For 4 people
Preparation : 30min
Cooking : 20min

INGREDIENTS

50g flour
50g diced butter
50g grated parmesan
1 C. teaspoon squid ink 200g fresh goat cheese
1 C. tablespoon of heavy cream Olive oil
Salt and pepper
8 anchovy fillets
1⁄2 bunch of carrots
1⁄4 bunch of radishes
2 small mushrooms or other seasonal vegetables Black sesame seeds

RECIPE

BASE
Mix the flour, diced butter, grated parmesan and squid ink. Using your fingers, form a dough, flatten well to make it consistent. Wrap in plastic wrap and keep refrigerated for 1 hour. Remove from the refrigerator then roll out.
Cut the cookie cutter into the shape of your choice and place on a baking tray between 2 sheets of baking paper.
Add a light weight on top, and bake for 20 minutes at 150°C.

GOAT MOUSSE
Mix the fresh goat cheese with a tablespoon of heavy cream and a drizzle of olive oil. Season.
Place the mixture in a piping bag with a plain nozzle.

ANCHOVY
Cut the anchovy fillets into diamonds.

VEGETABLES
Cut the vegetables into very thin slices. Using a cookie cutter in the shape of your choice, cut the carrot slices.

DRESSING
Place the goat cheese with a piping bag on the shortbread, plant the vegetables, anchovies and a few sesame seeds.

FOOD & WINE PAIRING
Banyuls Blanc Fontaulé

Wine and gastronomy
The marriage of two French know-how

A true symbol of French gastronomy, knowing how to pair food with wine is a culinary art! The development of these recipes was built around a passionate collaboration between the Christian Bourquin Professional Hotel High School in Argelès-sur-Mer and our cellar under the aegis of the 5 seasoned senses of our oenologist and cellar master, Jauffrey Canier.

The revisitation of the traditional flavors of the Catalan terroir mixing the spectra of tasting, this was the common thread of the First year students of the BAC Professional Option Cuisine and Restaurant sector. We had only one interest: to magnify a common terroir with infinite potential that inspires us every day.