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La Cuisine Bourgeoise: New Elegant Food & Wine Pairing Experience

A creamy Soufflé de Homard Plaza Athénée with lobster and cheese served from atop a gleaming silver tray – that’s happiness on a plate that harkens back to the halcyon days of the Hôtel Plaza Athenee in Paris. Pair it with an exquisite Louis Latour Meursault Chardonnay and you have just one of seven perfectly delectable courses in our latest epicurean masterpiece, La Cuisine Bourgeoise, by Jacques Pépin at La Reserve by Wine Spectator.

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Jacques Pepin’s Roasted Chicken

roasted chicken, Jacques Pepin roasted chicken, Jacques Pepin recipes

Roasted chicken is a hallmark of French cuisine – and perfect on chilly autumn days. Ask any chef, and you will get a different secret for making the ultimate roasted chicken. This recipe is adapted for roasting in the oven and uses a seasoning developed for Oceania Cruises by Executive Culinary Director Jacques Pépin for his rotisserie chicken in the Grand Dining Room and in Jacques on board Marina and Riviera, where you can watch the herb-crusted chicken roast to perfection on the gleaming display rotisserie.

In honor of the Jacques Pépin Signature Sailing that departs Venice today, enjoy this delicious recipe and stay tuned for photos and more from this special voyage!

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Jacques Pépin’s new Sur La Table Collection  

We are excited to announce that our Executive Culinary Director, Jacques Pépin, has partnered with Sur La Table on an exciting new kitchen collection that has just recently launched. As purveyor of exclusive and premium-quality kitchen and dining goods, Sur La Table makes the perfect partner for Jacques, a world-renowned chef and host of acclaimed cooking programs.

Below, we caught up with Sur La Table for a behind-the-scenes look at The Jacques Pépin Collection.

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DARINA ALLEN’S BLACKBERRY VODKA RECIPE

In yesterday’s blog I told of my wonderful outing with Jacques Pépin to the Ballymaloe estate in County Cork, Ireland, the site of one of our newest Culinary Discovery Tours. Our host was Darina Allen, founder of the Ballymaloe Cookery School, and I thought you might enjoy this recipe from her latest book (which I highly recommend!), celebrating the 30-year anniversary of the school. It’s an infused vodka, and Darina notes that she uses orange rind, wild garlic, rhubarb, peaches and apricots as seasonal substitutions for the blackberries shown below.

 

 

6a014e8a072452970d01a73dffd4bc970d-800wiBallymaloe matriarch Myrtle Allen, Jacques Pépin and Darina Allen

DARINA ALLEN’S BLACKBERRY VODKA

{makes one pint}

 

  • 1 ¼ pounds (600 grams) fresh, organic blackberries
  • 1 ½ pounds (600 grams) fine sugar
  • 1 pint vodka
  • 3 sweet geranium leaves

 

Put all the ingredients into a sterilized jar and set aside in a cool, dark place to mature for two months, shaking the contents every few days to dissolve the sugar.

After two to three months, strain, reserving the “booze-sodden” blackberries, which can be served with yogurt, panna cotta or a fruit salad. Return the strained vodka (or gin, if you prefer) to the bottle and store in a cool, dark place. Ideally the mix will be drunk within three to four months, but it can keep for up to a year.