VIEWS: 6 PAGES: 32 POSTED ON: 11/23/2012
Soufflé au Champagne Brut Première Cuvée Serves2 • 2 eggs • 25 g Ricotta • 40 g cottage cheese, 0 % • butter to grease the ramekins • 2 Tbs Champagne • 75 g granulated sugar • 1 small pinch of salt 1- Separate the yolk from the whites of 2 eggs. 2- In a bowl, beat with a2whisk the 2 egg yolks, 25 g granulated sugar and tbs of champagne until the mixture whitens. Stirring delicately, incorporate 25g of ricotta, followed by 40 g cottage cheese (0%). Mix until just combined, it is important not to over-mix. Cover with seran- wrap and allow to rest 2 hours in the fridge. This mixture may be prepared the night before. Preheat the oven to 220oC, preferably in a convection 3- oven. The baking sheet should be at mid height. It is preferable to use the sheet as opposed to the grills in the oven individual 4- Prepare the with butter,ramekins by greasing them generously and place them in the fridge. two pinch 5- In a separate bowl, beat thesugar.egg whites with awhites of salt and 20 g granulated When the egg begin to thicken, and stick to the beaters, add the remaining 30 g granulated sugar. Be careful not to overbeat the egg whites, they should be at the soft-peak stage. Using a wooden spatula, delicately fold the cheese mixture into the egg whites. ramekin with mixture. 6- Fill eachthe ramekins 2 the3soufflé in advanceYou may prepare to hours and keep them in the fridge. 7- Place theinramekins on the hot baking sheet. Bake for 6 o minutes a 220 C oven. out of the oven 8- Take the soufflés delicately make when they are ready. With a teaspoon, a little well in the center of each soufflé. The hole should roughly be the size of a small nut. Fill the well with some granité de pamplemousse (recipe follows) or pistachio ice cream. Champagne Brut Première Cuvée. Queues d’écrevisses pattes rouges en crème glacée Serves 2 • 10 large crayfish • 50 g celery root • 1 tsp chives, roughly chopped • 3cl truffle vinaigrette • 10 g truffle, chopped • chervil • salt and pepper, freshly ground For the broth : • 1 large onion, 1 small fennel, ¼ celery stalks, all thinly sliced • 2.5 l water • 2 g star anise • 10 g coriander seeds • 10 g black pepper, whole • 1 bouquet garni • 10 garlic cloves • 2 dl dry white wine • 3 dl red wine vinegar • 100g sea salt For the cream : • ½ a fennel, ½ an onion, 2 celery stalks, all thinly sliced • 50 g butter • 1 dl of the sauce • 400 g heavy cream • 2 g fennel seeds all spices for the broth a 1- Place pot. the vegetables land water and simmer forin20 large Add the 2.5 of minutes. Then add 2 dl dry white wine and 3 dl red wine vinegar. quickly 2- Wash the crayfish by rinsing themthe boilingunder cold water. Plunge 5 of the crayfish in broth and allow to cook 3 minutes. Remove them from the broth and set aside. Repeat with the remaining 5 crayfish. Allow to cool and peel the crayfish. In a sauté pan, place 50 g butter, ½ a fennel, ½ an onion, 3- and the 2 celery stalks, all thinly sliced. Add a large pinch of salt. Allow to soften over medium heat, making sure not to brown the vegetables. Add just enough of the broth to moisten the vegetables. Then add ¾ of the heavy cream (300 g) and cook over low heat for 20 minutes. When ready, sift through a tamis by pressing the mixture through. Allow to cool before adding the rest of the heavy cream. If needed add more salt and pepper. Store in the fridge. Plunge boiling 4- Chop the celery root into 3mm cubes.Drain andincool. salted water, and cook for 2 minutes. and claws in the truffle 5- Toss the crayfish tails tails with ¾ of the chopped vinaigrette. Sprinkle the truffles. Keep cold. Season the celery root cubes with the truffle vinaigrette. of the plates with 6- Glaze the center crayfish serving the shape of athe ice cream. Place the tails in flower at the center, and the claws around it. Sprinkle with the celery cubes, chopped chives, chervil, and the remaining truffle. Champagne Blanc de Blancs Réserve Privée Grand Cru L’œuf fermier mollet et friand au caviar Serves 2 • 4 eggs • 3 Filo pastry sheets, cut into 1 cm cubes and kept cold • 50 g flour, sifted • 50 g heavy cream • 50 g