Food & juice pairings with Wild Blueberry Vintage 2017

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

Fresh goat cheese tartlet, onion chutney and wild blueberry compote

Ingredients (for 6 people)

For the tarts

• 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
• 3 Balsamic vinegar: 3 tbsp
• Mustard: 1 tsp
• Salt and pepper

For the wild blueberry compote

• Wild blueberry compote: 250g

Preparation

Preparation of onion chutney:

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

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 moulds.
3. In a bowl, mix the fresh goat cheese with the crème fraîche, honey, salt and pepper until you obtain a homogeneous mixture.
4. Divide the goat cheese mixture into the tart shells.
5. Bake for about 15-20 minutes.

Once the tartlets are cooked, remove them from the oven and let them cool slightly. Garnish 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 (approximately 150 g each)
• Olive oil: 2 tbsp
• Salt and pepper

For the reduction in Porto

• Porto: 200ml
• 1 shallot, finely chopped
• Balsamic vinegar: 1 tbsp
• Sugar: 1 tsp
• 1 hazelnut 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, toss the cabbage pieces with the olive oil, salt and pepper.
4. Arrange the pieces of cabbage on a baking sheet lined with parchment paper.
5. Bake for approximately 25 to 30 minutes, turning the pieces halfway through cooking.

Preparation of the reduction in Port:

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

Preparation of red mullet fillets:

1. Season the red mullet fillets with salt and pepper.
2. Heat the olive oil in a skillet over medium-high heat.
3. Cook the red mullet fillets, skin side down first, for about 2 to 3 minutes, until 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

 

Glazed almond-blueberry and dark chocolate log

Ingredients

For the base :

• Sponge fingers: 200g
• Melted butter: 50g

For the almond-blueberry ice cream:

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

For the dark chocolate sauce:

• Dark chocolate: 100g
• Whole liquid cream: 100ml

Preparation

Preparation of the base:

1. Crush the biscuits with a spoon into small pieces. Mix them with the melted butter until you obtain a homogeneous paste.
2. Line the bottom of a log mold (or cake mold) with parchment paper. Spread the cookie mixture over the bottom of the pan, pressing well to create an even layer. Reserve 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 soft and the sugar is dissolved. Blend the mixture until you obtain a smooth puree. Leave to cool.
2. In a bowl, mix the liquid cream and milk. Add the almond paste cut into small pieces. Whisk until the almond paste is completely dissolved.
3. Add the blueberry puree to this mixture and mix well.
4. Pour this mixture onto 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 set.

Preparation of dark chocolate sauce:

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

Carefully unmold the frozen log by inverting it onto a serving dish. Pour the dark chocolate coulis over the log before serving. You can also decorate with flaked almonds or fresh blueberries for more deliciousness.