Shell fish and fish
 Cod “cultivateur” with bacon (Chablis Cuvée Vieilles Vignes)
Crispy Red Mullet with Fennel Purée (Chablis 1er Cru Fourchaume)
Instant white trout back (Chablis 1er Cru Fourchaume)
Marinated trout fillets with dill (Michel MORET) (Chablis 1er Cru Fourchaume)
Monkfish à l’agathoise (Chablis 1er Cru Beauroy)
Mussel and winkle parcels with cider emulsion (Petit Chablis)
Mussel fricassee à la Brouagine
(Chardonnay Burgundy)
Pikeperch and carp stew (Chablis 1er Cru Beauroy)
Red mullet fillets (Chablis ou Chardonnay Burgundy)
Saint-Aubert oysters (Bishop of Avranches) (Chablis 1er Cru Fourchaume)
Salmon and cress millefeuille (Chablis)
Scallops à la nage (Chablis 1er Cru Vau Ligneau)
Trout stuffed with Peulons, coated in dry ham with a Chablis court-bouillon (Chablis Cuvée Vieilles Vignes )
Yonne pikeperch, baked in a salt crust, with sage (Michel MORET) (Chablis)
Meat
Braised Capon with Chablis flavoured with Truffles (Chablis Grand Cru les Clos)
Bresse fattened hen with crayfish (Chablis 1er Cru Beauroy)
Bresse fattened hen with morel mushrooms (Chablis 1er Cru Beauroy)
Chablis ham (Chablis 1er Cru Vauligneau)
Chicken à l’Icaunaise (Mauricette) (Chablis 1er Cru Beauroy)
Chicken liver cake with ratafia ( Michel Moret) (Chablis 1er Cru Beauroy)
Ham with Chablis, Michel Soulié Chablis Andouillettes (chitterlings) (Chablis)
Quail with grapes (Bourgogne Pinot Noir)
Rabbit with Mustard (Bourgogne Pinot Noir)
Salted ham and pumpkin mash (Bourgogne Pinot
Noir)
Sautéed farmhouse veal with 3 citrus fruit (Chablis 1er Cru Beauroy Vieilles Vignes)
Snail tart with roasted Chaource (Michel MORET) (Chablis 1er Cru Beauroy)
Tender young pork à la Chablisienne (Chablis Vieilles Vignes)
Veal chops roasted with girolle mushrooms (Michel MORET) (Chablis 1er Cru Fourchaume)
Veal kidney fricassee à la Chablisienne (Chablis Vieilles Vignes)
Warm calf’s head terrine with cep oil (Bourgogne Pinot Noir)
Vegetables
Aubergines à la
sicilienne (Chablis Vieilles
Vigne)
Chicory fondu with fresh cream (Chablis Vieilles Vignes)
Gougères (Petit Chablis)
Leek gratin (Chablis 1er Cru Beauroy Vieilles Vignes)
Pleurotus mushrooms with fresh Artois snails (Chablis)
Potato gratin with mushrooms (Bourgogne Pinot Noir)
Sautéed mushrooms (Chablis 1er Cru Vauligneau)
Small asparagus flan, Chablisien beurre blanc sauce (Michel MORET) (Petit Chablis)
Swiss chard with snail butter (Chablis 1er Cru Beauroy Vieilles Vignes)
Dessert
Apple fondant à la Bourguignonne (Chablis 1er Cru Beauroy)
Cherry gratin with almonds (Bourgogne Pinot
Noir)
Raspberry millefeuille (Bourgogne Pinot
Noir)
Pears poached in Chablis (Chablis 1er Cru Vauligneau)
Strawberry and wild strawberry sorbet (Bourgogne
Pinot Noir)
Shell fish and fish
Mussel and winkle parcels with cider emulsion
Ingredients:
- 8 buckwheat pancakes
- 500 g mussels
- 500 g winkles
- 20 cl cider
- 2 shallots
- 1 bunch leeks
- 1 carrot
- salt, pepper, thyme, bay leaf
- 75 cl white wine
- 1 sprig chervil
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Recipe:
1 - Wash the winkles, cook them for 3 minutes in boiling salted water. Add the thyme and bay leaf, strain and remove from shells.
2 - Clean and wash the mussels, cook them in wine and chopped shallots in a covered pot for 5 minutes.
Remove them from their shells.
3 - Slice the leeks and carrots into a fine julienne, sweat in a few knobs of butter.
4 - Slice the leeks and carrots into a fine julienne, sweat in a few knobs of butter.
5 - Open the pancakes up, add the julienne in the middle, sprinkle a few winkles and mussels over them, close the pancakes at the top, using a wooden skewer.
6 - Heat the oven to 200°C, bake the parcels for 5 minutes.
Setting out:
Place the pancake in the middle of the plate, drizzle the cider sauce around it. Decorate with the remaining mussels, winkles and sprigs of chervil. |
Serving suggestions: Petit
Chablis
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Vegetables
Gougères
(50 small ones)
Ingredients:
- 3.25 dl water
- 250 g flour
- 250 g diced gruyère
- 125 g butter
- 5 eggs
- 125 g butter
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Preparation:
1 - Bring the water, butter and salt to boil in a saucepan.
When boiling, pour the flour in one go and stir with a spatula leaving on low heat until you obtain a dough ball.
2 - Remove from the heat. Add the eggs one at a time, then the gruyere.
3 - Preheat the oven to 220° (Thermostat 7).
Place small teaspoon size knobs of the dough on a baking tray.
4 - Bake for 15 minutes at 220° (Thermostat 7) then 15 minutes at 200° (Thermostat 6) |
Serving suggestions: Petit Chablis
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Vegetables
Small asparagus flan, Chablisien beurre blanc sauce
Recipe by Michel Moret.
Ingredients for 6
- 24 very fresh asparagus
- 1 lettuce
- 50 cl fresh cream
- 5 whole eggs
- ½ lemon
- 1 bunch chives
- Salt, pepper |
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Preparation:
1 - Peel the asparagus, cut off the bottoms and tie them into small bunches. Cook them in boiling salted water for 15 to 20 minutes and leave them to cool immediately.
2 - Cut off the tips and set aside.
3 - In a large bowl, blend the sliced asparagus, add the lemon juice, chopped chives, eggs, fresh cream, salt and pepper and blend again.
4 - Butter 6 ramequins, coat them with a lettuce leaf, fill them up ¾ with the flan mixture, place them in a hot bain marie in the oven and cook at average heat for 25 to 30 minutes
Presentation:
Turn out the flans into warm plates.
Decorate with the asparagus tips in a fan-like arrangement, drizzle with Chablisien beurre blanc sauce and sprinkle with chives.
