Asparagus Dutch sauce with chopped mint

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

Goose liver Crème brûlée and gingerbread blotters

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

Jerusalem artichoke yarrow pressed pumpkin with coriander

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

Conté cheese Gougère with Grison meat and basil

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

Bargee style shells with Citronella chicory

Bargee 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

Sweetbread Nems with a liquorice sauce

Sweetbread 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

Roasted mango with fresh goose leaver

Roasted 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

Glossy Gambas shrimps in preserved lemon

Glossy 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 

Sweet peppers stuffed with goat ‘s cheese

Sweet 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