Recipe ine simba rinoshamisa rine zvinhu zviviri zvakakosha (uye mabhubhu) uye muto wemichero, kugadzirira mumatanho mashoma.
Mhashu mi champagne Ivo, sezvatinoziva, imwe yeakanakisa classics yekicheni yakasarudzika. Wadii kuzvisanganisa mune inokatyamadza asi inokurumidza resipi yakagadzirwa nemukuru weItaly chef? Iyo proposal ndeyechokwadi Kuneta chiitiko anga ari Moët & Chandon's chef mukuru wepasirese kubvira 2016.
Muchokwadi, iyo French fashion house yakasarudza kupemberera yayo Goho guru 2013 nechikafu ichi, vatori venhau vakatitsanangurira munhepfenyuro inonakidza inoperekedzwa nekuravira kwaiitwa natenzi Benoit gouez. Chigumisiro chacho chinonaka uye chinoshamisa zvokuti takasarudza kugoverana newe, munguva ino yekukohwa uye nemazuva ekutanga echando. Muto unopisa, une muchero kuti unakirwe sekutanga (kushandira maviri) kana sekutanga. Zviri kwauri.
Moët & Chandon Grand Millésime 2013.
Recipe: lobster compote ne grenadine uye muto wegrapefruit
bika: Marco Kuneta
Kuomerwa: nyore
Nguva: 1 awa
Zvinongedzo zvevanhu vana
1 lobster yakavharwa
1 rose pink grapefruit
200 g grated grapefruit
110 g Colonnata mafuta emafuta, akachekwa zvakanaka
50 g pomegranate manyuchi
50 g mbabvu tsvuku coulis
25 g yembongoro
Cool basilica
imwe mhandara yemafuta emuorivhi
Kutengesa
Yakareba Java Pepper
Nzira
Gadzirira crispy lard shavings: Bika zvidimbu zvemafuta papepa rekubheka kwemaminitsi mashanu muovheni ye5g yakatsva, bvisa uye usiye kuti uzorore.
Gadzira bouillon mumuto wepamplemousse, 400 g yemvura, zest uye chikamu chichena chepamplemousse, 5 feuilles de basilic, pincée de sel, du beurre, du jus de grenade et 3 morceaux de poivre de Java dans a pan. . Tinoisa pamoto uye tinowedzera lobster yakasvibiswa.
Huyisa ku65 ° C, kana kuti chengetedza kupisa kwakadzika uye udzime pakarepo kana bota ranyunguduka uye mvura inotanga kupisa. Bvisa uye rega lobster itonhorere mumvura yayo.
Deredza nekuisa iyo redcurrant coulis mupoto ine 10 tablespoons yemuto: rega mvura inoputika hafu.
Chef's tip: candied basil mashizha, muminiti imwe
Uye heino ndima iri nyore sezvinoshamisa. Ita mamwe akanyanya, anoshamisa kwazvo basil fries. Izvo zviri nyore kwazvo: zviise papepa re microwave-resistant film, zviputse nemafuta uye uzvifukidze neimwe firimu. Isa muchoto pane simba guru kweminiti 1 uye bvisa, bvisa firimu uye uite kuti iome pamapepa anopinza. Shumirai lobster nekuderedza currant, kuputsika pamusoro pe crispy shavings yebhotela uye kupedza ne microwaved candied basil.
Super-aged Champagne: "mazambiringa makuru" anozvarwa sei
Uye kana ichifanira kunge iri chic recipe, zviri nani kusanganisa perlage yakakodzera. Avo vari kuMoët & Chandon vanonyatsoziva izvi, uye muna 1842 vakatanga tsika yeGrand Vintage Champagne, kugutsa mazamu eBritish neAmerica connoisseurs avo vaida waini yakakura uye yakwegura.
Chidimbu nechidimbu, vintage yega yega, ine hunhu hwakasiyana hwakanangana neiyo vintage, yakabatsira mukuunganidza pfuma muImba yakagara nhaka chipfuva: iyo Grand Vintage Collection. Uye kuda kuiverenga kunewo rudzi rwebubble cabal: iyi 2013 inopedzisa kutevedzana kwemazambiringa anopera mu "3" anenge asina kukanganiswa kubva 1923, kunze kwe1963.
Yakagadzirwa kubva kumazambiringa ayo, zvisina kujairika, aitengeswa zvakanyanya muna Gumiguru, champagne iyi ine "pakarepo iri pachena kukura" kunouya kuburikidza nekunhuhwirira kwayo kweautumnal uye zvinyorwa zvecitrus zvepink grapefruit. Toast kutenda.
Moët & Chandon Grand Millésime 2013. Cellar master Benoit Gouez.
