Rémi Cousin is a judge at the Decanter World Wine Awards (DWWA).

Rémi Cousin

Originally from France, Rémi Cousin moved to the UK in 2004 to work with Hotel du Vin. In 2008, he joined Heston Blumenthal’s three Michelin-starred The Fat Duck as Assistant Sommelier. He begun working at Michel Roux Jr’s Michelin-starred Le Gavroche as Head Sommelier in 2016.

Cousin won the Chaîne des Rôtisseurs’ National Young Sommelier of the Year competition in 2011, going on to represent the UK at the International Young Rôtisseurs Sommelier of the Year competition in Athens, where he finished as runner-up. The following year, he was among the 12 finalists for the 2012 Moët U.K. Sommelier of the Year award.

Cousin holds the advanced sommelier certificate from the Court of Master Sommeliers.

Rémi first judged at the DWWA in 2011.

Tributes have been paid across the world of gastronomy to Michel Roux OBE, also known as Michel Roux Snr, who died surrounded by his family in Bray, southern England. He was 78.

Roux did more than most to transform the UK culinary scene in the second half of the 20th century, notably by co-founding Le Gravroche restaurant with his brother, Albert, in 1967; now run by Albert’s son, Michel Roux Jr.

‘Michel’s star will shine forever, lighting the way for a generation of chefs to follow,’ said the Roux Scholarship, a prestigious competition for UK chefs that Roux Snr co-created in the 1980s. 

The Michelin Guide called Roux a titan who ‘inspired a whole generation of chefs’. 

Roux was born in southern Burgundy, in the commune of Charolles. He later worked as a chef at the British Embassy in Paris, before being appointed head chef to the Rothschild family aged just 22.

He would, however, spend much of his career in the UK.

While still in his 20s, Roux founded Le Gavroche restaurant with his brother, Albert, on London’s Lower Sloane Street. 

Le Gavroche became the first UK restaurant to be awarded the coveted three Michelin stars in 1982. Today, the restaurant is run by Michel Roux Jr, son of Albert and a celebrated chef in his own right. 

The Roux brothers also founded the Waterside Inn at Bray in Berkshire, which gained three Michelin stars in 1985 and is now run by Alain Roux, son of Michel Snr. 

When not in the kitchen, Roux Snr published many books and took a great interest in the wine-buying side of the business, visiting the Bordeaux en primeur tastings and also buying Burgundy wines at the annual Hospices de Beaune auction.

He also created the Roux Scholarship, again alongside his brother, in 1984.

The idea was to create a competition that would highlight talent among chefs in the UK, at a time when British fine dining was considered something of an oxymoron in some circles.

‘We are grateful to have shared our lives with this extraordinary man, and we’re so proud of all he has achieved,’ said the Roux Scholarship, now run by Alain Roux and Michel Roux Jr, on its Instagram account.

It described Roux Snr as a ‘humble genius, legendary chef, popular author and charismatic teacher’. 

It added, ‘But above all, we will miss his mischievous sense of fun, his huge, bottomless heart and generosity and kindness that knew no bounds.’ 

See also:

Michel Roux interview with Jane Anson (2015)

Mackerel rillettes are really easy to make and a lot less calorific than you would expect. Served with traditional Irish soda bread, they make an elegant starter for a decadent summer party or a swanky aperitif.

Rillettes of mackerel on toasted Irish Soda bread – by Michel Roux Jr

Serves 6 as an aperitif or a starter

Ingredients:

To prepare the rillettes:

• 1kg (or 6 fillets) of deboned mackerel
• 1 bunch of chopped chives
• ½ bunch of chopped flat parsley
• 1 lemon (for the juice and zest)
• 200g crème fraiche
• 1 tsp Dijon mustard
• A drizzle of olive oil

To prepare the Escabeche:

• 1 spring onion
• 1 carrot
• 400ml white wine
• 50ml white wine vinegar
• 50ml water
• 1 tsp sea salt
• 1 bay leaf
• 1 tsp crushed black peppercorn

To prepare the Irish Soda bread:

• 200g wholemeal flour
• 200g plain white flour
• 50g porridge oats
• 1 tsp bicarbonate
• 1 tsp Sea salt
• 1 whole egg
• 1 tsp honey
• 350ml buttermilk

Method:

1. Preheat your oven to 200 C – (Can be made beforehand)
2. Mix together both flours, oats, bicarbonate, and salt in a large mixing bowl. In a separate mixing bowl, whisk together the egg, buttermilk, and honey. Incorporate the liquid mix into the dry one using your hands to form a soft dough.
3. This bread doesn’t need proofing; place directly into a greased loaf tin and bake for 45 to 50 minutes.

To prepare the Escabeche:

1. Halve the fillets of mackerel lengthwise and place them flesh side down into a shallow dish.
2. Peel and dice the spring onion and carrot into a brunoise (2mm cubes). Then place all of the ingredients, including the diced veggies into a pot and bring to the boil.
3. After 2 minutes of boiling, pour the liquid over the filets of mackerel and seal the shallow dish with cling film. Leave the fish to cook and marinate until the liquid has completely cooled down. Separate the fillets from the liquid (without discarding) and remove the skin of the fish.
4. Using a fork combine the mackerel flesh with olive oil, crème fraiche, lemon juice and mustard. If this mixture is too compact, add some of the escabeche liquid until you achieve the perfect rillettes texture. Finally, season to taste with salt, pepper, chopped herbs, the crunchy diced veggies and lemon zest.
5. Slice thick wedges of Irish soda bread and place under the grill until beautifully toasted. Then spread the mackerel rillettes to your heart’s content.

See more Michel Roux Jr recipes

Matching Wines

Black Cottage Sauvignon Blanc 2016 – A bright, citrusy wine from the maker of “Two Rivers” wines. This wine is pleasingly dry and medium bodied, with a wonderful gooseberry finish and a touch of lychee and passionfruit on the palate. Its gently refreshing nature makes this wine perfect to cut through rich, smoky fish such as mackerel.

RRP UK: £11.99 from Majestic Wine

Hamilton Russel’s 2015 Chardonnay – A composed nose with great minerality, length and complexity typical of Hamilton Russell Vineyards. This wine has great volume in the mouth, with touches of almond saturated with citrus and pear fruits. Gaining intensity with aeration, this wine is suitably complex to break through the creaminess of the rillettes.

