A grand Sauternes goes well with …

Very often wine lovers ask us which foods can be served with Sauternes. In this section, we would like to tempt you by suggesting two out an infinite number of possibilities outside the usual foie gras.

Small Roquefort soufflé in a mold

Ingredients (for four small soufflés, or one nice soufflé for four):

2 ½ cups milk.
3 ½ tablespoons butter.
7 tablespoons flour.
7 ounces Roquefort cheese.
A pinch of nutmeg.
Salt and pepper.

Preparation:

Prepare a thick white sauce, using the butter, flour and milk.
Remove from heat and add three eggs, followed by the crumbled Roquefort.
Beat six egg whites until very stiff and carefully add them to the mixture.
Fill your mold or your baking dishes (ramekins) three-quarters full and put into a hot oven (about 200°C) for 20 minutes.

It is essential that all your guests be seated at the table just when the soufflé comes out of the oven. Otherwise, the magic would disappear!

Scallops au gratin with Sauternes

Ingredients (for four persons):
500 grams of scallops
20 cl of Sauternes
4 shallots
500 of mushrooms (champignons de Paris)
3 knobs of butter

To prepare the béchamel sauce:
30 grams of butter
30 grams of flour
½ liter of milk
salt and pepper

Preparation:

Lightly brown the scallops in a frying pan. In another frying pan, slowly brown the chopped shallots over a knob of butter and then pour the Sauternes and cook for about five minutes. Cook the mushrooms in a third pan. Prepare the béchamel sauce in a sauce pan. Mix together the béchamel, the cooked mushrooms, the shallots and the scallops and fill the scallop shells with the mixture. Place the filled scallop shells in an oven and cook them until they are au gratin (about 15 minutes at 220°C or level 7).