The Catskills in Paris

Some things were just meant to be together. Jura yellow wine has a special relationship with Comté cheese, which is also from the Jura region: throw in some fresh walnuts and sparks fly! Or what about a cold Guinness with Welsh rarebit in an English pub on a chilly autumn day?

The Catskills in Paris

The Catskills in Paris
The Catskills in Paris

I've had this dream to open a little birstot for a while. 5 years ago we moved to Médoc, and since then this idea has been brewing steadily, the produce has been passionately sourced, inspected, and sampled. "Is this saucisson better than the other saucisson, is this wine as good as that other one?" How sweet should the tomatoes be, how crunchy the bread? We don't have all the answers, but we have come far and now it's time to share.

LEARNING HOW TO COOK

You may recall a post on this blog from last December, where I visited Château Ducru Beaucaillou and cooked with the owner Mr. Bruno Borie. That was part one, now it was my turn to impress and match Bruno's impressive New Year's eve menu. I, just like Bruno, believe that good food and wine can not easily, or perhaps, not at all, exist without each other. Grilled, juicy meat and … water? I don't think so. Sole Meunière, drenched in sizzling butter and … water? A crime! Oysters and water, worst of all. When I have Chinese food, I like to drink tea or even beer. When I have French or Italian food, wine it is.

Of course, I am exaggerating slightly. In fact, I very often skip wine at lunch. One must not be too excessive. Good food can be enjoyed on its own, but the point I am trying to make is that it is almost always improved by the presence of good wine.

DO YOU WANT TO GET A PRESCRIPTION

This makes sense not only from a gastronomical point of view, but also a cultural. When the first ever blanquette was made, the person cooking it knew it would be paired with a simple but satisfying red. Consciously or unconsciously, they had that in mind when they cooked it. Some things were just meant to be together. Jura yellow wine has a special relationship with Comté cheese, which is also from the Jura region: throw in some fresh walnuts and sparks fly! Or what about a cold Guinness with Welsh rarebit in an English pub on a chilly autumn day (throw in a steak and kidney pie, or even a bag of crisps)?

  • 280g buckwheat flour
  • 3 tbsp sugar
  • 3 tsp organic tartar baking powder
  • 2 tsp cinnamon

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until tender - about 30-45min (turn oven to 100degrees celsius). scrape out pumpkin flesh and blenderize with a bit milk to get a nice purée. melt butter and let cool for a few minutes. whisk pumpkin purée, milk and egg (with beaters of a hand mixer or kitchen machine). blend dry ingredients (flour, salt, sugar, baking powder, cinnamon) and stir into pumpkin-egg-milk-mixture just until combined (use a cooking spoon or silicone spatula). heat a pan with coconut oil and brown pancakes from both sides (you can use an ice cream scoop - right amount of batter and easy to shape the pancakes), then place in the oven (on tinfoil) until all pancakes are done. serve pancakes with roughly chopped hazelnuts, coconut yoghurt, fig slices, berries and maple syrup. More information can be found on this great Instagram web viewer - way faster on browsing on the Instagram official site itself. Enjoy and stay tuned for more.

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