Marinated Salmon dices with rose colour berries and basil mascarpone cheese

Marinated Salmon dices with rose colour berries and basil mascarpone cheese

The day before the service cut in small dices some salmon fillets, add some lemon juice, rose colour berries and olive oil. Marinate during 24 hours in a cool place. Add some Mascarpone cheese mix with some chopped basil.

Pairing made on April 2009

Best association found with Cuvée Maurice Romelot

Green tea Saint-Jacques shells foam

Green tea Saint-Jacques shells foam

Choose some beautiful and fresh Saint-Jacques shells nuts and pour on them in a hot green tea.

Keep in a cool area during 4 hours.

Remove the tea and mix the Saint-Jacques shells nuts with a little bit of cream.

Boil this making.

Pour quickly this making with a siphon in a small glass; eat with a straw

Pairing made on April 2009

Best association found with Cuvée Ambre 2005, le Millésime

Beef cheek, coriander and mashed broad beans

Beef cheek, coriander and mashed broad beans

Cut the beef cheek in small parts.

Cook with a little bit of oil to give colors, adding a little bit of flour and preserved tomatoes.

Mix all, add some Champagne wine and boil. Add some salt, pepper and garlic. Cook 5 hours in a stewpan.

Prepare a mash with fresh broad beans previously cooked and skin removed. Just before serving, add some chopped coriander

Pairing made on April 2010

Best association found with Cuvée Ambre 2005, le Millésime

Warm cold chicken leaver preserved lemon and violet mustard

Warm cold chicken leaver preserved lemon and violet mustard

Fry in a saucepan the chicken leaver with some butter. With a poultry sauce base, prepare a soften sauce linked with some butter and flour and cream it.

Add some jelly leaves. Cover the leaver pieces with a layer of sauce. Repeat 3 or 4 times for getting a good sauce coverage. Present with the preserved lemon and the violet mustard

Pairing made on April 2011

Best association found with Cuvée Maurice Romelot

Veal brain Meunière with lime

Veal brain Meunière with lime

Soak the veal brain for 2 hours in salty water.

Then blanche for a few minutes in boiling water and cool quickly.

Remove the fine skin around the brain and dry using absorbent paper.

Cut the brain in 1cm slices, and dust with flour, salt and pepper removing any excess flour.

Fry for 4 minutes on each side in foaming butter and the juice of a lime.

Pairing made on April 2011

Best association found with Cuvée Maurice Romelot

Double-side beef fillets in ginger

Double-side beef fillets in ginger

Slice some top quality beef tournedos fillet.
Fry for a few seconds on each side, in a saucepan with a little bit butter.
Add salt and grated ginger before serving.

Pairing made on April 2011

Best association found with Cuvée Maurice Romelot