{"id":44424,"date":"2024-01-24T13:31:48","date_gmt":"2024-01-24T12:31:48","guid":{"rendered":"https:\/\/horecamagazine.be\/?p=44424"},"modified":"2024-01-24T13:33:20","modified_gmt":"2024-01-24T12:33:20","slug":"le-vin-jaune-madeleine-de-proust-du-jeune-chef-romain-longchamp","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/le-vin-jaune-madeleine-de-proust-du-jeune-chef-romain-longchamp\/","title":{"rendered":"Le vin jaune, Madeleine de Proust du jeune chef Romain Longchamp"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb header_4_text_color=\u00a0\u00bb#722138″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

Le vin<\/b><\/span><\/h4>\n

V\u00e9ritable r\u00e9f\u00e9rence dans le Jura, la Maison du Vigneron est propri\u00e9taire du Domaine de Savagny, compos\u00e9 de 45 ha de vignes situ\u00e9es sur l\u2019appellation C\u00f4tes du Jura et Chateau Chalon. Les parcelles de vignes, plant\u00e9es des 5 c\u00e9pages jurassiens, chardonnay, savagnin, poulsard, trousseau et pinot noir sont regroup\u00e9es sur un terroir argilo-calcaire et marneux sur les bas coteaux. Avec ses notes persistantes de noix et de sous-bois, ce vin jaune a inspir\u00e9 le chef de Bagheera : dans le verre comme dans l\u2019assiette.<\/p>\n

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Le mot de l\u2019\u0153nologue<\/span><\/h4>\n

\u00abLe c\u00e9page SAVAGNIN, cousin des traminer alsaciens, traduit ici toute la sp\u00e9cificit\u00e9 des marnes grises jurassiennes sous forme du c\u00e9l\u00e8bre et extraordinaire VIN JAUNE, vin sec au caract\u00e8re in\u00e9galable. <\/span><\/p>\n

Au DOMAINE DE SAVAGNY, celui-ci b\u00e9n\u00e9ficie d\u2019un suivi attentif lors de son \u00e9levage sp\u00e9cifique sous voile : le vin entonn\u00e9 en fut de ch\u00eane est conserv\u00e9 au minimum six ans et trois mois sans soutirage, ni ouillage. <\/span><\/p>\n

Se d\u00e9veloppent alors ses caract\u00e9ristiques organoleptiques de noix, abricot sec, champignon et curry. Apr\u00e8s \u00e9levage, il est log\u00e9 dans son flacon sp\u00e9cifique de 62cl, appel\u00e9 \u201cCLAVELIN\u201d. \u00bb<\/span><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb header_4_text_color=\u00a0\u00bb#722138″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

LE chef : Romain Longchamp<\/b><\/span><\/h4>\n

Le chef Romain Longchamp est suisse et le vin jaune avec son c\u00e9page typique du Jura, le savagnin, l\u2019accompagne depuis 2013.<\/span><\/strong><\/p>\n

Apr\u00e8s \u00eatre pass\u00e9 par de tr\u00e8s belles maisons comme Sketch \u00e0 Londres***, L\u2019Arp\u00e8ge d\u2019Alain Passard*** ainsi que le Chalet de la For\u00eat** \u00e0 Bruxelles, c\u2019est dans l\u2019univers sauvage de Bagheera, situ\u00e9 \u00e0 Uccle, que le jeune chef Romain Longchamp s\u2019exprime. Son objectif : s\u2019amuser en cuisine et s\u2019exprimer librement pour donner du plaisir \u00e0 table.<\/p>\n

\u00ab J\u2019ai envie d\u2019emmener Bagheera vers un restaurant o\u00f9 on peut faire la f\u00eate mais aussi bien manger avec des produits de saison. Il est important de sensibiliser les gens \u00e0 cet aspect. Leur r\u00e9apprendre la saisonnalit\u00e9 des fruits, des l\u00e9gumes et m\u00eame des poissons. Mettre les produits belges aussi le plus possible \u00e0 l\u2019honneur. Nos l\u00e9gumes proviennent de la ferme bio des Templiers \u00e0 Grez-Doiceau.\u00a0 <\/span>\u00catre le plus local possible, c\u2019est quelque chose qui me tient \u00e0 c\u0153ur. \u00bb <\/em><\/p>\n

\"\"<\/span><\/em><\/p>\n

D\u00e9gustation LES YEUX OUVERTS : le chef d\u00e9guste le vin et nous propose un parfait pairing :<\/b><\/span><\/h4>\n

Le jeune chef suisse de 30 ans a grandi \u00e0 45 minutes de la fronti\u00e8re avec le Jura fran\u00e7ais. Il a fait la d\u00e9couverte du vin jaune lorsqu\u2019il a entam\u00e9 sa carri\u00e8re dans des restaurants \u00e9toil\u00e9s. \u00ab Enfant, je ne connaissais pas ce c\u00e9page typiquement jurassien, le savagnin. Cette connaissance m\u2019a \u00e9t\u00e9 transmise dans les cuisines \u00e9toil\u00e9es que j\u2019ai fr\u00e9quent\u00e9es \u00e0 partir de 2013. On y pr\u00e9parait des plats de volaille au vin jaune. Depuis lors, ce vin a \u00e9t\u00e9 une constante dans tous les \u00e9tablissements de cuisine fran\u00e7aise o\u00f9 j\u2019ai exerc\u00e9. Il figurait toujours dans un plat de la carte, comme l\u2019aiguillette de homard aux C\u00f4tes du Jura, le plat embl\u00e9matique d\u2019Alain Passard, par exemple, ou au Chalet de la For\u00eat. C\u2019est un produit que j\u2019adore et celui du domaine de Savagny est tr\u00e8s int\u00e9ressant. Pour moi, ce type de vin apporte la meilleure plus-value \u00e0 un plat. Avec les terres argileuses et le climat typique de la r\u00e9gion, il est unique au monde. Il ne faut pas le d\u00e9naturer, simplement l\u2019utiliser pour une sauce aux morilles ou dans une recette avec des champignons. \u00bb Pour accompagner le C\u00f4tes du Jura du domaine Savagny de la Maison du Vigneron, Romain Longchamp a choisi de cuisiner un \u0153uf parfait, gourmand et r\u00e9gressif.<\/span><\/p>\n

