Champagne Nicolas Feuillatte is delighted to welcome a new ambassador: Chef Max Bleines, from the restaurant Am Kai in Hamburg.
Max Bleines stands out for his clearly defined culinary signature: a contemporary cuisine that blends Mediterranean influences, Asian accents, and boldly reinterpreted classics. Trained in Saarland, where he discovered and grew to appreciate French culture, he has developed a personal style that combines tradition and modernity, always driven by the desire to bring freshness and originality to every dish.
This connection to French gastronomy naturally resonates in his collaboration with Champagne Nicolas Feuillatte, a House that shares the same vision: a young, contemporary approach, firmly rooted in classic foundations, reinterpreted with modernity.
To illustrate this encounter between cuisine and Champagne, the chef presents one of his creations: a cold starter composed of hamachi sashimi, poached oyster, green gazpacho, and cassis jus. A dish he designed specifically to pair with the cuvée Réserve Exclusive Rosé, whose fruity notes and freshness perfectly complement the delicacy of the raw fish.
Yellowtail Sashimi with Cassis, Green Gazpacho, and Poached Oysters
Recipe for 4 people
Yellowtail
Ingredients
- 300–350 g yellowtail
Cure
- 400 g salt
- 300 g sugar
- 50 g beetroot powder
- Zest of 3 limes
Preparation
Mix all ingredients for the cure well. Place the yellowtail in the cure for 30 minutes. Then rinse thoroughly, chill, and cut into thin slices.
Buttermilk Gel
Ingredients
- 100 ml lemon juice
- 100 ml simple syrup (1 part sugar : 1 part water)
- 1 g agar
- 1 g gellan
- 1 g Kit PH
- Buttermilk as needed
- Salt to taste
Preparation
Bring lemon juice and simple syrup to a boil with agar, gellan, and Kit PH. Allow to cool, blend until smooth, and season with buttermilk and salt.
Cassis Broth
Ingredients
- 250 ml blackcurrant purée or juice
- 10 ml lime juice
- 50 ml simple syrup
- Salt
- Xanthan as needed
Preparation
Blend all ingredients, season to taste, and lightly thicken with xanthan.
Green Gazpacho Broth
Ingredients
- 250 g tomatillos
- 250 g green bell peppers
- 250 g cucumbers
- Salt
- Sugar
- Lime juice
- Green Tabasco
- Green food coloring
- Xanthan
Preparation
Wash tomatillos, peppers, and cucumbers, cut into coarse pieces, and marinate with salt and sugar. Let sit briefly, then blend finely and pass through a fine sieve. Season with salt, lime juice, and green Tabasco, lightly thicken with xanthan, and color slightly if needed.
Poached Oysters
Ingredients
- Oysters (about 4, depending on size)
Preparation
Poach oysters for 4 minutes, then cool immediately in ice water. Remove from the shell and slice.
Pickled Pearl Onions
Ingredients
- 200 g pearl onions
- 100 ml beetroot juice
- 100 ml white balsamic vinegar
- 100 g sugar
- Mustard seeds, juniper, bay leaf, peppercorns
Preparation
Peel the pearl onions. Bring beetroot juice, vinegar, sugar, and spices to a boil, pour over the onions, transfer to a jar, and let sit for 24 hours.
Crispy Fried Onions
Ingredients
- 2 shallots
- 50 g flour
- Paprika powder
- Salt
Preparation
Cut shallots into fine rings, toss in flour, paprika, and salt, shake off excess flour, and fry until golden brown.
