Grand Mi recipes
Find out about traditional French cuisine and Bordeaux wines match-ups.
Grand Mi is a fine cordon bleu cook and is no other than Benoît’s mother.
Cheese Soufflé
Veal Maringot Grand Voyageur
Bourguignon Le Voyageur Beef
Ceps cooked à la bordelaise
Le Voyageur veal with carrots
Kalouga
Clafoutis
Pound Cake
Burgundy Bread
Cheese Soufflé
Serves 6 to 8 persons
In a saucepan, melt 50 g of butter. Stir in 2 tablespoons of flour and immediately add a quarter of a litre of milk. Season with salt and pepper and bring to the boil while beating with a whip. As soon as the mixture boils, it will thicken into a bechamel-like sauce. Remove from the fire and add in a knob of butter, a dash of grated nutmeg and 4 egg yolks. Beat the egg whites stiffly together with 100 g of gruyère and fold into the white sauce vigorously. Pour in a deep earthenware or pyrex plate. Sprinkle cheese on top. Bake in the oven for 25 to 30 minutes with heat from below rather than from the top. Serve immediately.
Enjoy with the Voyageur Blanc 2005
Bourguignon Beef
Fry a big chopped onion in a little oil until brown. Allowing 250 g of meat per person, add square pieces of beef (taken from the part known as bourguignon “) to the onion and stir for a while. Sprinkle with flour and cook until brown. Cover the meat with good red wine and some water.
Add in salt, pepper, thyme, laurel, rosemary, one garlic clove and two chocolate squares. Simmer on a low fire in a casserole or oven bake for 2 1/2 hours at 180° in a sealed earthenware casserole.
The gravy must be smooth and creamy and the beef tender enough to be cut with a fork. You may add the mushrooms fried in butter to the meat once it is well cooked. Serve with rice or steamed potatoes.
Enjoy with the Vielles Vignes du Château Ségonzac 2002, Premières Côtes de Blaye
Grand Voyageur Maringot Veal
Cut a large shoulder of veal into square pieces. Using a mixture of butter and oil, quickly fry the meat in a very hot saucepan (to seal it) until it turns brown. Then, throw in two large chopped onions and sprinkle with flour. Allow to brown. Cover with a glass of good wine, add tomato purée and some water if necessary. Put in a clove of garlic, thyme, laurel laves and rosemary.
Allow to cook for half an hour in a casserole or bake at 180 ° in the oven in an earthen sealed casserole. When the meat is tender, add some mushrooms fried in butter.
Serve in a deep hollow dish with rice or steamed potatoes with a bottle of the Voyageur Rouge 2004.
Ceps cooked à la bordelaise
Clean the cèpes and separate the stems from the heads. Carefully wipe the heads with a piece of cloth. Peel the stems. Place the heads and stems in the dripping pan. Heat them on a low fire for five minutes on both sides to make them sweat. Pour a glass of oil in a frying pan. When hot, add in the heads of the cèpes and fry them for about ten minutes turning them over from time to time.
In another frying pan— preferably a high frying pan—pour a glass of oil. Heat and put in the fried cèpes. Lower the heat and allow to cook for 45 minutes. Ten minutes before cooking time is over add in the stems finely cut with garlic. Before serving sprinkle with chopped parsley. Serve with a glass of Château Moulin Riche 2000 Saint Julien .
Le Voyageur veal with carrots
In a casserole, fry a large piece of roasted shoulder as well as two chopped onions. Slice five or six carrots into rounds and fry them by placing them round the meat. Add thyme, laurel leaves and rosemary.
When the meat and carrots are brown, cover with a glass of white wine and a glass of water. Allow to simmer in the casserole for about two hours at 160°. A knife should enter the meat easily.
Serve with steamed potatoes or pasta/noodles with butterbutter and the Château Tour de Gilet 2001 Bordeaux Supérieur.
Kalouga
Slowly melt 250 g of chocolate, to which you add then 250 g of sugar and 125 g of butter. Stir well until smooth. Beat together 4 eggs and 2 spoonfuls of flour in an omelette. Mix everything together, add some coffee essence. Pour the mixture in a high mould. Cook in a bain-marie in a moderate oven for 25 minutes. The cake must stay soft inside. It should be cooked a day beforehand and stored in the refrigerator.
Enjoy with the Sauternes de la Rougerie
Clafoutis
Grease an earthenware dish and line the bottom with fruits (diced cherries, apples, pears, etc). Add sugar and cinnamon to taste.
Beat 4 whole eggs with 100 g of sugar, 100 g of flour, a quarter of a litre of full-cream milk, 60 g of melted butter, 1 spoonful of rum.
Blend together thoroughly and pour the mixture over the fruits. Slide the tin in the oven (mark 4) and bake for 3/4 of an hour.
Enjoy with the Château Tour Léognan 2004
Pound cake
Beat 4 eggs with 200 g of sugar until the mixture turns white. Add 250 g of softened butter. Last of all add 250 g of cake flour mixed with half a packet of baking powder, grated lemon peel and also one spoonful of rum. Mix well. Pour in a greased (deep) sandwich tin and bake for 45 minutes in the oven at 150°. Insert a knife and if comes out clean with no uncooked mixture sticking to it, the cake is done. Turn out while still warm. Wait until cold to serve.
Enjoy with the Château Rondillon 1993 Loupiac
Bourgogne bread
Ingredients
80g of butter, 14 lumps of sugar, 3 eggs, 2 spoonfuls of flour, _ litre milk.
Melt the butter slowly in the saucepan. Do not overheat. Add in the flour and mix well. Pour the sugar and the milk (that you will have boiled) into the saucepan and blend everything until smooth. Remove the casserole from the fire. Beat the eggs into an omelette and add them to the mixture. Fold together, pour into a charlotte mould coated with caramel.
Cook for one hour in a bain-marie or in a moderate oven. Leave in the tin until cold. Turn out carefully.
Enjoy with a bottle of Château Laurette 2001 Sainte Croix du Mont