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Daniel Desavie : ambassadeur Nicolas Feuillatte

Daniel Desavie: ambassador Nicolas Feuillatte

Meeting with Daniel Desavie, Ambassador Chef Nicolas Feuillatte.

Daniel Desavie

Daniel Desavie was spotted at a very young age by Roger Vergé in the competition for the best apprentice in France. The latter then offered him a chance to join his team in the south of France at the Moulin de Mougins for a year... This collaboration ultimately lasted 23 years. Daniel went from commis to chef and became Roger Vergé's ambassador in the United States, Canada, Japan, Sweden and Spain (notably in Marbella, where he was awarded 1 Michelin star).

Following this rich experience, Daniel Desavie settled in Valbonne, in the South of France, 30 minutes from Cannes, at the head of a gourmet restaurant. Since 2016, Daniel has also opened the "Bistrot De sa Vie”, to satisfy a wider clientele.

In this Gastro Bistrot, Daniel Desavie offers local and seasonal cuisine, with a menu that changes every 6 weeks.

Meeting between Daniel Desavie & Guillaume Roffiaen

Our Cellar Master Guillaume Roffiaen traveled to Valbonne, in the Alpes-Maritimes, to meet Chef Daniel Desavie and discover his cuisine and the food and wine pairings designed to accompany Nicolas Feuillatte champagnes.
Check out the video of their meeting!

Recipe: Lobster and mushroom salad with champagne sabayon

Chef Daniel Desavie reveals his lobster salad recipe.
A signature dish, which he designed to accompany our Blanc de Blancs Millésime champagne.

For 4 people

2 lobsters of 500 g
500 g of wild mushrooms
150 g butter
3 eggs
150 g of Blanc de Blancs Millésimé Champagne
Espelette pepper
Salt and pepper
Edible flowers
Salad

Realization

Cook a 500g lobster in court-bouillon with herbs.
Select a few types of wild mushrooms and sauté them in butter.
Peel the lobster and place it on the mushroom fricassee.
Add a few green leaves and then make a sabayon.

Sabayon

Reduce 100 ml of champagne by half. Let it cool. Add 4 egg yolks and emulsify with 3 tablespoons of water.
Add the melted butter, salt and Espelette pepper.

Dressage

Spread the sabayon over the slightly warm lobster.
Decorate with flower petals.

A food/champagne pairing menu

Daniel Desavie has developed 3 other recipes to accompany our Nicolas Feuillatte champagnes:

Roasted veal chop on mashed potatoes and seasonal vegetables, beurre blanc, and champagne Grand Cru Millesime Blanc de Blancs
Braised whole sole on leeks, accompanied by Réserve Exclusive Premier Cru Extra-Brut champagne
Red fruit cup with pink champagne granita and wild strawberry pearls, with our Exclusive Reserve Rosé