RRP UK: £27.00 from Majestic Wine

RRP USA: $22.89 from Wine Library

Champagne Taittinger 2008 – A deliciously creamy, rich 50/50 blend of Chardonnay and Pinor Noir with an intense palate. Flinty notes at first, which gives way to an intense, plummy fruitiness. This wine has the perfect depth and complexity to accompany the mackerel.

RRP: £45.00 from Great Western Wine

RRP USA: $89.99 from Wine.com

Why these wines?

I recently discovered an affordable and youthful white wine from New Zealand; Black Cottage Sauvignon Blanc 2016, which is perfect to accompany the rich taste of the rillettes. It’s crisp, fresh, with strong gooseberry notes that delivers just the right amount of acidity.

Oily fish such as mackerel calls for a robust drink with real depth. Hamilton Russel’s 2015 Chardonnay from South Africa is aged and fermented in barrels; which adds length and intensity to this refreshing white wine.

To deliver a truly memorable aperitif, I suggest you go all out with a Taittinger 2008. This famous family-run Champagne house produces elegant and complex bubbles. This particular blend of Chardonnay and Pinot Noir is worth every penny.

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This is the ideal recipe for a late summer evening. Flank steak is an extremely flavoursome cut of meat that cooks particularly rapidly. Together with a bulgur salad, it's perfect for those improvised BBQ with family and friends.

BBQ flank steak and bulgur salad – by Michel Roux Jr

Serves 6-8

Ingredients:

• 800gr of flank steak
• 4 tomatoes
• 120gr of bulgur
• 2,5l water
• 200gr of blanched broad beans
• 1 spring onion
• 2 tbsps. of pitted black olives
• 150gr fetta
• 1 tbsp. of dijon mustard
• 1 lemon (juice and zests)
• A handful of picked parsley
• A handful of mint leaves
• A handful of basil leaves
• Salt, pepper and olive oil

Method:

1. Place the bulgur into a mixing bowl and pour the boiling water on top. Cover with a cling film in order to create steam. Then leave to stand for 15 minutes until tender. Strain off any excess water and return the wheat into the bowl in order to cool down.
2. Bring a pot of hot water to the boil and blanch the tomatoes for 20 to 30 seconds. Immediately refresh the tomatoes in iced water and peel with your fingertips. Then quarter and deseed them before cutting into small cubes and adding to the cold bulgur.
3. Finely slice the spring onion and fresh herbs and directly place into the mixing bowl with the other ingredients.
4. Lastly, mix in the black olives, broad beans, crumbled feta, lemon zests and juice. Season well with salt, pepper and drizzle of olive oil.
5. Heat up your griddle or BBQ and brush the mustard onto the flank steak. Season with salt and pepper and place directly onto the grill. 2 minutes on each side should suffice for a rare steak (depending on thickness). Leave to rest for 5 minutes before slicing and serving.
6. Dress the sliced steak on top of the bulgur salad so that all the meat juices seep in.

See more Michel Roux Jr recipes

Matching Wines

Zinfandel Lodi, Brazin Old Vine 2013 – Bringing a bold and spiced bouquet as well as rich tannins and subtle mocha notes, this full-bodied red is plummy but not jammy or too sweet with hints of chocolate, vanilla and oak that will fill the nose.

UK RRP: £12.99 from Waitrose Cellar

US RRP: $15.99 from wine.com

Ambrosía Viña Unica, Gualtallary 2012 – Extremely dry and unapologetically oaky, yet with an abundance of dark, wild bramble fruits that delight the palate, this goes magnificently with any beef-focused dish and is sure to deliver satisfaction.

RRP: £18.50 from Berry Bros & Rudd

Why these wines?

For those who prefer a full-bodied red wine to accompany their steak I suggest a Californian Zinfandel Lodi, Brazin Old Vine 2013. With a hint of peppery and smoky flavour this is the perfect match for this juicy red meat and herbaceous salad.

Finally, a personal favourite of mine is a beautiful Cabernet Sauvignon from Argentina. The Ambrosía Viña Unica, Gualtallary 2011 provides pure blackcurrant aromas with remarkable minerality.

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A light and tasty seafood dish that's perfect for late summer evenings. And this recipe also includes three wines to match the food...

Squid ink linguine with pan fried squid, sugar snaps and salsa, by Michel Roux Jr

Serves 4

Ingredients:

• 250g squid
• A handful of sliced sugar snaps
• 1 tbsp chopped flat parsley
• Salt, pepper and chilli flakes

To prepare the squid ink linguine:

• 300g flour (00)
• 3 large egg
• 2 tbsps squid ink
• 1 tsp fine salt

To prepare the salsa:

• 4 chopped tomatoes
• 1 red onion
• 1 garlic clove
• 2 tbsps white wine
• 200ml fish stock
• 1 tbsp olive oil

Method:

To make the fresh pasta:

1. Place the flour on a surface top and make a well in the centre.
2. Crack the eggs into the well together with the squid ink and beat until all blackened.
3. Little by little, add the flour into your egg mixture and mix until you form a dough.
4. Then keep kneading till you achieve a smooth pasta dough.
5. Place the dough in the fridge for a couple of hours before rolling out.
6. Cut the dough in 3, and roll out each piece as thin as possible.
7. Fold the pasta over itself a few times, and then cut it to your desired width.
8. Sprinkle with flour and let the pasta rest on a kitchen towel while you prepare the rest of the ingredients.

To prepare the dish:

1. Heat the olive oil in a frying pan over a medium to high heat.
2. Finely chop the red onion and garlic before adding to the pan.
3. After 2 minutes add the tomatoes to the pan and season well with salt, pepper and chili flakes.
4. Once the tomatoes begin to disintegrate pour the white wine into the pan followed by the stock.
5. Leave to simmer for 10 to 15 minutes before blitzing in a powerful blender.
6. In the meantime, clean and prepare the fresh squid. Pull the tentacles away from the body and remove the quill from inside.
7. Clean the body with cold water and slice to the same size as the pasta.
8. Season with salt and pepper before pan frying over a high heat (be careful not to overcook, otherwise the flesh will harden and become chewy).
9. Bring a large pot of salted water to the boil and cook the fresh pasta for 1 to 2 minutes. Strain off and place the pasta into the salsa.
10. Finally add the sugar snaps, squid and chopped parsley.

