Arnaud MoreauGrand Cru Champagne EN / FR

Pairings & recipes / Grilled white meats

Grilled white meats

with the cuvée Phœnix · Blanc de Noirs Extra-Brut Grand Cru

Grilled pork tenderloin with robust rosemary jus
Recipe 01

Grilled pork tenderloin with robust rosemary jus

Time · Prep 20 min · Cook 25 min · serves 4

Ingredients

  • 800 g pork tenderloin
  • 2 tbsp olive oil
  • 2 garlic cloves
  • 2 sprigs fresh rosemary
  • 100 ml veal stock
  • 20 g cold butter
  • Fine salt, freshly ground pepper

Method

  1. Trim the tenderloin, pat dry, then rub all over with the olive oil, minced garlic, stripped rosemary leaves, salt, and pepper.
  2. Sear the whole tenderloin on a very hot grill or griddle, 2–3 minutes per side, to achieve well-defined grill marks.
  3. Reduce the heat and continue cooking for 12–15 minutes, turning regularly; rest for 5–7 minutes loosely covered with foil.
  4. Deglaze the grill plate with the veal stock, scraping up the caramelised juices; reduce slightly, then whisk in the cold butter off the heat.
  5. Slice the tenderloin into medallions, spoon over the rosemary jus, and serve with grilled vegetables such as fennel and courgettes.

Why the pairing works. The charred texture and subtle sweetness of the pork complement the vinous character of Pinot Noir, while the robust jus mirrors the structure of a Bouzy Grand Cru extra-brut.

Grilled veal chop with creamy Parmesan polenta
Recipe 02

Grilled veal chop with creamy Parmesan polenta

Time · Prep 20 min · Cook 30 min · serves 2

Ingredients

  • 1 veal chop, 400–450 g
  • 2 tbsp neutral oil
  • 1 sprig thyme
  • 120 g fine polenta
  • 60 g grated Parmesan
  • 40 g butter
  • 500 ml chicken stock
  • Salt, pepper

Method

  1. Remove the veal chop from the fridge 30 minutes before cooking; season with salt, pepper, and stripped thyme leaves, then coat with oil.
  2. Sear the chop on a hot grill or ridged grill pan for 3–4 minutes per side until well coloured, then continue cooking over medium heat for 8–10 minutes depending on thickness.
  3. Rest the meat for 5–7 minutes loosely covered with foil to relax the fibres.
  4. Bring the stock to the boil, pour in the polenta in a thin stream while whisking, then cook over low heat for 5–7 minutes, stirring constantly.
  5. Off the heat, fold in the butter and Parmesan, season to taste, and serve alongside the sliced veal chop.

Why the pairing works. The delicate fat of the veal and the milky richness of the Parmesan polenta align with the vinous depth and tension of a Bouzy Blanc de Noirs.

Other pairings of this cuvée

Discover the cuvée Phœnix ← All pairings