Food and juice pairings with Le Cassis de Bourgogne Vintage 2017

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

Beet tagliatelle, sea bream gravlax, horseradish sauce, and parsley

Ingredients:

For the beet 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
• Sour 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 the beet tagliatelle:

1. Peel the beets and cut them into thin slices using a mandoline or vegetable peeler to create "tagliatelle."
2. Heat the olive oil in a large skillet over medium heat.
3. Add the beet tagliatelle and sauté for about 5 minutes.
4. Season with salt and pepper. Set aside.

Preparation of the sea bream gravlax:

1. Mix the salt, sugar, and pepper in a small bowl.
2. Place the sea bream fillets on a tray 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, mix the grated horseradish, sour cream, and lemon juice.
2. Season with salt and pepper to taste.
3. Whisk until you achieve a smooth sauce.

Arrange the beet tagliatelle on plates and add the slices of sea bream gravlax on top. Drizzle everything with the horseradish sauce and sprinkle with chopped fresh parsley, then drizzle with a light stream of olive oil.

Sautéed prawns, lychee, and balsamic reduction

Ingredients for 6 people:

• Peeled prawns: about 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 the lychees:

Peel the lychees by removing the skin and taking out the pit. Cut them in half if necessary. Set aside.

Preparation of the balsamic reduction:

1. In a small saucepan, pour in 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 sauté them until they are lightly golden.
3. Add the prawns and cook for about 2 to 3 minutes on each side.
4. Season with salt and pepper.

Arrange the sautéed prawns on a serving platter and scatter the lychee pieces around the prawns. Generously drizzle everything with the balsamic reduction.

Chocolate genoise biscuit, chocolate-cassis cream, whipped vanilla cream with some crispy chocolate shavings

Ingredients:

For the chocolate genoise biscuit:

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

For the chocolate-cassis cream:

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

For the whipped vanilla cream:

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

For decoration:

• Some chocolate shavings

Preparation

Preparation of the chocolate genoise biscuit:

1. Preheat your oven to 180°C (thermostat 6).
2. Separate the egg whites from the yolks. Whip the egg whites with a pinch of salt.
3. In another bowl, whisk the yolks with the sugar until the mixture whitens.
4. Sift the flour and unsweetened cocoa powder, then gently fold them into the egg yolk and sugar mixture.
5. Gently fold the whipped egg whites into the mixture, being careful not to break them.
6. Roll out the dough on a baking sheet lined with parchment paper and bake for 10 to 12 minutes. Let cool on a rack.

Prepare the chocolate-cassis 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 whipped vanilla cream:

1. Split the vanilla pod in half and scrape out the seeds. Add them to the liquid cream.
2. Whip the cream into stiff peaks by gradually adding the powdered sugar until you achieve a firm consistency.

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