• See more Michel Roux Jr recipes

Wines to match with squid linguine:

Château-Fuissé, Pouilly-Fuissé Vieilles Vignes, Mâconnais, Burgundy 2010 

Buy it: £32.35 Gerrard Seel

Saint Claire Estate, Selection Pinot Noir, Marlborough, New Zealand 2014

With tangy cranberries, blackcurrant and dark cherry, this is a perfect match for strongly-flavoured fish. Despite the depth in flavour, this red remains light with hints of oak and vanilla.

Buy it:

£11.99 Majestic Wine

$16.99 Beacon Wines & Spirits (New York)*

Domaines Ott, Château Romassan, Bandol, Provence rosé 2015

A complex and extremely discreet Provence rosé, this offers dry tastes of redcurrant and citrus, accompanied by herbs and spices. These bold yet unobtrusive flavours really brings out the saltiness of seafood and will make a fine companion to this dish.

Buy it:

£32.50 Majestic Wine

$41.59 Garnet Wines & Liquors (New York)

*Vintage may vary

Why these wines?

This dish calls for a well balanced and fruity Burgundian Chardonnay. Head to the Mâconnais for some great examples that won’t break the bank.

Pairing red wine with shellfish can be a little tricky. So, for those who really appreciate a glass of red during their meal; I suggest something a little lighter with fine tannins, nonetheless packed with juicy cranberry flavours. This New Zealand Pinot Noir delivers all this at a very reasonable price.

In-between the ink used in the pasta dough and the pan fried squid, this recipe really delivers a pleasant hint of the ocean saltiness. Hence, the choice of a southern French rosé to accompany it. This Bandol wine is filled with fresh berry aromas and a hint of spice. Although a little pricey for a rosé, this pairing really works.

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These delicious desserts are the perfect way to impress your guests with minimal work entailed. A crisp meringue with a soft and gooey interior, topped off with a tangy passion fruit cream ticks all of the right boxes.

Pavlova with wine – Michel Roux Jr

Makes 15 individual desserts

Ingredients

To prepare the meringue:

• 4 egg whites
• 200g caster sugar
• 1 tbsp cornflour

To prepare the filling:

• 200ml whipping cream
• 6 passion fruits
• 3 tbsps icing sugar
• 1 scraped vanilla pod
• 1 tbsp Malibu

Method

Preheat your oven to 120 degrees C

When making a meringue make sure your egg whites are at room temperature and that your mixing bowl is nice and clean.

1. Whisk the whites on a medium speed until doubled in volume and foamy.
2. Then progressively add in the sugar and cornflour to obtain a stiff and glossy meringue.
3. Directly place in a piping bag fitted with a large nozzle. Delicately pipe nests of 6 cm wide and 6 cm high on a baking tray previously lined with greaseproof paper.
4. Use a wet spoon to create a dip in the middle of the meringue; where the cream will be able to sit in.
5. Bake for 35 to 45 minutes until crisp on the outside and soft in the middle.
6. Whisk the cream until soft peaks appear and the cream resembles a Chantilly.
7. Then sift in the icing sugar, scraped vanilla and alcohol and whisk a little more.
8. Finally, scoop out the seeds and juices of the passion fruits and gently fold into the cream.
9. Fill the meringue nests with the cream and devour.

• See all Michel Roux Jr recipes on Decanter.com

Roux’s wines to match with passion fruit pavlova

Brown Brothers, Special Late Harvested Orange Muscat and Flora, Victoria, Australia, 2013

Boasting floral and citrus notes with a crisp texture and powerful finish, the flavours of this particular wine act as a superb extension to the exotic melodies of the pavlova. Light, playful and satisfying.

Buy it: £5.24 Waitrose Cellar

Changyu, Golden Diamond, Vidal, Icewine, Liaoning, China 2009

A nimble ice wine with a honey-blossom tang, which is sure to go well with a large variety of desserts. Subtle and pleasant on the palette, not overwhelming and providing a refreshing, tropical finish.

Buy it: £25.99 All About Wine

Rolly Gassmann, Riesling Kappelweg Vendanges Tardives, Alsace, France 2005

This suave medium-dry white is sure to satisfy, with a variety of noticeable flavours including orange peel and honey, as well as the addition of a parched exotic tang that will no doubt compliment this dessert. A special wine for a special event.

Buy it: £30.00 Waitrose Cellar

More about the wines

I suggest something a little different with this light and exotic dessert. The Brown Brothers special late harvested orange Muscat 2013 is full of fragrant floral aromas. This delicate and accomplished dessert wine has a subtle hint of orange; the perfect supplement to the moreish meringues.

I really enjoy Icewine with desserts and this wild card will definitely get your taste buds going. The Changyu Golden Diamond 2009 from China has balanced biscuit flavours and fresh citrus notes. Served cold this sweet wine delivers all its complexity.

Finally, for a special occasion why not try the superb Rolly Gassmann Riesling with notes of honey, candid peel and dried mango. Although a little pricey, this delicious white wine delivers all the right fragrances.

• See all Decanter.com food articles

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This tender white meat in a steak cut delivers the best of both worlds. When eating a T-bone, you can enjoy fillet and sirloin simultaneously. Accompanied with a delicious beetroot ketchup and my all-time favourite: crispy onion rings.

Veal steak with wines to match – Michel Roux Jr

Serves 4

Ingredients:

2 T-bone veal steak (400g each)

Neutral oil for frying (rapeseed or sunflower)

Salt and pepper

To prepare the onion rings:

1 large white onion

450ml buttermilk

50ml whole milk

75g white flour

25g corn flour

1 tsp paprika

1 tsp fine salt

To prepare the beetroot ketchup:

450g quartered cooked red beets

200ml cider vinegar

55g brown sugar

½ a chopped red onion

80g chopped button mushrooms

A pinch of smoked paprika

A pinch of chilli powder

1 tbsp olive oil

Method

To prepare the ketchup:

1. Heat the olive oil in a medium sized saucepan before adding the onions and mushrooms.
2. After 4 minutes; once both vegetables have rendered their water, pour the vinegar into the pan.
3. Finally add the sugar and leave to simmer for 5 minutes.
4. Once the time has elapsed pour the liquid mixture over the cooked beets in a powerful blender.
5. Blitz until completely smooth and season to taste with salt, pepper and smoked paprika.
6. Leave to cool down before serving.

