Fr En
Millésime
2006
Sunny
2007 2002
#RAREPAIRING
Clic on the images below to discover some pairings for this vintage
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Appetizer
Broccoli hummus
 
  1. Cut a broccoli, taking care to peel the stalk well
  2. Cook in heavily salted water, mix with tahini and olive oil
  3. Adjust the seasoning and serve in a raw broccoli
  4. To eat, take the tops and dip them in the hummus
Starter
Fried poivrade artichoke, Roquefort cream
 
  1. Peel the poivrade artichokes and cook them al dente in a white court-bouillon (flour, water, lemon, salt). Drain well and dry
  2. Reduce the thick cream by a third and add generously-peppered Roquefort
  3. Fry the artichokes
  4. Grate a raw artichoke at the very last moment, add lots of lemon juice and dress immediately
Main course
Red mullet in squid ink, aubergine ravioli

 

  1. Lift up the mullet and make an incision
  2. Prepare the squid while saving the ink, insides, fins and tentacles for the jus
  3. Brown the edges of the mullet with the squid trimmings, moisten with white wine and reduce. Add the squid ink 
  4. Steam the aubergine strips 
  5. Garnish with aubergine caviar (salted aubergine cubes, grilled in olive oil, oven-roasted with garlic and thyme then mixed and seasoned with Espelette pepper)
  6.  Sear the mullet and dress to taste
Vegetarian dish
Morel giboulée
 
  1. Wash the morels well, peel them if necessary, then put them on a low heat with lightly-salted butter and a chopped shallot
  2. Take them out and stuff them with a button mushroom duxelles (garlic, parsley and chopped button mushrooms, stewed in white wine)
  3. Glaze the morels with the mushroom juice in the butter
  4. Garnish with a few button mushrooms, parsley and chives, pepper generously
  5. Serve with croutons
Dessert
Anais strawberries, pistachio Genoa bread

 

  1. Make the pistachio Genoa bread (50 g flour, 100 g pistachio paste, 100 g almond paste, 5 eggs, 80 g butter, baking powder, fleur de sel)
  2. Bake in thin layers
  3. Make a light pistachio cream (50 cl milk, 125 g sugar, 2 eggs, 3 egg yolks, 40 g corn starch, 20 g pastry flour, 300 g whipped cream, 50 g pistachio paste)
  4. Assemble the dessert by layering the Genoa bread, light cream, strawberries and pistachio fragments
  5. Assemble at the last moment to preserve the different textures and temperatures 
Appetizer
Broccoli hummus
 
  1. Cut a broccoli, taking care to peel the stalk well
  2. Cook in heavily salted water, mix with tahini and olive oil
  3. Adjust the seasoning and serve in a raw broccoli
  4. To eat, take the tops and dip them in the hummus
Starter
Fried poivrade artichoke, Roquefort cream

 

  1. Peel the poivrade artichokes and cook them al dente in a white court-bouillon (flour, water, lemon, salt). Drain well and dry
  2. Reduce the thick cream by a third and add generously-peppered Roquefort
  3. Fry the artichokes
  4. Grate a raw artichoke at the very last moment, add lots of lemon juice and dress immediately
Main course
Red mullet in squid ink, aubergine ravioli

 

  1. Lift up the mullet and make an incision
  2. Prepare the squid while saving the ink, insides, fins and tentacles for the jus
  3. Brown the edges of the mullet with the squid trimmings, moisten with white wine and reduce. Add the squid ink 
  4. Steam the aubergine strips 
  5. Garnish with aubergine caviar (salted aubergine cubes, grilled in olive oil, oven-roasted with garlic and thyme then mixed and seasoned with Espelette pepper)
  6.  Sear the mullet and dress to taste
Vegetarian dish
Morel giboulée

 

  1. Wash the morels well, peel them if necessary, then put them on a low heat with lightly-salted butter and a chopped shallot
  2. Take them out and stuff them with a button mushroom duxelles (garlic, parsley and chopped button mushrooms, stewed in white wine)
  3. Glaze the morels with the mushroom juice in the butter
  4. Garnish with a few button mushrooms, parsley and chives, pepper generously
  5. Serve with croutons
Dessert
Anais strawberries, pistachio Genoa bread

 

  1. Make the pistachio Genoa bread (50 g flour, 100 g pistachio paste, 100 g almond paste, 5 eggs, 80 g butter, baking powder, fleur de sel)
  2. Bake in thin layers
  3. Make a light pistachio cream (50 cl milk, 125 g sugar, 2 eggs, 3 egg yolks, 40 g corn starch, 20 g pastry flour, 300 g whipped cream, 50 g pistachio paste)
  4. Assemble the dessert by layering the Genoa bread, light cream, strawberries and pistachio fragments
  5. Assemble at the last moment to preserve the different textures and temperatures 
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