Serve the rest of the beurre blanc in a sauce boat.
.
A Chablisien beurre blanc sauce
Chablisien simply because I replace vinegar with Chablis.
1 - In 3 dl of very dry Chablis, reduce 100 g very finely chopped shallots.
2 - When 10 cl of liquid remains, add 250 g of softened butter and, in the bain marie, energetically whip until you obtain a warm, rich butter sauce, ready to pour.
3 - Do not sieve this sauce, but add a pinch of chopped chives before serving and a spoonful of ground or finely chopped walnuts.
Serve immediately. |
Serving suggestions: Petit
Chablis
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Shell fish and fish
Red mullet fillets (serves 4)
Ingredients:
- 8 red mullet, approximately 150 g
- 60 g shallots
- 20 cl olive oil
- 150 g butter
- 50 g flour
- a few basil leaves
- Salt and pepper
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Recipe:
1 - Remove the scales and empty the mullet or get your fishmonger to do it. Wash them and dry them in a clean cloth.
2 - Inside each fillet, place a few strips of basil leaf. Flour the red mullet then coat with butter. Season with salt and pepper. Set aside while you prepare the sauce.
3 - Warm 100 g butter with a little oil in a frying pan. Add the finely chopped shallots. Fry the shallots until golden and add the rest of the chopped basil. Pour the sauce into a small bowl and keep the frying pan.
4 - Add the red mullet fillets and fry them for a few seconds on each side. Remove them and place them in a dish. Coat with the shallot sauce and serve immediately. |
Serving suggestions: A quite lively white burgundy or young Chablis
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Shell fish and fish
Salmon and cress millefeuille
Ingredients:
- 4x120g back of salmon
- 12 tablespoons olive oil
- 2 bunches watercress
- 4 tablespoons balsamic vinegar
- 2 medium carrots
- 40g butter
- 4 tomatoes
- 2 courgettes
- 2 tablespoons sesame seeds
- 2 shallots
- Salt, pepper
- 100g celeriac
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Recipe:
1 - Finely dice the courgettes (green part), carrots and celeriac, blanch and drain. Set aside. Peel and remove seeds from the tomatoes, chop the flesh into small cubes.
2 - Make the vinaigrette with the balsamic vinegar, salt, pepper and olive oil, add the diced vegetables, tomato cubes, chopped shallots and set aside.
3 - Remove the stalks from the water cress, sweat in butter. Set aside.
4 - Slice the 4 backs of salmon into three steaks, pan fry for 30 seconds on each side. Season with salt and pepper.
5 – Lightly roast the sesame seeds.
Setting out:
Overlay the salmon escalopes and watercress. Place on the centre of the dish and drizzle vinaigrette all around. Decorate with watercress leaves and sesame seeds. |
Serving suggestions: Chablis
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Shell fish and fish
Yonne pikeperch, baked in a salt crust, with sage
Recipe by Michel Moret.
Ingredients for 6:
- 1 2.5 kg to 3 kg pikeperch
- 1.5 kg coarse Guérande salt
- 1 large bunch sage
- a little fresh thyme
- Salt, pepper |
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Preparation:
1 - Gut the pikeperch, rinse under the tap, dry with kitchen towel inside. Season with salt and pepper and a good sprig of sage and a little fresh thyme.
2 - In a hollow baking dish, place half of the coarse salt, mixed with the chopped sage.
Place the pikeperch on top and cover with the remaining salt.
3 - Bake in a very hot oven, 240° (thermostat 8) for around 40 minutes.
Check cooking by sticking in a needle, which should come out warm.
4 - Leave to rest for about 15 minutes, break the crust and remove the pikeperch fillets
Presentation:
I would serve with potatoes mashed or crushed with olive oil.
It is also possible to stuff the pikeperch with the following stuffing:
500 g mushrooms and 100 g very finely chopped shallots cooked in butter and squeezed in a cloth to remove any excess liquid, 100 g bread (crusts removed) soaked in milk and squeezed, 4 egg yolks and chopped chives. |
Serving suggestions: Chablis
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Vegetables
Pleurotus mushrooms with fresh Artois snails
Ingredients for 6:
- 900 g pleurotus mushrooms
- 6 dozen fresh snails
- 60 g butter
- 30 g chopped shallots
- 6 g chopped garlic
- 30 g chopped parsley
- 12 cl white wine
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Preparation:
Fry the pleurotus mushrooms in butter until golden.
Add the fresh snails and shallots. Set aside in a dish.
Deglaze with white wine, make a reduction, add butter and parsley. Season. Coat with the parsley sauce. Serve this dish with warm toast. |
Serving suggestions: Chablis
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Meat
Michel Soulié Chablis Andouillettes (chitterlings)
Recipe by Joël Vinot.
For 2 people:
- 2 Chablis Andouillettes of around
- 170gr each
- 1 bottle of Chablis
- 10 cl of crème fraîche
- 2 shallots
- 1 tea-spoon of mustard
- 50cl of veal stock |
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1 - Grill the andouillettes in a frying pan without fat, making sure to turn them regularly. Set aside the andouillettes.
2 -Re-heat the andouillettes in the sauce, place them on a plate and pass the sauce through a strainer as you pour it over the andouillettes. Serve hot.
3 - Sprinkle in the finely chopped shallots and fry until transparent.
De-glaze with 25 cl of Chablis, add the veal stock and leave to reduce. Add the teaspoon of mustard and finish with the crème fraîche. Beat the sauce lightly with a whisk; add salt and white pepper. |
The Chef's advice : Chablis
Andouillettes and mustard: Two distinctive characters. With its appetising, delicately fruity nose, and lively taste with good acidity, a young Chablis would be the ideal match for the succulent Andouillette. Its strong personality is necessary and suits well. Close your eyes and you'll think you're in the Chablis vineyards.
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Shell fish and fish
Cod “cultivateur” with bacon:
Recipe by Logis de France Chefs.
Ingredients:
- 200 g butter
- 2 onions
- 150 g smoked bacon (rind removed)
- 6 Charlotte potatoes
- 9 chicory tips
- 12 coffee beans
- Thyme, salt, freshly ground peppper
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Recipe:
1- Thickly dice the vegetables, make them sweat in 100 g butter, douse lightly with salted water. Add pepper and the smoked bacon cut into small pieces. Cook for 20 minutes and check the seasoning. Keep the “cultivateur” warm.
2 - Cook the chicory with 85 g butter, a little water and coffee beans.
Cover and leave to simmer for 20 minutes. Halfway through cooking, turn the chicory around, season with salt and pepper.
3 - Arrange the cod pieces on a greased piece of greaseproof paper.