\"\"<\/span><\/p>\n

D\u00e9gustation les yeux ferm\u00e9s : les souvenirs du chef<\/b><\/span><\/h4>\n

\u00ab Quand j\u2019\u00e9tais petit, on se baladait souvent dans les for\u00eats du Jura. On ramassait des champignons, notamment des morilles et on faisait des tartines \u00e0 la cancoillotte. Ce vin jaune, je l\u2019associe \u00e0 ce terroir : un endroit naturel et accident\u00e9, les bois, les champignons. Il est pour toujours l\u2019un de mes points de rep\u00e8re en cuisine, une madeleine de Proust en quelque sorte. \u00bb<\/em><\/p>\n

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\u0152uf Parfait au vin jaune des C\u00f4tes du Jura<\/b><\/span><\/h3>\n

Ingr\u00e9dients<\/strong> (4 personnes)<\/span><\/p>\n

6 \u0153ufs , 200 g beurre , 30 cl huile d\u2019olive, 1 citron , 400 g de m\u00e9lange de champignons des bois, 50 g de champignons de Paris , 1 \u00e9chalote, 1 botte de persil, 50 g de cerfeuil , 1 dl de vin jaune , 2 cl d\u2019eau, 3 g de sucre, 1 g d\u2019agar agar<\/span><\/p>\n

Pr\u00e9paration<\/strong><\/span><\/p>\n

Cuisez 4 \u0153ufs \u00e0 65\u00b0C pendant 45 minutes puis r\u00e9servez. Nettoyez et coupez les champignons des bois.<\/span><\/p>\n

Dans une casserole, faites bouillir le vin jaune, l\u2019eau, un trait de jus de citron et le sucre, ajoutez l\u2019agar agar et d\u00e9barrassez dans un plat. Une fois la gel\u00e9e prise, coupez-la en petits cubes dans la casserole.<\/span><\/p>\n

Clarifiez les deux \u0153ufs restants, r\u00e9alisez un sabayon avec les jaunes d\u2019\u0153ufs et une g\u00e9n\u00e9reuse goutte de C\u00f4tes du Jura, montez ce sabayon avec le beurre fondu, rafraichissez avec un trait de jus de citron, versez dans un siphon et gazez avec une cartouche. <\/span><\/p>\n

Epluchez et coupez les champignons de Paris en fines lamelles, r\u00e9servez au frais pour le dressage.<\/span><\/p>\n

Equeutez le cerfeuil en belles pluches, ciselez finement l\u2019\u00e9chalote et hachez le persil.<\/span><\/p>\n

Finition et dressage<\/strong><\/span><\/p>\n

Faites sauter \u00e0 l\u2019huile d\u2019olive les champignons dans une po\u00eale, ajoutez une noisette de beurre, les \u00e9chalotes et laissez \u2018chanter\u2019 quelques instants. Terminez avec une belle poign\u00e9e de persil, de la fleur de sel et un tour de moulin \u00e0 poivre noir.<\/span><\/p>\n

Dans une assiette creuse, disposez les champignons en cercle au milieu de celle-ci, cassez un \u0153uf et d\u00e9posez-le d\u00e9licatement au centre de ce \u2018sous-bois\u2019. Assaisonnez l\u2019\u0153uf avec de la fleur de sel et un tour de moulin \u00e0 poivre et cachez l\u2019\u0153uf sous un g\u00e9n\u00e9reux nuage de sabayon au vin jaune.<\/span><\/p>\n

Disposez autour, au-dessus des champignons, quelques cubes de gel\u00e9e au vin jaune.<\/span><\/p>\n

Terminez avec les pluches de cerfeuil et les copeaux de champignons de Paris crus.<\/span><\/p>\n

Le plus de la recette : nappez tout ce beau m\u00e9lange d\u2019un bon jus de poulet r\u00f4ti.<\/span><\/p>\n

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[ Muriel Lombaerts ]<\/span><\/p>\n

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Contact\u00a0<\/span><\/h4>\n

Gilles Descamps<\/strong> :\u00a0 <\/span>gilles.descamps@lgcf.fr<\/a><\/p>\n

www.groupegcf.com<\/a><\/p>\n

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Le vin V\u00e9ritable r\u00e9f\u00e9rence dans le Jura, la Maison du Vigneron est propri\u00e9taire du Domaine de Savagny, compos\u00e9 de 45 ha de vignes situ\u00e9es sur l\u2019appellation C\u00f4tes du Jura et Chateau Chalon. Les parcelles de vignes, plant\u00e9es des 5 c\u00e9pages jurassiens, chardonnay, savagnin, poulsard, trousseau et pinot noir sont regroup\u00e9es sur un terroir argilo-calcaire et […]<\/p>\n","protected":false},"author":5,"featured_media":44428,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[77,104],"tags":[],"class_list":["post-44424","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uitgelicht-homepage-fr","category-vin","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nLe vin jaune, Madeleine de Proust du jeune chef Romain Longchamp | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Le vin jaune, 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