Food and juice pairings with La Cerise Griotte Vintage 2019

Pairings conceived and created in collaboration with Marie Wodecki, Best Young Sommelier 2023 & Sommelier Chef of Auberge Montmin (Michelin 2*).

Pâté en croûte with duck breast and foie gras from the Landes enhanced with pickled cherries

Ingredients for 6 people:

For the pâté en croûte with duck breast and foie gras from the Landes

• To buy from your caterer or gourmet grocery

For the pickled cherries

• Cherries: 250 g
• Water: 12 cl
• Red wine vinegar: 15 cl
• Fine salt: 5 pinches
• Powdered sugar: 30 g

Spices

• Whole coriander
• Star anise
• Whole pepper
• Cinnamon stick
• Orange
• Lemon yellow

Preparation:

1. Clean the cherries and remove their stems. Zest the orange and lemon.
2. In a large saucepan, prepare a dry caramel by melting the sugar without stirring until it turns brown.
3. Gradually add the vinegar and water to deglaze, then incorporate the other ingredients.
4. Bring the brine to a boil, then remove from heat and let it cool. Strain the liquid afterward.
5. Fill a jar with the cherries, then pour in the brine.
6. Seal the jar tightly, ensuring the seal is in place.
7. Let the cherries marinate for 10 days before consuming.

Roasted wild boar fillet, cranberry sauce, and pommes dauphine

Ingredients for 6 people

For the roasted wild boar fillet

• Wild boar fillet: 900 g
• Butter: 75 g
• Olive oil: 3 tablespoons
• Garlic: 3 cloves, crushed
• Thyme: 3 sprigs
• Salt and pepper

For the cranberry sauce

• Cranberries (fresh or frozen): 225 g
• Red wine: 300 ml
• Veal stock: 300 ml
• Shallot: 1.5, finely chopped
• Sugar: 3 tablespoons
• Butter: 45 g
• Salt and pepper

For the pommes dauphine

• Potatoes: 750 g
• Choux pastry:
• Water: 185 ml
• Butter: 75 g
• Flour: 110 g
• Eggs: 3
• Frying oil
• Salt

Preparation:

Preparation of the wild boar fillet

1. Preheat the oven to 200°C.
2. In a pan, heat the olive oil and butter.
3. Sear the wild boar fillets on all sides until they are nicely browned.
4. Add the garlic and thyme to the pan, then transfer everything to a baking dish.
5. Bake and let cook for about 15-20 minutes, depending on the desired doneness.
6. Remove from the oven and let the meat rest under aluminum foil for 10 minutes.

Preparation of the cranberry sauce

1. In a saucepan, melt a knob of butter and sauté the shallot until translucent.
2. Add the cranberries and sugar, then let cook for a few minutes.
3. Deglaze with red wine and let reduce by half.
4. Add the veal stock, bring to a boil, then let simmer until thickened.
5. Emulsify the sauce with the butter and season with salt and pepper.

Preparation of potato dauphine

1. Cook the potatoes in salted water, drain them, then mash them to obtain a smooth puree.
2. For the choux pastry, bring the water with the butter and a pinch of salt to a boil.
3. Off the heat, add the flour all at once and mix vigorously until you have a smooth dough.
4. Return to the heat to slightly dry out the dough, then remove from heat.
5. Incorporate the eggs one by one, mixing well between each addition.
6. Mix the mashed potatoes with the choux pastry.
7. Heat the frying oil to 170-180°C.
8. Form small balls with the dough and fry them until golden and crispy.
9. Drain them on paper towels and season with a pinch of salt.

Plate everything.

Cherry clafoutis and cherry basil sorbet

Ingredients for 6 people

For the cherry clafoutis

• Pitted cherries: 500 g
• Eggs: 4
• Flour: 100 g
• Sugar: 100 g
• Milk: 250 ml
• Liquid cream: 100 ml
• Vanilla extract: 1 tsp

For the accompaniment

• Cherry sorbet: 1 liter
• Fresh basil

Preparation:

1. Preheat the oven to 180°C.
2. Generously butter a baking dish or pie pan.
3. Arrange the cherries in the mold in an even layer.
4. In a mixing bowl, beat the eggs with the sugar until the mixture becomes slightly frothy.
5. Add the flour and mix until you have a smooth batter.
6. Gradually incorporate the milk and cream, continuing to mix, then add the vanilla extract.
7. Pour this mixture over the cherries in the mold.
8. Bake for about 35-40 minutes, until the clafoutis is golden and a knife comes out clean.
9. Let it cool slightly.

Serve the clafoutis warm or at room temperature, accompanied by a scoop of cherry sorbet. Garnish with a few fresh basil leaves.