Pure Tradition


Essential & authentic

You will enjoy the scents of flowers and citrus fruit of this deeply original golden coloured Champagne. It will be an ideal aperif with your friends and family.


Cellaring :

  • 3 years


Blend :

  • 40% Chardonnay
  • 40% Pinot Noir
  • 20% Pinot Meunier

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A recipe from the lovely blog « Once upon the time of pastry-making »

Serves 8 :

  • 4 eggs 
  • 125 g caster sugar 
  • A sachet of vanilla sugar 
  • One spoonful of water 
  • 50 cl milk 
  • A vanilla pod 
  • 125 butter 
  • 115 g flour 
  • A pinch of salt 
  • Icing sugar for decoration 


Preheat your oven to 150C. 

Open and scrape the vanilla pod of its seeds, put it in the milk and warm. Let it stew. 

Whisk the sugar, egg yolks and water together in a large bowl until pale and thick. 

Melt the butter, leave to cool. 

Then whisk in the butter, the flour and salt for a few minutes. 

Take out the vanilla pod and whisk in the milk. 

Whisk the eggs white until they form stiff peaks and fold gently in. Make sure the mixture is not too thick and the whites are not added in too evenly in order to get a smooth, moist cake. 

Bake for 50m. Leave to cool in the tin for several hours then turn out.