Citadelle Food Pairing
Created by Mathieu MOITY
O DIVIN Restaurant, Paris
Serves 6 people
One 3.5lb piece of pork loin
Diced mixed vegetables:
½ long black radish
1 celery stick
A bouquet of lovage and Mexican tarragon
20cl of classic Citadelle gin
(Homemade) cherry pickles
75g of sugar
14cl of white vinegar
3cl of rice vinegar
30cl of water
Spices (juniper, fir tree buds, fennel seeds, celery seeds, black cardamom, Mexican tarragon)
6 fennel bulbs
Water, salt, sugar
5cl of red wine
1.3l of pork stock
200 grams of hay
Citadelle gin shot:
5cl of Citadelle Reserve gin
2cl of lemon juice
1.5cl of lime juice
1cl of Champonzu (a combination of soy sauce and Japanese citrus fruits)
A pinch of sugar
Boil all the ingredients except the cherries. Infuse by covering the preparation with a lid for 30 minutes. Bring to the boil once again and pour the liquid over the cherries. Leave them to rest for one week minimum.
Pop the bones you asked your butcher to put aside from the loin in the oven. Bake them until browned at 200C (400F/Gas Mark 6). Seize the aromatic accompaniment and brown it well. Add the carcasses. Deglaze with Citadelle gin. Flambé, soak in 600 ml of red wine and reduce slightly. Add the water, spices, juniper, Timut pepper, cloves, black cardamom, fennel seeds, orange and lemon peel, the piece of ginger you will have peeled and chopped as well as a lemongrass stick. Cook slowly for 3 hours, filter, reduce until the consistency is syrupy and alter seasoning as needed. Cook the loin.
Cooking instructions: Preheat the oven to 135C (275F/Gas Mark 1). Gently pan-fry the meat until it is brown on both sides, and finish baking in the oven in a casserole dish you will have sealed with hay for 1h30. Leave it to rest for 45 minutes.
Wash the fennel bulbs and slice them in two. Remove the hard base. Sweat them in a frying pan using olive oil, moisten with sufficient water (do not drown them), add the olive oil as well as a small knob of butter. Add a touch of sugar and a pinch of salt. Drizzle lemon juice over them and add the spices. Cook ‘al dente’ and remove off the heat. Allow the cooking to finish off the heat.
Diced mixed vegetables:
Wash, peel and dice the vegetables.
Prepare the herbs, squeeze the lemon and lime juice after having peeled the zest off each fruit.
Sweat the vegetables; add the Citadelle gin along with the other ingredients. Cook “al dente” and add the olive oil, lemon juice, smoked soy sauce and chopped herbs.
Pour all the ingredients in a tumbler. Mix and serve.
Carve the loin, pop it in the oven at 200C (400F/ Gas Mark 6) for 5 minutes and reheat the fennel. Warm the pork gravy. Arrange the meat on a dish with the braised fennel. Pour some sauce over it. Surround the piece of loin with some diced mixed vegetables. Serve.
Offer the Citadelle Reserve gin shot as an accompaniment.
O DIVIN Restaurant: 35 Rue des Annelets, 75019 Paris