMTES DE CHAMPAGNE BLANC DE BLANCS

Seared Tuna Salad with Creamy Mustard Sauce
1995 TAITTINGER BRUT MILLESIME

Rosemary-Scented Lamb and Vegetables
1997 DOMAINE CARNEROS PINOT NOIR

Caramelized Peaches with Honey and Raspberries
NONVINTAGE TAITTINGER PRESTIGE CUVEE ROSE



            
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