smoked salmon • 40 g osciètre caviar • 1 dl white wine vinegar • a few dill branches • salt and pepper, freshly ground water boiling Add 1 1- Bring 2 liters of unsaltedBreak 2toeggs intopoint.separate dl white wine vinegar. two ramekins and place them one at a time delicately in the simmering water for 3 minutes. Using a skimmer remove the ramekins from the boiling water and place in a bowl of ice-cold water. Carefully remove the poached eggs from the ramekins, and dry them on paper towel. Using the tip of a sharp knife, trim the eggs to make them presentable. g of a bowl. In a 2- Place 50eggs, sifted flour inpepper to taste,separate bowl, break 2 add salt and and beat with a fork. In a third bowl, place the cut and chilled 3 Filo pastry sheets. the flour, 3- Gently rolleggs,poached eggs successively in thePlace the beaten and the squares of Filo pastry. them on a plate. 4- Slice the 50 g of smoked salmon into small 5mm cubes. Keep aside. the heavy cream and 5- Seasononto50 gcenter of eachwith salt plate.pepper. sure Spoon the serving Make to spread the cream into perfect circles. Decorate the circumference of these circles with 8 small sprigs of dill. Place the salmon dices harmoniously on the surface of the cream. Plunge the 2 poached eggs in the 160oC pre-heated deep 1 minute. Remove once they are 6- fryer forand½allow them to drainthempaper towels. Salt golden, on lightly. spoonful of 7- Place aon the center caviar on each egg.ofPosition the whole of the plate on top the cream. Champagne Brut Millésimé 1996 Assemblage L’oursin dans sa coque au Champagne Serves 2 • 4 sea urchins (100 g each) For the Fennel cream • 100 g fennel bulb, sliced • 25 g onion, sliced • 1.5 dl liquid cream • ½ dl sea urchin juice (reserved from the 4 urchins) • 1 dl brut champagne • 40 g butter • ¼ lemon juice • 1 pinch fennel seeds • salt and pepper, freshly ground For the presentation • 1 tbs chives, chopped • 1 lemongrass stalk • 1 tbs pink pepper berries shears, the 1- Usingthe shell,open the sea urchins and separatesure flesh from keeping the shell whole. Make to keep the juice. Filter the juice using a tamis. Keep the sea urchin shells, and rinse them well. the sea urchin 2- Cleanin the fridge. flesh, and let it rest on paper towel. Keep melt 25 g 3- In a saucepan,and the20 g butter, and add thebulb. of a sliced onion, 100 g of sliced fennel Add pinch of salt. Allow the vegetables to soften at very low heat. Stir with a wooden spoon and make sure not to brown the onion and fennel. Moisten with 1 dl of brut champagne. Simmer until reduced by half. Then add the filtered sea urchin juice and 1.5 dl liquid cream. Season with salt and pepper, and simmer for 10 minutes. through a 4- Filter the filteredtamis, pressing the vegetables through. Place cream in a saucepan and reduce at low heat to obtain a thick and rich sauce 5- Divide the sea urchin flesh equally into 2 shells. 6- Pour the hot cream on top of the flesh. Sprinkle with chopped chives urchins 7- Plate the seaand pink on top of a bed of sea salt, sliced lemongrass pepper berries. Champagne Blanc de Blancs Réserve Privée Grand Cru Le foie gras de canard, truffes et céleri en cocotte lutée Serves 4 • 1 whole duck foie gras, 600 g • 3 black truffles • 1 celery root, 500 g • 1 lemon • 1 egg • 2 liters chicken stock Pastry: • 370 g flour • 100 g egg whites • 100 g whole eggs • pinch of sugar • pinch of salt whole eggs, salt 1- Mix the flour, egg whites,pastry to rest sugar andhourin a bowl. Cover and allow at least 1 in the fridge. lobes of the duck liver. Keep only 2- Separate theand discard the smaller one. Bring athe of larger one, liter chicken stock to a boil, and plunge the large liver lobe into the boiling stock. Make sure the lobe is well submerged. Reduce the heat. Simmer for 20 minutes. Remove the foie gras carefully and dry on paper towel celery root into 8 quarters (approximately3 3- Chop theRub with a half lemon to prevent them fromcm in size). oxidizing, and browning. Place in a pot and pour a liter of cold chicken stock on top. Bring to a boil. Place a disc of parchment paper on top of the liquid. Cut small vents in the paper to allow steam to escape. Cook for 10 minutes. 