I want to see All
Mumm Savoir-Faire in the cellar
What is behind the cordon rouge
Arrancini scamorza
Veal chop milanaise
Prawn crackers & beef tartare
Mini pavlova
Deep fried eggs & trout roe
Mozzarella & black fruit
Duck & Pepper purée with chorizo
Langoustine wonton bouillon
Between land & sea
Yellow fruit nage
Fontainebleau & kiwi with basil
Stuffed cabbage with duck
Home-made taramasalata
Marinated watermelon & strawberries
Spider crab linguine
English muffin & poached egg
Tomato salad with shio-koji
Baked apricots & yoghurt mousse
Meet Georges Hermann Mumm
Chocolate mousse & chantilly
Poached pear eton mess
Raw bonito, peppers & ponzu sauce
Vegetable kakiage
Langoustine risotto
Piedmontese peppers & burrata cheese
Eggs mimosa with hibiscus
Water ceviche
Our recommendations for serving champagne
Smoked eel risotto
Mackerel & gochujang sauce
Beefsteak tomatoes & mussels
Rice pudding with caramel
Cherry plum tart
Red tuna, tomatoes & redcurrants
Teriyaki quail egg skewers
Crab & salmon roe tartlet
How to serve champagne at the ideal temperature
Pork breast & shiitake miso
Prawn gyoza & ponzu sauce
Ricotta cheese open sandwich
Chocolate ganache & meringues
Cherry plums, cream & chocolate
Toast, fried egg & trout
Oysters with cucumber water
Perfect soft-boiled egg
Choosing the best glass for serving champagne
Fish & chips with tartar sauce
Mullet crudo with flat peaches
Green chilaquiles
Tuna tostadas & guacamole
Lemon sole with herb butter
Veal tartare with breadcrumbs
Razor clam & nectarine
Open Sandwich with prosciutto cotto
How to correctly open a bottle of champagne
Sweet corn velouté
Zucchini carpaccio
Open sandwich gravlax & soft-boiled egg
Peking duck
Crab ravioli & crab shell butter
Labneh & sardines in oil
Bream tostada
Octopus tostada
How to store champagne
Grilled king oyster mushrooms
Veal croquettes & tonnato sauce
Grilled beef tacos
Inari sushi with marinated salmon
Sea bass sachimi & xo sauce
Home-made chakchouka
Guinea-fowl tsukuné
Fried oysters & brown butter
