The art of Champagne
"Cuisine" secrets
"Cuisine" with Champagne is both an elegant history and an exceptional culinary adventure. From the 18th century to the present time, cooking with Champagne wine is a family or gastronomic event, from starters to the dessert. Obviously, Champagne is particularly adapted to cooking: it transmits its freshness and delicate flavours to the sauces without spoiling them.
As Simon ARBELLOT states so well in "Haute Cuisine au Champagne": « If Champagne is, as it has often been said, the smile of France in our glasses, it is also, in a fleeping moment, its spirit in our plates… As for Haute Couture, Haute Cuisine, elegant and refined, requires a magician. Here, without a doubt, it is Champagne. »
Recipe for your taste buds
Fresh Curd Vegetable Terrine Recipe
Preparation: 20 min
Cooking: 15 min Easy
For 8 persons :
- 9 white fresh cheese ingots,
- 5 tomatoes,
- 2 leeks ,
- Fine salt ,
- 5 berries grinded pepper,
- Hazel nut oil ,
- Xeres vinegar ,
- Old wine vinegar.
Peel and take the seeds of the tomatoes (1 min in boiling water). Cut in flat pieces.
Let the leeks cooked during 15 min, then start the terrine by alterning one lay of fresh cheese, one lay of tomatoes, one lay of leeks and so on till the end. To be put in an already filmed mould. Tight it all.
You can serve this terrine to start your meal with a dash of hazel nut oil ans some drops of 2 different vinegars : an old wine one and a xeres one, without forgetting the 5 berries grinded pepper.
To be served fresh with a slice of a toasted farmhouse loaf.
Very good suggestion : our Champagne Jean de la Fontaine Millésimé Brut
