Foodie Inspirations

Meet me in Poligny

25.02.2015 | Foodie Inspirations

Meet me in Poligny

Introducing the final episode in our series devoted to long drinks: From Montry to Poligny, a cocktail that will have you longing for spring. Adrien Scalese, barman at the Hôtel Fitz Roy 5* in Val Thorens, has combined rosé Macvin from the Jura, St Germain liqueur and ginger ale, with a dash of lime. To emerge from the winter whiteness and feel “in the pink” even before the first blossoms appear, you’ll need: – 1 cl hibiscus syrup
– 1 cl fresh lime juice – 1 cl St Germain liqueur – 2 cl Martini Rosé– 4 cl Macvin du Jura rosé– 4 cl Ginger Ale Pour all the ingredients into a shaker. Shake, thenand pour without ice into a cocktail glass. Drink...

Duck Breast, Spring Onion and Grand Cru Emmental Skewers

05.01.2015 | Foodie Inspirations

Duck Breast, Spring Onion and Grand Cru Emmental Skewers

Continuing our panorama of Jurassian cheeses and their agreeable pairings with wine, we have selected an original yet simple recipe for a nice little aperitif with friends: sweet-and-savoury skewers to nibble on and… rip off! Right – let’s get straight to the point! – 200g Label Rouge Grand Cru Emmental – 24 slices of smoked duck breast 
 – 24 spring onions – 1 tbs Espelette AOP chilli – 20g butter – 1 tbs sugar– 3cl olive oil
 – 1 pinch salt and pepper – 1 pinch fleur de sel PREPARATION: Remove the onions’ outer skins and green stems. Sear for 2 minutes with some butter in a saucepan. Sprinkle with sugar, and allow to caramelise slightly. Cover with cold water, add salt and pepper, and leave to simmer for 10 minutes on a medium heat. Leave to cool, then wrap with a slice of duck breast. Dice the Grand Cru Emmental into 2cm square cubes, and roll them in the Espelette chilli. PLATING:
Assemble the skewers, with alternating chilli-seasoned cheese cubes and duck-wrapped onions. Serve with black-cherry jam. FOOD & WINE PAIRING: We suggest an elegant, mineral white wine such...

Risotto with Diced Pumpkin Confit

22.12.2014 | Foodie Inspirations

Risotto with Diced Pumpkin Confit

Winter is starting to bite, bringing with it an appetite for comforting recipes. The time is ripe to give yourself a treat, with dishes based around the Jura’s cheeses, which on the palate are just as interesting as our Jurassian wines. To kick off this cheese taste-o-rama, we suggest a risotto with diced pumpkin confit, paired with a mineral-edged Jurassian white wine. OK, let’s cook! To serve six, you’ll need: – 250 g arborio rice– 1 onion
 – 50 g butter – 300 g IGP French Gruyère
 – 50 cl chicken stock – 200 g pumpkin – 10 cl white wine – 3 cl olive oil
 – 1 pinch salt and pepper – 1 pinch fleur de sel PREPARATION: Finely slice the onion and sweat in a saucepan with a little olive oil. Once the onion is translucent, add the rice and cook until it has a semi-transparent “mother of pearl” appearance, stirring thoroughly. Moisten with the white wine and let it evaporate, while still stirring. Keep on covering with the stock. Season while cooking. When the rice is cooked, blend with the butter and add the grated French Gruyère.
Reserve...

Long and luscious

03.12.2014 | Foodie Inspirations

Long and luscious

The third episode in our series of long drinks is the MacinPomme cocktail. Blending the Normandy and Jura terroirs, Le Rétro bartender Christophe Centlivre confidently stages a regional double-act. To make this apple and caramel flavoured long drink, here’s what you’ll need: 4 cl white Macvin du Jura 3 cl Calvados  2 cl caramel syrup  3 cl crème fraîche  7 cl apple juice cinnamon powder Pour all the ingredients into a shaker. Shake, then pour into a cocktail glass without ice. Drink responsibly.   (Photo : Xavier...

A walk in the Jura

21.10.2014 | Foodie Inspirations

A walk in the Jura

In this second episode of our series devoted to long drinks, we present the Balade Jurassienne cocktail. Created by Jessica André of Lyon bar Le Fantôme de l’Opéra, it’s a surprising standout proposition – spice, grape, elderflower and ginger flavours, wedded with Macvin du Jura – that will leave no one cold. To concoct it, you’ll need: 5 cl white Macvin du Jura 6 cl white grape juice 2 cl St Germain liqueur 2 dashes of Angostura bitters  • top up with ginger ale Pour all the ingredients into a shaker, and shake. Pour into a cocktail glass without ice. Drink...

Chocolate, Jura style

02.10.2014 | Foodie Inspirations

Chocolate, Jura style

When cocoa first reached France in the 17th century, it was notably bitter. Chocolate makers have since enjoyed experimenting with the matching of chocolates and wines. For such a pairing to succeed, the chosen wines should typically offer cocoa, praline and roasted aromas so as to echo the bitter edge of dark chocolate. Like wine, cocoa beans contain tannins that give chocolate its strength. The traditional combination is chocolate with sweet wine, to counterbalance the cocoa’s bitterness. But if you’re a risk-taker keen on novel sensations, the most convincing duet is praline chocolate with Vin Jaune. Alain Ricot, a chocolatier and confectioner based in Besançon, tells us more about this alluring recipe. Chocolate and Vin Jaune from the Jura: why wed these unusual flavours? When was this recipe invented? With its extremely powerful aromas, of walnuts especially, Vin Jaune makes a wonderful companion for very dark, full-flavoured chocolate – with 80-85% cocoa – or even with praline milk chocolate. I devised an original pairing when preparing for the international Chocolate Festival in Lunéville in 1999, in the “speciality” category. After tasting Vin Jaune, I literally fell in love with...