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The setting: the Manoir de Verzy in France, where Didier Mariotti, Cellar Master at Veuve Clicquot, invited Jean Imbert,
the internationally-renowned French chef.
In an open dialogue of respect and emulation, the two men optimistically discussed their savoir-faire and their desire to push the boundaries of tradition while also respecting the history and heritage of their professions.
In a spirit of sharing and creativity, Didier Mariotti and Jean Imbert imagined an exceptional meal in three acts, where the gastronomic classics of the holidays come alive around two of the House’s emblematic cuvées: Yellow Label and Brut Rosé.
For the syrup:
For the crêpe:
Put the cinnamon and star anise in a very hot oven for a few minutes.
Bring the water and sugar mixture to a boil, then add the toasted spices.
Let the syrup infuse for 5 minutes without boiling, then let it cool to room temperature.
In a bowl, crack the eggs, add the sugar then mix with a whisk. Incorporate the flour then whisk well again.
Finish by gradually pouring in the milk, beer, melted butter, rum, the scraped vanilla bean and fleur de sel. Mix everything well to avoid lumps.
Leave the batter to rest for a few hours in the refrigerator.
Apples in syrup
Wash and peel the apples. Cut them into 6.
Place them in a pan, then pour the syrup over them.
Bake at 200°C for 15 minutes.
Take the batter out of the refrigerator. Grease a crêpe pan and place 5cl of the batter on it. Cook for 1 minute and then flip the crêpe, finish cooking for 30 seconds and place on a plate.
They are game-changers, they are shaping the future with true optimism, and they own an authentic voice. Let them inspire you as they make their dreams a reality. Discover the new recipes.