Food and juice pairings with Le Cassis de Bourgogne Vintage 2017

Pairings designed and created in collaboration with Marie Wodecki, Best Young Sommelier 2023 & Head Sommelier of the 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
• Heavy cream: 200ml
• Lemon juice: 1 tbsp
• Salt and pepper

For the filling:

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

Preparation :

Preparation of beetroot 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. Set aside.

Preparation of sea bream gravlax:

1. Mix salt, sugar and pepper in a small bowl.
2. Place the sea bream fillets on a baking sheet 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 pat dry with paper towels. Cut them into thin slices.

Preparation of the horseradish sauce:

1. In a bowl, mix 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 top with the sea bream gravlax slices. Drizzle with the horseradish sauce, sprinkle with freshly chopped parsley, and drizzle with a light drizzle of olive oil.

Pan-fried prawns, lychee and balsamic reduction

Ingredients for 6 people:

• Peeled 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, removing the skin and removing the pit. Cut them in half if necessary. Set aside.

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. Add salt and pepper.

Arrange the pan-fried prawns on a serving platter and scatter the lychee pieces around them. Drizzle generously with the balsamic reduction.

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

Ingredients :

For the chocolate Genoese biscuit:

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

For the chocolate-blackcurrant cream:

• Dark chocolate: 200g
• Blackcurrant puree: 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 bean (or 1 teaspoon of vanilla extract)

For decoration:

• Some chocolate shavings

Preparation

Preparation of the chocolate Genoese biscuit:

1. Preheat your oven to 180°C (gas mark 6).
2. Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until stiff.
3. In another bowl, whisk the yolks with the sugar until the mixture whitens.
4. Sift the flour and cocoa powder, then gently fold them into the egg yolk and sugar mixture.
5. Fold the egg whites into the mixture, mixing gently so as not to break them.
6. Spread the dough on a baking sheet lined with parchment paper and bake for 10 to 12 minutes. Let cool on a wire 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 frothy.
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 heat, add the chopped chocolate and stir until completely melted.
6. Add the blackcurrant puree and mix well. Let it cool.

Prepare the vanilla whipped cream:

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

Cut the sponge cake into circles or rectangles, depending on your preference. Spread a layer of chocolate-blackcurrant cream over the sponge cake. Add a generous layer of vanilla whipped cream on top. Decorate with crispy chocolate shavings.