4- Preheat the oven to 220oC. 5- Chop 1 truffle, and thickly slice (1 cm) the remaining 2. Once the celery root is cooked through, remove from the using the pieces 6- saucepancooker.a skimmer. Placethe chickenin a and pressure Add 2 ladles of broth, cover with the chopped truffle. Gently put the cooked foie gras on top of the celery and truffle. Finally, cover the foie gras with the thick slices of truffle. Put the lid on top of the pressure cooker. into a to 10 cm wide, 7- Roll out the pastry aroundsingle band 8 cooker. Wrap the long enough to go the pressure pastry around the outside of the pressure cooker and across the lid. Press the pastry so that it sticks firmly against the pressure cooker. This hermetic cooking locks in the flavor. 8- Place the pressure cooker 10 minutes in a preheated 220oC oven. Champagne Brut Millésimé 1996 Assemblage La noix de Saint-Jacques au Caviar Serves 2 • 6 scallops • 20 g osciètre caviar • 100 g butter (50 g cut in small cubes and kept cold) • 1 Tbs lemon juice • The leaves of 1 fresh thyme sprig • 10 leaves flat parsley • fleur de sel • cracked white pepper • salt and pepper, freshly ground • algae for decoration Ask your fishmonger to open the scallop’s shells. Keep two of the concave shells. Wash them thoroughly, and dry them completely. each scallop into 3 1- Slice slice with butter (at thin slices. Using a brush, coat each room temperature). Sprinkle them with the thyme leaves. a place the 2- On a baking sheet, createthebed of sea salt tothe inside of shells on (this stabilizes shells). Grease the shells with butter, and sprinkle with a pinch of freshly ground black pepper. In each shell, lay 9 scallop slices, fanning them out. Cover with seran-wrap and allow to rest in the fridge. The shells may be prepared in advanced in the morning, and used in the evening. 3- Preheat the oven’s broiler, at the hottest temperature possible. small saucepan, heat 1 4- Prepare the1 beurre fondue: Inaapinch of salt, a pinch of tbs water, tbs lemon juice, freshly ground pepper. When simmering, incorporate little by little, with a whisk, the chilled and cut 50 g of butter. If needed, add a bit more salt and pepper to taste. Keep warm. the scallop shells the oven 5- Place for approximatelyin minutes. under the broiler. Bake 3 Make sure to monitor the baking after the first 2 minutes, to not over cook. The scallops should be hot and translucent, barely cooked. carefully, tip the scallop to pour the cooking 6- Very into the beurre fondu andshellswith a whisk. On top juice mix of each scallop slice place a tiny amount of caviar, a pinch of cracked white pepper, and fleur de sel. Finally, add a few parsley leaves and a 2tbs of the beurre fondu to each shell. To serve, place each shell on top of bed of sea salt and cold algae, preferably pre-blanched in salted boiling water. Champagne Brut Millésimé 1995 Blanc de Blancs Les ceps grillés au thym et caviar d’auberginesr Serves 2 • 350 g eggplants, firm, washed, unpeeled • 2.5 cl olive oil • 3 garlic cloves, peeled • 10 g mayonnaise • 2 miniature eggplants, washed, unpeeled • 1 tbs flour • 1.5 dl peanut oil for frying • 10 sprigs of thyme • 600g cèpes (mushrooms)(approx. 12 pieces), washed • table salt, fresh ground pepper, and fleur de sel • 1 assembling circle 10cm diameter • 1 assembling circle 5 cm diameter into the 350 1- Trim 2 garlic cloves garlicthick sticks. Pierceroasting g eggplant(s) with the sticks. Place in a pan and bake in a pre-heated 200oC oven for 45 minutes. Meanwhile, chop the remaining garlic clove and remove the thyme leaves from the sprig. from the oven. With a spoon 2- Remove the eggplant(s)flesh, discarding the skin. In a scoop out the eggplant skillet, heat 2.5 cl olive oil. Add the eggplant flesh, the chopped garlic and a pinch of thyme. Cook for 10 minutes on medium heat, stirring regularly with a whisk. Salt and pepper to taste and allow the eggplant caviar to cool in a dish on a bed of ice. mayonnaise 3- Once thoroughly cooled, add theair. Set aside and whisk vigorously to incorporate lots of the mini-eggplants into 2mm thick 4- Slice them and fry them in 130oC oil for slices. Gently flour 3 minutes. Drain, and salt to taste. Season 5- Slice the cépes lengthwise into 2.5 cm slices.and a pinch them with table salt, freshly ground pepper, of thyme. Drizzle with olive oil. Count approximately 14 slices per person. Grill the slices a minute per side, trying to get a crisscross pattern. 