Rémy Martin Tercet
FOOD PAIRING RECIPES
FOOD PAIRING RECIPES
Discover how to pair Rémy Martin Tercet cognac with 3 recipes by chef Romuald Feger.
THE BERGERON APRICOT TRIO WITH WHITE CHOCOLATE GANACHE
POACHED SEMI-DRIED APRICOT
It matches Rémy Martin Tercet’s richness which comes from the distillation on the lees.
APRICOT SORBET
When enjoyed with Rémy Martin Tercet, the texture of the sorbet helps reveal notes of almonds, caramelized apples and the smell of warm butter after baking financiers or madeleines.
WHITE CHOCOLATE GANACHE
Tercet cuts through the dense, rich, whipped ganache and reveals the jasmine notes. They echo the notes of white flowers left behind in an empty glass of Tercet.
THE BERGERON APRICOT TRIO WITH WHITE CHOCOLATE GANACHE
POACHED BERGERON APRICOT INFUSED IN A LIGHT ROSEMARY AND VANILLA SYRUP
INGREDIENTS
WATER – 1000 grams
SUPERFINE SUGAR – 200 grams
TAHITIAN VANILLA – ¼ pod
FRESH ROSEMARY – 1 small sprig
BERGERON APRICOT – 600 grams halved and stoned
LEMON – To taste
METHOD
1. Combine the sugar and water into a saucepan that is large enough to hold all the fruit in a single layer. Heat gently, stirring to help the sugar dissolve. Slit the vanilla pod along its length and scrape the seeds into the pan along with the pod. Simmer for a minute, add the rosemary, then remove from the heat to infuse for 30 minutes.
2. Heat the syrup again, add the apricots and poach gently until just tender. This could take anything from 3–10 minutes, it all depends on the ripeness of the fruit.
3. Be ready to take them out as they become tender; some always cook more quickly than others.
4. Lay them in a single layer in a broad, flat container.
5. Strain the syrup through a fine mesh sieve, bring back on the heat and boil until it has reduced to about 400 grams. Taste to balance until the sweetness is balanced with the acidity. If needed, refresh with a touch of lemon juice. Pour the syrup over the poached apricot, just enough to cover and set aside to cool overnight in the cooler.
BERGERON APRICOT SORBET
INGREDIENTS
APRICOT PUREE – 1500 grams
ABRICOTINE – 20 grams
SUPERFINE SUGAR – 200 grams
STAB 2000 ice cream stabilizer – 4 grams
FRESH LEMON JUICE – 40 grams
METHOD
1. Pour the apricot coulis in a shallow half gastro tray. Place in combi oven set at 120°C/250°F at low fan.
2. Keep the coulis inside the oven until you reach a weight of 1000 gr.
3. Stir the mix and scrape the side of the gastro pan several times during the cooking process to prevent the coulis from forming lumps and changing color.
4. Once you reach 1000 gr of weight, remove from the oven add the Abricotine and set aside to cool down.
5. Mix the superfine sugar and the Stab 2000, add to the coulis using a hand blender. Finish with the lemon juice and pour into a Pacojet bowl.
6. Freeze overnight and run through the Pacojet prior to serving.
WHIPPED WHITE CHOCOLATE AND JASMINE BLACK TEA GANACHE
INGREDIENTS
HEAVY CREAM – 400 grams
JASMINE BLACK TEA – 6 grams
WHOLE EGGS – 2
EGG WHITES – 80 grams
SUPERFINE SUGAR – 30 grams
OPALYS WHITE CHOCOLATE – 224 grams
METHOD
1. Heat heavy cream with the jasmine black tea until it begins to steam and bubble just around the edges. Let steep. Strain through a fine mesh chinois.
2. Meanwhile, burr mix together eggs, egg whites and sugar until uniform. Temper hot cream into egg mixture. Return to the heat, stirring constantly until thick and just beginning to lump. Pour hot liquid over chocolate and burr mix thoroughly. Chill in an ice bath, stirring occasionally until cold. Refrigerate overnight. Whip until lightened and thick enough to pipe. Do not overwhip or mixture will become grainy.
SEA BASS CEVICHE, LECHE DE TIGRE, COCONUT MILK AND LIME
The richness of the coconut milk draws out the interesting notes of toasted almonds and the more exotic touches of Rémy Martin Tercet.
LECHE DE TIGRE – INGREDIENTS
FRESH LIME JUICE – 100 ml
FISH STOCK – 70 ml
SEA BASS TRIMMINGS – 50 grams
CELERY STALKS – 5 cm (piece)
GINGER CHOPPED – 10 grams
GARLIC CHOPPED – 1 clove
ONION – 20 grams
CORIANDER – 2 sprigs
GREEN CHILI (seeded) – ¼ piece
LECHE DE TIGRE – METHOD
1. Blend lime juice, stock, fish trimmings, celery, ginger, garlic, onion and teaspoon of sea salt in a blender until smooth.
2. Add coriander sprigs and green chili and blend until finely chopped.
3. Pass through a fine-mesh chinois and refrigerate until chilled (20–30 minutes).
SEA BASS CEVICHE – INGREDIENTS
SEA BASS (skinned and pinned) – 300 grams
BIRD’S EYE CHILI (seeds removed) – ¼ piece
CILANTRO – 2 sprigs
SWEET POTATO (medium size) – 1 piece
SUPERFINE SUGAR – 30 grams
STAR ANISE – 1 piece
CINNAMON – ¼ stick
COCONUT MILK – 50 ml
RED ONION – 1 small piece
SEA BASS CEVICHE – METHOD
1. Blend lime juice, stock, fish trimmings, celery, ginger, garlic, onion and teaspoon of sea salt in a blender until smooth.
2. Add coriander sprigs and green chili and blend until finely chopped.
3. Pass through a fine-mesh chinois and refrigerate until chilled (20–30 minutes).
SMOKED PANCETTA-WRAPPED SHRIMP WITH PASSION FRUIT AND MUSTARD REDUCTION
The perfect balance of acid and fat that creates a great experience with Rémy Martin Tercet and enhances the round and fruity notes of the blend.
PASSION FRUIT REDUCTION – INGREDIENTS
PASSION FRUIT COULIS – 1000 grams
SUPERFINE SUGAR – 100 grams
BIRD’S EYE CHILI – ½ piece
PASSION FRUIT REDUCTION – METHOD
1. Put the passion fruits coulis, the sugar and the chili in a heavy-bottom pot and bring to simmer. Reduce until flavor is almost balanced between the sweetness and acidity. The sweetness should be slightly more prominent.
3. Strain through a chinois, pushing for total extraction. You should have approximately 745 grams of syrup.
SMOKED PANCETTA-WRAPPED PRAWN – INGREDIENTS
COLMAN’S DRY MUSTARD – 25 grams
WATER – 16 grams
DIJON MUSTARD – 24 grams
PASSION FRUIT REDUCTION (ABOVE) – 190 grams
PRAWN – 1 per serving
SLICE OF SMOKED PANCETTA – 1 per prawn
SMOKED PANCETTA-WRAPPED PRAWN – METHOD
1. Combine the mustard powder with the water to make a paste. Let rest for five minutes. With a rubber spatula, work in the Dijon mustard until smooth. Add the passion fruit reduction and season with salt to taste.
2. Peel the prawns leaving the tail on. Carefully remove the vein. Wrap each prawn with a slice of smoked pancetta. Leave the tail free.
3. Sear the prawn in a hot pan with grapeseed oil until the pancetta is crispy.
4. Serve with a touch of the mustard and passion fruit reduction.
