Sylvie Bigar

Toasting Champagne’s traditional harvest feast.
A traditional dish of simmered pork, beans, and vegetables celebrates the end of the Champagne harvest at a Cochelet feast. The generous pot produces an platter of tender meat and vegetables; serve the strained broth in cups with baguette for dunking. Blanching the cabbage with aromatics and fresh herbs renders it soft and tender, infuses it with flavor, and brings out its sweetness. Piquant mustard and horeradish make the perfect condiments to brighten and heighten the long-cooked flavors in this stew, which was served at Château de la Marquetterie, the monumental Taittinger estate in the Champagne region.