The winemaker of the year and enologist, Madeleine Gay, suggests with the wild mushroom strudel a Marsanne «Maître de Chais» and with the parfait a Grains de Malice «Maître de Chais» > To order the Marsanne > To order the Grains de Malice

Wild mushroom strudel with pumpkin coulis flavoured with toasted pumpkin seed oil

Ingredients for 12 people Strudel - 12 sheets of filo pastry - 550 g fresh wild mushrooms, finely chopped - 3 tbsp chopped fresh herbs (chives, parsley, chervil, tarragon) - 2 tbsp chopped shallots - 3 tomatoes finely diced - salt, pepper - melted butter Pumpkin coulis - 400 g diced pumpkin - 200 ml chicken stock - 200 ml crème fraîche - 2 shallots Garnish - chervil - pumpkin seeds - toasted pumpkin seed oil

Preparation

Coulis
1. Chop the shallots.
2. In a frying pan, gently sauté the shallots in a knob of butter.
3. Add the pumpkin.
4. Pour in the bouillon, then cover and cook until the pumpkin is very soft.
5. Blend till smooth, add the crème fraîche and seasoning and keep warm.

Strudel 1. Sauté the mushrooms
2. Add the shallots
3. Add the diced tomato and the chopped herbs, season and allow to cool
4. Assemble the strudel as shown, brush with melted butter
5. Cook in an oven preheated to 180°C for 5 to 7 minutes

Parfait

Ingredients for 12 people Parfait - 750 ml whipping cream - 300 g meringues (preferably from Gruyère) Caramel cream sauce - 200 g granulated sugar - 200 ml whipping cream Tuile batter - 70 g icing sugar - 70 g melted butter - 70 g egg white - 70 g flour - unsalted pistachios, chopped

Préparation

Parfait

1. Line a parfait mould with cling film.
2. Crush the meringues to a powder.
3. Half-whip the cream, add the crushed meringues and mix well.
4. Pour into the mould and place in the freezer.

CARAMEL CREAM SAUCE
1. Tip the sugar into a large casserole with a little water.
2. Heat to make a light caramel.
3. Pour in the cream, stir to dissolve the lumps of caramel that form due to the thermic shock; set aside to cool.

Tuiles Batter
1. In a bowl, mix all the ingredients till well blended.
2. Place the batter in a long strip on a sheet of greaseproof paper and sprinkle with pistachio nuts.
3. Cook at 180°C until dry and lightly golden in colour.
4. Once cooked, shape the biscuit strip into a circle around a stainless steel tin, allow to cool and assemble.

This recipe has been proposed by Bruno Toppazzini, chef de cuisine, restaurant du Golf à Sion.