For 4 people
Preparation : 15min
Cooking coulis: 20min
INGREDIENTS
¼ cereal baguette
70g Roquefort cheese
100g fresh cheese
1 fig
50g of pinions
Leaves arugula
250ml of Banyuls Rimage Late Update
50g sugar
RECIPE
BASE
Thinly slice the baguette on the bias and grill. Mix the Roquefort with the cream cheese. Place in a pocket with a fluted nozzle.
TRIM
Cut the fresh fig into quarters and garnish the toast. Add toasted pine nuts and arugula.
GROUT
Boil for 15 minutes Banyuls Rimage Late Update with the sugar and reduce for 5 minutes until the consistency of syrup and leave to cool.
FOOD & WINE PAIRING
Banyuls Rimage Late Update
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 for the First Year students of the BAC Professional Option Cuisine and Restaurant course. We had only one interest: to magnify a common terroir with infinite potential that inspires us every day.
