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					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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