Inspired by Special Cuvée
Sylvain Sendra offers some simple and elegant pairings inspired by the Maison’s signature cuvée.
Meet Sylvain Sendra, a passionate Michelin-starred chef
Today he will share two very different yet equally refined and simple dishes to complement your Special Cuvée moments.
Truffled scallop carpaccio
A sophisticated dish bringing together the sea-saltiness of scallops with the woody undertones of truffle. A simple, elegant recipe which echoes the bright freshness of Special Cuvée, making it the perfect aperitif to share with family or friends.
Ingredients
- 4 pieces of scallops per person
- Fish stock
- Alsace saffron
- Virgin olive oil
- 1 lemon
- 1 black truffle
- Dill
Metods
- Reduce the fish stock with a little butter and the saffron and blend to foam.
- Slice the scallops and arrange in an overlapping carpaccio style.
- Zest the lemon on top, add the lemon juice, salt, pepper and a dash of olive oil.
- Shave the truffles and place them on the scallops.
- Pour the reduced fish stock & saffron over the dish. Garnish with a sprinkling of dill and serve.
Asafumi Yamashita’s Kabocha squash and mature Mimolette carbonara
This second recipe is a more decadent pairing. Here, Chef Sendra works with Kabocha squash, a Japanese squash grown by Yamashita. Here we are playing with texture, creamy butteriness, and spice notes in an elegant marriage of flavours not dissimilar to the spicy aromas and creamy effervescence of Special Cuvée.
Ingredients
- 1 whole kabocha squash
- 100 g butter
- 50 g Pickled squash
- 4 egg yolks
- 1 orange with skin (to zest)
- 200 g Aged mimolette cheese
- Walnut halves 50g
- Madras curry
- 100 g Hazelnut milk
- Walnut oil
Metod
- Steam the whole squash with the skin on for 50 minutes - alternatively, bake in the oven at 180°C with the skin on.
- Remove the flesh and blend with the butter, salt and pepper until smooth.
- Make a volcano with the hot purée, add the egg yolk and season with orange zest, orange juice, salt and pepper.
- Top with a little pickled squash, a few walnuts, and sprinkle with mimolette cheese, curry powder and walnut oil.
- Heat the hazelnut milk, froth in a blender and pour over the dish.
The key to a successful dish is to go out and find the very best produce and to work with it as simply as possible, without over-complicating things.
Sylvain Sendra, Michelin-starred chef of Fleur de Pavé*