4 - Arrange the cod on a dish accompanied with the chicory and drizzle over the slightly reduced “cultivateur”. |
Serving suggestions: Chablis
Cuvée Vieilles Vignes
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Shell fish and fish
Trout stuffed with Peulons, coated in dry ham with a Chablis court-bouillon
Recipe by Michel Moret.
Ingredients:
- 6 250 g trout
- 1 litre of chablis
- 3 fine slices of Morvan ham
- 1 large onion studded with a clove
- 1 carrot
- 4 leek
- 4 celery stalks
- 1 bouquet garni
- 50g butter
- 50 cl cream
- Chervil
For the stuffing:
- 200 g pink trout flesh
- Shallots
- 200 g mushrooms
- 100 g bread (crusts removed)
- 200 g sorrel
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Preparation:
Preparation of the court-bouillon:
1 litre water, 1 litre Chablis and all the aromatic vegetables.
Cook for 30 minutes and strain.
Preparation of the stuffing:
Sweat the shallots, chopped mushrooms, squeezed bread, cooked and flaked fish flesh, chopped sorrel in butter.
Preparation of the trout:
Gut the trout through the gills (without opening the belly).
Rinse thoroughly in cold water, remove bones through the back.
Spread the stuffing inside, wrap in half a slice of dry ham then in film to hold in all the flavour.
Plunge the trout in boiling water for 15 minutes.
Remove the film, remove the skin while keeping the dry ham on.
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Serving suggestions: Chablis
Cuvée Vieilles Vignes
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Vegetables
Aubergines à la sicilienne (serves 4)
Extract from “La santé sur la table” IMCO Waterless.
Ingredients:
- 4 aubergines
- 2 mozzarella cheeses
- 200 g tomato sauce
- 1 teaspoon oregano
- 8 basil leaves
- Salt
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Preparation:
1 - Wash the aubergines and cut them in half lengthwise. Cut into the flesh and sprinkle with salt.
2 - After about 30 minutes, strain the aubergines and place them in the frying pan. Cover, switch on the hob and as soon as steam starts to appear, switch off. Leave covered for at least 20 minutes (30 minutes if the aubergines are quite big).
3 - Spread the sauce and cubed mozzarella over the aubergines, sprinkle with oregano and add a few basil leaves.
4 - Cover the pan and return to the heat. As soon as the steam appears, switch off and leave covered for a further 15 minutes. Serve. |
Serving suggestions: Chablis
Cuvée Vieilles Vignes
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Vegetables
Chicory fondu with fresh cream (serves 4)
Extract from “Les bons petits plats de toujours…” Weight Watchers.
Ingredients:
- 1.5 kg chicory
- Salt, pepper
- 8 level teaspoons of fresh cream
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Preparation:
1 - Carefully wipe the chicory.
Cut off the hard ends.
2 - With a sharp knife, remove a cone-shape at the hard part of the base
On a cutting board and with a very sharp knife, cut the chicory into small 1 cm thick chunks.
3 - Pour into a non-stick pan.
Add salt.
Cook gently on a heat diffuser 15 to 20 minutes.
4 - The chicory should remain slightly crunchy.
If any liquid remains, strain. Add pepper, add the fresh cream. |
Serving suggestions: Chablis
Cuvée Vieilles Vignes
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Meat
Tender young pork à la Chablisienne
Recipe by Madeleine Berthier, Auberge du Barrage, Le Coudray-Montceaux.
For 6 people:
- 1 haunch of tender young pork of 1.5 kg to 1.7 kg
- 2 andouillettes
- 150 g of lardons
- 500 g of mushrooms, 12 baby onions
- 50 g of flour
- 100 g of butter
- 1 large carrot
- 1 glass of water
- 1 bottle of Chablis Vieilles Vignes
- 1 bouquet garni
- 100 g of butter or suet Potatoes |
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1 - De-bone the shoulder of tender young pork and cut it into fairly large pieces.
2-
Brown the pieces of meat in a casserole with the carrot and the baby onions. Sprinkle in 50g of flour and 100g of butter.
3 -
Add the Chablis and a glass of water, then the bouquet garni. Simmer for around 50 minutes. Then add the lardons, salt and pepper and the mushrooms, which have been washed and trimmed and cut into fairly large pieces.
4 -
Leave to simmer for around 10 minutes - without the lid, to allow the sauce to reduce.
5 - When the sauce has been reduced, add the andouillettes, each cut into three pieces. Leave to simmer for a further 5 minutes. Serve with steamed potatoes, which have been cooked separately.
6 - Serve in a shallow dish: place the pieces of pork in the centre with the cut andouillettes in sauce with parsley at one side and some nice steamed potatoes at the other. Use finely chopped parsley as a final garnish. |
The Chef's advice: Chablis
Vieilles Vignes
I would recommend a Chablis Vieilles Vignes for this tender young pork and andouillettes. Its richness and freshness won't be swamped by this original association.
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Veal kidney fricassee à la Chablisienne
Recipe by Lucien Dejean, Aux Armes de France, Corbeil-Essonne.
Per person:
150 g veal kidneys
60 g of butter
50 g of mushrooms
2 spoons of chopped shallots
Salt, freshly ground pepper
Chopped parsley
10 cl of Chablis Vieilles Vignes
5 cl veal stock |
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1 - Choose a fine, pale-pink kidney - the sign of quality. Remove the outer membrane and cut in two length-wise. Remove the fat and veins. Cut into several pieces and season with table salt and freshly ground pepper.
2 - Put 30g of butter in a non-stick frying pan over a high flame. As soon as it melts, add the pieces of kidney and fry until golden brown on each side without cooking the interior. Use a skimmer to place the kidneys in a colander to drain out the blood.
3 - Add 20 g of butter in the same pan and brown 60g of finely chopped mushrooms; add two soupspoons of chopped shallots. Lightly cook the shallots without browning and de-glaze with 10cl Chablis Vieilles Vignes. Cook off most of the wine, leaving enough to fill a serving-spoon. Add 5 cl of rich veal stock, leave to reduce a little further and add the kidneys to heat them quickly. Add 15g of fresh butter in small pieces and stir-turn the kidneys so that they are covered in sauce.
4 - Serve in a large dish with a sprinkling of parsley. Serve with a Basmati rice pilaff or tender, fresh pasta. |
The Chef's advice: Chablis
Vieilles Vignes
An opulent Chablis, with the rather high degree of concentration typical of a selection from old vines, would have the richness required to complement this highly savoury recipe.
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Shell fish and fish
Monkfish à l’agathoise
Recipe from Logis de France chefs.
