Citadelle Gin

Citadelle Food Pairing

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CITADELLE FOOD PAIRING

“The pleasure of the table belongs to all ages, to all conditions, to all countries, and to all eras…”
Jean-Anthelme Brillat-Savarin 1885

Famous since the Roman era in the gastronomic field, juniper berries add an incomparable aromatic richness to many dishes. Both comfortable with turf as surf dishes, they enhance game meat and fish. Assuming that gastronomy includes all gustatory experiences, the Ferrand Cognac House has always sought the perfect fine food and spirit pairing: gin traditionally makes its appearance before a meal. Nowadays, many are the chefs who seek fine brandies as a complement to their creation.

When one has had the experience of tasting Citadelle gin, one keeps in mind the pleasure of having come across its spicy character, its freshness and most of all pronounced hints of juniper. Peppery and woody, cool and dry, Citadelle, when matched with a lemon-flavoured mousse or wild fish on sauce, shall delight your taste buds.

At Ferrand, we believe that a chef’s work is nurtured by passion, technique and boundless creativity: just like our cellar masters, chefs meticulously seek to achieve the perfect balance of flavours. Ferrand thanks them for thus enhancing our products through pairings which delight out taste buds.

Credits : Nicolas Maday

Plat

GINPIG
Created by Mathieu MOITY
O DIVIN Restaurant, Paris

Serves 6 people

Ingredients:
One 3.5lb piece of pork loin

Diced mixed vegetables:
2 carrots
½ long black radish
1 celery stick
½ onion
A bouquet of lovage and Mexican tarragon
20cl of classic Citadelle gin

(Homemade) cherry pickles
Cherries
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)

Accompaniment:
6 fennel bulbs
Olive oil
Water, salt, sugar
Spices

Pork gravy:
5cl of red wine
1.3l of pork stock
200 grams of hay
Mexican tarragon
Lovage
Timut pepper
Fennel trimmings
Carrot
Celery

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)
Citrus peel
A pinch of sugar

Recipe:

Pickled cherries:
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.

Bandeau

Pork gravy:
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.

Accompaniment:
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.

Citadelle shot
Pour all the ingredients in a tumbler. Mix and serve.

Presentation
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

Chef

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