6- Plate the cépes slices in a circular fan, using the 10 cm assembling circle as a guide. The rounded edge of the mushrooms should face outward. Centered on top of the fanned out cépes, place the 5 cm assembling circle. Fill with approximately 45 g eggplant caviar. Carefully remove the two assembling circles. Top with the fried eggplant discs. 7- Before serving, sprinkle the cépes with a few grains of fleur de sel. Serve immediately. Champagne Blanc de Blancs Réserve Privée Grand Cru Les filets de saumon confits au miel épicé Serves 2 • 6 salmon cutlets (a flat, boneless filet), from the center of the salmon • 1 tbs olive oil • table salt Hot pepper oil • 1 dl olive oil • 1 small hot pepper • 1 sprig of thyme Spiced oil • 5 g pink pepper berries (baies roses) • 1 vanilla bean • 10 g sesame seeds • 5 star anise • 10 g mustard from Meaux • ½ dl peanut oil Honey sauce • 5 g pink pepper berries (baies roses) • 1 vanilla bean • 10 g sesame seeds • 5 star anise • 10 g mustard from Meaux • ½ dl peanut oil • 35 g acacia honey Garnishes • 1 large and ripe mango • ½ bunch basil oil: marinate 1- The night before, prepare the hot pepper of thyme 1 dl olive oil, the hot pepper and the sprig 2- Prepare the spiced oil: marinate all the ingredients together Prepare the honey sauce: slice the vanilla bean lenghtwise and scrape out the seeds. In a blender, place the pink pepper berries, vanilla seeds, sesame seeds, star anise, mustard, 3- peanut oil, and honey. Grind the whole until you obtain a homogeneous sauce. 4- Wash and thinly slice, lengthwise, the basil slice thinly. Using a sharp knife 5- Peel the mango, andmake thin tagliatelle-like bands. or a vegetable peeler, Carefully season the mango tagliatelles with the hot pepper oil and sliced basil. 6- Using a brush, generously coat theheat 1 tbscutlets oil. the honey sauce. In a frying pan, salmon olive with Sear the salmon. When the sides begin to become opaque, remove them from the pan. The salmon ought to be barely cooked. Salt to taste. a 7- Plate the mango tagliatelles, decorating withthefew drops of hot-pepper oil. Beside the mango, place salmon. Drizzle a line of spiced oil all around the plate and serve. Champagne Brut Rosé Première Cuvée. Crème d'huîtres au Champagne Serves 2 • 12 oysters, special no 5 • 1 leek, the white portion only • 1 shallot • 2tbs butter • 25cl Champagne, Brut Première Cuvée • 25cl water • 3tbs heavy crème fraîche • ¼ lemon • salt and pepper, freshly ground the oysters and remove them 1- Open the juice and filter it through afrom their shell. Set Keep fine mesh sieve. aside. Keep the oysters in the fridge. 2- Peel the white portion of the leek and slice it thinly. Peel and mince the shallot. a of butter. When it 3- In a saucepan, meltthetablespoonthe shallot and allow to starts to foam, add leek and soften for 2 to 3 minutes on low heat, without browning. 4- Add the Champagne Brut and the water and allow to boil. Simmer for approximately 10 minutes. 5- Then, add 2tbs of heavy crème fraîche, and stir constantly until the mixture boils. add the juice 6- At boiling point,and pepper. from the oysters. If needed, add salt hot cream into the 7- Pour the lemon juice, and a bowl of a mixer. Add a few drops of tablespoon of cold butter cut into small cubes. Mix until a smooth cream is obtained. raw oysters into 8- Divideinthepre-warmed soupindividual soup bowls, or place a tureen. Pour the hot cream on top to scald the oysters. Serve immediately. Champagne Brut Première Cuvée. Papillottes de langoustine au basilic Serves 2 • 600 g Norway lobster (approx. 