Our third cooking class featuring the food and wine of Champagne and the Loire Valley started with a light salmon, corn and leek chowder paired with Pouilly-Fumé. This was followed by a popular French brasserie appetizer of filo stuffed with Loire Valley cheese and prosciutto among other goodies, served with a Rosé Anjou.
Salmon and Corn Chowder with Pouilly-Fumé Wine
Pouilly-Fumé, Les Duchesses 2010, Laporte
The wine was an aromatic Sauvignon Blanc and very good, its citrus overtones bringing out the flavour of the salmon. Chef Eric noted that it would also go well with oysters.
Filo Crusted Loire Valley Cheese Aumoniere with Rosé Anjou
The fillings for this tasty filo were all prepped ahead of time and set up in a ‘mise en place‘ (translation: French-style assembly line).
La Renaudie Perle de Rosée
This rosé is a Pinot Noir blend from Touraine. I found it very light, almost to the point of being watery, and much prefer the more flavourful rosés from the sunny south of France.
More about the rest of the meal in my next blog: Chicken Fricassée Braised in Milk and Potato, Asparagus and Mushroom Gratin paired with a fabulous Sancerre, and two great desserts with real Champagne!
Class 1 of this series focussed on the Food & Wine of the Loire Valley.
Class 1 Part 1: featuring Frog’s Leg Soup, followed by two excellent appetizers: one of scallops served in the shell and the other of pork belly nibbles with mustard sauce.
Class 1 Part 2: a main course of light salad with hazelnut-crusted goat cheese plus the dessert of cookies with homemade Cointreau ice cream.
Class 2 of this series moved north and slightly east to the Food & Wine of the province of Champagne.
Class 2 Part 1: appetizers of Belgian endives in a Béchamel sauce and savoury eclairs with smoked salmon, with Champagne, the real thing!
Class 2 Part 2: a main course of Stuffed Trout and Spelt Risotto with Biscuits de Rose de Reims for dessert, and more wine of course!
Chef Eric posts many of his recipes on his website: http://www.911cheferic.com/