So for the #Christmas, You want the perfect menu :
« MENU en accords Mets et Sauvignon inspiré des grands Chefs« .
De la fine cuisine and perfect Somm’ pairing!
Yes a full Sauvignon pairing menu inspired by only great Chef recipes! Nothing is too good to receive your family and friends, as if you had a personal cook and sommelier at home. I’ll give you all the tricks to do it yourself to show your new expertise on Sauvignon making a tasting of this grape with 4 different wines. The magic for Christmas is that you’ll still have time to cook AND drink!
Brigade aux fourneaux pour : a four services menu built from the recipes of all the best Chefs in the world and all paired with Sauvignon from end to end!!!
Oysters with a little emulsion of Soya milk and Truffle.
À la « façon Thierry Marx«
Servie sur un SANCERRE
TIP : Here is my successful attempt to do simili « molecular » cooking from a previous Christmas. The match soja and truffle with the ’emulsion’ foamy milk is inspired from Thierry Marx a famous chef in this expertise. You only need an expresso machine or a way of making milk foam like in a cappuccino!
Buy fresh Oysters at your fish market or supermarket. Try to buy as local as you can.
Make a soya milk emulsion from a coffee machine. You put some of this foam milk on the top of your oysters. Then with a microplane you can add some chips of truffle on the top and few drops of truffle oil.
If you really don’t like oysters, quickly cooked clams or even shrimps should fit with that high class topping too!
All that served with a good Sancerre!
Leg of Lamb mint and lemon
À la façon de Jamie Oliver
Servie sur un Sauvignon Blanc D’Afrique du Sud ou Marlborough (NZ)
The recipe from Jamie Oliver of Roasted Leg of Lamb with a hint of mint and lemon, is quite easy and provide good alternative to usual turkey!
What I love about this Lamb cooking is that you prepare all in advance and you can enjoy people when you start the meal. The only thing I do is once you took it out for 15 minutes, you can prepare a plate and cut it in slices with a sauce bowl on the side.
Servie sur un Pouilly-Fumé
If you can’t find goat or sheep cheese, any fresh or very milky cheese of your taste should do the job. Make a plateau de fromage with Feta, fresh Mozzarella, even an average gruyere should find a place here. The more you have guest, the greater your selection should be! Then add one or two expensive cheese
À la façon de Paul Bocuse
Servie sur un Sauternes
The tip I have learned from my Dad and used many time doing Crème Brulée in a restaurant, is to put just enough sugar on the top (put plate on the side what does not stick should go away) and to burn it perfectly. You have to be not to close with a flame torch (yes the one used to do soldering is OK!) be not too close and try to burn as fast as you can, because you don’t want to cook again the preparation underneath!
AND A TASTY CHRISTMAS TIME…
My STORY :
I have the chance in my life to be raised in French good cuisine, also to be friend with a young and promising Chef Julien Dumas at te famous Lucas Carton Restaurant and a protégé of Alain Ducasse. When he was in Quebec I had the honour to compare his gravlax or foie gras prepared for his family with our own my dad and I, and was always a good start for a conversation. A usual and fair competition in French culture. On s’engueule pas on s’explique!
It is at least for French foodies the period where excellence is ‘de mise’ (mandatory), Glad to reveal a few tips from my other life as a chef helper here to help you have the Wow effect and the magic you are looking for at Christmas time!
Feel free to give me your feedbacks on the menu or the wines here!