Ksenija Mahorčič and Sabina Repovž are part of the creative and daring chefs of the Veuve Clicquot Solaire Tables project

Sabina Repovž from Gostilna Repovž in Šentjanž and Ksenija Mahorčič from Gostilna Mahorčič in Rodik became the first two chefs of the Veuve Clicquot Solaire Tables project . Veuve Clicquot Solaire Tables was establish by the French champagne house with the aim of creating a community of creative and daring chefs working in Central Europe. In addition to female chefs from Slovenia, chefs from Croatia, Romania, Hungary and Bulgaria also participate in Solaire Tables.

Veuve Clicquot champagne was drunk in Slovenia as early as 1808

The archives of this French house reveal that the first shipment of Veuve Clicquot champagnes arriv in Slovenia as early as 1808. This was only three years after Barbe Nicole Clicquot Ponsardin, or Madame Clicquot, took over the management of the house after the death of her husband. The 27-year-old Madame Clicquot did this in 1805 against the wishes of her father-in-law, who was planning to sell the champagne house. Nora Szegi, Regional Brand Manager for Central Europe at Moët Hennessy Group said of Madame Clicquot:

Sabina Repovž add that she whatsapp database says for herself that she prefers. To see her plates stand out rather than herself and that she prefers to be. Hidden in the kitchen than in the public eye. He feels a connection with, among other things, tradition. Gostilna Repovž has exist for three centuries, even older than the champagne house Veuve Clicquot.

Ksenja impress the participants of the opening night of

Solaire Tables with marinat salmon from the Glinščica valley with lemon gel. Horseradish sauce, oil with karst herbs and fennel Ali se je enostavno poravnati lowers. And also with Jamar cheese flan with shallot butter sauce and froth milk with truffles. Sabina serv the guests tender trout, poach in a sauce with vinegar and honey. With b2c fax celery and potato crumbs from the home field. Trout caviar and marinat fennel. As the main course. She prepar brais veal shoulder in sauce and grill veal back with balls of organic cottage cheese from the Kukenberger farm. Herbs and pickl carrots from the home garden.