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Food and wine pairings
Autumn Table by Clément & Mathilde
Whole glazed carrots, fresh goat cheese with carrot juice, lavash (unleavened flatbread)
For 6 people
PREPARATION TIME
20 min
COOKING TIME
20 minutes de cuisson ; 24h repos
CLASSIC WINE PAIRING
A pairing made lively thanks to the acidity of the dry white wine in contrast with the sweetness of the carrots. This fresh and original pairing is sure to please because it's so simple and self-evident.
ORIGINAL WINE PAIRING
Another original and simple pairing. The nice acidity of the rosé is counterbalanced with the sweetness of the carrots, allowing the wine to unmask all its range of subtle red fruit aromas.
INGREDIENTS
4 whole carrots
40g of butter
1 tablespoon of sugar
10cl of water
1 fresh goat cheese
50ml of carrot juice
Salt
Chilli pepper
200g of plain flour
8g of fresh baker's yeast
6g of salt
150g of warm water
Instructions
Melt the cheese and mix it with the carrot juice. Cook the washed, whole carrots in the butter, water and sugar. Season after cooking. Place the carrots on the plate and add the cheese sauce and carrot juice.
For the lavash flatbread: Dilute the yeast in the warm water. Add the flour and salt. Mix to make a stiff, smooth dough that isn't sticky. Let it stand for 2 hrs. Spread it paper thin, adding a little flour if needed. Cook in oven on 2 baking trays for 20 minutes at 150°C. Serve with the carrots.
Clément Duport & Mathilde Curt
Ever since our very early childhood, we've been lucky enough to taste, discover and enjoy produce from our region. Going to get vegetables right on the farm, meeting farmers, and listening to wine-growers talk about their wine are part of our everyday routine.
www.belle-campagne.fr