Food and juice pairings with La Myrtille Sauvage Vintage 2017

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

Fresh goat cheese tartlet, 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
• 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 skillet, heat the olive oil over medium heat.
3. Add the onions and cook until translucent.
4. Add the sugar, balsamic vinegar, mustard, salt, and pepper. Mix well.
5. Reduce heat and simmer for about 20 minutes, until the mixture becomes thick and 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 the crème fraîche, honey, salt and pepper until smooth.
4. Divide the goat cheese mixture into the tartlet bases.
5. Bake for about 15-20 minutes.

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

Fillet of red mullet, 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 Porto 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, toss the cabbage pieces with the olive oil, salt, and pepper.
4. Arrange the cabbage pieces 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 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 brown and crispy. Turn the fillets over and cook for another 1 to 2 minutes, depending on their thickness.
4. Remove the fillets from the pan and let them rest for a few moments.

Serve immediately

Almond-blueberry and dark chocolate ice cream log

Ingredients

For the base:

• Ladyfingers: 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 coulis:

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

Preparation

Preparation of the base:

1. Crush the sponge fingers into small pieces. Mix them with the melted butter until you get a smooth paste.
2. Line the bottom of a log pan (or loaf pan) with parchment paper. Spread the biscuit mixture over the bottom of the pan, pressing down well to create an even layer. Refrigerate.

Preparation of 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 cool.
2. In a bowl, combine the single 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 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 set.

Preparation of the dark chocolate coulis:

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