Food and juice pairings with Morello Cherry Vintage 2019

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

Pâté crust with duck breast and Landes foie gras garnished with pickled cherries

Ingredients for 6 people:

For the pâté crust with duck breast and foie gras from Landes

• To buy at your caterer or delicatessen

For the pickled cherries

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

Spices

• Coriander seeds
• Star anise
• Whole pepper
• Cinnamon stick
• Orange
• Yellow lemon

Preparation:

1. Clean the cherries and remove their stems. Take the zest from 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 add the other ingredients.
4. Bring the brine to a boil, then remove it from the heat and let it cool. Then filter the liquid.
5. Fill a jar with the cherries, then pour in the brine.
6. Close the jar tightly, making sure the seal is secure.
7. Let the cherries marinate for 10 days before eating them.

Roasted wild boar fillet, cranberry sauce and dauphine potatoes

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 branches
• Salt and pepper

For the cranberry sauce

• Lingonberries (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 dauphine potatoes

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

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 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 foil for 10 minutes.

Preparation of the cranberry sauce

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

Preparation of potato dumplings

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 to the boil with the butter and a pinch of salt.
3. Remove from the heat, add the flour all at once and mix vigorously until you obtain a smooth dough.
4. Return to the heat to lightly dry the dough, then remove from the heat.
5. Add the eggs one by one, mixing well between each addition.
6. Mix the mashed potatoes with the choux pastry.
7. Heat the oil for frying to 170-180°C.
8. Form small balls with the dough and fry them until they are golden and crispy.
9. Drain them on absorbent paper and season with a pinch of salt.

Arrange everything on a plate.

Clafouti with sour cherries and sour cherry basil sorbet

Ingredients for 6 people

For the cherry clafoutis

• Pitted Morello 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 gratin mold or tart pan.
3. Arrange the morello cherries in the mold in an even layer.
4. In a bowl, beat the eggs with the sugar until the mixture becomes slightly foamy.
5. Add the flour and mix until you obtain a homogeneous dough.
6. Gradually add the milk and cream, continuing to mix, then add the vanilla extract.
7. Pour this mixture over the morello cherries in the mold.
8. Bake for around 35-40 minutes, until the clafoutis is golden brown and a knife blade comes out clean.
9. Let cool slightly.

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