To prepare the onion rings:

1. Peel and slice the onion into rings roughly half a centimetre wide.
2. Whisk together the buttermilk and milk and pour over the onion slices. Leave the rings to soak for 45 minutes.
3. In the meantime, mix together the flours and seasoning into a large baking tray.
4. Carefully pick the onion rings out of the liquid and coat them in flour.
5. Shake off any excess flour before shallow frying. A couple of minutes on each side will get them lightly browned and really crispy.

Steak:

1. Heat a large frying pan with a drizzle of olive oil over a medium to high heat.
2. Generously season the veal steak with salt and pepper before placing in the sizzling oil.
3. Cook the meat until each side has a beautiful golden crust approximately 8 minutes (depending on size).
4. Then leave to rest for a further 10 minutes before serving

• See all recipes on Decanter.com

Roux’s wines to match with veal steak

The intense aromas of red currents delivered by a chilled Beaujolais will do wonders for this recipe.

The Chanson Pere et Fils Fleurie, 2013 is definitely more complex than your average Beaujolais. The subtle spice notes found in this 100% Gamay is the perfect accompaniment to the zingy ketchup.

M. Chapoutier’s modern styled Petite Ruche, Crozes-Hermitage 2014 is bursting with summer fruit flavours. This 100% Syrah from the Rhone region is refreshing and soft on the palate. A suave red wine for this simple and scrumptious dish.

Veal is one of the few meats that pairs equally well with white and red wines. So, I also suggest a Cote de Nuits Villages Blanc 2011 from Sylvain Loichet; this slightly oaked Burgundian Chardonnay has enough depth to accompany this wholesome family dish.

Tasting notes and where to buy the wines:

Chanson Pere et Fils, Fleurie, Beaujolais 2013

A summery floral wine that’s perfect when chilled, this sweet and curranty medium-bodied red is a lovely match for this dish. Its strong fragrances and flavours of warm redcurrant and berries provide a rich, sturdy aftertaste with a welcome inclusion of subtle spice.

RRP: £11.99 from Majestic Wine

M Chapoutier, ‘Petite Ruche’, Crozes-Hermitage, Rhone 2014

This wine is a purposefully oak-less, fruit-focused red designed to give the zestiest possible taste of ripe blackberries. Its texture is incredibly smooth and carries an intriguing sage and black pepper aroma to pair tenderly with the juicy flavour.

RRP: £15.99 Waitrose Cellar

Sylvain Loichet, Cote de Nuits Villages Blanc, Burgundy 2011

Fresh fruits and a subtle oak aroma work together intricately so as to not overbear the palate, and retains pleasing crispness. This is a flawlessly balanced white which will couple effortlessly with this dish.

RRP: £23.50 from Berry Bros and Rudd

Back to Decanter.com food homepage

More Roux recipes:

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This simple summer recipe is full of character and bold flavours. Delicately seasoned crab meat is such an elegant addition and fantastic way to perk up your salads. This starter will definitely open up your appetite.

Crab and vermicelli salad with mango & red chilli

Ingredients:

• 200g vermicelli rice noodles
• 200g picked white crab meat
• 1 red chilli
• 1 spring onion
• 1 firm mango
• 1 tbsp picked coriander leaves
• 1 tbsp finely sliced mint leaves

To prepare the dressing:

• A drizzle of sesame oil
• 1 tbsp olive oil (+ a drizzle)
• 1 tbsp sweet chilli sauce
• 1 whole lime (zest & juice)
• 1 tsp of grated ginger
• 1 tsp of fish sauce
• 1 tsp of soya sauce

Method:

1. Bring a large pot of water to the boil. Then remove the pot from the heat and place the rice noodles inside. Soak them for 5 to 10 minutes (depending on their thickness) until tender.
   Strain off the noodles and drizzle sesame oil on top to avoid them sticking.
2. Peel and slice both mango and spring onion into a julienne (fine match-stick like strips). Slice the red chilli in half and remove the seeds before finely slicing.
3. Prepare the dressing by whisking all the ingredients together in a small mixing bowl. Add the sliced chilli to the liquid in order to diffuse the aromas.
4. Pour the dressing over the cooled vermicelli and mix together until all the noodles are properly coated.
5. Finally, delicately season the crab meat with salt, pepper and a drizzle of olive oil. Incorporate the fresh herbs to the noodle salad and dress elegantly in a shallow bowl.

Wines to match with crab salad

Peter and Ulrich’s 2014 dry Riesling is the perfect match for this tangy summer dish. Crisp and refreshing; this German white wine won’t be overwhelmed by the bold flavours in this Asian crab salad.

For a slightly more original pairing, I suggest an off-dry Gewürztraminer from Paul Blanck 2015. This accomplished Alsatian wine delivers subtle exotic and flowery aromas that complements this spicy recipe. Finishing with well-balanced citrus notes that avoid any cloying.

Although a little pricier the Ladoucette Pouilly-Fumé 2014 is definitely a special Sauvignon Blanc. Refreshing and somewhat thirst-quenching; this white wine from the Loire region is a real enhancement to any seafood dish.

The wines

Peter & Ulrich, Dry Riesling 2014 – This wine makes a wonderful marriage with seafood and other light dishes, offering the taste of parched apricot and peach with a hint of apple – a gentle harmony of sweet blossom and a sharper orchard tang.

UK

£11.99 from Majestic Wine

Paul Blanck, Gewürztraminer 2015 – An appealing mix of floral and spiced flavours, this wine’s strength lies in its clever balance. The unctuous offerings of ginger and lychee are complimented by zesty citrus notes that make it a splendid match for this dish.

UK

£14.99 from Waitrose

Ladoucette, Pouilly-Fumé 2015 – An appearance of light ambrosia with pebbly and coastal essences is animated by earthier, more herbaceous offerings for the palate. This wine will support and then enrich any seafood dish, and make itself noticed even amongst presumably bolder flavours.

UK

 £30 from Majestic Wine

This is an extremely easy recipe to follow at home. Bursting with bold flavours and original combinations. The subtle sweetness of ripe peaches combined with the delicate earthiness of the turnips brings this roast to another dimension.