6 pieces), tails only • 1 bunch fresh basil • 2.5 cl Olive oil • 2 sheets filo pastry • 2.5 cl Champagne, Brut Première Cuvée • 1 small white onion • table salt, and freshly ground pepper • 6 wooden toothpicks • oil for deep frying large leaves. Blanche 1- De-stem the basil and set aside 12 in salted boiling water the remaining basil by plunging it for 3 minutes. Drain, and place immediately in an ice bath. Drain again. Place in a mixer and purée. Set aside. mince the white onion. Allow it to 2- Peel and finely browning, smallsaucepan with 2.5 cl olive soften, without in a oil and a pinch of table salt. In a separate saucepan, boil 2.5 cl Champagne Brut. To the softened onion, add the basil purée. Thin out the purée by adding the hot Champagne. tails. 3- Peel the Norway lobsters, keeping only the Wrap Pat dry with paper towel, and add salt and pepper. a basil leaf around each tail. the in quarters. Wrap each lobster 4- Cut withfilo pastry sheetsfilo pastry, and pin the pastry to tail the quarters of the lobster with a toothpick. deep-frying oil to 160oC. 5- Carefully heat theleaves 30 seconds in the oil.Plunge the remaining 6 basil Remove with a skimmer, and add salt. Then, plunge the lobster parcels 40 seconds in 180oC oil. Drain well. Champagne Brut Première Cuvée. Noix de Saint-Jacques cuites en coquilles aux aromates Serves 2 • 6 small scallops in their shells, still attached • 150 g butter • ½ a carrot, peeled • ¼ cucumber, peeled • 4 small “new” onions, peeled • ½ lime, the zest • 10g vermicelli (long and thin) • 1dl fresh orange juice • ½ dl Champagne Brut Première Cuvée • 1 pinch thyme flower • 1 tsp dill, chopped • 1 tsp fresh ginger, thinly julienned • 1 handful blanched algae • table salt and cracked pepper • sea salt • Fleur de sel de Guérande, white pepper open, Keep 1- Open, or have your fishmongerthe top.the scallops.scallop the bottom shell but discard of Clean the (remove the beards and set those aside) but keep it attached to the shell. Rinse and dry well, but carefully. scallop 2- Detach theattached.¾ from its shell, but keep it still delicately Generously coat the scallop with butter, including as much of the underside as possible. Add salt and pepper. Keep in the fridge. and 3- Thinly julienneasslice the carrot, cucumbereach onions (the same size the vermicelli). Plunge vegetable separately in salted boiling water for 30 seconds: they should still be slightly crunchy. Zest the lime the same size as the vegetables, and blanche in salted boiling water. Next, boil the vermicelli “al dante”, and drain. pour orange juice, the 4- In a small saucepan,beards.theSimmer for 1 minute. Turn champagne and the the heat off and infuse for 15 minutes. Pass through a fine mesh sieve. Keep the juice and mince the beards. scallop shells 5- Place thewith a pinch ofon a baking sheet. Sprinkle the scallops thyme flower, salt and pepper. Allow to bake 45 seconds in a preheated 200/220oC oven, just enough for the scallops to become firm, but not cooked through. 6- Pour the melted butter in the shells into the Add the orange/champagne juice. Mix to emulsify. julienned vegetables, the minced scallop beards, the lime zest and the ginger. Salt and pepper to taste. before scallops 7- Just allow toserving, place theminutes (3back4 in the oven and cook for 1 to 2 to minutes for well done). salt and 8- On two plates, prepare seawater) toalgae (already the blanched in salted boiling form a bed for scallop shells. Place three shells on top of the sea salt. Garnish each shell with the orange/champagne and vegetable juice. Sprinkle the vermicelli on top. Finally, add the fleur de sel, the dill and the cracked white pepper. Champagne Brut Première Cuvée. Sole au plat, persillée d'une râpée de Comté Serves 2 • 2 soles, each approximately 300g • 1 dl champagne Brut Première Cuvée • 1 dl fish stock • 2 dl liquid cream • 60 g butter • 1 shallot, thinly minced • the juice of 1 lemon • ½ l mussels, scrubbed and cleaned • 1 tbs chervil, chopped • table salt, and freshly ground pepper For the gratiné • 80 g butter (room temperature) • 50 g fresh bread crumbs • 50 g Comté cheese a mixer, mix 80 butter, 50 fresh 1- In the bowl gofgrated comté, saltgand freshlyggroundbread crumbs, 50 pepper. Set aside at room temperature. 