Ingredients:
- 2.5 kg monkfish
- 1 carrot, 1 onion, 1 leek
- 100 g parsley
- 1 head of garlic
- 8 potatoes
- 20 cl Noilly-Prat (white)
- 10 cl dry white wine
- 20 cl single cream
- 1 teaspoon spigol
- 1 egg yolk
- 1 teaspoon mustard
- 20 cl olive oil
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Recipe:
1 - Wash the potatoes and cook them in a covered pan for 20 to 25 minutes as soon as the water starts to boil.
2 - Cut the carrot, onion and leek into small cubes.
Peel the garlic and chop with the parsley.
3 - Remove the monkfish fillets and cut into 3 to 4 cm cubes.
Fry in a pot, in very hot olive oil.
Season with salt and pepper.
4 - Remove the fillets then sweat the vegetables in the same pot. Add the monkfish followed by the Noilly-Prat, white wine, fresh cream, garlic, chopped parsley and spigol.
5 - Cook gently for around 10 minutes.
Add the peeled potatoes cut into quarters while cooking.
6 - Prepare the mayonnaise.
Setting out:
Arrange the pieces of monkfish and vegetables in the plates.
Bring to the boil, add the mayonnaise and whisk vigorously (the sauce should not boil) Check the seasoning.
Pour the sauce over the monkfish pieces. |
Serving suggestions: Chablis
1er Cru Beauroy
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Shell fish and fish
Pikeperch and carp stew
Recipe by Logis de France chefs.
Ingredients:
- 300 g carp fillet
- 300 g pikeperch fillet
- 300 g butter
- 3 shallots
- 1 clove garlic
- ½ green cabbage
- 60 g smoked bacon
- 2 rennet apples
- 50 g strong veal stock
- 1 bottle red Cumière
- Salt, pepper
- Chervil
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Recipe:
Cabbage compote:
Slice and blanch the cabbage for 15 minutes. Strain.
In 60 g butter, gently fry the chopped shallot, garlic clove, smoked bacon pieces and diced apples.
Cook for 5 minutes then add the cabbage.
Season, cover and bake in a hot oven (200°) for 45 minutes.
Champenois butter with Cumière:
Reduce the wine to 3 tablespoons with 2 chopped shallots for around 30 minutes. Off the heat, add 200 g butter cut into pieces and whisk energetically. There should be a good foam on the top. Season and add the veal stock Strain and set aside in the bain marie.
The fish:
Butter the fillets with a brush and cook for 3 minutes in a non-stick pan over high heat. Cover and set aside in a dish off the heat.
Setting out:
Place the cabbage compote on a warm plate, add the two fish and the sauce all around. Decorate with the chervil. |
Serving suggestions: Chablis
1er Cru Beauroy
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Meat
Bresse fattened hen with crayfish
Recipe by Logis de France chefs.
Ingredients:
- 2 small fattened hens weighing 1.8 to 2 kg each
- 1.5 kg crayfish
- 4 carrots
- 2 onions
- 2 tomatoes
- 1 spoonful tomato puree
- 1 litre cream
- 100 g butter
- 4 eggs
- Salt pepper, freshly ground pepper
- 10 g saffron pistils
- ¼ litre dry white wine
- 100g spinach leaves
- 8 miniature fennels
- 100g dry morel mushrooms
- 100g cherry tomatoes
- 100g green beans
- 1 bunch fresh basil
- 1 bunch parsley
- 8 fleurons
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Recipe:
1 - Bone the fattened hens, prepare stock with the bones, carrots, onions and parsley.
2 - Slice the breasts into escalopes (8 very wide escalopes).
Make a mousse with the rest of the flesh, the 4 eggs, ¼ litre of cream, salt and pepper.
3 - Wash the morel mushrooms, blanch the green beans and 2 carrots cut into sticks.
4 - Cut the skin of the fattened hens into 8 and spread on a sheet of greaseproof paper (or cooking film). Place the escalope on top, spread with a little of the mousse, place lengthwise on the top: the morel mushrooms, green beans and carrot sticks.
5 - Roll into a sausage shape then tie the ends.
Poach the 8 rolls in the stock for ½ hour. Remove the shells from the crayfish tails then fry in butter in a pan. Season with salt, pepper and saffron.
6 - Add the chopped fresh tomatoes and ¼ litre of dry white wine, as well as the spoonful of tomato puree then add the stock until halfway up. Leave to simmer gently for 5 minutes, remove the crayfish and keep them warm.
7 - Reduce the sauce, add the cream and whisk in the butter. Push through a strainer.
Presentation and finishing:
Coat the plates with a layer of sauce. Slice the rolls, arrange them in a rose shape and decorate the plates with: the crayfish, poached fennels, cherry tomatoes, fleurons, basil tips, a crown of chopped spinach sweated in butter. Serve very hot.
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Serving suggestions: Chablis
1er Cru Beauroy
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Meat
Bresse fattened hen with morel mushrooms
Recipe by Logis de France chefs.
Ingredients:
- 1.8 kg Bresse fattened hen
- 3 onions
- 2 carrots
- 1 bouquet garni
- 1 celery
- 2 leaks
- turnips
- 2 or 3 shallots, depending on size,
- 150g butter
- 30 cl fresh cream
- 30 g dried morel mushrooms
- 1 bottle Arbois yellow wine
- 2 cabbage leaves
- Chervil
- 6 cherry tomatoes
- Salt and pepper
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Recipe:
1 - Soak the morel mushrooms in warm water. After having drained and squeezed them, rinse them under the tap. Pour off and set aside the water used to soak them.
2 - Gently fry the chopped shallots in 50 g butter, add the morel mushrooms, water from the mushrooms and cook for 6 minutes with the salt and pepper. Set aside.
3 - Gut and truss the Bresse fattened hen. Cut the breasts and the thighs.
4 - Prepare a stock with the carcass, onions and celery, bouquet garni, carrots, leeks and turnips.
5 - In a deep frying pan, fry the breasts and thighs on high heat until golden in 50 g butter.
Cover to finish cooking for 8 to 10 minutes over gentle heat, add salt and pepper.
6 - Then add the filtered and degreased stock, the cooking juices of the morel mushrooms, the fresh cream and yellow wine in equal proportions in order to cover the pieces of hen. Cook over high heat for 10 minutes, checking the reduction.
7 - At the end of the cooking time, add the morel mushrooms, butter and a dash of yellow wine.
Check the seasoning.
Setting out:
Arrange the pieces of fattened hen in a warm plate, surrounded by the morel mushrooms and the yellow wine sauce. Decorate with the fried and dried cabbage leaf and the baked cherry tomatoes. |
Serving suggestions: Chablis
1er Cru Beauroy
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Meat
Chicken à l’Icaunaise
D’après les « Extract from “Recettes de Mauricette”.
