Gourmet Sampler Plate

Préparation
10min
Cooking
35min
Difficulty
Cost
For 4 people
  • 100 g red cabbage
  • 30 g alfalfa sprouts
  • 6 eggs
  • 2 tbsp fresh cream
  • 50 g Gruyère cheese
  • 1 tsp horseradish
  • 4 leaves red chicory
  • 100 g pasta of various shapes and colors
  • 100 g Ossau Iraty cheese (or other mountain cheese)
  • 1 tbsp poppy seeds
  • 4 tbsp black cherry jam
  • Seasoning: Olive oil
  • Raspberry vinegar
  • The juice of 1 lemon
  • Salt
  • Freshly milled pepper
  • Red cabbage salad: grate the red cabbage into thin strips.

    Season with raspberry vinegar and olive oil.

    Place a heaping spoonful of salad into each section of the plate and decorate with alfalfa sprouts.

    Omelette cubes and red chicory: prepare an omelet by whisking together the eggs, fresh cream, grated Gruyère, horseradish, salt and pepper in a mixing bowl.

    Pour this mixture into a small square oiled baking dish (the omelet must be at least 2 cm thick when cooked).

    Preheat the oven to 180 °C and bake for 15 min.

    Remove from oven and set aside to cool.

    Once cool, cut the omelet into bite-sized cubes and place them in one section of the plate.

    Top with a chicory leaf and sprinkle with the vinaigrette made by mixing olive oil, vinegar, salt and pepper.

    Pasta sampler: cook the pasta al dente in a saucepan with salted water.

    Drain, season with olive oil, a bit of lemon and pepper, and place in one of the sections of the plate.

    Sweet & savory cheese: cut the Ossau Iraty cheese into bite-sized cubes and roll them in the poppy seeds.

    In one section of the plate, place a spoonful of black cherry jam and top with a cube of cheese.

    Perfect wine pairing

    More about this grape variety

    Viognier de France

    Balanced and full-bodied, Viognier embodies perfection on earth. It is the most opulent and fashionable white grape variety around, reflecting today’s style thanks to a perfect, dreamy balance between smoothness, crispness and intense aroma. It is the most opulent and fashionable white grape variety around, reflecting today’s style thanks to a perfect, dreamy balance between smoothness, crispness and intense aroma. Perfect Match: Sushi of tuna. A fresh fish prepared in a manner similar to meat, tuna served in sushi is one example of difficult-to-pair foods that Viognier tames easily. Its smoothness enhances the raw fish, and its powerful flavor balances out that of the soy or sesame marinade. A simple, yet sophisticated and very trendy pairing. The perfect accomplice for powerful, contrasting flavors. The proof: with the Crab, Beetroot and Pamplemousse in Aspic, Viognier stands up to the soft bitterness of the grapefruit thanks to its freshness, combining deliciously with the sweetness of the beetroot. Here, of course, the crab plays the role of succulent sidekick.

    When the new wave of French Touch artists interpret VDF on social networks