2- Slit the soles lengthwise along the spine-bone, so as to open them up. Place them side by side in a large, generously greased, baking dish. Sprinkle with the minced shallot, add the lemon juice, 1 dl Champagne Brut, 1 dl fish stock, and a small piece of butter on top of the middle of each sole. Season with salt and pepper. Cover the dish with aluminum foil. Bake in a pre-heated 180oC oven for 10 to 15 minutes. Once cooked, transfer the soles onto a serving dish, and cover with the aluminum foil used for baking. the water and 3- In a saucepan, placecookmussels with 1tbsOnce the pepper. Cover and over high heat. mussels have opened, remove them from the stove. Discard the shells, but keep the cooking juice. Filter it through a fine mesh sieve. Pour the mussels cooking juice as well as the soles juice into a new saucepan and reduce by half on medium-low heat. Once reduced, add 1.5 dl of cream, and again reduce by 1/3. Remove from the stove, and with a whisk, add 1tsp of cold the 1tbs chopped 4- butter. Addwith shelled mussels,to taste. chervil and season salt and pepper a spread a thin layer of the comté 5- Usetopspoon tosole. Grill under the broiler untilmixture on of each golden in color. sauce 6- Pour the hot hot. around the soles, not over them. Serve while Champagne Brut Première Cuvée. Homard aux truffes et marrons en cocotte lutée Serves 2 • 1 Lobster, preferably a female, 800 g • 40g truffle, cut into small cubes • 10 chestnuts, peeled • 1 bouquet garni • 4 quarters of preserved tomato • 10 basil leaves • 1 clove garlic, peeled, cut in half, germen removed • 1 sprig rosemary • 1 star anise • 1 pinch of curry powder • 50 g + 50 g butter • 1 dl olive oil • 1 dl chicken broth • 370g flour • 100g egg whites, 100g whole eggs • 1 pinch of sugar and of salt For the Lobster stock • The lobster’s head • 1dl Champagne Rosé Première Cuvée • 1 shallot roughly chopped • 1 clove garlic, peeled, cut in half, germen removed • 1 sprig thyme • 1 tsp tomato paste • 5cl olive oil • 1 branch tarragon • ¾ fennel bulb, thinly sliced • 5cl olive oil • 5 to 6 saffron pistils • 1 spoonful preserved tomato • salt and pepper mix flour with whites, whole 1- In a bowl,pinch thesalt, and thethe egg of sugar.theCover eggs, the of pinch and let sit in the fridge for 1 hour. Plongez Plunge the lobster 1 minute in boiling water. Separate the head and tail and cut the tail into 4 pieces lengthwise. Remove the claws from the head. Peel the claws and set aside with the tail pieces. Slice the head in half, the sandy 2- removethe lobster’spouch, remove the coral and strain it. Crush head. 3-Mix 50 g butter with the lobster’s coral, and set aside. 4-Preheat the oven to 200oC. stock: sear the 5- Prepare the lobster Add the shallot,lobster head in 5cl of very hot olive oil. garlic, tomato paste, thyme, estragon, salt and pepper. Moisten with 1dl Champagne Rosé. Add enough cold water to just cover the ingredients. Put a lid on the pan and simmer for 10 minutes. Strain the liquid, pressing the ingredients through the sieve to retrieve as much of the ingredients as possible. In a separate saucepan, heat 2tbs olive oil and add the sliced fennel bulb, allowing it to soften. Add the saffron pistils and the preserved tomato. Moisten with the lobster stock and cover with a lid. Once cooked, blend in a mixer. Pass through a tamis and keep as much of the cooking liquid as possible. the chestnuts 6- Dans In a sauté pan, brown chicken broth in the to cover remaining butter. Pour the on top and add the bouquet garni. Place a lid on the pan, and put in the oven to cook the chestnuts 15 minutes.Once cooked, remove the pan from the oven and turn up the heat to 240oC. and 7- Season the lobster tails and aclaws with salt, pepperhot curry powder. Put them in frying pan with very olive oil, until they just turn red. Be careful not to overcook them. Remove from heat. tails Add the 8- In a stew pan, place theclove,and the claws.the sprig of basil leaves, the garlic the star anis, rosemary, the lobster stock, the cubed truffles, the coral butter, and the chestnuts. Place a lid on the pan. Cover the stew pan (around the pan and also around the lid) with pastry (pre-made, or store bought), this is called the “lute”. Cook 10 minutes in a 240oC oven. and the pastry. 