Serves 6:
- 1 large chicken
- Coarse salt
- Thyme, savoury, rosemary
- 1 onion
- 1 tablespoon of marc de Bourgogne
- 400 g meadow mushrooms
- 1 dl white wine
- 1 egg yolk
- Salt, pepper
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Preparation:
Preparation time: 15 minutes
Resting time: 12 hours
Cooking time: 1 to ½ hours
The day before:
Take a plump chicken and flame it to purify the flesh. Cut into pieces, making sure each piece it attached to a bone.
Place the pieces in an earthenware pot. Sprinkle with coarse salt, thyme, savoury or rosemary, leave to rest for one night.
The next day:
1 - In a large cooking pot, fry the pieces in oil or butter on all sides over high heat until golden and add a sliced onion.
2 - Once the chicken is golden on all sides, flambé with a spoonful of marc de bourgogne and add the sliced mushrooms. Add a pinch of coarse salt and cover so that the mushrooms lose their water without evaporating: their juice will give flavour to the chicken meat.
3 - Add the white wine and reduce the heat and cook for 1 to 1 ½ hours, depending on the size of the chicken.
4 - When serving, add fresh cream and an egg yolk to the sauce and check the seasoning.
Serve with boiled pre-cooked whole wheat grains. |
Serving suggestions: Chablis
1er Cru Beauroy
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Meat
Chicken liver cake with ratafia
Recipe by Michel Moret.
Ingredients for 6:
- 6 light-coloured chicken livers i.e. 300 to 350 g
- 150 g chicken breasts
- 6 whole eggs
- 6 egg yolks
- 50 g flour
- ¼ litre single cream
- 2 spoons double cream
- 1 crushed clove garlic
- 1 spoon chopped parsley
- ½ glass ratafia
- Salt, pepper, nutmeg
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Preparation:
Blend the chicken breast and chicken liver together.
In a mixing bowl, mix all the ingredients thoroughly and fill the well-greased individual ramequins.
Cook at moderate heat for 160-180° for 20 minutes.
Presentation:
Turn out and serve with a classic tomato sauce. |
Serving suggestions: Chablis
1er Cru Beauroy
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Meat
Snail tart with roasted Chaource
Recipe by Michel Moret.
Ingredients for 6:
- 1 shortcrust pastry base
- 1 farmhouse Chaource cheese
- 50 cl fresh cream
- 50 g butter
- 4 eggs
- 6 leeks (green parts trimmed off)
- 4 dozen medium sized snails
- 1 bottle Bourgogne aligoté
- 1 clove garlic, parsley
- Salt, pepper, nutmeg
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Preparation:
1 - Precook the shortcrust base.
2 - Reduce the white wine by half with the chopped shallots and crushed garlic clove. Add the snails and reduce again.
3 - Finely slice the leeks and cook gently in butter for fifteen or so minutes.
4 - In a bowl, vigorously whisk 50 cl of fresh cream with the 4 eggs, pour this foaming preparation into the deep frying pan with the leeks, season and simmer for a few minutes without bringing to the boil, adding the snails and their reduction.
Presentation:
1 - Pour this leek and cream preparation into the pastry base.
2 - Cover the whole surface with the thinly sliced Chaource and bake in a hot oven (160 to 180°) for 30 minutes.
3 - The cheese in the tart should turn golden, if not grill for a few minutes.
Leave to rest. Eat warm preferably. |
Serving suggestions: Chablis
1er Cru Beauroy
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Dessert
Apple fondant à la Bourguignonne
Recipe by Francis Salamolard, Auberge de l'Atre, Quarré-les-Tombes.
For 6 people:
- 500 g of Cox's orange pippins
- 50 g of butter
- 210 g of sugar
- 20 cl of Chablis
- 5 cl of Marc de Bourgogne
- 6 eggs
- 40 cl of cream
- 30 cl of milk
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1 - Peel and core the apples and cut them into six. Fry with 50 g of butter and 100 g of sugar - let them caramelise without losing their firmness, then use the Marc de Bourgogne as a flambé. When the apples are cooked, remove from the pan and set aside
2 - Lightly beat the eggs in a large bowl with 110 g of sugar. Blend in the 20 cl of Chablis, 40 cl of crème fraîche and 30 cl of milk.
3 - Pre-heat the oven to 150°C (th.5). Select a round baking tin of around 22-cm diameter. Pour in half of the egg mixture, lay out the pieces of apple then pour on the rest of the egg mixture. Cook this in the oven for 35 minutes.
4 - This dessert can be served with vanilla custard. |
The Chef's advice: Chablis
1er Cru Beauroy
Chablis Premier Cru Beauroy won't overpower this delicate dessert. A gentle, charming wine that is always pleasant, even when drunk young, the Premier Cru Beauroy is an ideal match for this apple fondant, which will highlight its intrinsic personality.
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Shell fish and fish
Scallops à la nage (serves 4)
Extract from “Mets et vins de Bourgogne”
Serves 4:
- 16 scallops
- 150 g leeks
- 150 g carrots
- 80 g butter
- 1 tablespoon oil
- 10 cl fresh cream
- 30 cl white wine
- 1 bouquet garni
- salt, pepper
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1 - Prepare the scallops Wash them and dry them in a clean cloth. Set aside.
2 - Thinly slice the leeks and the carrots. In a frying pan, melt a small knob of butter with a little oil. Pour in the vegetables and fry gently until golden.
3 - Meanwhile, pour the white wine into a saucepan with the bouquet garni and warm through. Pour in the scallops Cook for two minutes and set aside.
4 - Add the fresh cream and remaining butter to the fried vegetables. Finish cooking and season.
5 - Pour the leeks and carrots into a dish.
Arrange the warm scallops and serve immediately.
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Serving suggestions: Chablis 1er Cru
Vau Ligneau
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Vegetables
Sautéed mushrooms (serves 4)
Extract from “La santé sur la table” IMCO Waterless.
Ingredients:
- 8 rather large ceps
- 2 cloves garlic
- 1 sprig parsley
- Salt, pepper
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Preparation:
1 - Clean the tops of the ceps by separating from the feet which you discard. Place them in the heated pan with a little virgin olive oil, garlic and chopped parsley.
2 - Fry both sides, add salt and pepper.
3 - Serve on the tray
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Serving suggestions: Chablis 1er Cru
Vau Ligneau
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Meat
Ham with Chablis
Recipe by Cathy Geoffroy, Beines
For 6 people:
- 6 slices white ham
- 9 shallots
- 1 OXO cube
- 1 tablespoon vinegar
- 2 glasses Chablis
- 1 glass water
- 2 tablespoons tomato puree
- 1 large pot thick double cream
- Salt and pepper |
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1
- Peel and slice the shallots.
