Its nose is assertive, with elegance and finesse, with aromas of citrus and brioche. Its slightly sweet palate is ample, generous, with a sumptuous effervescence, the very example of balance for a champagne. As an aperitif, it is served with raw foie gras toast or caviar frappé. It goes very well with a seafood platter, scampi carpaccio, swimming turbot, or even sushiis. It also enhances roasted white meats and goat or sheep cheese. For dessert, nothing beats the combination of caramelised white fruit and cooked citrus.