Fr En
Rare Millésime
2008
Infinite
True to the Rare Champagne signature, Rare Millésime 2008 holds unlimited potential for growth, youth and complexity.
Rare Millésime 2008 imparts the fervour of an infinite spring.
2007
Tasting note
On the eye: Light gold
In a subtle, joyful effervescence, the intense crystalline golden robe evokes yellow diamonds.
On the nose: Infinitely floral and mineral
The initial nose shines by the pure vivacity of this vintage. As Rare Millésime 2008 gradually warms in the glass, a vast range of orange blossom, hyacinth and white flowers is released. This leads to the delicacy of vanilla blossoms, a touch of fresh coconut, aromas of just ripe Williams pear and fresh almond, enhanced by notes of tangerine and blackcurrant buds. The second nose reveals the saline minerality, abundant and refined, an iodine-smoky harmony and a touch of liquorice.
On the palate: Springlike and precise
On the palate the crispy, precise attack is followed by exuberant aromas of fresh pineapple, freshly cut and crisp, passion fruit, kiwi and coconut, nuanced with
Weather: Unpredictable
Following a beginning of a year that was mild, dull and rainy, the beautiful summer coincided with a perfectly mature harvest, continuing through the first two magnificent weeks of September. 2008 is definitely an
Food pairing
Oysters, ginger, lemon
Lobster roasted in pieces, white Soisson beans, Tonka cream
Lamb fillet with citrus crust, zucchini flower, candied eggplant and garden peas
Ageing potential
Astonishing until 2050 and then magnificent.
Awards
Best Champagne
of the World
Best Wine Of The World
Competition 2021
Classic Blend Vintage
Champagne Trophy
International Wine Challenge 2020
96 Points
Cellar Selection
Wine Enthusiast 2020
Gold
Champagne & Sparkling Wine
World Championship 2020
97 Points
Wine Spectator 2020
19,5/20
Guide Bettane & Desseauve 2021
18/20
Gault & Millau 2021
#RAREPAIRING
Clic on the images below to discover some pairings for this vintage
Spring-Summer Menu

/5

#RAREPAIRING
Rare Millésime 2008
Spring-Summer Menu
Amuse-bouche
Parmesan shortbread, basil

Ingredients

  • Basil
  • Parmesan
  • Butter
  • Almond flour
  • Flour
  • Sugar
  • Grapeseed oil

Preparation

  1. Make a shortbread dough (650 g butter, 350 g almond flour, 650 g flour, 200 g sugar, 300 g parmesan), cook for 15 min at 185°C.
  2. Blanch a bunch of basil, mix with a bunch of fresh basil and add grapeseed oil.
  3. Assemble to your liking
Starter
Golden caviar and courgette

Ingredients

  • Golden caviar
  • Courgettes
  • Olive oil

Preparation

  1. Peel the courgettes, quickly blanch the skins and stew the flesh in olive oil, mix both parts, cool and dress
  2. Make a crown of marinated courgette strips on the plate
  3. Garnish with caviar
Vegan course
Breaded Violetta di Firenze aubergines, tiger sauce

Ingredients

  • Aubergine
  • Crushed almonds
  • Bread
  • Sunflower oil
  • Tamarind
  • Soy sauce
  • Nuoc mam
  • Lime
  • Lemongrass
  • Sesame

Preparation

  1. Cut the aubergine into 5-cm-diameter cubes
  2. Bread the cubes with a breadcrumb mixture (bread/crushed almonds), then fry them gently in sunflower oil
  3. Make a reduction of tamarind, soy sauce, oyster sauce and fish sauce and add lime, lemongrass and sesame 
  4. Assemble to your liking
Main course
Grilled sole, mint zabaglione, pepper confit

Ingredients

  • Sole
  • Peppers
  • Mint
  • Olive oil
  • White wine
  • Shallot vinegar
  • Egg

Preparation

  1. Open the peppers and slowly cook them in olive oil
  2. Garnish with a tartare of peppers marinated in mint and chilli
  3. Prepare the sole and grill skin side up, then confit in clarified butter
  4. Make a reduction of white wine, shallot vinegar and mint, then add to a zabaglione with the egg yolks and cooking butter
  5. Dress with mint puree
Dessert
Burrata, petits pois, verbena and avocado

Ingredients

  • Burrata
  • Petits pois
  • Avocado
  • Verbena syrup
  • Brick pastry
  • Honey
  • Butter
  • Egg

Preparation

  1. Layer three sheets of brick pastry, covering them with honey and butter
  2. Cut with a cookie cutter and bake between two individual pie moulds
  3. Brush with egg yolk and recook
  4. Garnish with burrata mixed with verbena syrup with avocado cubes, petits pois (cooked in this syrup)
  5. Sprinkle with verbena powder
Autumn-Winter Menu

/5

#RAREPAIRING
Rare Millésime 2008
Autumn-Winter Menu
Amuse-Bouche
Oyster, ginger, lemon

Ingredients

  • Oysters
  • Ginger
  • Lemon
  • Sugar
  • Olive oil
  • Coriander leaves

Preparation

  1. Boil 50 g lemon juice with 25 g water, 15 g sugar and 3g agar-agar 
  2. Leave it to cool and emulsify with olive oil
  3. Open the oysters and roll them in this gel 
  4. Sprinkle with thin strips of ginger and coriander leaves
  5. Serve cold
Starter
Duet of haddock and celery

Ingredients

  • Celery
  • Haddock
  • Milk
  • Borage flowers

Preparation

  1. Peel the celery and cut it into 5-mm slices, then poach them in milk infused with haddock trimmings
  2. Make a thin celery brandade with the thin part of the fish and arrange it on the plate 
  3. Then intersperse the celery sticks and haddock which has just been seared in the oven for a few seconds to warm it 
  4. Garnish with young celery sprouts and borage flowers
Vegan course
Italian salad, goat’s cheese and fresh walnuts

Ingredients

  • Radicchio
  • Sherry
  • Walnut oil
  • Castelfranco radicchio
  • Fresh goat cheese
  • Fresh walnuts

Preparation

  1. Caramelise some shredded radicchio and deglaze with sherry, stew well then add walnut oil
  2. Arrange on the plate
  3. Fry half hearts of Castelfranco radicchio on a high heat
  4. Add pepper to a fresh goat’s cheese and arrange with shelled fresh walnuts
Main course
Stuffed braised endive, fine veal mousse, champagne sauce

Ingredients

  • Endives
  • Carrots
  • Leeks
  • Turnips
  • Veal
  • Champagne
  • Shallot
  • Chicken bouillon

Preparation

  1. Blanch the endives and braise them in a thin brunoise of carrots, leeks and turnips 
  2. For the champagne sauce, melt a chopped shallot, moisten with chicken bouillon, reduce and then moisten with champagne 
  3. Reduce, lightly cream, adjust the seasoning with a drop of fresh champagne and froth
  4. Open the cooked endives and garnish them with a fine veal haunch stuffing, then steam, cut into three and tie the endives with blanched chives
  5. Assemble to your liking
Dessert
Milk chocolate, mango and passionfruit

Ingredients

  • Milk chocolate
  • Passionfruit
  • Mango

Preparation

  1. Melt 100 g milk chocolate, then emulsify with 50 g passionfruit juice and 50 g mango puree
  2. Garnish the fruit with this ganache, fresh passionfruit juice and cubes of mango 
  3. Serve at room temperature
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