Whole roast pigeon with peaches, turnips and sage

Ingredients:

• 2 whole wood pigeon
• 2 tbsp butter
• 1 sprig of thyme
• 2 juicy peaches (or nectarines)
• 4 medium sized turnips
• 2 baby gem lettuce
• 2 tbsp olive oil
• 1 garlic clove
• 4 finely chopped sage leaves
• 250ml of chicken stock (or water)
• Salt and pepper

Method:

1. Preheat your oven to 175 degrees C
2. Heat a tablespoon of olive oil in a large frying pan over a medium to high heat. Place the pigeons, breast-side down into the pan, and turn every 3 minutes to evenly sear and achieve a golden colour all over. Then transfer the birds, breast-side up into a roasting tray. Season the pigeons with salt and pepper and fill its cavity with a sprig of thyme, crush garlic clove and tablespoon of butter. Depending on the size of the birds, roast for 10 to 12 minutes.
3. When cooked; remove from the oven and let the meat rest for at least 5 minutes before carving.
4. In the meantime; peel the peaches and thoroughly rinse the turnips. Segment the fruit into bitesize morsels and halve the turnips (keeping the tops when possible).
5. Sauté the peaches together with the halved gems in a heated pan with olive oil. Only remove the fruit segments once lightly caramelised on each side and the gem lettuce have charred.
6. Place the stock and butter in a medium sized saucepan and bring to a gentle simmer. Add the turnips to the pan and cook for 6 to 8 minutes with a lid. Then remove the lid and cook for a further 4 minutes until the liquid has evaporated and the turnips are beautifully glazed. Finally season the vegetables to taste and sprinkle in the sage leafs.

Wines to match with roast pigeon

Roast wood pigeon needs a mature but flavorful red wine. I think a Bordeaux wine would do wonders for this delicious game dish. The 2012 Château Liversan Haut-Medoc delivers ripe blackberry aromas with a delicate smoky finish which truly complements the roasted pigeon. Excellent value for money.

Slightly younger, the Crozes-Hermitage, Domaine des Lises, Domaine Maxime Graillot 2013 delivers generous fruity aromas. This 100% Syrah from the Rhône region also provides hints of tapenade and red fruit; which elegantly supplements the original garnish in this recipe.

Finally, one of the UK’s best loved red wines and a superb match for pigeon: Rioja. More specifically the Muga Selección Especial, Gran Reserve 2010. The Tempranillo grapes that are aged in barrels deliver just the right balance between smokiness and dark fruit flavours. A perfect match for game birds in general.

More recipes from Michel Roux Jr with wines to match

Matching Wines

Château Liversan, Haut-Medoc, Bordeaux 2012 – An incredibly stylish red, unctuous with dark, plum fruit flavours with a seductive smoky aroma and dry tannins that complement the sweet peach perfectly.

UK

Buy for £13.49 from Waitrose Cellar

Domaine des Lises, Domaine Maxime Graillot, Crozes-Hermitage 2013 – Hints of tobacco and red fruits give this red tremendous body and an incredibly deep, full flavour. With rich game such as pigeon, this Syrah is a wonderful partner.

UK

Buy for £21.95 from Berry Bros & Rudd

Muga Selección Especial, Gran Reserve, Rioja 2010 – A really fabulous Rioja – spicy, aromatic and with wonderful floral aromas that hit the nose expectedly. Layer upon layer of fruit and spice, it is a true joy to drink, especially alongside such a deliciously powerful dish.

UK

Buy for £22.50 from Majestic Wines

More food and wine matching:

Crispy sweetbreads, asparagus and almond purée – recipe by Michel Roux Jr

This dish will definitely get your taste buds going....

Roasted rabbit, with cherry tomatoes, baby artichokes and roast pepper puree – recipe by Michel Roux Jr

Marinated lamb chops with garlic and herb sauce – recipe by Michel Roux Jr

Sweetbreads are by far my favourite offal. The tender and moist texture combined with the crispy exterior is simply heavenly. Accompanied with seasonal roast vegetables and a silky smooth almond purée, this dish will definitely get your taste buds going.

Crispy sweetbreads, asparagus and almond purée and wines to match

Serves 4

Ingredients:

• 800g raw veal sweetbreads
• 12 thin green asparagus
• 1 bunch of cherry tomatoes
• 2 tbsps olive oil (+ a drizzle for baking)

To prepare the almond purée:

• 100g Blanched almonds
• 200ml milk
• 100ml cream

To prepare the jus:

• 500ml veal stock
• 200ml tomato juice
• 30g black olives
• Salt and pepper

Method:

1. Preheat your oven to 180degrees C
2. It is best to soak the sweetbreads for several hours in clean cold water to remove any impurities. Bring a large pot filled with salted water to a gentle simmer before adding the raw sweetbreads inside. Depending on the size; cook them for 15 to 20 minutes making sure the water never boils. Delicately remove the offal from the water and immediately refresh in ice cold water. Finally, trim off any sinew or gristle and pat dry. Keep them to one side until all the other ingredients are prepped.
3. To create a simple and light jus to accompany the dish. Reduce the stock and the tomato juice in two separate saucepans. Once reduce by 2/3 whisk them together, had the halved olives and season to taste.
4. Rehydrate and soften the blanched almonds in a medium sized saucepan with both liquids. Bring to a gentle simmer and cook for 10 minutes. Whilst still hot, place the almonds and liquid directly into a food processor and blitz till completely smooth. Season well.
5. Place the cherry tomatoes and asparagus spears in a large mixing bowl. Carefully season the veggies with a drizzle of olive oil, salt and pepper. Then place in a baking tray and cook for 12 to 15 minutes. Once the asparagus are tender and the tomatoes are shrivelled up remove from the oven.
6. In the meantime; season each sweetbread with salt and pepper and lightly dust in flour before pan-frying in a couple of tablespoons of olive oil on a medium to high heat. Avoid moving them too often in the pan, in order to achieve that beautiful crispy brown colour. This should only take 3 to 5 minutes on each side.
7. Elegantly dress all the elements together and devour.

Wines to match with crispy sweetbreads, asparagus and almond purée

In France this delicate white meat is traditionally paired with a crisp white wine. So keeping with tradition, why not try a 100% Chardonnay from Burgundy. Cave de Lugny Les charmes, Mâcon Lugny 2014 is refreshingly crisp and perfect to offset the full richness from the sweetbreads.

For those who truly prefer a red wine with meat, I suggest a light Pinot Noir from the Loire region. The 2013 Reuilly Rouge, Les Pierres Plates from Denis Jamain is bursting with redcurrant flavours and subtle hints of earthiness. Which genuinely complements the roasted veggies in this recipe.