2 - Put the wine, water, OXO cube and salt, pepper, tomato puree, vinegar, shallots into a saucepan and reduce the mixture over gentle heat for about 45 minutes.
3 - Pass this mixture through a strainer, add the fresh cream and warm gently for 15 minutes.
4 - Meanwhile, roll the slices of ham in a plate and warm them gently in the oven.
5 - Add the sauce over the ham slices and serve hot.
6 - Serve with rice, fresh pasta or steamed potatoes. |
Serving suggestions: Chablis 1er Cru
Vau Ligneau
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Dessert
Pears poached in Chablis
Recipe by Gérald Vuillemin, le Saint-Laurent, Daix.
For 8 people:
- 1 kg of pears (Passe Crassane winter pears)
- 1 bottle of Chablis
- 200 g of sugar
- 100 g powdered almonds
- 2 zests of orange
- 2 zests of lemon
- 30 cl of crème fraîche |
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1 - Peel the pears and cut them into 8 pieces
2 - Bring the Chablis, sugar, powdered almonds and citrus zest to the boil. Add the pears and cook for 10 to 15 minutes.
3 - Serve lukewarm on individual plates with a dollop of cream in the middle. |
Serving suggestions: Chablis
1er Cru Vau Ligneau
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Shell fish and fish
Crispy Red Mullet with Fennel Purée
Recipe by Alain Moreau, Chez Camille, Arnay-le-Duc.
For 4 people:
- 4 red mullet (1.2 kgs)
- 4 fennel heads
- Dill
- OliveOil
- 1 sheet of Filo pastry
- Beurre nantais with black olives
- 5 cl of vinega
- 10 cl of white wine
- Trimmed shallots
- Liquid cream, butter
- Black olives
- Guérande salt, pepper |
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1 - Fillet 4 red mullet, remove the bones and wash the fillets and place them in a cool place. Finely chop the fennel, wash and drain. Cook the fennel to a purée with olive oil and keep it warm after cooking.
2 - Butter a sheet of Filo pastry, cut it into 8 triangular pieces and cook in the oven for 5 minutes at 220° (th.8)
3 - Preparing the beurre Nantais: Reduce the 5 cl of white vinegar, 10 cl of white wine and the chopped shallots to an almost dry paste. Add a little liquid cream and beat to a buttery consistency and add the minced black olives. Add salt and pepper and place in a bain-marie to serve.
4 - Cook the mullet fillets on the skin side with olive oil and butter, then turn them and salt with Guérande salt.
5 - Place a sheet of Filo pastry in the centre of the plate, then put a layer of fennel, followed by two mullet fillets per person and, finally, another layer of pastry. Finish by pouring a trickle of beurre Nantais around the mullet and sprinkle with a decorative garnish of Dill. |
The Chef's advice: Chablis
1er Cru Fourchaume
A Chablis Premier Cru Fourchaume would bring out the aniseed flavours of this recipe - preferably a vintage marked by a certain verve.
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Shellfish and Fish
Instant white trout back
Ingredients:
- 4 white trout
- 80 g lamb’s lettuce
- 4 large shallots
- 20 cl Moselle white wine
- 4 dl single cream
- 120 g butter
- 20 sprigs chives
- 4 cl white wine vinegar
- 8 cl walnut oil
- 4 small, firm tomatoes
- 4 cl olive oil
- Salt, pepper
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Recipe:
1 - Reduce the white wine with the chopped shallots until almost dry, add the cream and butter.
Reduce until you obtain a sauce and strain.
2 - Remove the fillets from the trout without removing the skin.
3 - Cook them on an oiled sheet in the oven for 5 minutes and remove the skin once cooked.
4 - Clean the lamb’s lettuce, dice the tomatoes.
5 - Prepare a vinaigrette with the oil, vinegar and shallots.
Setting out:
Arrange the salad in a plate, place trout fillets all around, coat with the sauce and sprinkle with chives. |
Serving suggestions: Chablis
1er Cru Fourchaume
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Shellfish and Fish
Marinated trout fillets with dill
Recipe by Michel Moret, La Griotte Restaurant at Bazarnes.
Ingredients:
- 1 2 kg salmon trout
- 1 bunch dill
- 1 kg Guérande salt
- 2 lemons
- 200 g Sechuan pepper
- 1 glass olive oil
- 6 small firm tomatoes
- 300 mixed salad or rocket
- 25 cl single cream
- 2 tablespoons grain mustard
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Preparation:
The day before :
Remove the trout fillets, leaving the skin on, coat them completely with coarse sea salt and Sechuan pepper, cover with a damp towel and leave all night.
The day:
Rinse the trout fillets under the tap, dry them well. Using a long sharp knife, cut the fillets into very thin slices.
Place them in a hollow dish, sprinkle with lemon juice, olive oil and chopped dill, leave to marinade for 2 hours in the fridge.
The tomatoes:
Wipe the tomatoes, remove the top, empty them, salt the inside and leave them to drain for 30 minutes standing upside down on a grid. Whip the single cream, add 2 spoonfuls of mustard, fill the tomatoes, put back their tops.
Presentation:
In each dish, arrange the mixed salad, artistically present the marinated trout slices, sprinkle with olive oil, place the tomato with whipped mustard cream and decorate with a lemon quarter and a bunch of dill. |
Serving suggestions: Chablis
1er Cru Fourchaume
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Shellfish and Fish
Saint-Aubert oysters (Bishop of Avranches)
Ingredients:
- 24 oysters
- 50 cl Pommeau
- 1 kg mussels
- 3 or 4 shallots
- 1 celery stick
- 1 bay leaf
- 50 cl fresh cream
- 25 cl flour
- 1 kg coarse salt
- Salt, pepper
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Recipe:
1 - Open the oysters, discard their water then place them in a baking dish.
2 - Wait for the oysters to produce more water. Steam open the mussels with the celery and bay leaf
3 - Sweat the sliced shallots and pommeau in a saucepan. Reduce this preparation until nearly dry.
4 - Make the mussel velouté, thicken with a beurre manié. Add the velouté to the pommeau reduction, reduce for a few minutes.
5 - Add the fresh cream. Discard the new water from the oysters. Cover them with the preparation and bake in the oven (220°) for 15 minutes.
6 - Pour a thick layer of coarse salt into a dish to keep the oysters balanced. |
Serving suggestions: Chablis
1er Cru Fourchaume
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Meat
Veal chops roasted with girolle mushrooms
Recipe by Michel Moret, La Griotte Restaurant at Bazarnes.
Ingredients for 6:
- 3 thick veal chops, 600 to 700 g each,
- 600 g girolle mushrooms
- 25 cl White Burgundy wine
- 10 cl groundnut oil
- 60 g butter
- 5 cl olive oil
- 2 tablespoons chopped shallot and parsley
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Preparation:
1 - Pan fry the veal chops in very hot oil until golden on each side and place them in a baking dish.
