
Sweet potatoes Cappuccino with a bacon salpicon
Steam a sweet potato and mash it. Add some liquid cream.
Fill half a glass with these mash. Just before serving, add the same mash but previously foamed with a mixer.
Fill with a siphon.
Add some bacon cut in small cubes.
Pairing made on April 2010
Best association found with Cuvée Maurice Romelot
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Asparagus Dutch sauce with chopped mint
Choose some beautiful green asparagus. Keep only the top of them and steam. Emulsify a yellow part of an egg with a spoon of water.
Add 120g of clarified butter, a lemon juice and salt. Serve quickly the asparagus with the sauce and decorate with a potato chip
Pairing made on April 2009
Best association found with Cuvée Ambre 2005, le Millésime
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Goose liver Crème brûlée and gingerbread blotters
Warm some liquid cream, mix the goose liver and add the previously warmed cream.
Boil and pour it in a small cup.
Cool in a freezer12 hours.
Prepare a gingerbread that you cut in blotters
Pairing made on April 2010
Best association found with Cuvée Ambre 2005, le Millésime
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Jerusalem artichoke yarrow pressed pumpkin with coriander
Cut the pumpkin and steam it.
Mix it with a little bit of liquid cream. Cook the Jerusalem artichokes in their skins, peel them and cut in thin slices. In a glass alternate the pumpkin with the Jerusalem artichokes slices. Sprinkle some chopped coriander just before serving.
Pairing made on April 2010
Best association found with Cuvée Maurice Romelot
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Conté cheese Gougère with Grison meat and basil
Make a puff pastry including some Conté cheese and the Grison meat cut in small cubes, with some chopped basil.
Put the paste in a piping bag to apply it on a sheet metal and cook 30 minutes in the oven at 180°C.
Pairing made on April 2011
Best association found with Cuvée Maurice Romelot
View RecipeBargee style shells with Citronella chicory
Cut the chicory in thin straps and steam them with a little piece of butter and some lemon juice.
Wash the shells and prepare them in a marinière way with some chopped parsley, shallot, butter and Champagne.
Cook the shells 5 minutes
Peel the shells and keep the cooking juice, that you will reduce with some cream.
Present the shells on the chicory and irrigate with the sauce and add some fresh lemongrass.
Pairing made on April 2010
Best association found with Cuvée Ambre 2005, le Millésime
View RecipeSweetbread Nems with a liquorice sauce
Poach few minutes the sweetbreads and cool them quickly.
Remove the fin sweetbread skin and cut in small cubes.
Fried them in a saucepan with some butter.
Butter the filo pastry and fill it with the sweetbread. Put in the oven.
Prepare a separate veal based sauce with some liquorice powder.
Pairing made on April 2010
Best association found with Cuvée Ambre 2005, le Millésime
View RecipeRoasted mango with fresh goose leaver
Choose some mature yellow mangoes and cut them in small cubes.
Fried them in a saucepan with some butter and liquorice power.
Cut the goose leaver in slices and fry them in a saucepan.
Place the goose leaver slice on the lukewarm mango cubes.
Pairing made on April 2011
Best association found with Cuvée Maurice Romelot
View RecipeGlossy Gambas shrimps in preserved lemon
Peel the fresh shrimps and fry them in a saucepan with a knob of butter.
Prepare a jelly flavoured with some preserved lemon.
Mix a preserved lemon with 2cl of water.
Filter and warm this liquid in a pan cooker with a slice of gelatine previously weakened in cool water.
Gloss the Gambas shrimps 3 times with this mixture, cooling in the freezer the Gambas between each glossing step.
Serve on a stick with a small part of preserved lemon.
Pairing made on April 2011
Best association found with Cuvée Maurice Romelot
View RecipeSweet peppers stuffed with goat ‘s cheese
Whip the fresh cream and add and equal quantity of fresh goat’s cheese.
Season with chopped chive.
Stuff the oven cooked sweet peppers with the cheese foam.
Pairing made on April 2011
Best association found with Cuvée Maurice Romelot
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