The Perard family recipes
Champagne is well known for its vineyards. It should be also well known for its gastronomy. Champagne specialties and cheeses are offering tastes which are ravishing the connoisseurs. The alliance between dishes and wines are subtle and delicate. We are offering to you some of our specialties that we are pleased to share with you.
ROSTER COOKED IN CHAMPAGNE RED WINE Ingredients for 8 people: 1 rooster of about 2Kg, 150g of salted streaky bacon, about 20 small onions, 2 minced shallots, 20 g of lard, 50 g of butter, 1 small glass of Champagne liquor, 1 bottle of Champagne red wine, 1table spoon of flour, mixed herbs, 2 cloves of garlic, 200 g of white mushrooms, The juice ofhalfa lemon, the rooster's liver, salt & pepper. Starting with cold water, boil the streaky bacon for 5 to 7 minutes. Cut it in small cubes. Cut the rooster into pieces. In a big casserole warm the lard and 30 g of butter. Add the onions until they turn gold. Put them aside. Brown the cubes of bacon and put them aside. Brown the pieces of rooster on all sides. Add the minced shallots. Add the Champagne liquor in the casserole. Let it warm and "flambé" it. Sprinkle some flour. When the preparation is starting to get some colour (light brown), add the red wine, add the cubes of bacon, the herbs and the crushed garlic. Salt & pepper. Cover the casserole and let cook slowly for 2 hours at least. Clean the mushrooms and cut them in four. Cooked them in a pan with 20g of butter and the lemon juice for about 10 minutes. About 20 minutes before the end of the cooking of the rooster add the onions. Mince the rooster's liver. Take out from the casserole the rooster's pieces, bacon cubes and the mushrooms and put them in a warm service dish. Take out the herbs. Put the casserole back on the fire and reduce the sauce if necessary. Out of the fire add the liver while mixing. If necessary add salt & pepper. Cover the rooster's pieces with sauce and put the left over sauce in a saucepan. |  |
 | CHAMPAGNE CAKEIngredients : 200g of sugar, 4 eggs, 250 g of flour, 10 cl of oil, 1 packet of vanilla sugar, 1 packet of baking powder and .... a "good" glass of Champagne. In a big bowl, mix sugar and yellow eggs, add oil, flour, Champagne, baking powder. Beat the egg whites until they are stiff. Cook in medium oven for 45 minutes. |
CHAMPAGNE OYSTER CREAM WITH SNOW (Recipe offered by Jean-Claude Pelettier, chef of the restaurant of l'auberge Saint Vincent in Ambonnay).Ingredients for 4 people : 20 oysters, 4 egg yolks, 25 cl of oyster juice, 25 cl of Champagne, 25 cl of liquid cream, 20 g of butter, salt, nutmeg, 4 white eggs, 12 crayfish cooked in a court-bouillon. Preparation : Open the oysters and keep their water. Poached them in this water for a couple of minutes. Prepare the English cream: reduce the Champagne by a third, add the liquid cream, let boil for a couple of minutes, add salt & pepper, mix the eggs yolks with the oyster juice and add in the champagne cream. Let cook slowly while stirring often in order to obtain a covering sauce. When finish keep in a warm bowl. Prepare the meringue: Beat the egg whites until they are stiff. Boil a big quantity of salted water, shape the white eggs and poach them in the hot water for 2 minutes on each side. Dry on absorbing paper and keep aside warm. End of the preparation and presentation: In a small curved plate install 5 oysters, mix the champagne cream with butter, pour the hot champagne cream on the oysters, put the meringue on top of the cream and install 3 crayfish already prepared. End of the preparation and presentation : In a small curved plate install 5 oysters, mix the champagne cream with butter, pour the hot champagne cream on the oysters, put the meringue on top of the cream and install 3 crayfish already prepared.
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 | CHOCO-CHAMP CAKE
Ingredients : A « good » glass of Champagne, 125 g of sugar, 150 g of butter, 200 g of chocolate (70% cacao minimum), 3 eggs, half a pocket of baking powder, 65 g of flour, 20 cl of cream Preparation : Start the oven, thermostat 6 (200°C). Mix eggs and sugar until they become white. Slowly melt butter and chocolate in a microwave oven. In a bowl mix flour, baking powder and Champagne with the egg&sugar mix. Add the cream. Mix well. Add melted butter and chocolate.
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TIRAMISU WITH GINGERBREAD (Recette offerte par Jean Claude Pelletier, chef de l'Auberge Saint Vincent à Ambonnay)Ingredients : 12 slices of gingerbread, 10 cl of coffee, 250 g of mascarpone, 2 eggs white, 2 spoonful of cacao (70% minimum), 50 g of sugar. Preparation : Make 10 cl of coffee. Mix mascarpone and sugar. Beat the egg whites until they are stiff and mix them delicately with the mascarpone. |