Food and juice pairings with La Cerise Griotte Vintage 2019

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

Duck breast and Landes foie gras pâté with pickled cherries

Ingredients for 6 people:

For the pâté croûte with duck breast and Landes foie gras

• To buy from your caterer or delicatessen

For the pickled cherries

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

Aromatics

• Coriander seeds
• Star anise
• Peppercorns
• Cinnamon stick
• Orange
• Yellow lemon

Preparation :

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

Roasted wild boar fillet with 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 tbsp
• 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 tbsp
• 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
• Salt

Preparation :

Preparation of the wild boar fillet

1. Preheat the oven to 200°C.
2. In a frying pan, heat the olive oil and butter.
3. Sear the wild boar fillets on all sides until golden brown.
4. Add the garlic and thyme to the pan, then transfer everything to a baking dish.
5. Bake for approximately 15-20 minutes, depending on 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 fry the shallot until translucent.
2. Add the cranberries and sugar, then let it cook for a few minutes.
3. Deglaze with the red wine and reduce by half.
4. Add the veal stock, bring to a boil, then simmer until thickened.
5. Whisk the sauce with butter and season with salt and pepper.

Preparing dauphine potatoes

1. Cook the potatoes in salted water, drain them, then mash them to obtain a smooth purée.
2. For the choux pastry, bring the water to a boil with the butter and a pinch of salt.
3. Off the heat, add the flour all at once and mix vigorously until you get a smooth dough.
4. Return to the heat to dry the dough slightly, then remove from the heat.
5. Add the eggs one by one, mixing well between each addition.
6. Mix the mashed potatoes into 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 absorbent paper and season with a pinch of salt.

Arrange everything on a plate.

Morello cherry clafouti and morello cherry basil sorbet

Ingredients for 6 people

For the morello cherry clafoutis

• Pitted sour 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

• Morello cherry sorbet: 1 liter
• Fresh basil

Preparation :

1. Preheat the oven to 180°C.
2. Generously butter a gratin dish or pie dish.
3. Arrange the cherries in the mold in an even layer.
4. In a bowl, beat the eggs with the sugar until the mixture becomes slightly frothy.
5. Add the flour and mix until you get a smooth dough.
6. Gradually add 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 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. Garnish with a few fresh basil leaves.