La Scélérate

The sweet perfume of the Scélérate will magnify fresh goat cheese and ripened cheese even more. the same goes for mould rind cheese .
But the body and bitter aftertaste of the beer can also vie with character cheese as well as blue mild cheese .

Suggested cheese, from left to right:
Petit Bernister (BE, cow),
Chabichou du Poitou (FR, goat),
Rovethym (FR, goat),
Sainte-Maure de Touraine (FR, goat),
Pas de Bleu (BE, cow),
Ossau Iraty (FR, sheep),
Bleu de chèvre Jouvence (FR, goat)

Special thanks to Caseus for the incredible range from which these cheese were chosen.

Scélérate Sauce Recipie

Ingredients : 1 carrot, 1 shallot, fresh thyme ,bay leaves, butter, honey, 1 litre of scélérate and 1 litre of beef demi-glaze.

Preparation method
1/Chop one shallot and on carrot, brown then in butter adding thyme and bay leaves.
2/After everything is caramelised, deglaze using 2 spoons of honeyand add 1 litres of scélérate and 1 litre of beef demi-glaze.
3/Heat and let it boil for 5 minutes, add to the roux, season with salt and pepper and sift the mixture through a sieve to keep only the sauce.

In partnership with La Brasserie de Léa – Benjamin (kitchen Chef).

Déferlante Sauce Recipie

Ingredients : 1 carrot, 1 onion, 1 leek (green part only), fresh thyme, bay leaves, 1 litre of chicken vegetable stock, 250 gr of cream 40 %, 2 bottles (66 cl) of Déferlante, lemon juice, 4 leaves of sage.

Preparation method
1/Chop the onion, leek and carrot finely.
2/Sweat the vegetables with the thyme and bay leaf in a little fat.
3/ Add either chicken or vegetable stock and bring to a boil.
4/ Add the déferlante of Hopseïdon and bring to a boil again, then leave off the heat for + - 15 to 20 minutes.
5/ Sift the cooking juice.
6/ Add the cream and bring to the boil once more, add and adjust the seasoning..
7/ Finely chop the sage and add it off the heat to the sauce as well as the lemon juice.
The sauce goes very well with white fish and a leek stoemp for example.

In partnership with La Brasserie de Léa – Benjamin (kitchen Chef).