9- To serve, break the lute, with throw awaypre-warmed Serve the lobster pieces the stew in plates, and ladle the juice on top. Serve immediately. Champagne Rosé Première Cuvée. Risotto aux palourdes Serves 2 • ½ l clams • 240 g risotto rice • 1 garlic clove • 60 g butter • 1dl olive oil • 2 shallots • 2tbs flat leaf parsley, chopped • 3.5 dl Champagne Brut Première Cuvée • 50g liquid whipping cream (unsweetened) • 1 pinch cayenne pepper • salt and freshly ground pepper the clams 1- Rinse clove. several times. Peel and finely chop the garlic large saucepan, soften at low heat for two minutes 2- In agarlic in 30g of melted butter and 6cl of olive oil, but the do not brown. Add a pinch of cayenne pepper and stir. Next, add the clams, 25cl Brut Champagne, ½ l of water. Cover and bring to a boil. Cook until the clam shells open (about 2 minutes) are cooked, from their 3- When the clamsof the shells, remove themcooking shells. Discard but keep the liquid. Pass it through a fine mesh sieve, and keep it warm. finely chop the shallots. saucepan, allow 4- Peel andsoften, without browning, In alow heat with 4cl them to on of olive oil. When these are translucent add the rice (un- rinsed). Stir to coat the grains of rice with the oil, and cook on low heat stirring constantly. When the grains begin to stick together, pour the remaining 10cl of Champagne. Reduce the Champagne until almost completely evaporated. Incorporate the cooking liquid from the clams one ladle at a time; as the liquid gets absorbed, add another ladle. Repeat until the rice is almost completely cooked (around 15-20 minutes). You may not necessarily use all of the clams cooking liquid. The risotto should be very creamy. Check 5- QuandAdd the the seasoning, and rectify with salt to taste. clam meat and 30g of cold, cut, butter. On low heat, add one last ladle of cooking liquid, and 2tbs flat leaf parsley. Mix well 6- Away from the heat, delicately mix in the liquid whipping cream. 7- Serve warm with a drizzle of olive oil on top. Champagne Brut Première Cuvée. Poulet de Bresse au Champagne Serves 2 • ½ a chicken (from Bresse if possible) • 40 g butter • 1 medium onion, peeled and quartered • 5 Paris mushrooms, medium sized • 1 garlic clove, unpeeled • 1dl Champagne Brut Première Cuvée • 1 bouquet garni • 6 dl liquid crème fraîche • table salt, and freshly ground pepper • 50 g truffles, cut in small dices the half 1- Cut pepper chicken into 4 pieces and season with salt and 20 g butter. Add the of 2- In a frying pan, melton each side, beginningpieces the side chicken and brown with with skin. Remove from heat, and place the chicken pieces in a saucepan. Add the quartered onion. the and quarter them as well. 3- Cleanthem Paris mushrooms,pan that still has the butter Add to the hot frying used to brown the chicken. Allow them to cook a little before adding the clove of garlic, slightly crushed, the Brut Champagne and the bouquet garni. Simmer to reduce by 1/3. mixture into 4- Pour this mushroom-champagne almost all of the liquid saucepan with the chicken. Add the crème fraîche, keeping a little bit aside. Simmer on medium heat, without a lid. After 20 minutes, skim the fat off the surface. Cook for another 10 minutes. 5- Remove the pieces of chicken and place on a serving dish. Cover with aluminum foil. clean 6- Pour the sauce through a fine mesh sieve intotoawhiten saucepan. Add the remaining crème fraîche the sauce. Pour into a blender and blend until smooth. Add the truffle cubes and pour this bubbly sauce overtop the chicken just before serving. Champagne Brut Première Cuvée. Pintade rôtie aux pommes de terre confites Serves 2 • 60 g butter • 4 large potatoes, sliced into large wedges for fries • 1 guinea hen, about 1 kg, with neck, wings and liver • 1 small bunch rosemary • 1 small bunch thyme • fine sea salt and freshly ground white pepper 1- Preheat the oven to 220oC (thermostat 8). out 2- Grease a roasting dish with 15 g butter and spreadwith the potato wedges along the sides. Sprinkle them 15g butter, cut into small pieces. Generously salt and pepper. 