Plateau de fromages : on my cheese board for this menu, I would recommend :
Ossau-Iraty: Its name has its origins from the Ossau Valley and the mount Iraty in the Béarn region of the Basque Country. This is a sheep cheese that is served with black cherry jam or with quince paste.
Other options would be a Roquefort and a Chèvre
Choose a light bread, like a baguette, for these rich cheeses.
L’épaule d’agneau
Ingrédients : 1,2 kg d’épaule d’agneau, 1 c. à soupe huile d’olive, des gousses d’ail, des branches de romarin, sel et poivre.
Jardinière de légumes frais : 3 carottes, 2 navets, 300 g haricots verts, 1 kg de petits pois, 1/4 de bouquet de cerfeuil ou persil, 40 g de beurre salé, poivre
This is a lovely traditional Easter Sunday lunch, with a roasted lamb shoulder or leg, roasted in the oven at 220° C. I prepare as simply as possible with garlic and Rosemary, that’s it!
As for the Jardinière, it’s an old favorite, a classic accompaniment to this wonderfully savory lamb, that will delicately accompany it, without upstaging it.
Œuf mollet salade
This is a delightfully easy entrée to make and a traditional one at that!
Prepare a bed of variety of young greens on each guest’s plate.
An Œuf mollet is a 5-minute egg, that once boiled, and cooled, you can peel and slice open to run out over the greens. Serve with a light vinaigrette.
As eggs were not eaten during Carême (40 days), they are typically served as an entrée for Easter Sunday lunch.
For this menu, here are my wine recommendations :
Entrée : Bourgogne or Bordeaux blanc, Quincy or Reuilly (Loire)
Plat : Pauillac, Chambolle Musigny, Côte Rôtie
Fromage : Graves, Chablis
Sustainable & Seasonal Cuisine
Vignes et Mets