6 minute read
DRINKS
A RARE BREED
Take one globally acclaimed chef, pair with Rare Champagne, and you have recipes that will dazzle and delight
Rare Champagne o ers carte blanche to chefs whose talent reveals a diamond in the rough, fresh and with an exceptional future ahead. Now, Rare Champagne has entrusted chef Mélanie
Serre with their new Rare Pairings series.
In Megève, St. Barts, Monaco, and
Paris, chef Serre approaches her work with a joyous heart, while creating tailormade dishes that show a deep respect for the terroir and nature. Because of her philosophy, Rare Champagne have entrusted chef Serre with this new Rare Pairings series. Rare Champagne allows her to explore her creativity, linked to each of the
Rare Champagne Millésimes, for a unique sensory experience. Chef Serre, a Gault & Millau Young Talent Award winner, is also listed among the “1,000 Women Chefs who Count in the World” and is one of the six French female chefs recognized for their personality, as much as their culinary art, by Le Parisien magazine. Serre’s first position was as chef at Atelier Etoile Joël
Robuchon, a two-star Michelin restaurant in Paris, where she became executive chef one year later. She now o ciates at Louis
Vins restaurant, near Notre Dame in Paris.
Her Rare Rosé Millésime 2012 spring/ summer menu features: Razor clams in parsley sauce with pine nuts and basil for an amuse bouche; Fresh tomato soup with black cherry, goat's cheese ice-cream and crushed pistachios as a starter; a vegan course of salad of green beans with raspberries, almonds and date vinaigrette; fillet of red mullet with edible scales, young courgette and bouillabaisse sauce for mains; and a dessert course that is featured right.
NAGE OF SPICED FOREST FRUIT AND SPECULOOS BISCUITS
INGREDIENTS
• Water • Sugar • Vanilla • Fresh basil cinnamon • Speculoos biscuits • Fresh forest fruit
PREPARATION
1 Prepare a syrup with water, sugar, basil and the stick of cinnamon; 2 Prepare the Speculoos biscuit paste and cook. While still hot, shape it as desired; 3 Wash, sort and prepare the forest fruit; 4 Place the forest fruit on a plate. Once cold, add the syrup and the basil; 5 Add some Speculoos biscuits to the side of the plate. Place the rest on the sliced forest fruit.
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