Arnaud MoreauGrand Cru Champagne EN / FR

Pairings & recipes / Fine charcuterie

Fine charcuterie

with the cuvée Tradition · Brut blend Grand Cru

Pata negra platter with Parmesan shavings and pickled vegetables
Recipe 01

Pata negra platter with Parmesan shavings and pickled vegetables

Time · Prep 20 min · Cook 0 min · serves 4

Ingredients

  • 120 g thinly sliced ibérico pata negra ham
  • 40 g Parmesan, in one piece
  • 1 small carrot
  • 1 small turnip
  • 50 ml white wine vinegar
  • 50 ml water
  • 1 tbsp sugar
  • 1 pinch of salt

Method

  1. Bring the vinegar, water, sugar and salt to a boil, then pour the hot brine over the thinly sliced carrot and turnip rounds and leave to cool completely.
  2. Arrange the ham slices on a large platter at room temperature so they can fully express their aroma.
  3. Use a peeler to shave the Parmesan into thin curls and scatter them over the ham.
  4. Drain the pickled vegetables and arrange them in small clusters around the platter.
  5. Serve immediately to preserve the melt-in-the-mouth texture of the ham.

Why the pairing works. The refined fat and saltiness of the ibérico ham are balanced by the acidity of the Chardonnay, while the aromatic intensity of the cured meat finds a natural counterpart in the fruit-forward structure of the Pinot Noir.

Herb rabbit rillettes on toasted country bread
Recipe 02

Herb rabbit rillettes on toasted country bread

Time · Prep 30 min · Cook 1 h 30 min · serves 6

Ingredients

  • 800 g bone-in rabbit pieces
  • 80 g fresh pork belly
  • 1 onion
  • 1 garlic clove
  • 1 sprig of thyme, 1 bay leaf
  • 100 ml dry white wine
  • 2 tbsp freshly chopped flat-leaf parsley
  • Salt, pepper

Method

  1. Lightly brown the rabbit pieces and the diced pork belly in a casserole, then add the sliced onion and chopped garlic.
  2. Deglaze with the white wine, add the thyme and bay leaf, season with salt and pepper, cover and simmer gently for 1 hour 15 minutes to 1 hour 30 minutes, until the meat falls easily from the bone.
  3. Remove the bones and bay leaf, then shred the warm meat carefully, reserving a little of the cooking juices for texture.
  4. Crush with a fork, gradually working in the cooking juices to achieve soft, spreadable rillettes, fold in the parsley and adjust the seasoning.
  5. Chill for at least 2 hours before serving on slices of lightly toasted country bread.

Why the pairing works. The fibrous, lightly unctuous texture of the rillettes pairs with the full-bodied character of the Pinot Noir, while the herbs and white wine used in the braise find an echo in the freshness of the Bouzy Grand Cru Chardonnay.

Other pairings of this cuvée

Discover the cuvée Tradition ← All pairings