New York, New York, November 18, 2009 – How sweet it is! That is what members of the New York press and trade thought yesterday evening at Madison Bistro when voting on the best dessert pairing with Les Petits Grains, an elegant dessert wine from St. Jean de Minervois appellation in the South of France. Chef Jean-Pierre Vuillermet took first prize with his “Gratin of Poached Pears with Spice, Saffron and Les Petits Grains Sabayon.”
Chef Jean-Pierre Vuillermet, along with five other renowned Maîtres Cuisiniers de France chefs, created his dessert recipe especially for a decadent Les Petits Grains “Luscious Desserts Only” promotion that took place October 15th through November 15th at the chefs’ six Tri-State restaurants (listed below). The sweetness culminated at yesterday’s event when Chef Jean-Pierre Vuillermet’s sumptuous "Gratin of Poached Pears with Spice, Saffron and Les Petits Grains Sabayon" proved to be the best match for the luscious Les Petits Grains wine.
Made from the noble Muscat à Petits Grains grape, Les Petits Grains comes from the St. Jean de Minervois appellation of France, located near the coastline of the Mediterranean Sea between the Pyrennees Mountains and the Rhone River. The unique combination of limestone-rich soil, ample sunshine, and brisk northerly winds contributes to the wine’s character, freshness and finesse. Les Petits Grains’ nectar-like unctuousness, lively aromas, and clean finish make it an excellent wine to accompany any dessert or to enjoy by itself. Best served chilled, it is full of the lush ripe flavors of apricot, mango, mandarin and honey, with an intensely gold color and a bouquet that reveals hints of peaches, orange zest and spice. Les Petits Grains is rich on the palate – but not in price. A bottle (375 ml) retails for an affordable $10.
Of his win, Chef Jean-Pierre Vuillermet said, “I am delighted that my “Gratin of Poached Pears with Spice, Saffron and Les Petits Grains Sabayon” was named the best pairing with Les Petits Grains. It is very rewarding to provide guests with some sweetness and pure enjoyment during today’s tough times.”
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While Chef Jean-Pierre Vuillermet’s dessert was deemed the belle of the ball, the five remaining chefs made the journalists’ decision a difficult—albeit delicious—one, considering the other spectacular Les Petits Grains dessert pairings submitted in the competition, which included:
Chef Claude Godard
Madison Bistro
Tiramisu Les Petits Grains
Chef Jean-Louis Gerin
Restaurant Jean-Louis
Fresh and Dried Fruit Chunks with
Les Petits Grains Crème Catalane and
Roquefort Ice Cream
Chef Jean-Michel Bergougnoux
L’Absinthe Brasserie
Crumble of Pear and Chestnut Confit
with White Chocolate Sorbet and Coffee Granita
Chef Luc Pasquier
Jack’s Oyster House
Jack’s Famous New York-Style Cheesecake with
Fresh Lychee Berries and Chantilly
Chef Jacques Sorei
The Ritz-Carlton New York, Battery Park
The Chocolate Globe with Les Petits Grains
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INGREDIENTS:
For the syrup:
2 quarts water
14 oz. sugar
½ vanilla pod split in half
1 stick cinnamon
1 star anise
Pinch saffron
4 pears
For the sabayon:
3 egg yolks
3.5 oz. sugar
3 Tbsp. Les Petits Grains
For the meringue:
3 egg whites
3.5 oz. sugar |
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DIRECTIONS:
Make syrup with water, sugar, vanilla pod split in half, cinnamon, star anise and a pinch of saffron. Peel, half, and core pears. Poach in syrup until tender. Cool down. Strain the pears and reserve the syrup. Slice the pears and arrange on 4 individual soup plates. Make a sabayon with egg yolks, sugar and Les Petits Grains. Make an Italian meringue with the egg whites and sugar cooked at 250ºF. Whisk until cool and add to the sabayon. Spoon on top of the pears and put under the broiler until golden brown. Serve with a scoop of honey ice cream on the side. |
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Media Contact:
JoLynn Howe
Senior Account Executive
Sopexa USA
Jolynn.howe@Sopexa.com
Phone: (212) 386-7416
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