Finally, a very special white wine to accompany this delectable offal dish. I assure you the 2012 Châteauneuf-du-pape, pure Roussane from Domaine Raymond Usseglio is worth every penny. This dry and aged in barrel white wine just embellishes and brings this whole dish together.

The wines

Cave de Lugny, Les Charmes, Mâcon Lugny 2014: The delicateness of the sweetbreads begs for a full flavoured wine. This white Burgundy is abundant in stone fruit, honey flavours, with intense aromas of peach and apricot. It is wonderfully refreshing cutting the butteryness of the dish and a subtle spicy twist compliments it beautifully. RRP: £11.49 from Waitrose Cellar

Denis Jamain, Reuilly Rouge, Les Pierres Plates 2013: A sumptuously deep red. Dark cherry and blueberry flavours hit the palate first with a delicate hint of spice which pairs beautifully with the tender sweetbreads. RRP: £14.95 from Berry Bros & Rudd

Domaine Raymond Usseglio, pure Roussane, Châteauneuf-du-Pape 2012: There is a wonderfully complex minerality to this wine. With sweet flavours of peach and honeysuckle, there is a hint of sea salt which balances the flavour beautifully. This wine is a real treat and truly one to savour. RRP: £39.95 Berry Bros & Rudd

See Michel Roux Jr's quinoa tartelettes; the ideal recipe for a light summer lunch, or even a colourful aperitif. These delicious quinoa based tartelettes are perfect for people with a wheat intolerance and you can mix and match vegetables to your heart’s content. You could also make a sweet version by adding a little sugar in the water whilst cooking the quinoa, and fill with seasonal fruit and caramel.

Recipe with quinoa: Michel Roux Jr’s individual summer tartelettes with a quinoa crust

Serving: Makes five tartelettes 10cm wide

Ingredients

To prepare the quinoa crust:

• 300g cooked quinoa
• 1 whole egg

To prepare the filling:

• 160g fresh garden peas
• 150g baby spinach
• 80g feta
• 5 whole eggs
• A handful of Tomberry tomatoes
• 1 small red chili (optional)
• 1 spring onion
• 1 tablespoon finely chopped mint leaves
• 1 tablespooon butter
• Salt and pepper

Method

1. Preheat your oven to 180 degrees celsius (356 degrees Fahrenheit).
2. Cook the quinoa as you usually would in either water or vegetable stock.
3. Strain well and leave to cool down in a mixing bowl.
4. When the cooked quinoa has achieved room temperature incorporate the beaten egg and season with salt and pepper.
5. The quinoa should no longer be crumbly but rather compact and holding itself together. At this point, you can start filling the greased tartelette moulds by gently pressing the mixture into place. The crust must be at least 5mm thick for it to hold during the cooking process.
6. Place the tartelettes in the oven for 12 minutes.
7. Then crack an egg in each small tart and return to the oven for a further 5 minutes.
8. Once the egg is completely cooked, remove the tartelettes from the oven and leave to cool down for a few minutes before detaching from the moulds.
9. You can use various different veggies to fill your small tarts. However, I have opted for seasonal garden peas, spinach, freshly chopped mint leaves and some spicy red chilies.
10. Blanch the peas for 1 minute in boiling salted water before refreshing in ice cold water.
11. Finely slice the spring onions and red chilies and make sure the spinach leaves are properly rinsed.
12. Place the butter in a medium sized saucepan over a gentle heat. Add the onions, peas and chili to the pan and sauté for a couple of minutes.
13. Finally, remove the pan from the heat, scatter in the spinach leaves, chopped mint and season well.
14. Dress these beautiful veggies all around the yolk and add the halved tomatoes and cheese for an extra tang.

See more Michel Roux Jr recipes with wines to match

Wines to match with this quinoa recipe

A slightly crisp and mineral Chenin Blanc will do wonders for these vibrant savoury tarts. I recommend the Vouvray 2014 from Vincent Carême, which is packed with tantalising green apple flavours.

For a picture-perfect summer aperitif, I suggest you try Jean-Marie Berthier’s Sancerre Rosé 2015. It has a great balance between freshness and acidity. Served nice and chilled, this rosé is the perfect accompaniment to these sophisticated tartelettes.

• Read also: Five great value rosé wines to try

The well balanced Colombo et Fille, St Peray 2014 complements the luscious creaminess of the just-cooked yolk. Fermented in oak barrels, this delectable white wine from the Rhone region delivers gorgeous citrus aromas.

Buy the wines

Vincent Carême, Vouvray 2014

Wonderfully light and crisp, this Chenin Blanc is full of fresh, fruity flavours. Both sweet and fresh here is a subtle chalkiness that makes this wine perfectly balanced and a great partner to the seasonal flavours of the tartelettes.

UK

Berry Bros & Rudd £12.50

UK

Wine.com $20.13 (California)

Jean-Marie Berthier, Sancerre Rosé 2015

A fabulously summery choice, this pale pink Sancerre is a sheer delight. Light, floral and fruity it is both delicate and full flavoured.

UK

Majestic Wines: £14.99

Colombo & Fille, St-Peray, Rhône 2014

Fantastic minerality with of course a wonderful oakiness. Rich and elegant it is a suitably sophisticated wine to partner alongside these delicate summer tartelettes.

UK

The Halifax Wine Company: £18.95

Alternative wines: See Decanter’s top southern Rhône whites

Edited for Decanter.com by Chris Mercer

More Decanter.com food and wine matches:

Brownie, raspberry sorbet and crème anglaise – recipe by Michel Roux Jr

White chocolate and mascarpone mousse – recipe by Michel Roux Jr

Roasted rabbit, with cherry tomatoes, baby artichokes and roast pepper puree – recipe by Michel Roux Jr

Chocolate and salted caramel tart with pecans – recipe by Michel Roux Jr

This dessert is simply exquisite; no need for a special occasion to try this recipe out. The combination of intense dark chocolate, salted nuts, tangy raspberry sorbet and the delicate vanilla scented custard is a match made in heaven.

