Our winemaker, Luc Sermier, suggest with the starter a Heida "Maitre de Chais" and with the main cours a Humagne Rouge "Maitre de Chais" . > Click here to order this Heida. > Click here to order this Humagne Rouge.

Mise en bouche of scallops, Quail stuffed with cherries, Pearly barley risotto and Spring onion and cherry tomato compote

Scallops and yogurt perfumed with orange and camomille (for 8)

Mix a dash of orange juice with 100 ml yogurt.
Reduce 200 ml orange juice by half with the camomille and strain.
Sauté 16 scallops in the centre of each plate, surrond with the orange yogurt and a line of the camomille reduction. Drizzle with olive oil and sea salt.

Quail stuffed with cherries

Debone 8 fresh quail. Flatten them slightly and marinate them.
Prepare a chicken mousseline stuffing (finely chop 500 g chicken in a mixer with 360 g whipping cream) and stir in 200 g stoned cherries and chopped chives. Flavour the stuffing with sherry.
Using a spatula, spread the stuffing over the deboned quail. Roll up making sure the stuffing is well enclosed and wrap in pork caule.
Roast in an oven pre-heated to 170° C until the core temperature of the stuffed quail reaches 55° C. Allow to rest for 15 minutes before serving.
Prepare a stock with the carcasses and equal quantities of diced carrot, celery and onion. Strain and add 200 ml Cornalin red wine, then reduce the stock, season and stir in 200 g cherries caramelized in sugar and lightly flavoured with kirsch.

Pearl barley risotto (for 10)

Soak 250 g pearl barley in unsalted water overnight so that it swells.
The next day, strain the barley, reserving the soaking liquid.
Sauté finely diced carrots, onions and celery in butter, then add the soaked barley.
Cook over a very low heat for about 30 minutes.
Bring off the boil with 100 ml white wine and stir in 50 g butter and 100 g grated parmesan. If you wish, you can refine the "risotto"with a dash of full cream.

Spring onion and cherry tomato compote (for 10)

Wash and thinly slice 12 spring onions (including the green tops) and crystallize them in white wine and two spoons of honey.
When they are half cooked, add 300 g halved cherry tomatoes and continue cooking.
When the compote is ready, adjust the seasoning and use two tablespoons to arrange it on the plates in the shape of a quenelle.