The Champagne Legras & Haas in France :

Lien vers www.Millésimes.fr

We are once again pleased to appear in the guide Hachette des vins 2006 for the cuvées Blanc de blancs. We also appear in the guides Dussert- Gerber, Gilbert & Gaillard, the magazine Millésimes, Alles über Wein.

	Concours Mondial de Bruxelles 2005
	Une médaille d’or pour la cuvée Tradition
	Une médaille d’or pour le millésime 1999 blanc de blancs Grand cru

Pour toutes informations complémentaires consulter le site www.concoursmondial.be

We are once again pleased to appear in the guide Hachette des vins 2005 for the cuvées Tradition, Blanc de blancs grand cru non vintage and Blanc de blancs grand cru vintage 1999.

Recipes & Gastronomy

The Potée Champenoise :

Ingredients: for 6 persons
500 g loin or knuckle of salted pork - 3 litres of water - 1 clove - 250 g bacon - 6 carrots - 2 turnips

 1 cabbage - 6 potatoes - 6 soup sausages, salt, pepper - 25O g smoked ham - 6 slices of toasted bread to serve with.

Preparation :

In a cooking pot filled with cold water, mix the piece of salted pork with bacon.
Bring to the boil, and skim.
Add carrots, turnips and cabbage cut in pieces, then add pepper.

Cover the pot and let simmer gently for three hours. About 45 minutes before ending the simmering, add potatoes cut in big pieces, sausages and smoked ham.

Taste. It may be needless to add salt.

Serve the stock with slices of toasted bread and serve the vegetables, meat and sausages in a serving dish.