Entrée

SOUPE D'ECREVISSES [CRAYFISH SOUP]: Preparation : 35 minutes / Cooking : 45 minutes

Ingredients :
12 crayfish, 80g butter, 40g flour, 1 teaspoon tomato concentrate, 1 onion, 1 carrot, 1 shallot, 1 garlic clove, 1 litre water, 20cl Arbois Vin Jaune, 2 egg yolks, 20cl fresh cream, salt and pepper.

Preparation:
Remove the small black gut from under the crayfish tails.
Chop the carrot and the shallot.
Fry in butter until the mixture browns.
Add the garlic clove and 2 tablespoons of flour.
Add 20cl of vin jaune.
Leave to cook for 10 minutes.
Remove the shells from the crayfish and simmer in the soup for 30 minutes.
Strain the mixture.
Mix the two egg yolks with the cream. Place the soup in the tureen.
Blend in the egg yolks and cream. Garnish.
Serve very hot, with or without croutons.

Viandes

POULET AU COMTE [CHICKEN WITH COMTE GRUYERE]: Preparation: 20 minutes / Cooking : 1 hour

Preparation : 20 minutes / Cooking : 1 hour

Ingredients :
2 1.3 kg chickens, 100g butter, 1 bottle Arbois Chardonnay, 25cl water, 50g flour, 200g grated gruyere, salt, pepper, nutmeg, Cayenne pepper, two egg yolks, 25cl fresh cream.

Preparation :
Clean the chickens and cut into four, season the portions with salt and pepper and roll them in flour. Fry them in the butter. When they are brown, add the Arbois Chardonnay.
Add a little water and season.
Add the nutmeg and Cayenne pepper. Place in a hot oven for 30 minutes.
Remove from the oven, strain the chicken pieces. Place them in a buttered oven dish.
Add the fresh cream and the egg yolks, blend in 120g grated gruyere.
Place in a hot oven for 5 minutes and serve.

STEAK AU COMTE [STEAKS WITH COMTE GRUYERE] : Preparation : 5 minutes / Cooking : 25 minutes

Ingredients :
900g minced beef, 180g gruyere, 2 teaspoons Dijon mustard, 80g butter.

Preparation :
Season the minced beef. Form into steaks 1.5 cm thick.
Fry in butter on one side only.
Place in the oven for 3 minutes with the uncooked side facing upwards. Remove from the oven, spread with mustard and cover with a slice of gruyere. Place once again in a hot oven, season with a trace of pepper.
Serve quickly, very hot.

FILET DE BŒUF AUX MORILLES [FILLET STEAK WITH MOREL MUSHROOMS] : Preparation : 10 minutes / Cooking : 20 minutes

Ingredients :
6 250g fillets of steak, 25cl veal stock, 25cl Arbois Chardonnay, 150g cooked morel mushrooms, 50g butter, 3cl Jura Vieux Marc, 15g parsley.

Preparation :
Simmer the veal stock and the Arbois Chardonnay in a saucepan. When reduced, add the morel mushrooms seasoned with salt and pepper.
Fry the fillets of steak in butter, keeping them rare, remove them and add the wine to the pan. Add the sauce and 3cl of Jura Vieux Marc. Simmer again, sprinkle with parsley and serve.

COQ AU VIN JAUNE FLANQUE DE MORILLES [CHICKEN IN VIN JAUNE WITH MOREL MUSHROOMS]: Preparation : 15 minutes / Cooking : 35 to 40 minutes

Ingredients :
1.5kg chicken, 200g fresh morel mushrooms, 20cl Arbois Vin Jaune, ½ litre fresh cream, 200g butter, 50g flour, fine salt and pepper

Preparation :
Cut the chicken into four pieces (2 legs, 2 wings) Season the pieces with salt and pepper, fry them without browning, place them in a covered dish and cook for 20 minutes in a moderate oven.
Remove, place in a deep frying pan and add the vin jaune. Add the morel mushrooms and cream. Season and cook gently on top of the oven for 20 minutes without covering. Serve with rice.

POULET AU ROSE D’ARBOIS [CHICKEN IN ARBOIS ROSÉ]  : Preparation: 20 minutes / Cooking: 1 hour 15 minutes

Ingredients :
1.2kg chicken, 60g onions, 60g carrots, 40g shallots, 1 crushed garlic clove, 50g flour salt, pepper, 1 bottle of Arbois Poulsard Rosé

Preparation :
Garnish : 100g small onions, 100g mushrooms, 80g diced bacon, 6 fried croutons.
Clean the chicken and cut into 4 or 8 portions, keeping the trimmings and giblets.
Simmer the trimmings, the neck and giblets with the onions, carrots and shallots cut into cubes.
When cooked, add the crushed garlic clove, season, add the Arbois Rosé and the flour and cook for 30 minutes in a hot oven.
Meanwhile, season the chicken prices and fry them without browning.
When the sauce is cooked, strain it over the chicken pieces.
Cook for 30 minutes. Garnish with small onions, mushrooms and diced bacon. Serve with fried croutons.

Fondue

FONDUE FRANC-COMTOISE [COMTE GRUYERE FONDUE]: Preparation : 10 minutes / Cooking : 15-20 minutes

Ingredients :
500g gruyere, ½ l Arbois Savagnin, 2 garlic cloves, 1kg bread, 20g cornflour.

Preparation :
Cut the bread into 2 to 3 cm cubes and place it in baskets on the table.
Cut the gruyere into thin strips.
Peel the two garlic cloves and rub them on the inner sides of an earthenware cooking pot.
Pour the Arbois Savagnin into the pot and heat gently. When the wine starts to foam, add the gruyere and season with salt and pepper. Stir continuously and gently using a wooden spatula. When the cheese has melted, place the pot on the table on a plate warmer.
The fondue should continue to cook very slowly throughout the meal.
Each guest tastes the fondue by picking up a piece of bread with a fork and soaking the bread in the fondue.
The fondue should be stirred every time a piece of bread has been dipped into it.

Dessert

POIRES AU VIN [PEARS IN WINE] : Preparation : 10 minutes / Cooking : 35 minutes

Ingredients :
1 kg pears, 350g sugar, 1 vanilla pod, 2 cloves, 1 stick of cinnamon, 1 bottle of Arbois Poulsard Rosé .

Preparation :
Peel the pears leaving the stalks.
Pour the Arbois Rosé into a saucepan with the sugar, the vanilla, the cloves and the stick of cinnamon. Add the pears carefully. Allow to cook for 20 minutes. Remove the pears and reduce the liquid by half. Replace the pears and cook for 15 minutes. Leave to cool.