Brownie, raspberry sorbet and crème anglaise

Ingredients:

For the Brownie:

• 65g milk chocolate
• 135g dark chocolate
• 150g diced butter
• 100g sugar
• 50g flour
• 3 eggs
• ½ Tsp. of baking powder
• 15g of toasted pecan nuts
• 15g pistachio nuts
• A pinch of salt

For the Crème anglaise:

• 1 Scraped vanilla pod
• 3 egg yolks
• 250ml whole milk
• 50g caster sugar

For the Raspberry sorbet:

• 300g frozen raspberries
• 80ml water
• 30g caster sugar
• 10ml gin

Method:

1. To prepare the brownie: (Best served warm) Preheat your oven to 180 degrees C
2. Place the chocolate and butter in a large mixing bowl over a bain-marie. Stir from time to time until all is completely melted.
3. In a separate mixing bowl whisk together the eggs, sugar, flour and baking powder. Once the melted chocolate has achieved room temperature pour over the egg mix and whisk continuously. Finally add in the roughly chopped nuts. Pour in a rectangular baking tin (25 x 18 cm) previously lined with greaseproof paper. Bake for 20 minutes; remove from the oven and leave to cool down.
4. To prepare the Crème anglaise: Combine the milk and a pinch of the sugar in a saucepan. Scrape in the seeds from the vanilla pod and bring to a simmer.
5. In the meantime; whisk egg yolks and sugar in medium bowl. Then gradually whisk the hot milk into yolk mixture and return the custard to the saucepan. Stir over a low heat until the custard thickens, about 5 minutes (do not boil). Rapidly, strain the crème anglaise into a bowl; cover and chill.
6. To prepare the raspberry sorbet: Place the frozen fruit and alcohol directly into your food processor. Heat the water and sugar in a small saucepan. As soon as the sugar has dissolved (no need to boil); pour the liquid over the fruit. Blitz until smooth sorbet texture.

Wines to match with brownie, raspberry sorbet and crème anglaise

This might be an unusual pairing but I honestly think it works. Served on the rocks the Japanese Choya Umeshu plum wine is bursting with sweet fruity flavours. Close to a liqueur but without the strong alcoholic taste this is the perfect dessert wine to accompany this heavenly pudding.

For a more conventional pairing I suggest a Banyuls 1991 from Mr Chapoutier. This sweet red wine produced in the Rhône region delivers the perfect balance between black fruit and subtle cacao aromas.

Although slightly more expensive, a mature vintage port will also do wonders for this intense chocolaty dessert. I recommend Taylor’s Quinta de Vargellas Port 2008 from Portugal. With a hint of liquorice and a rich long finish this is the perfect way to embellish the end of a meal.

The wines

Japanese Choya Umeshu plum wine – This sweet, sticky plum wine is a real treat and something a little different to pair with this truly ‘yummy’ dessert. This premium plum wine is wonderful on ice, lovely to drink in the sunshine. Fruity and deep in flavour it is a lovely partner to this plate of chocolate heaven. RRP: £10.00 from Drink Supermarket

Banyuls 1991 from Mr Chapoutier  – Again, the wine I have chosen to match the brownie with its fresh raspberry sorbet and silky crème anglais is also incredibly fruity and tantalising on the taste buds. Matching the brownie itself there are cacao aromas that hit the nose combined with black forest fruits. A real treat and great partner to this homely dessert. RRP: £11.95 from M. Chapoutier

Taylor’s Quinta de Vargellas Port, 2008 – This is a very big wine with strong chocolatey notes as well as that lovely herbaciousness from the aniseed. There are lovely floral hints of rose petal that give an extra layer to the wine. Incredibly special and worth the extra pennies. RRP: £29.99 from Waitrose.

This is the ideal summer dessert. Refreshing, light and easy to make. You can prepare these beautiful dessert jars in advance and set then in your fridge overnight. The perfect picnic item to impress your friends and family.

White chocolate and mascarpone mousse served with strawberries and coulis – recipe by Michel Roux Jr

Ingredients:

To prepare the financier:

• 130g of icing sugar
• 70g egg whites
• 70g butter
• 45g almond powder
• 45g flour

To prepare the mousse:

• 100ml whipped cream
• 100g mascarpone
• 25g icing sugar
• 80g white chocolate

To prepare the coulis:

• 300g strawberries
• 8 large basil leaves
• 1 tbsp lemon juice

70g rinsed and chopped strawberries

Method:

Preheat your oven to 180 degrees

1. To prepare the financier: Place the butter in a saucepan, and cook over a medium heat, whisking continuously until nutty brown. Sift all the dry ingredients into a large mixing bowl. Then incorporate the egg whites whisking energetically. Lastly, carefully pour the hot browned butter over the mix. Once the paste is smooth either place in a pipping bag, or directly spoon into your appropriate mould and cook for 10 to 15 minutes.
2. To prepare the mousse: Roughly chop the white chocolate and melt over a bain-marie.
   In the meantime, whisk the mascarpone together with the icing sugar in a separate bowl until creamy. Then, gently incorporate the whipped cream with a spatula. Once the chocolate has completely melted and cooled down to room temperature pour over the cream mixture and fold in.
3. To prepare the coulis: Rinse the basil leaves under cold water. In a blender, blitz all ingredients until completely smooth and pass through a fine sieve. I did not sweeten the coulis but if you have a sweet tooth you can always add a tablespoon of icing sugar.
4. Dress the financier in the base of the glass and dollop a generous amount of chocolate mousse on top. Then scatter a tablespoon of chopped strawberries on top and delicately pour the coulis all over.

• See more Michel Roux Jr recipes, all with wines to match

The wines

For a traditional and reasonably priced wine, I suggest a Muscat Beaumes-de-Venise from Domaine de Durban. This sweet and refreshing wine from the Rhône region is the perfect match to sublime this fun and delicious dessert.

On a more seasonal note, why not combine a wild strawberry liqueur, perhaps a Tosolini Fragola, with a delicious Prosecco? With all the exuberance of a Champagne and at less than half the price, the San Leo Prosecco Brut from Veneto is the perfect bubbly to jazz up any picnic.

For a more mature wine pairing, I recommend a 1994 Coteaux du Layon, Moulin Touchais. This sweet wine from the Loire region has the most intriguing personality that lives up to this glorious dessert.