2 - Season, add half of the white wine, ½ glass water and half of the butter cut into pieces.
3 - Bake in a very hot oven, 220° (thermostat 8) for around 20 minutes.
Remove from the oven, then cover in foil and leave to rest (10 minutes)
4 - Meanwhile, fry the girolle mushrooms over high heat in olive oil, add the chopped shallots and parsley.
5 - Deglaze the griddle with the rest of the white wine, bring to the boil and reduce.
6 - Add the remaining butter and juices given by the veal chops, add the fried girolle mushrooms.
Presentation:
Cut the chops into thick slices and present on a dish or individual plates, surrounded by the mushrooms and sauce whisked through with butter. |
Serving suggestions: Chablis
1er Cru Fourchaume
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Vegetables
Leek gratin (serves 4)
Extract from “Les bons petits plats de toujours…” Weight Watchers.
Ingredients :
- 1 kg leeks
- 4 level teaspoons margarine
- Salt, pepper
- 60 g grated comté cheese
- 4 level teaspoons breadcrumbs
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Recipe:
1 - Peel the leeks, only keep the softest parts.
Cut them in two lengthwise and wash them in vinegared water. Cut into small chunks.
2 - In a non-stick deep frying pan, melt the margarine.
Add the leeks with a small amount of hot water.
Season with salt and pepper.
Cook for about 30 to 40 minutes. Make sure there is no more liquid at the end of cooking.
3 - Put the leeks into a baking dish.
Mix the comté with the breadcrumbs and sprinkle over the leeks.
Bake in a preheated oven (thermostat 7/210°) for around 10 to 15 minutes. |
Serving suggestions: Chablis 1er Cru Beauroy
Veilles Vignes
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Vegetables
Swiss chard with snail butter (serves 4)
Extract from “Les bons petits plats de toujours…” Weight Watchers.
Ingredients :
- 1 bunch of Swiss chard
- 1 lemon juice
- 4 large ripe tomatoes
- Salt, pepper
- 1 clove garlic, parsley
- 4 level teaspoons margarine |
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Recipe:
1 - Remove the leaves from the Swiss chard.
Peel the stalks to remove the filaments.
Wash them and cut into pieces.
2 - Blanch them 5 minutes in boiling salted water containing the juice of a lemon. Drain them.
3 - Plunge the tomatoes into boiling water, then in cold water to remove the skin. Remove the pips, dice them.
4 - Cook on gentle heat for around 45 minutes in a non-stick deep frying pan.
Season with salt and pepper.
5 - Chop the garlic and parsley finely.
Mix with the margarine. Melt over the vegetables and mix. |
Serving suggestions: Chablis
1er Cru Beauroy Veilles Vignes
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Meat
Sautéed farmhouse veal with 3 citrus fruit
Extract from “Recettes des Terroirs” by Logis de France chefs.
Ingredients :
- 1 kg farmhouse veal
- 1 tablespoon fresh cream
- ½ cup stock
- 1 orange, 1 lemon, 1 lime
- ½ clove garlic
- 2 teaspoons granulated sugar
- Salt, pepper, parsley, basil
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Recipe:
1 - Cut the veal into cubes and marinade in a half-glass of stock, a spoonful of oil, the juice of an orange, a lemon and a lime, half a clove of garlic and granulated sugar. Leave for 30 minutes.
2 - Drain the veal and fry until golden in a large cooking pot. Add the marinade, season. Cook gently.
3 - Add the fresh cream just before serving. Arrange the meat and sauce on the plates, decorate with slices of fruit, parsley and basil.
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Serving suggestions: Chablis
1er Cru Beauroy Veilles Vignes
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Meat
Braised Capon with Chablis flavoured with Truffles
Recipe by Jean-Pierre Vaury, le Moulin, La Coudre.
For 8 people:
- 1 capon of around 2 kg
- 1 bottle of Chablis
- 1 leak, 100 g of onions
- 200 g of carrots
- 1 bouquet garni
25cl of cream
1
- Burgundy truffle
50 g of butter
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Oil, salt, pepper |
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Preparation:
1 - Cut the capon in pieces. Lightly brown the pieces in a casserole. Moisten with the Chablis and stock, add the garnish of flavours (leak, onions, carrots and bouquet garni), and leave to cook for 30 minutes.
2 - After cooking, remove the pieces of capon and reduce the cooking juices, bind them and add the cream. Check the seasoning.
3 - Just before serving, sprinkle the capon with truffle Julienne. |
The Chef's advice: Chablis Grand Cru les Clos
The truffle will be outstanding, especially if it is stimulated by the hints of minerals and mushrooms that are typical qualities of les Clos.
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Vegetables
Potato gratin with mushrooms (serves 4)
Extract from “Les bons petits plats de toujours…” Weight Watchers.
Ingredients :
- 400 g potatoes
- 250 g mushrooms
- 4 level teaspoons margarine
- 50 cl skimmed milk
- Salt, pepper, crumbled thyme
- 4 level teaspoons breadcrumbs
- a china or enamelled earthenware baking dish
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Preparation:
1 - Peel the potatoes, wipe them.
Cut the earthy parts off the mushrooms.
Wash, wipe and slice them.
2 - Grease the dish with one spoonful of margarine.
Spread the potatoes and mushrooms in the dish. Add salt and pepper, sprinkle with the thyme, breadcrumbs and add the remaining margarine cut into small pieces.
3 - Bake in a preheated oven (thermostat 6/8 for 45 minutes to one hour.
If the top browns too quickly, cover with foil. Delicious served with a salad. |
Serving suggestions: Bourgogne
Pinot Noir
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Meat
Quail with grapes (serves 4)
Extract from “Mets et vins de Bourgogne”.
Ingredients:
- 4 quails
- 1 strip of fat
- 80 g shallots
- 400 g ripe white grapes
- 125 g butter
- 20 cl White Burgundy
- 1 tablespoon marc de bourgogne
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Preparation:
1 - Empty the quails if your butcher has not already done so and keep the liver. Put it back inside the quails. Wrap each quail with a strip of fat and truss them up.
2 - In a cooking pot, melt a little butter and add the quails. Cook on medium heat for three minutes. Turn the quails over. Season with salt and pepper. Cover the cooking pot and cook for ten or so minutes on low heat.
3 - Meanwhile, chop the shallots. Then remove the quails from the cooking pot and keep them warm. Pour in the shallots and cover the cooking pot for around five minutes.
