Foodie Inspirations

Ice Cream Slab with Marc de Jura

10.07.2014 | Foodie Inspirations

Ice Cream Slab with Marc de Jura

With summer and sun upon us, we crave desserts that are both fresh and flavoursome. After a period in the wilderness, the sweet and alcohol-laced treats for which our grandmothers had a soft spot (such as the iconic rum baba) are back in favour, and being revisited by leading chefs. Take the plunge into a small ocean of indulgence with Audrey and Frédéric Platey, owners of L’Épicurien restaurant and creators of a diabolically delicious Ice Cream Slab with Marc du Jura. A chilled dessert with notes of dried fruit and cocoa, perfumed with Marc du Jura. For 12 individual portions: Mixture 1: – 100 g Marc du Jura – 50 g Jura white wine (of your preference) – 200 g caster sugar Mixture 2: – 7 egg yolks – 3 egg whites – 50 g caster sugar – 1/2 litre whipped cream – 250 g raisins (pre-marinated in the Marc du Jura for 48 hours) Mixture 1: make a syrup and heat up to 116°C. Pour onto the yolks, and blend until frothy and cool. Reserve in the fridge.Mixture 2: whisk the egg whites into peaks, stiffen with 50 g of...

Jura wines: a recipe for success!

08.07.2014 | Foodie Inspirations

Jura wines: a recipe for success!

The wines of the Jura region are even better when tasted alongside some delicious little dishes in original or classic pairings. With the new Jura wine guide out this summer, we asked four gourmet food aficionados – Clélia, Laure, Marine and Rémy – to share their ideas on the thousand-and-one ways of highlighting Jurassian terroir flavours. Simple and sophisticated savoury recipes, unusual desserts, well-shaken cocktails – our panel were definitely inspired! While waiting to check out all their creations in the new Jura wine guide*, they tell us about this culinary experiment, which we invited them to take part in. Meet our four flavour explorers…   Clélia, author of the blog revelationsgourmandes.com Her recipes: Pollock with Jura white wine and mustard – Tiramisu with apples and Vin de Paille “I must confess I’m still a Jura wine novice, but creating recipes for this new guide was the chance for me to discover the red wines, which aren’t well known. What I like about the Jura wine family is their great aromatic diversity, with something to please everyone – whites, reds, sparkling, robust, dry, semi-sweet or sweet… As a result,...

Veal Chop with Morels and Vin Jaune, and Risotto

29.01.2014 | Foodie Inspirations

Veal Chop with Morels and Vin Jaune, and Risotto

Morels are the mushroom of spring. But it’s now, in the middle of winter, that we crave a comforting, flavourful recipe from the Jura: melt-in-the-mouth veal chops with morels and the local Vin Jaune, served with a Comté cheese and Vin Jaune risotto – which Le Grain de Sel, in Lons-le-Saunier prepares so well. Eyes closed, you can thus opt for dried, canned or frozen morels – three conservation methods that perfectly retain the fungi’s incomparable scent. (But when springtime does arrive, don’t forget to properly cook these delicate natural treasures, which are poisonous if eaten raw). Veal Chop with Morels and Vin JauneVin Jaune and Comté Cheese Risotto Serves 4 4 veal chops (180g each) 3 shallots 120g morels Vin Jaune 350g veal stock Butter Risotto 2 onions 100g Vin Jaune1 L jus white chicken stock 350g risotto rice100g Comté     Heat the chicken stock. Meanwhile, finely chop the onions, and sweat them in a pot, Add the rice to give it a pearly gloss, then pour on the Vin Jaune. Stir often, gradually adding the chicken stock until the rice is cooked. Then, add the (finely...

A swirl of flavour in a verrine

29.07.2013 | Foodie Inspirations

A swirl of flavour in a verrine

  This summer, try these refreshing verrines in combination with Jura wines, to give an extra twist of flavour. A self-taught chef known for her authentic and generous cuisine, Andrée Tournier shares four of her favourite recipes with us. Philippe Troussard and Christophe Menozzi, prize-winning sommeliers, give their recommendations for the wines most suited to these dishes. Get out the spoons and impress your guests!     Verrines with red beet and fresh cheese Makes about 15 verrines – 100g of cooked red beets – 100g of soft cheese 25% fat (like cream cheese) – 25 cl of plain jelly Prepare the jelly and let cool. In a blender, mix the beets, soft cheese and jelly. Pour the mix into the verrines, filling to ¾. Chill for about 2 hours. Before serving, decorate the top with a teaspoon of fresh cheese. Serve chilled. With these verrines, serve a Poulsard AOC Arbois or Côtes du Jura   Verrineswith asparagus mousse and dry-cured ham Makes about 15 verrines – 1 bunch of fresh green asparagus in season (or preserves if out of season) – 100g of soft cheese 25% fat (like...

Cocktails bursting with flavour

08.07.2013 | Foodie Inspirations

Cocktails bursting with flavour

On summer evenings, Macvin and Marc du Jura make ideal guest stars for your cocktails. In the spotlight here: two recipes by Florian Lepage (of Bar Le Saxo in Strasbourg), winner of a cocktail contest held by the Jura wine trade body (CIVJ). The taste of the Jura will give your summer evenings an original edge! Discover the creative recipes of barman Florian Lepage, winner of the contest, held this spring in Poligny, to make cocktails with Jurassian spirits. The recipe for Jurassik Mark, , an offbeat cocktail based on Marc du Jura, a pomace brandy obtained distilling the grape skins twice over: 3 cl Marc du Jura 3 cl Grand Marnier 1 cl “chocolate cookie” cordial         The recipe for Mac’Flo, based on Macvin, a liqueur wine made from Savagnin and Chardonnay grape pomace: 5 cl Macvin du Jura 2 cl vodka 6 cl pear nectar 1 cl lime juice 1 cl “apple pie” cordial 1 dash of cinnamon cordial     Be inspired by the orange and candied-fruit aromas of Macvin and the delicate vanilla notes of Marc du Jura to rustle up refreshingly...

Jean-Paul Jeunet: “The Jura offers us superb pairings of food and wine”

03.07.2013 | Foodie Inspirations

Jean-Paul Jeunet: “The Jura offers us superb pairings of food and wine”

     Two-Michelin-starred chef Jean-Paul Jeunet guides us on a culinary journey through the heart of his Jurassian terroir. He tells us his secrets on stand-out recipe and wine matchmaking, and shares a favourite adage: “Be humble, but certainly not scrupulous!”         What are the rules when it comes to pairing food and wine?  Jean-Paul Jeunet : I’d tend to say that the first rule is… don’t have too many rules! With wine you must stay humble, because you can’t make generalisations. When matching food and wine, you have to be unscrupulous and try out bold, arresting combinations! But more prosaically, the obvious strategy is to pair “neighbouring” wines and dishes: a cut of roast meat in a brown stock will be beautifully highlighted by a cellared red wine – unlike poached fish, which will combine well with a white wine with lush fruit flavours.   What’s the most beautiful match in the Jurassian terroir? The ideal marriage is definitely Vin Jaune and Comté. Tasting a piece of the cheese while sipping a glass of the wine is sheer heaven!   How can Jura wines be used...