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Enjoy with La Grande Dame 2018 (10–12 °C) for a fresh, elegant and subtle pairing.
Pumpkin
Veal
Light Jus
Finishing Touches
Preparation
1.Pumpkin
Roast in the oven at 170–180 °C with a drizzle of olive oil and a pinch of salt until tender, without excessive browning.
2.Veal
Gently sear, baste with butter and cook to a light pink doneness. Rest briefly, then slice into neat portions.
3.Jus
Lightly reduce the stock to obtain a clear, glossy jus. Whisk in the butter off the heat.
4.Plating
Arrange the pumpkin and veal harmoniously on the plate. Add a light drizzle of jus, a few radish slices and young shoots, then finish with a pinch of citrus fleur de sel.
La Grande Dame 2018 pairs elegantly with a delicate, precise cuisine. Its freshness and fine minerality highlight the natural sweetness of roasted pumpkin, while gently cooked veal brings a silky, refined texture. A light, glossy jus ties the elements together, finished with thinly sliced radishes and young shoots to add freshness and tension. A subtle, balanced and elegant pairing.
