A breath of fresh and acidulous air blows over IGP Charentais wines in this recipe to prepare with local IGP products by the chef Florian Puglia.
Ingredients
Serves six
• 12 n°2 IGP Marennes Oléron oysters
• 400 of rhubarb
• 1 onion
• 1 clove of garlic
• 10 cl of cider vinegar
• 2 bunches of tarragon
• 20 cl of 35% cream
• 20 cl of whole milk
• 3 sheets of gelatine
• Salt/Pepper/Piment d’Espelette
Preparation
- Place the shoulder of lamb, previously seasoned with salt, pepper, piment d’Espelette and butter in a dish.
Add a clove of garlic, the white onion and the carrot cut into four. - Cook in the oven for 4 hours at 160°C then 25 minutes at 200°C.
- Remove the meat, moisten with chicken stock to recover the juices.
- Reduce in a saucepan by ¾.
- Shred the shoulder of lamb by hand and then place it in a frame 2cm thick and 15cm wide.
- Cover with film and leave to rest for 2 hours in the air.
- Turn the camus artichokes, then empty them and cut into pieces.
- Chop the onion, sweat it then add the artichokes, then moisten with milk and lemon juice. Cook for 20 minutes and then mix.
- Turn the violet artichokes, empty them and then place in water and lemon juice.
- Keep two artichokes for crisps. Cut the artichokes in two.
- Cook the artichokes in a pan with a little oil for 12 minutes.
- They must still be slightly firm.
- Take the two artichokes previously turned and slice with a mandolin as finely as possible while retaining their shape as far as possible.
- Fry at 160°C for 3 minutes.
- Remove and season.
The sommelier’s pairing
Serve with a red wine of several grape varieties such as Merlot and Cabernet Franc
Colour : cherry
Nose. Intense notes of red fruit, blackcurrants, cherries and strawberries.
In the mouth : lively and very fruity. A pleasurable red wine!
Suitability : can be drunk slightly chilled.
Goes well with lots of meat-based dishes and respects their flavours.
Very cosmopolitan red wine !
THE ABUSE OF ALCOHOL IS DANGEROUS. CONSUME IN MODERATION