4 - Meanwhile, rinse the grapes. If you have enough time, ideally you should remove the skin and pips. Then add the prepared grapes to the sauce. Season with salt and pepper. Leave to cook for two minutes, in the covered cook pot, before removing the grapes with a skimming ladle.
Keep them warm.
5 - Put the quails back in the cooking pot but without the strip of fat. Just one minute. Then place them in a dish with the grapes around them. Coat with sauce. |
Serving suggestions: Bourgogne
Pinot Noir
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Meat
Rabbit with Mustard (serves 4)
Extract from “Mets et vins de Bourgogne”.
Ingredients:
- 1 small rabbit or saddle of a large rabbit
- 1 tablespoon oil (groundnut preferably)
- 3 tablespoons mustard
- 3 tablespoons fresh cream
- 40 g butter
- a sprig of time
- salt and pepper
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1 - This recipe is simple to do and its aroma stimulates the taste buds, ready to partake in all wine tastings.
Before starting the preparation, preheat your oven to thermostat 7 (210°).
2 - Cut the rabbit into pieces that you coat in mustard on all sides. Oil a large oval dish in which you will arrange the pieces of rabbit. Sprinkle with small knobs of butter and put in the oven.
3 - Cook for half an hour, remove the dish from the oven and coat the rabbit with fresh cream mixed with the remainder of the mustard. Season with salt and pepper.
4 - Put back in the oven until the end of the cooking time. Serve in a very hot dish, covering the pieces of rabbit well with the sauce. You can serve this dish with sautéed potatoes
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Serving suggestions: Bourgogne
Pinot Noir
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Meat
Salted ham and pumpkin mash (serves 4)
Extract from “Recettes des Terroirs” by Logis de France chefs.
Ingredients:
- 2.5 kg of salted ham cut into 6 slices
100 g butter
Sauce accompaniment:
- 50 g chopped garlic
- 10 cl wine vinegar
- 10 cl thickened dark stock
- 200 g butter
- 250 g floury potatoes
- 1 kg pumpkin
- 50 cl milk
- Salt and pepper
- Nutmeg, chopped parsley
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Sauce :
Put the vinegar and garlic to boil for 30 minutes. Add the dark stock. Reduce. Season. Whisk in knobs of butter a little at a time.
Mash:
Cut the pumpkin (without peeling it, just removing the seeds) and the potatoes into large pieces.
Put them into a saucepan with a little water and cook them without stirring. Mash them, add butter and milk, depending on the consistency required. Season (salt, pepper, nutmeg).
Setting out:
Rapidly fry the slices of salted ham simply seasoned them with pepper , place them in the centre of the plate, arrange a crown of mash around them and coat the meat with sauce. Sprinkle with parsley. |
Serving suggestions: Bourgogne
Pinot Noir
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Meat
Warm calf’s head terrine with cep oil (serves 8).
Extract from “Recettes des Terroirs” by Logis de France chefs.
Ingredients:
- ½ a calf’s head with tongue
- 4 tomatoes
- 30 g dry ceps
- 2 onions studded with a clove
- 2 carrots
- 2 celery stick
- thyme, bay leaf
- 1 lemon
- 3 egg whites
- 2 shallots, parsley, chives
- 1 spoonful capers
- Salt, pepper
- 2 spoonfuls strong mustard
- 20 cl olive oil
- 3 spoonfuls Banyuls vinegar
- 1 “home-made” jar of ceps in oil
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Preparation:
1 - Cook the calf’s head with water and herbs, carrots and onions on a gentle heat for 1 ½ hours.
2 - Remove the calf’s head Let it cool down a little. Cut it with the tongue in large pieces.
3 - Rapidly whisk 3 egg whites with the mustard, chopped shallots, capers, chopped tomatoes, parsley and chopped chives. Mix with the pieces of calf’s head.
4 - Season Fill a terrine. Cook in a bain marie in the oven for 30 minutes. Cool the terrine which will become firm as the jelly sets.
5 - Serve in 1 cm thick slices. Steam or microwave to reheat. Serve with the cep oil vinaigrette (leave rehydrated dry ceps to infuse in olive oil) and the banyuls vinegar. |
Serving suggestions: Bourgogne
Pinot Noir
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Dessert
Cherry gratin with almonds (serves 4)
Extract from “Dessert – Plaisir” by Christine and Bernard Charretoon.
Ingredients:
- 400 g black cherries
- 140 g granulated sugar
- 1 pinch powdered cinnamon
- the zest from half a lemon
- 250 g fresh almonds
- 3 large egg yolks
- 1.5 dl orange juice
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Preparation:
1 - Wash, dry and remove the stones from the cherries.
In a saucepan, pour 2 dl of water, 100 g sugar, the lemon zest and cinnamon. Bring to the boil then reduce the heat.
2 - Poach the cherries in this syrup, without bringing to the boil, for 8 to 10 minutes. Then remove from the heat and let the syrup cool down.
3 - Open the almonds, remove the skin covering them then slice them thinly. Switch on the grill. Warm the orange juice.
4 - In a bowl, beat the egg yolks with 40 g of the sugar and pour the orange juice gradually, using an electric whisk until the preparation is very foamy. Pour into the casserole and cook for 1 minute on low heat. Do not stop whisking.
5 - Drain the cherries and distribute them in the dishes
Sprinkle the almonds and coat with sabayon. Put the dishes under the grill for 2 minutes until the sabayon caramelises a little. You can replace the cherries with a mixture of orange, grapefruit (peeled) and mango. |
Serving suggestions: Bourgogne
Pinot Noir
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Dessert
Raspberry millefeuille (serves 4)
Extract from “Dessert – Plaisir” by Christine and Bernard Charretoon.
Ingredients:
Pastry:
- 2 egg whites
- 60 g sugar
- 1 pinch salt
- 60 g flour
- 50 g melted butter cooled down
Filling:
- 60 g single cream
- 1 egg white
- 20 g sugar
- 250 g raspberries
- A few wild strawberries to decorate
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Preparation:
1 - In a bowl, mix all the pastry ingredients to obtain a smooth soft mixture. Leave to rest in the fridge for at least 30 minutes.
2 - With a tablespoon, space out small dollops of the pastry mixture on a buttered sheet.
Spread each dollop with the back of the spoon to form a disk 10 cm in diameter and 1 mm thick.
You will need 12.
3 - Bake in batches in the oven for 8 to 10 minutes.
Watch the pastry, the edges should be golden and the centre should remain pale.
4 - Remove the disks with a spatula and leave to cool on a cooling wire. Whisk the single cream until firm. Whisk the egg white until firm, adding the sugar at the end.
5 - Crush 10 raspberries and add them to the whipped cream then add the stiff egg whites very delicately.
6 - On each plate, place a disk of pastry, garnish with a spoonful of | |
