New Makers : Alix Lacloche
Our latest New Maker has created an original US-inspired pairing dish to go with Veuve Clicquot Yellow Label champagne. As a cook, @alixlacloche draws on her international background to create neo-comfort food that mixes up flavours and ingredients with verve: “I like to live my daily life like a trip to Bangkok or Ho Chi Minh and I like to source good quality ingredients to whatever whatever is on my mind and feed people.” #LiveClicquot
@alixlacloche’s French Fried Chicken blends crunchy, tender fried chicken and a seasonal herb salad with the sparkling bite of Veuve Clicquot Yellow Label champagne. She brought international flavour to her exclusive dish for Veuve Clicquot, with a contrast of tastes and textures emblematic of her cooking style: “I want to find a route nobody has been down and explore that. That’s the way I like to live.” #LiveClicquot
For @alixlacloche, Veuve Clicquot Yellow Label champagne brings freshness to her crispy French Fried Chicken.
Here’s how she created an ideal summer lunch, to complement our champagne:
You’ll need free-range boned chicken legs, flour, vinegar, salt & pepper, Veuve Clicquot Yellow Label champagne, and extra fresh salad ingredients, like mixed radishes, fennel, mini beets, mini cucumbers, salad leaves, fresh herbs, salt, pepper, olive oil.
• Season the chicken legs, then dip them in champagne. If you have more time, you can leave them to chill overnight in a bowl of fermented milk and a glass of champagne.
• Coat each leg in flour seasoned with salt, pepper and lemon zest, pressing with your fingers so that the flour is absorbed by the skin.
• Leave to dry for 30 mins to allow a crust to form, sprinkling with more flour if necessary.
• Heat a generous amount of sunflower oil in a heavy-bottomed pan. Once ready, fry one or two legs each time – the less meat in the pan, the higher the temperature and the crunchier the coating.
• Cook without touching for 4 mins, then turn. The meat should be golden and cooked through after 7 mins.
• Leave to cool on a wire rack.
• Serve with a raw salad of finely chopped red, white and black radishes, green fennel, mini beets and cucumbers on freshly picked leaves, seasoned with fresh herbs – try mint, purple basil, parsley and cilantro – seasoned with Maldon sea salt, good olive oil, champagne vinegar and freshly cracked black pepper. Mix with your hands. #LiveClicquot