In these end-of-year celebrations, we decided to cook a special menu, thought around three cavas from the bodega Raventós i Blanc, in order to try something outside of the beaten path.
A tasteful experience as delicious as interesting, where the Spanish bubbles have shown us that they compete easily with the best sparkling wines, wonderfully accompanying a whole meal.
We therefore wanted to share with you the recipes of these food and wine pairings, with three dishes signed by the chef Laëtitia Visse. At your furnaces!
Scallop carpaccio & cuvée De Nit Rosé Extra Brut 2014
A cava rosé aged 18 months on lies, blend of Macabeu (37%), Xarel.lo (37%), Parellada (18 %) and Monastrell (8%), with notes of red fruits, lively and supple in the mouth, pairing superbly with the delicacy of the scallops, the freshness of the radishes and the crunchy pomegranate.
Recipe for 6 people
*18 scallops (3/person), 1 bunch of coriander, 1 piece of pomegranate, 1 bunch of round radishes, 1 lime, 1 bunch of watercress, 1 piece of curly salad, 1 bunch of chervil, extra virgin olive oil, Espelette pepper, black Himalayan salt.
*Preparation : slice the scallops into thin slices and place them on the plates in rosette. Set aside in the fridge. Finely chop the coriander bunch. Remove the heart of the curly salad (small yellow and tender shoots), wash and spin carefully. Cut radishes into quarters or 8 slices depending on size. Grind the grenade.
*Dressing : season the carpaccio with a pinch of Espelette pepper and the black Himalayan salt. Arrange sparingly the pomegranate, the chopped coriander, the pieces of radish, the small sprigs of chervil, curly and watercress. Add a drizzle of olive oil and a dash of lime juice.
Duck magret, poached pears, purée of celery, lime gastric, roasted beets & cuvée Manuel Raventós Extra Brut 2008
A rich and complex cava, with very fine bubbles, aged 6 years on lies, without additionnal sugar, blend of Xarel.lo (70%), Parellada (15%) and Macabeu (15%), with notes of brioche, honey and citrus fruits. A little creamy with a nice length in the mouth that marvelously highlight the juicy side of the duck breast, the beets and the poached pears.
Recipe for 6 people
*3 breasts, 3 boots of mini beets, 3 small pears, 1 celery rave, 200g raw milk butter, 300g whole milk, 10g brown sugar, 100g sugar, 10 limes, 20g fresh ginger, 2 badianes, 250g brown sugar in pieces, a few watercress shoots.
*Preparation : prepare the magrets (remove nerves and bloody areas). Finely carve them. Set aside.
Squeeze the juice from the limes. Peel and thin the ginger into thin strips. Put the juice, the ginger, the badiane and the sugar into pieces in a saucepan. Let cook slowly on low heat, skimming regularly, until obtaining a thick syrup.
Peel the raw celery with a knife. Cut into cubes and put it in a saucepan with the milk. Fill with water at high and cook. Once the celery is well cooked, drain and mix (without the juice) with 150g butter. Adjust seasoning and set aside in small saucepan.
Peel the beets. Cook them over low heat in 50g butter with two tablespoons of water and brown sugar. Stir regularly to pearl the beets. Set aside.
Cut the pears in half, remove the seeds. Make a syrup with 100g caster sugar and 300g water. Leave to simmer, leaving the pears immersed. When the point of the knife enters the fruit without resistance, set aside.
*Dressing : heat a frying pan without fat. Place the duck breasts on the fat side and let them melt until they turn brown. Turn on the flesh side one minute and turn off the gas. Leave three minutes for cooking to continue slowly.
Heat the pears, beets and celery puree. In the plate, arrange two small dumplings of celery puree using a tablespoon. Place the duck breast next to it, and arrange a few beets and a half pear. To coat the breast with the brush with the lemon gastric (attention, very acid and tasty preparation, serving as a condiment, to use with lightness!). Add the pink beetroot and some watercress shoots.
Hazelnut biscuit, lemon cream, white chocolate ganache, passion fruit & cuvée De la Finca Extra Brut 2013
A cava with a nice tension and fine bubbles, aged 3 years on lies, without additionnal sugar, blend of Xarel.lo (50%), Macabeu (40%) and Parellada (10%), with notes of white flowers and citrus fruits, which goes very well with the sweet side of the biscuit and the light acidity of the creamy lemon, for the delight of your taste buds.
Recipe for 6 people
CREAMY LEMON (to do the day before)
*100g of lemon juice, 94g of sugar, white of 3 eggs, 225g of butter, 1 sheet of gelatine, 1 small pot of basil
*Cook all the ingredients (except gelatin and butter) at 85°C. Add the gelatin, previously softened in ice water. Reserve in a salad bowl. When the mixture has reached 50°C, add the butter. Set aside until the next day, and put in a socket pocket.
WHITE CHOCOLATE GANACHE (to be done the day before)
*115g of white chocolate, zest of 1 yellow lemon, 65g whole milk, 1 gelatin sheet, 135g of 35% cream.
*Melt the white chocolate in a water bath. Put milk, sugar, lemon zest in a saucepan. Bring to a boil. Pour the boiling mixture over the melted white chocolate. Emulsify with a whisk. Add the previously softened gelatin to the ice-cold water, then the cream. Reserve for one full night. Put in socket pocket (fluted socket).
*100g of hazelnut butter, white of 3 large eggs (or 4 small ones), 2g of salt, 105g of icing sugar, 100g of flour, 60g of hazelnut powder
*Melt the butter. In a salad bowl, whisk and add in egg whites, salt and sugar, then flour and hazelnut powder. Butter and flour a pan. Spread the dough over 1cm thick (max). Cook for 10 min at 180°C.
* 70g half salt butter, 50g flour, 50g hazelnut powder, 60g brown sugar
*Mix everything in a salad bowl while crumpling with your fingers. Spread thinly. Bake for 10 minutes on a plate, in the oven, at 180°C, until a very blonde color is obtained.
Dressing : arrange a square of financier in the bottom of a plate. Poach to the plain socket two pretty bubbles of creamy lemon. Do the same with white chocolate ganache, with fluted socket this time. Pour a little of the passion fruit on the preparation, add a little basil chiseled (attention, the chiseled basil black very quickly, to do at the last moment), hazelnut crumble.
Bon appétit !
Thank you to the restaurant Les Arlots (136 Rue du Faubourg Poissonnière, 75010 Paris), for having allowed us to make these festive dishes in their kitchen. Thank you to the chef Laëtitia Visse, for having thought these three recipes and for having learned us how to cook them. Thank you to the photographer Yohann Ancele for the beautiful pictures of dishes and bottles. Finally, thank you to the estate Raventós i Blanc for having made us discover three magnificent cuvées.
Cuvée De Nit Rosé Extra Brut 2014 – 11,8 % Vol. ; cellar price : 19,36 €
Cuvée Raventós Extra Brut 2008 – 12,2 % Vol ; cellar price: 89 €
Cuvée De la Finca Extra Brut 2013 – 11,5 % Vol ; cellar price: 25 €