Written on 01/02/2021
Here's an idea for a Valentine's Day menu, quick and easy to prepare, with the right food and wine pairing. Let us guide you and make this an exceptional evening.
Here's an idea for a Valentine's Day menu, quick and easy to prepare, with the right food and wine pairing.
Let us guide you and make your evening an exceptional one.
Find the wines of the menu in the St.Valentin boxed set
THE ENTRANCE
Why not start with a delicate, fresh and light starter?
We propose a small scallop carpaccio. A fresh and delicate dish. This recipe is extremely easy to prepare, delicate and delicious.
INGREDIENTS for 2 people:
6 scallops
Juice of 1/4 orange
Juice of 1/2 lemon
1 tablespoon walnut oil
2 tbsp. olive oil
Mixed berries (pink berries, coriander, juniper, allspice)
A few sprigs of chives
salt, pepper
First prepare the lemon vinaigrette In a mortar and pestle, grind 1 tablespoon of berries.
Mix the juices, crushed berries and oils in a bowl.
Finish the marinade with salt and pepper.
Finally, emulsify the mixture with a fork or small whisk (chill for 30min).
Clean the scallops on a clean work surface. Slice them thinly like carpaccio and arrange on individual plates. (Tip: to make slicing easier, place them in the freezer for 30 minutes beforehand to firm them up).
Arrange your plates (thin slices of carpaccio arranged round or lengthwise).
All that's left to do is pour the marinade, previously strained (to avoid berry bits), onto your plates. Sprinkle with a few pinches of snipped chives.
To be enjoyed with a Bouzeron Les Trois 2017
Serving temperature: 12°C
A racy minerality that blends happily with nuances of fruit and flowers. Supple, consistent, with a texture chiseled by a lively vivacity, this wine is ideal as an aperitif or with starters, and is perfect with scallops.
THE FLAT
All you need to do is prepare the truffle butter and the stock for the risotto at least the day before (you can also use stock cubes).
INGREDIENTS for 2 persons :
Vegetable broth :
4 tablespoons olive oil
1 veal shank
1 piece marrow bone
1 turnip
1 carrot
1 onion
1 celery stalk
2 garlic cloves
1 small bouquet garni
salt, pepper
Truffle butter :
This recipe requires 3 days' notice!
The butter will "absorb" the truffle's flavor over this period.
Start by removing the salted butter from the fridge. Using a truffle razor, cut 3/4 of the truffle into thin strips.
The butter should be at room temperature and malleable.
Place the butter in a small airtight tin. Cover with truffle slices.
Mash with a fork. Keep some of the truffle to cut up and place the last slices on the risotto. Leave the butter in the fridge for 3 days.
For the risotto
20g semi-salted butter
2 tablespoons olive oil
1 shallot
225g risotto rice
15cl white wine
0.75 L filtered broth
45g truffle butter
1 tablespoon truffle paste (if available)
30g freshly grated Parmesan cheese
a little freshly sliced truffle
Start by preparing the stock. You can make it the day before, as it will simmer for 5 hours. Pour the olive oil into a large casserole over high heat, along with the shank and bones. Brown the meat on both sides.
Add the peeled and chopped vegetables. For the garlic cloves, simply cut them in half with the skin. Pour water up to 7-8 cm above the bones. Add the bouquet garni and season with salt and pepper. Bring to the boil and reduce heat to minimum. Leave a lid on and cook for 5 hours over very low heat.
Collect the broth without the vegetables, then strain it through a simple sieve. You can eat the vegetables and meat for another meal.
For the risotto, pour the butter and olive oil into a saucepan. Add the finely chopped shallot and cook over low heat for 5 minutes. Add the risotto rice.
Mix well, then pour in the white wine. Let it absorb completely.
Add the stock gradually (in 4 batches). I prefer to add a generous amount and simmer over low heat until the juice is absorbed. Then add another quarter of stock, and so on. Since you measure the quantities at the start, there's no risk of messing up!
When you've reached the last quarter of broth, grate the Parmesan. When all the stock has been absorbed, pour in the Parmesan.
Add the 45g of truffle butter and the tablespoon of truffle paste.
Mix one last time. Season with salt and pepper as required. Serve on plates and finely grate a little black truffle if you still have some.
To be enjoyed with Mercurey 1er Cru - Clos du Roy Blanc
Serving temperature: 12°C
A dense, full-bodied wine with excellent structure, fine, constructive acidity and, above all, a fine finish. The perfect wine for your risotto.
THE DESSERT
Finally, for dessert, a delicious pear and speculoos cake!
INGREDIENTS for one cake
4 pears
4 tbsp. speculoos paste
60 g speculoos crumbs
15 g butter
3 eggs
80 g organic blond sugar
1 plain yoghurt (125 g)
125 g T55 flour
50 g cornstarch
1/2 sachet baking powder
Peel the pears, cut into slices and fry in a pan with the butter over a low heat for 10 minutes. Add the speculoos paste and stir with a wooden spoon for a few minutes, just long enough for the paste to coat the pears. Remove from heat and set aside.
In a bowl, whisk the eggs with the sugar and yoghurt. Add the flour, sifted cornflour and baking powder, mix well and fold in the speculoos crumbs.
Pour the batter over the pears in the pan, cover and cook over a low heat for around 20 minutes. The surface should be dry. Turn the cake over using another pan (or a plate, sliding the cake back into the pan) and cook for a further 5 minutes, uncovered.
Slide the cake onto a plate and leave to cool (Tip: use a non-stick pan).
To be enjoyed with Crémant de Bourgogne
Serve between 4 and 8°C as an aperitif or with dessert. Always associated with aperitifs, we forget that Crémants go divinely well with sweets - dare we!
Bon appétit and happy Valentine's Day!
