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Wood-fire cooking
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Wood-fire cooking at Veuve Clicquot

By Mike Sonier, Stéphane Abyy & Jean Imbert
Fire for grilling, smoking, braising, and as the magical ingredient for recipes created with six hands...with wood fire, Mike Sonier, Stéphane Abby, and Jean Imbert, a trio of chefs from three different continents, have discovered the element that naturally highlights their skills and influences and makes their menu irresistible.
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You'll need

  • One whole strip steak;
  • 1 head of garlic;
  • Coarse salt;
  • Fresh rosemary;
  • Cedar or pine branches;
  • Yellow onions;
  • Black pepper;
  • Beef stock
Instructions
1. Dry the steak, season with coarse salt, rosemary, and black pepper, then refrigerate for 3 hours.
2. Sear the steak on a grill while continuously shaking the flaming cedar branches underneath.
3. Place the meat in an oven-safe pan with the onions, garlic clove, rosemary, and beef broth.
4. Cover with aluminum foil and bake at 120°C (248°F) until the internal temperature of the steak reaches 47°C (117°F).
5. Let cool, slice, and enjoy!

You'll need

  • Old carrots;
  • Olive oil;
  • Sea salt;
  • Black pepper
Instructions
1. Cut the carrots lengthwise and coat them with olive oil, salt, and pepper.

2. Cook on the grill over low heat.

You'll need

  • Ratte potatoes;
  • Fresh rosemary;
  • Cedar or pine branches;
  • Olive oil;
  • Sea salt;
  • Black pepper
Instructions
1. Cut the potatoes lengthwise and marinate them for 1 hour in olive oil, garlic, and rosemary.

2. Pre-cook the potatoes in the oven, then place them on the grill with a cedar branch underneath.

3. Turn regularly.

You'll need

  • Soft butter;
  • Jumbo shrimp;
  • 2 cloves of garlic;
  • Fresh parsley
Instructions
1. Chop then add the garlic and parsley to the butter in a small saucepan.

2. Bring to a boil and set aside.

3. Cut the shrimp lengthwise, place them on the grill, then drizzle with the hot butter.

You'll need

  • 1 kg (8 cups) type “00” flour;
  • 22 g (1 and 1/3 tbsp) fine sea salt;
  • 2 g (3/4 tsp) yeast;
  • 700 g (3 cups) water;
  • 1 tbsp olive oil
Instructions
1. Mix 3 tablespoons of water at 37°C (99°F) with the yeast and set aside for 15 minutes.

2. Add the flour and salt, then the olive oil. Knead the dough, form a ball, and let rise for one hour.

3. Fold the dough into quarters, turn, then let rise for another hour. Turn the dough, cut it into balls, then place the balls in small, buttered, airtight containers. Let sit for 3 hours.

4. Finally, roll out the balls, place them on a grill, and turn them over quickly with tongs.

5. Let cool and enjoy!

You'll need

  • 2 lobster heads ; 1/2 a fennel;
  • 1 shallot; 2 cloves of garlic
  • 2 sprigs of thyme; 5 peppercorns
  • 1 carrot; 1 leek
  • 2 large beefsteak tomatoes;
  • 4 cl (2 and 3/4 tbsp) cognac
  • 3 cl (2 tbsp) olive oil
  • 20 cl (4/5 cup) Veuve Clicquot Rosé
  • 30 cl (1 and 1/4 cups) water
  • 2 basil leaves; A little fresh parsley
  • 2 sprigs of tarragon; 1 organic lemon
  • Garnish
  • 200 g (7 oz) French chanterelle mushrooms
  • 20 g (1 and 1/2 tbsp) butter
  • 2 sprigs of thyme; 2 cloves of garlic
  • 100 g (3.5 oz) fresh almonds
  • 50 g (1.8 oz) wild strawberries
Instructions
1. Cut the lobster heads, brown them in olive oil, then add the shallots, garlic, thyme, pepper, leek, carrots, and fennel (all minced).
2. Cook for 5 minutes and flambé with cognac. Deglaze with Veuve Clicquot Rosé, reduce by half, then add the beefsteak tomatoes.
3. Add the water and let simmer for 45 minutes. Remove from the heat and add the parsley, basil, tarragon, and sliced lemon.
4. Pass through a strainer, crushing the lobster heads. Filter with a cheesecloth and reduce.
5. Fry the chanterelles in the melted butter with the garlic and thyme.
6. Brown them in the sauce.
7. Top with the wild strawberries and freshly blanched almonds.

Discover

Mike Sonier, Stéphane Abyy and Jean Imbert

Fire for grilling, smoking, braising, and as the magical ingredient for recipes created with six hands...with wood fire, Mike Sonier, Stéphane Abby, and Jean Imbert, a trio of chefs from three different continents, have discovered the element that naturally highlights their skills and influences and makes their menu irresistible. Their watchwords in the kitchen? Freedom and simplicity. And of course, pleasure. The pleasure of sharing unique moments of creativity, and of combining Veuve Clicquot Rosé champagne with the finest seasonal ingredients.

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