This is a perfect champagne to serve with dinner, it offers candied aromas and complex flavours, and will pair beautifully with dishes that have been cooked slowly.
Explore the hidden side of Mediterranean cuisine, like a ratatouille without red peppers but with pine nuts and dried apricots.
Play around with the contrast between very ripe fruit and controlled vegetal content.
Bring dishes from the past (Gascon garbure, kig ha farz, stews, etc.) into the modern present with a more luminous character, but not forgetting the richness of the origins.
Cook fish gently in foaming butter, basting all the while.
Cook at low temperatures (olive oil bath at 60°C).
Try out complementary contrasts. For example, grilled bacon and langoustine with a spicy fruit sauce.