Champagne Recipes-Celery-Mille-Feuille-Umeboshi

We put a spotlight on the rather inconspicuous celery! Delight your guests with a Japanese-inspired appetizer that is refined with grape seed oil. 

SIMON HORN from MARGARETE shows you above in the video how to do it and here comes the recipe to follow. 

INGREDIENTS

• 1 Celeriac 
• 1 TSP Umeboshi Sauce (e.g. from Arche) 
• 1 bunch radishes 
• Grape seed oil for garnish 
• Some salt 
• Some sugar  

For this vegan snack we recommend Marguet Shaman Rosé Champagner 

STEP 1

Clean the Celeriac, then peel it and cut it in half. Cut the halves into three equal pieces. 

STEP 2

Bring water to the boil. Add salt -as much as needed until it tastes like seawater, so don’t be stingy. Add two more tablespoons of sugar and a big gulp of umeboshi sauce. Cook celery pieces in it for about 15-20 minutes until they are soft. 

STEP 3

Let the celery pieces cool down and in the meantime clean the radishes and cut them into very fine slices. Then cut the cooked celery pieces first into rectangles and the rectangles into fine slices. 

STEP 4

Now you stack the celery slices and the radishes alternating on top of each other. You can always drape 2-3 layers of celery and then a layer of thin radishes. 

HOW TO ARRANGE THE SNACK

For the big show, arrange the Celery Mille Feuille on a large plate. You can fan out the celery a bit like Simon did in the video. Then drizzle a little bit of grape seed oil over it, open the rosé champagne – done! 

Bon appétit!

BENOIT MARGUET SHAMAN 17 ROSÉ BRUT NATURE​

Undeniably FOUFOU: remarkably complex for a rosé and far more than just an aperitif champagne. 

This Demeter-certified blend of 67% Chardonnay and 33% Pinot Noir smells insanely good – it’s scent a composition of wild red berries paired with slightly earthy and chalky aromas. Nice length on the palate and extremely fresh. An exciting and somewhat wild rosé – typical Marguet.

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