As an aperitif with small vegetables and Provençal creams or fresh charcuterie. During the meal this wine can be tasted with seafood, Mediterranean cuisine, vegetable flank, exotic and Japanese cuisine.
Salmon grilled and au gratin au comté
1 handful coarse salt 3 cloves garlic thyme (a few sprigs) rosemary (a few sprigs) 4 tablespoons olive oil 8 potatoes 4 pieces salmon fillets (smoked) 2 tablespoons horseradish (cream) 10 cl fresh cream juice of 1 lemon For the crumble comté-persil 25g parsley 50g walnut 50g comté 2 slices pancetta 25g panko 40g butter salt and pepper
1. For the crumble, chop the parsley and walnuts. Grate the comté cheese and cut the pancetta into small pieces. Mix with the rest of the ingredients and season with salt and pepper. Spread on a sheet of baking parchment, cover with a second sheet of parchment paper and flatten with a rolling pin to ± 2 mm. Leave to harden for 30 minutes in the fridge.
2. Preheat the furnace to 180 °C. On a sheet of aluminum foil, place a little coarse sea salt, garlic, thyme and rosemary. Season with salt and pepper and sprinkle with olive oil. Close the papillote, put in the oven for 1 hour.
3. Trim the potatoes at regular intervals. Place them in a baking dish with thyme and sprinkle with oil. Season with salt and pepper and bake for 40 to 50 minutes.
4. Heat the grill. Cover the salmon with county-pearsley crumble, sprinkle with olive oil and grill for 10 minutes so that a crust forms.
5. Sprinkle with olive oil, salt and pepper. Mix the horseradish cream with lemon cream and juice and set aside.
6. Arrange on the plate a piece of salmon, a potato and a few leaves of young beets. Decorate with cream and sprouted seeds. Serve immediately.