Three brand-new food and wine pairings: recipes by chef Aurélien Crosato
A powerful and refined main course
Doe fillet wrapped in lardo di Colonnata, new Malbec wine reduction, dried cranberries and lightly pan-fried porcini mushrooms, served with Malbec.
Chef’s recipe: ‘Wrap the pavé fillets in slices of lardo without any salt or pepper seasoning. Reduce the Malbec sauce by a third, add the veal juices and cranberries, cook down to a syrupy consistency then season with salt or pepper. Cut the porcini mushrooms into chunks, drizzle with a little oil and season with salt and pepper. Brown the lardo-wrapped doe fillets then leave the meat to rest for ten minutes. Warm the porcini mushrooms in a little butter and add the mint leaves.’
Platter of Laguiole Grand Aubrac and Cantal Fermier, best enjoyed with a Merlot Cabernet: ‘The astringency of the cheese will balance out that in the Cabernet, and the mellow style of the Merlot will offer a soft, pleasant note on the palate.’
A surprise alternative: ‘A Sauvignon Blanc could also go well with this type of cheese. The blackcurrant leaf aromas perfectly accompany the red fruit notes which these cheeses offer.’
A blend of three chocolate textures, best enjoyed with a Syrah.
Chef’s recipe: ‘Grand cru dark chocolate ganache with black olives, Burlat cherries marinated in a Sarawak black pepper syrup, and a moist fleur de sel biscuit. The smoky flavour of olive (found in great Syrah wines) and the bitterness of chocolate are balanced out by the sweetness and succulence of cherries, enhanced by the pepper which of course makes an appearance in Syrah. The biscuit adds a softness and a welcome texture contrast with fleur de sel to add a salivating touch which is pleasantly quenched by the wine.’