Food & juice pairings with Burgundy Blackcurrent Vintage 2017

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

Beetroot tagliatelle, sea bream gravlax, horseradish and parsley sauce

Ingredients :

For the beetroot tagliatelle:

• Medium beets: 4
• Olive oil: 1 tbsp
• Salt and pepper

For the sea bream gravlax:

• Sea bream fillets: 500g
• Salt: 50g
• Sugar: 50g
• Ground black pepper: 1 tsp
• Fresh dill: 1 bunch

For the horseradish sauce:

• Grated horseradish: 2 tbsp
• Thick cream: 200ml
• Lemon juice: 1 tbsp
• Salt and pepper

For the garnish:

• 1 small bunch of fresh parsley
• 1 tablespoon of olive oil

Preparation:

Preparation of beet tagliatelle:

1. Peel the beets and cut them into thin slices using a mandolin or vegetable peeler to obtain “tagliatelle”.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the beetroot tagliatelle and sauté for about 5 minutes.
4. Season with salt and pepper. Reserve.

Preparation of sea bream gravlax:

1. Mix salt, sugar and pepper in a small bowl.
2. Arrange the sea bream fillets on a plate covered with plastic wrap.
3. Rub the salt and sugar mixture over the fillets, then add the chopped dill.
4. Wrap the fillets in plastic wrap and place them in the refrigerator for 24 hours to marinate.
5. Rinse the fillets under cold water and dry them with paper towels. Cut them into thin slices.

Preparation of the horseradish sauce:

1. In a bowl, combine the grated horseradish, heavy cream and lemon juice.
2. Season with salt and pepper to taste.
3. Whisk until smooth.

Arrange the beetroot tagliatelle on plates and add the slices of sea bream gravlax on top. Cover everything with the horseradish sauce and sprinkle with chopped fresh parsley and drizzle with a light drizzle of olive oil.

Pan-fried prawns, lychee and balsamic reduction

Ingredients for 6 people:

• Shelled prawns: approximately 4 per person
• Lychees: 12 to 15 depending on their size
• Balsamic vinegar: 2 tbsp
• Honey: 2 tbsp
• Olive oil: 3 tbsp
• Minced garlic cloves: 2
• Salt and pepper

Preparation :

Preparation of lychees:

Peel the lychees by removing the skin and removing the stone. Cut them in half if necessary. Reserve.

Preparation of the balsamic reduction:

1. In a small saucepan, pour the balsamic vinegar and honey.
2. Heat over medium heat, stirring regularly, until the mixture reduces by half and becomes syrupy (about 5 to 7 minutes).
3. Remove from heat and let cool. The reduction will thicken as it cools.

Preparation of the prawns:

1. In a large skillet, heat the olive oil over medium heat.
2. Add the minced garlic cloves and fry until lightly browned.
3. Add the prawns and cook for about 2 to 3 minutes on each side.
4. Salt and pepper.

Arrange the pan-fried prawns on a serving dish and distribute the lychee pieces around the prawns. Sprinkle everything generously with the balsamic reduction.

Chocolate sponge cake, chocolate-blackcurrant cream, vanilla whipped cream with a few crispy chocolate shavings

Ingredients :

For the chocolate Genoise cake:

• Eggs: 4
• Sugar: 100g
• Flour: 80g
• Unsweetened cocoa powder: 20g
• 1 pinch of salt

For the chocolate-blackcurrant cream:

• Dark chocolate: 200g
• Blackcurrant purée: 150g
• Sugar: 50g
• Egg yolks: 4
• Milk: 100ml
• Whole liquid cream: 200ml

For the vanilla whipped cream:

• Whole liquid cream: 300ml
• Icing sugar: 30g
• 1 vanilla pod (or 1 teaspoon vanilla extract)

For the decoration:

• Some chocolate chips

Preparation

Preparation of the chocolate Genoese biscuit:

1. Preheat your oven to 180°C (thermostat 6).
2. Separate the egg whites from the egg yolks. Beat the whites until stiff with a pinch of salt.
3. In another bowl, whisk the yolks with the sugar until the mixture turns white.
4. Sift the flour and cocoa powder, then gently incorporate them into the egg yolk and sugar mixture.
5. Incorporate the egg whites into the mixture, mixing gently so as not to break them.
6. Spread the dough on a baking sheet covered with parchment paper and bake for 10 to 12 minutes. Leave to cool on a rack.

Prepare the chocolate-blackcurrant cream:

1. Heat the milk and cream in a saucepan.
2. In a bowl, whisk the egg yolks with the sugar until the mixture becomes foamy.
3. Pour the hot mixture over the egg yolks while stirring, then return everything to the saucepan.
4. Cook over low heat, stirring constantly, until thickened (do not boil).
5. Remove from the heat, add the chopped chocolate and stir until completely melted.
6. Add the blackcurrant puree and mix well. Leave to cool.

Prepare the vanilla whipped cream:

1. Split the vanilla pod in half and scrape out the seeds. Add them to the liquid cream.
2. Whip the cream, gradually adding the icing sugar until you obtain a firm consistency.

Cut the sponge cake into circles or rectangles according to your preferences. Place a layer of chocolate-blackcurrant cream on the biscuit. Add a generous layer of whipped vanilla cream on top. Decorate with crispy chocolate shavings.