There's actually little more exciting than combining flavors that don't seem to go together at first glance... And there's so much to discover!
Once-exotic combinations like Roquefort and pear, salted caramel candies, or roast with chocolate sauce are now classics. But the combination of a sweet dessert wine with a very spicy amuse-bouche is still quite unheard of.
Berlin-based Michelin-starred chef Christian Lohse, a regular at Maître Philippe et filles and former chef de cuisine at Fischers Fritz Restaurant in Berlin's Regent's Hotel, recently gave us a fantastic tip and shared one of his quick recipes, which we tried immediately: garlic and sardine bruschetta with coriander. Pair with a sweet Sauternes-style wine, such as the Jurançon moelleux from Clos Lapeyre , which you can get here.
The recipe is very simple:
Take a good bread - preferably a good crusty bread with a crispy skin and a soft center - toast it until it is nice and crispy, rub it with garlic (e.g. fresh pink garlic from Lautrec ), mash the sardine on it with a fork, add a little olive oil , some pepper and coriander and you're done.
Add a well-chilled Sauternes and the flavor explosion is perfect!
Bon appétit and merci beaucoup, monsieur Lohse!
