Recipes
Pairing wine and food is a pleasure I’d like to share with you. Here are some recipes that fair very well with my wines. Enjoy!
Pike-perch quenelles with lobster sauce
From Loiseau des Vignes
Serves 6
For the quenelle base:
12,5 cl milk
30 g butter
60 g flour
1 egg
For the forcemeat:
300 g pike-perch, filleted and skinned
50 cl well-chilled double cream
2 egg whites
2 teaspoons salt
pepper
grated nutmeg
For the lobster sauce:
2 lobster heads or 6 scampi heads
1 medium onion
1 medium carrot
2 cloves garlic, peeled
1 sprig fresh thyme
50 g tomato concentrate
35 cl Cognac
25 cl olive oil
5 cl white wine
75 cl double cream
2 or 3 soupspoons Noilly Prat
Salt and pepper
Poaching liquid for the quenelles:
1 l fish stock
Preparation time: 1…
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Grilled, unscaled fillet of seabass with soft spices
This dish from three-star chef Guy Savoy is taken from his book, Simple French Recipes for the Home Cook, in which he revisits traditional French cuisine.
Guy Savoy’s added touch makes all the difference. However, despite his expertise, these dishes can be prepared by anyone.
To accompany this delicate fish with spicy lemon sauce, I suggest a premier cru white Burgundy combining freshness and aromatic complexity.
2005 Chassagne-Montrachet La Boudriotte has a lovely bouquet of citrus, lime-blossom, and almond. It displays beautiful minerality on the palate, as well as hints of vanilla and butter.
Beef bourguignon
This is a typically Burgundian dish, since it combines two of the main local products: beef and wine. Just as for its wines, Burgundy has a high reputation for the quality of its Charolaise cattle.
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Frog’s legs with garlic puree and parsley sauce
This is a recipe of Bernard Loiseau, served in his restaurant***.
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Scallops à la Nage with Velvet Butter Sauce
This recipe of Chef Michel Roux Jr. is served in his restaurant Le Gavroche ** and can be appreciated on one of my wines.
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Thanksgiving Turkey
Thanksgiving is traditionally celebrated in America on the 4th Thursday of the month of November. The holiday commemorates the meal shared by the New England colonists and their Indian friends in celebration of their first harvest.
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Gougères Bourguignonnes
This is in fact a choux pastry with cheese added to it (Comté or Gruyère). Gougères are served either as an apéritif or as an accompaniment to a wine tasting.
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“Gaston Gérard” Chicken
This recipe was created in 1930 for Curnonsky by the mayor of Dijon’s wife, Madame Gaston Gérard. It has since become a standard recipe in Burgundian cooking.
Suggested wine: Chassagne-Montrachet white or Puligny-Montrachet