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Recipe · Burgundy
Champagne kir royal
Kir royal (Champagne and cassis)
⏱ 5 minServes 6Easy120 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
150 ml (⅔ cup)well-chilled brut Champagne
15 ml (1 tbsp)Dijon crème de cassis
1fresh raspberryto garnish
1organic lemon zest
- 150 ml (⅔ cup) well-chilled brut Champagne
- 15 ml (1 tbsp) Dijon crème de cassis
- 1 fresh raspberry to garnish
- 1 organic lemon zest
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Take the Champagne out of the fridge just before serving, ideally at 6 °C (43 °F).
- Rinse the flute in cold water and dry it.
- Measure exactly 15 ml (½ fl oz) of crème de cassis into the flute.
- Top up with the cold Champagne, pouring gently down the side of the glass.
- Stir very gently with a long spoon.
- Zest a little lemon over the glass.
- Garnish with the raspberry on the rim and serve immediately. Please drink responsibly.
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