La Fraise

"Cocktails are required at brunch, and this is one of my favorites," says Bobby.
  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 10 min
  • Inactive: 1 hr
  • Yield: 4 servings
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1/2 pint fresh strawberries, preferably wild, or fraises des bois

2 tablespoons sugar, or more to taste

1/2 vanilla bean, split lengthwise and seeds scraped

1/2 vanilla bean, split lengthwise and seeds scraped 

1 teaspoon fresh lemon juice

1 750-ml bottle rose champagne, cold


  1. Combine the strawberries and sugar in a bowl and let sit at room temperature for 15 minutes. Mash using a potato masher or a fork into a chunky puree. Add the vanilla bean pod and seeds and the lemon juice. Cover and refrigerate for at least 1 hour or up to 4 hours. Discard the vanilla bean before serving.
  2. Put 4 champagne flutes in the freezer at least 15 minutes before serving. Remove the flutes from the freezer and put a tablespoon or two of the strawberry puree and the liquid into each flute. Fill the glasses to the top with champagne.
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La Fraise