A simple and tasty recipe Ingredients 220g of flour 110g of butter A half glass of water A pinch of salt 5 apples (pieces) 1 whole egg A pinch of mix 4 spices 1 glass of water Preparation STEP 1 : short-stuff pastry making-process In the robot’s bowl,… Read More »Reinvented apple pie & ratafia champenois Julien Chopin
Walnut and blue cheese tartelet Ingredients For the short puff pastry 200 g of flout ¼ teaspoon of salt 100g of cold butter 1 whisked egg 1 teaspoon of lemon juice 1-2 tablespoon of very cold water For the garnish 200gr of blue cheese 2 wholes eggs 120gf… Read More »November : food pairing of the month
Blowed-omelet with Chaource Ingredient 5 eggs 1 tablespoon of cottage chesse Salt and pepper 1 piece of Chaource Recipe Separate white eggs and yolks Mix the yolks with cottages cheese, season with salt and paper Whisk the white eggs as a peak, but not too ferm Gently incorporate… Read More »October : food pairing of the month
Sea-bream Ceviche Ingredients 1 whole lime 4 sea-bream filet A half bunch of coriander 1 grenade 1 red onion 1 avocado Preperation The day before, peel the avocado, and place to the fridge Remove the skin from the filet form the sea bream, and cut it into stripes… Read More »July: food pairing of the month
Chermoula sardine Ingredients 1 sardine in oil can 200 g of bulgur 1/2 bunch of cilantro 1/2 red onion 1 bunch of chives 1/2 bunch of parsley 1 lime Preparation Drain the sardine in oil and keep the oil for the next steps (keep the can for the… Read More »May : food pairing of the month
Vanilla Flan By Katia au Pays des Gourmands Ingredients For the puff pastry – 5gr of salt– 125gr of water– 250gr of flour– 25gr of melted butter– 200gr of butter For the Vanilla flan – 500gr of whole milk– 100gr of sugar– 2 whole eggs– 30gr of flour–… Read More »April : food pairing of the month
The ratafia champenois Grandes Années is a blending of chardonnay ratafias since 2014. The blending of the different years brings a remarquable complexity to this product.
Soft-boiled egg and lard asparagus Receipe by Katia au Pays des Gourmands Ingredients fresh eggs asparagus thin slices of bacon black salt of Hawaï Preparation Boil eggs during 3 minutes. Peel the asparagus, rinse it and cook it in a pressure-cooker. The asparagus have to stay al dente.… Read More »March : food pairing of the month
A nature champagne
A key time The blending process at the heart of Champagne winemaking plays on the diversity of nature, combining wines from different crus (growths), different grape varieties and different years.By combining wines with different sensory characteristics (colours, aromas, flavours) the Champagne maker looks to create a wine that… Read More »Still wines tasting