Food and juice pairings with La Myrtille Sauvage Vintage 2017

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

Tartlet with fresh goat cheese, onion chutney, and wild blueberry compote

Ingredients (for 6 people)

For the tartlets

• Shortcrust pastry: 250g
• Fresh goat cheese: 200g
• Thick crème fraîche: 2 tbsp
• Honey: 1 tbsp
• Salt and pepper

For the onion chutney

• Large red onions: 2
• Olive oil: 2 tbsp
• Brown sugar: 3 tbsp
• Balsamic vinegar: 3 tbsp
• Mustard: 1 tsp
• Salt and pepper

For the wild blueberry compote

• Wild blueberry compote: 250g

Preparation

Preparation of the onion chutney:

1. Peel and finely slice the onions.
2. In a skillet, heat the olive oil over medium heat.
3. Add the onions and cook until they become translucent.
4. Add the sugar, balsamic vinegar, mustard, salt, and pepper. Mix well.
5. Reduce the heat and let simmer for about 20 minutes, until the mixture thickens and becomes syrupy. Set aside.

Preparation of the tartlets:

1. Preheat your oven to 180°C.
2. Roll out the shortcrust pastry and cut out circles to line the tartlet molds.
3. In a bowl, mix the fresh goat cheese with crème fraîche, honey, salt, and pepper until smooth.
4. Distribute the goat cheese mixture into the tartlet shells.
5. Bake for about 15-20 minutes.

Once the tartlets are baked, remove them from the oven and let them cool slightly. Top each tartlet with a spoonful of onion chutney and a spoonful of wild blueberry compote.

Red mullet fillet, Port reduction, and roasted pointed cabbage

Ingredients for 6 people

For the red mullet fillets

• Red mullet fillets: 6 (about 150 g each)
• Olive oil: 2 tbsp
• Salt and pepper

For the Port reduction

• Port: 200ml
• 1 shallot, finely chopped
• Balsamic vinegar: 1 tbsp
• Sugar: 1 tsp
• 1 knob of butter

For the roasted pointed cabbage

• Pointed cabbage: 1
• Olive oil: 2 tbsp
• Salt and pepper

Preparation

Preparation of roasted pointed cabbage:

1. Preheat your oven to 200°C.
2. Cut the pointed cabbage into pieces.
3. In a large bowl, mix the pieces of cabbage with olive oil, salt, and pepper.
4. Arrange the pieces of pointed cabbage on a baking sheet lined with parchment paper.
5. Bake for about 25 to 30 minutes, turning the pieces halfway through cooking.

Preparation of the Port reduction:

1. In a small saucepan, heat a little olive oil over medium heat and sauté the shallot until translucent.
2. Add the Port, balsamic vinegar, and sugar. Bring to a boil.
3. Reduce the heat and let simmer until the sauce is reduced by half and has a syrupy consistency.
4. Add a knob of butter to bind the sauce, then mix well.

Preparation of the red mullet fillets:

1. Season the red mullet fillets with salt and pepper.
2. Heat the olive oil in a pan over medium-high heat.
3. Cook the red mullet fillets skin side down first, for about 2 to 3 minutes, until they are golden and crispy. Flip the fillets and cook for another 1 to 2 minutes, depending on thickness.
4. Remove the fillets from the pan and let them rest for a few moments.

Serve everything immediately

Almond-blueberry ice log with dark chocolate

Ingredients

For the base:

• Ladyfinger cookies: 200g
• Melted butter: 50g

For the almond-blueberry ice cream:

• Blueberries: 200g
• Sugar: 80g
• Lemon juice: 1 tbsp
• Heavy cream: 250ml
• Milk: 200ml
• Almond paste: 100g

For the dark chocolate sauce:

• Dark chocolate: 100g
• Heavy cream: 100ml

Preparation

Preparation of the base:

1. Crush the ladyfinger cookies into small pieces. Mix them with the melted butter until you have a smooth dough.
2. Line the bottom of a log mold (or a loaf pan) with parchment paper. Spread the biscuit mixture at the bottom of the mold, pressing down well to create an even layer. Set aside in the refrigerator.

Preparation of the almond-blueberry ice cream:

1. In a saucepan, heat the blueberries with the sugar and lemon juice until the fruit is tender and the sugar is dissolved. Blend the mixture until smooth. Let it cool.
2. In a bowl, mix the heavy cream and milk. Add the almond paste cut into small pieces. Whip until the almond paste is completely dissolved.
3. Fold the blueberry puree into this mixture and mix well.
4. Pour this mixture over the biscuit base in the mold. Smooth the surface with a spatula and place in the freezer for at least 4 hours or until the log is well set.

Preparation of the dark chocolate sauce:

1. Heat the heavy cream in a small saucepan until it begins to simmer.
2. Remove the saucepan from the heat and add the chopped dark chocolate. Stir until the chocolate is completely melted and the mixture is smooth. Let it cool slightly.