Stage 6, Epernay – Montargis: Today, Gabriel Gaté presents Taste Le Tour from a winery and discusses the food of the region of Champagne. Top French chef Philippe Mouchel makes a very delicate dish of John Dory with asparagus and a Champagne sauce. Sommelier Christian Maier explains what makes a great Champagne.






Skill level

Average: 3.6 (18 votes)


  • 2–4 mushrooms, sliced
  • 1 shallot, finely sliced
  • 40 g butter
  • 6 sprigs of parsley
  • 2 sprigs of thyme
  • 2 pieces of John Dory fillet, each about 180 g
  • salt and freshly ground black pepper
  • 150 ml French Champagne
  • 2 tsp olive oil
  • 6 asparagus spears, peeled
  • 100 ml thickened cream
  • 15 tarragon leaves, approximately

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Place the sliced mushrooms in an ovenproof pan with the sliced shallot, 10 g of butter, the parsley and thyme.

Top with the John Dory fillets, season with salt and pepper and pour the Champagne over the fish. Bring to a simmer on top of the stove, then cover with a lid and bake in a preheated oven at 170°C for about 10 minutes.

Heat the olive oil and 20 g butter in a pan and cook the asparagus for about 1 minute. Add 1–2 tbsp water and steam-cook the asparagus until just tender.

Lift the fish from the cooking liquid onto a dish. Strain the cooking liquid into a small saucepan and boil down by at least half. Add the cream, return to the boil and simmer until creamy. Whisk remaining butter into the sauce.

Place the asparagus on two plates. Top with the fish fillets and coat the fish with the delicious Champagne sauce. 

Garnish with a few tarragon leaves and serve.