Entertaining — July 08, 2025
Inspired by the relaxed elegance of Provençal gatherings, we’ve curated a menu that’s as stylish as it is simple — perfect for Bastille Day (French National Day, July 14) or any fête under the sun.
The best part? Everything can be made ahead and served chilled, so you can spend less time in the kitchen and more time enjoying the moment.
Don’t forget plenty of crusty French bread and sparkling water, in addition to our très magnifique sparkle pairings.
A Provençal favorite, this vibrant board is a feast for the senses. Make the aioli in advance and chill your accoutrements for effortless assembly just before serving. The lemon flavors pair beautifully with our rich, refreshing Estate Brut flavors of green apple, white flowers, ginger, and a touch of brioche.
Serves 8
1) Mash garlic with salt to a smooth paste.
2) Whisk garlic, yolks, lemon juice, and water.
3) Slowly drizzle in oil while whisking constantly until thick.
4) Season with salt and chill.
5) Arrange on a large platter and serve chilled with bowls of aioli for drizzling and dipping.
Top Photo of Grand Aioli Board by the view from great island.
This stunning side of salmon is as flavorful as it is easy to prepare. Inspired by winning “Saumon à la Viennoise” and expert sheet-pan versions, it comes together in minutes — and tastes even better when chilled. The roasted herbs on the salmon are complemented by the dry palate of our Brut Rosé with layered flavors of nectarine, raspberry, and ginger.
Serves 8, Make-Ahread & Chilled
1) Preheat oven to 400 °F. Line a baking sheet with parchment paper.
2) Place the salmon skin-side down on the sheet.
3) In a bowl, mix together mayo, mustard, lemon juice, herbs, garlic, lemon zest, salt, and pepper.
4) Spread the herb mixture evenly over the top of the salmon; sprinkle with panko if using.
5) Bake for 12–15 minutes, until the salmon flakes easily but remains moist in the center.
6) Let cool completely, then cover and refrigerate. Serve chilled or at cool room temperature.
Presentation tip: After chilling, the skin will peel away easily if you'd prefer to serve skinless.
Photo from Martha Stewart.
A rustic, elegant finale. We love Julia Child’s version of cherry clafoutis - recipe shared below. Serve slightly chilled with a final pour of Verméil Demi-Sec, the cherries are accompanied by the delicate mousse of bubbles and luscious flavors of nectarine, lychee, and honeycomb.
Serves 8 for dessert (4 for breakfast)
1) Preheat oven to 350 °F.
2) Using a blender, combine the milk, 1/3 cup sugar, eggs, vanilla, salt and flour, and blend.
3) Lightly butter an 8-cup baking dish, and pour a 1/4-inch layer of the blended mixture over the bottom. Set remaining batter aside.
4) Place dish into the oven for about 7-10 minutes, until a film of batter sets in the pan but the mixture is not baked through. Remove from oven (but don’t turn the oven off, yet).
5) Distribute the pitted cherries over the set batter in the pan, then sprinkle with the remaining sugar. Pour the remaining batter over the cherries and sugar.
6) Bake in the preheated oven for 45 to 60 minutes, until the clafouti is puffed and brown and a knife inserted into the center comes out clean.
7) Sprinkle with powdered sugar and serve warm.
Photo by Knead Bake Cook.
All elements can be prepped early in the day and held chilled. When guests arrive, simply set out the dishes, pop the corks, and raise a glass to effortless joie de vivre.
Shop our méthode traditionnelle crafted sparkling wines to transport yourself to France!
