Grand Cru Vinegar from Bouteville, France
Gold and Silver Medal, Prix Épicures, Paris, 2016, 2017, 2018, 2019
Roasted langoustines, oyster tartare and olive oil sorbet
by Chef Christopher Coutanceau (Michelin 2021: ***)
Ingredients for 6 people
With: Le Baume de Bouteville – l’Original (N 3)
Olive oil sorbet
In a saucepan boil water, sugar, invert sugar, powered milk and the stabilizer. At the first boiling, take the saucepan out the fire and let it cool down. Add the olive oil and turbine.
Cut oyster in macedoine (diced) then add the rest of the ingredients.
Roast langoustines in a pan. Once they are cooked, take them off and deglaze them with the Baume de Bouteville and whisk the butter. Pour the deglazed sauce on the langoustines.
Filet Mignon from veal with Baume de Bouteville
by Chef Daniel Massé (Michelin 2015: bon standing)
For 4 people
With: Le Baume de Bouteville – La Vieille Réserve (N 6)
Enter the four veal medallions in a Sauteuse pan with oil and 10g of butter leaving them preferably slightly pink. Remove them and arrange for keeping them warm the time to make the sauce. Deglaze the Sauteuse (after degreasing) with the Baume Bouteville and the white wine, reduce by one-third, add 3 tbsp. veal stock, bring to boil for 1 minute then remove from heat gently, add the remaining butter while stirring. Check the seasoning and pour the sauce over the 4 veal medallions. Potatoes and vegetables can serve as garnish.
Roasted Lobster with Baume de Bouteville
by Chef Gerard Alloyeau (Michelin 2015: bib gourmand)
Ingredients for 4 people
With: Le Baume de Bouteville – La Réserve Exclusive (N 10)
Beurre blanc sauce (White butter sauce)
In a saucepan, reduce heat to dry without browning the shallots with the Baume de Bouteville, white wine, pepper, thyme and bay leaf. Add little by little 300 g butter over high heat, whisking. Remove from heat when the sauce whitens, then sieve the mixture and keep it warm.
In a dish, pour 1 tbsp of olive oil, then place the lobsters head to tail. Moisten the lobster with the remaining olive oil, sprinkle with thyme and bay leaves and cook in the oven at 200 ° (thermostat 7) for 10 minutes. Melt 300g salted butter. Remove from oven and drill a hole in each lobster, put in it some melted salted butter and then put it back to the oven for 10 more minutes.
Finishing and presentation
Put lobsters on a board and cut them in half lengthwise, remove the small pebbly pocket at the top of the head, break pincers, moisten lobsters with the cooking juices, prepare in a plate and serve with Beurre blanc sauce.