3- Stuff the guinea hen with the neck, wings, liver, rosemary and thyme. Grease the hen with the remaining butter, and also generously salt and pepper. Place the guinea hen in the roasting dish on one side of the dish, with potato wedges surrounding it, almost as if it was burying itself in the potatoes. the 4- Place the dish mid-height inbeginoven, and roast 20 minutes. After 15minutes, moistening the bird and the potatoes with a bit of water (this allows the potatoes to roast evenly). Then turn the bird around, and add 4tbs of cold water and roast for another 20 minutes. Then turn the bird over and moisten with the juice in the pan. When you prick the guinea hen’s drumstick and the juice runs clear, it is ready. Roughly, the cooking time is 1 hour. the the Place 5- Removedish, guinea hen from salt oven.pepper. on a the cutting and season with and Press breast against the edge of the dish, its head downwards, and coccyx upwards. This allows the juice to flow to the breast and to flavor the meat. Allow the bird to sit for 10 minutes before cutting it. Keep the potatoes warm, and covered with aluminum foil, in the oven. Cut the guinea hen, and place the pieces on a warm serving dish. Add the potatoes. Ideally, serve with a watercress or 6- mixed salad. Champagne Brut Première Cuvée. Gratin de fruits frais au Champagne Serves 2 • ½ a banana • ½ a pear • ½ an apple • 1/6 of a pineapple • ½ a peach • 1 kiwi • ½ a grapefruit • ½ an orange • 20 small, ripe strawberries (from the woods) • 4 larger strawberries For the Sabayon • 3 egg yolks • 1dl Champagne Rosé Première cuvée • 50 g granulated sugar 1- Peel the half banana and the kiwi, and slice in 6-7mm pieces. pear, apple, and the peach, each in 2- Peel the the core. Slice half of each slice 6-7 mm half and remove into slices. the 3- Peel an orange and a grapefruit (exterior skin, and pieces little clear film around each piece), remove all the and drain the juice. 4- Wash, and remove the stems of the strawberries. Cut the 4 large ones into quarters skin of the piece of pineapple. 5- Remove the outside and slice the remaining fruit. Cut off the central core, large oven plates (that 6- Arrange the cut fruits on two broiler), or safeone large can withstand the heat of the on baking dish. Add 10 small (wood) strawberries per plate. 7- Preheat the oven on the broiler setting. mixing bowl, combine 8- In aChampagne Rosé. Placethe egg yolks, the sugarofand the on top of a saucepan simmering water (to achieve a bain-marie) and use an electric mixer to beat the mixture. Mix until the sabayon has quadrupled in volume and is very bubbly, showing a large intake of air. 8tbs of and place 9- Spoonthe grill sabayon onto each fruit plate baking to under for 45 seconds. Monitor the obtain the perfect golden color. plate the quartered strawberries, 10- Decorate eacharoundwithsabayon. Serve immediately placing them the The selection of fruits can vary depending on the season, and the availability at your market. Champagne Rosé Première Cuvée. Salade de pêches et de fraises au Champagne Rosé Serves 2 • 1 dl water • 70 g caster sugar • 80 g large strawberries, washed and de-stemmed • 1 peach • juice of 1 lemon • ½ bottle of Champagne Rosé Première Cuvée • Fresh mint leaves as garnishes basic syrup: sugar and 1- Prepare a and bring to acombine thefor a minutewater in a saucepan boil. Boil while beating the syrup with a whisk. Remove from heat, and cool. the strawberries lengthwise, 2- Prepare the fruits: aquarter bowl. Peel the peach, and cut and place them in salad it in half. Remove the pit and slice each half into 4 equal slices. Add to the salad bowl. Add the lemon juice and the basic syrup. Stir delicately, cover and leave in the fridge for an hour, allowing the flavors to mix. bowl from the 3- Just before serving, remove the saladfruits into two large fridge. Using a skimmer, divide the old-fashioned champagne glasses, adding 1tbs of the syrup to each glass. champagne pour on the 4- Uncork thethey are just bottle andDecoratetop ofmint fruits until covered. with leaves and serve. Champagne Rosé Première Cuvée.
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