Domaine de Durban, Muscat Beaumes- de-Venise 2009 – A beautiful, medium bodied dessert wine with an elegant aroma of white flowers. Wonderful to drink in the sunshine, it is seasonally exotic on the nose with hints of pineapple and mandarin. RRP: £12 from Palmers Wine Store

San Leo Prosecco, Brut, Veneto NV – A much loved Prosecco, and great value for money, the San Leo is a real go-to drink for any celebration or party. It drinks so beautifully when poured on top of fruity purees, and with summer rolling in, I’ve suggested a wild strawberry liqueur to match the strawberries and coulis in this lovely, creamy dessert. A real delight and a welcome addition to any picnic. RRP: £6 from Waitrose

Coteaux du Layon, Moulin Touchais, Loire 1994 – This is an incredibly special dessert wine, deep amber in colour and full of sweet and concentrated dessert flavours. Toffee, roasted nuts and raisins all linger on the nose and palate. These forest-like flavours are so lovely to drink alongside this picnic favourite. RRP: Fine + Rare £15.00

Rabbit is gaining in popularity at the local markets as a sustainable source of lean and tender meat. The acidity of the tomatoes and the sweetness of the red pepper sauce will bring this light and delectable dish together.

Roasted rack and saddle of rabbit with wine to match

Serves 2

Ingredients:

• 1 long saddle and rack of rabbit preferably with kidneys and liver (optional)
• 4 baby artichokes
• 1 tbsp pitted Kalamata olives
• 10 Cherry tomatoes
• 1 tbsp butter
• A handful of Rocket cress

To prepare the roast pepper sauce:

• 1 Large Red pepper
• 1 Salted anchovy
• 1 tbsp olive oil
• 1 tbsp water
• A pinch of piment d’espelette (chilli powder)
• Salt and pepper

Method:

1. Preheat your oven to 180 degrees Celsius.
2. Place the pepper on a baking tray and roast in the oven for 45 mins until the skin is blackened. Remove from the oven and place into a plastic bag (this helps to remove the skin). When cool enough to handle, peel off the skin with your fingers. Then place all of the ingredients in a food processor including the roast pepper. Blitz until the red sauce is nice and smooth. Don’t forget to season.
3. Fill a large bowl with cold water and the squeeze of a lemon (this will insure the artichoke hearts won’t oxidize whilst your prepping). To turn the artichokes, begin by pulling off the dark green leaves to expose the more tender, lighter ones within. Then, with a paring knife, slice through each leaf to cut off the top, turning the artichoke in your hand as you go. The final step is to remove the choke in the center of the heart with the help of a small spoon.
4. Bring a saucepan of salted water to the boil and cook the artichokes for 5 minutes until tender. Strain off and sauté the vegetables in a frying pan with a drizzle of olive oil over a high heat. As soon as the artichokes are a beautiful caramelized colour, remove from the pan.
5. Slice down both sides of the back bone and debone the saddle. You should obtain 2 rectangular pieces of rabbit comprising of the loin and belly. You can also ask your butcher to French trim the rack for extra finesse.
6. Place the saddle on a piece of cling film and season with salt and pepper. For those who appreciate offal; place the halved kidneys and chopped liver in the centre. Then roll the loins up tightly and tie a knot at each end to insure your ballotines are water tight.
7. To ensure the rabbit is cooked properly and doesn’t have the cotton texture we all dislike, it’s best to poach the ballotines. Bring a saucepan of water to a rolling boil and immediately switch off; then poach the ballotines for 10 minutes. Remove from the water once the time has elapsed and leave to cool for 5 minutes.
8. Then remove the cling film and lightly roast both cylinders in a medium sized frying pan together with the rack. Baste with butter for approximately for 3 minutes until golden.
9. Remove the meat from the pan and leave to rest for a couple of minutes before slicing. In the same pan, gently sauté the the cherry tomatoes and halved olives.
10. Delicately dress your plate with all the elements and scatter the peppery rocket all over.

• See more Michel Roux Jr recipes, all with wines to match

About this recipe

Rabbit is gaining in popularity at the local markets as a sustainable source of lean and tender meat. My mother in law always used to accompany rabbit with Mediterranean ingredients full of beautiful bright colours. The acidity of the tomatoes and the sweetness of the red pepper sauce will bring this light and delectable dish together.

Wines to match with roasted rabbit with cherry tomatoes, baby artichokes and roast pepper puree

With a fairly mild flavoured meat, I suggest a pleasant clean and crisp rosé. The Côtes de Provence, Ste Victoire 2014 has the perfect blend of Grenache, Cinsault and Syrah. This cheap and cheerful rosé is the perfect accompaniment for this flavourful Mediterranean recipe.

For the same easy drinking, why not try a fruity Beaujolais. Served lightly chilled, the Beaujolais-Villages, Lantignié 2014 from Alexandre Burgaud will supplement the provincial flavours of the dish, without overpowering the delicate white meat.

For a more mature wine, I recommend a Villa Calcinaia, Chianti Classico Riserva 2011. This Tuscan red wine is bursting with notes of red fruit and brisk acidity. A Mediterranean match made in heaven, worth every penny.

The wines

Famille Negrel, Côtes de Provence Ste Victoire, rosé 2014

This is a lovely rosé, crisp and refreshing with wonderful herbaceous notes that works so nicely with the earthy flavors of this dish. The delicate dryness of the wine really complements the mildly bitter olives and sweet tomatoes. Fantastic value for money, you can’t really go wrong! RRP: £6.99 from Majestic Wines

Alexandre Burgaud, Lantignié, Beaujolais-Villages 2014

Pleasingly fruity and medium-bodied so as not to overpower the delicate rabbit, this is a wonderful wine that is easy to drink and matches the dish beautifully. RRP: £10.95 from Berry Bros & Rudd

Villa Calcinaia, Chianti Classico Riserva 2011

Unctuous with deep berry flavours, this red is pure and oaky. Dry and supple, there are hints of toast and tobacco, which makes this ruby wine a wonderful partner to this rustic rabbit dish. RRP: £25.95 Berry Bros & Rudd

This is by far one of my favourite chocolate desserts. The mere mention of the intense dark chocolate ganache combined with the soft caramel centre, incased in a crumbly sable topped with crunchy sugared pecans just makes me salivate.

Chocolate and salted caramel tart with pecans with wines – recipe by Michel Roux Jr

Ingredients:

To prepare the pastry:

• 170g plain flour
• 15g cocoa powder
• 25g caster sugar
• 100g cubed butter
• 2 egg yolks

To prepare the caramel filling:

• 150ml double cream
• 40g unsalted butter
• 160g white sugar
• 90ml water
• ½ teaspoon of sea salt

To prepare the Chocolate Ganache:

• 160ml double cream
• 140g roughly chopped dark chocolate

To prepare the topping (optional):

• 150g pecan nuts halves
• 3 tbsps white sugar

Method:

Preheat the oven to 180°C

1. To prepare the pastry: Pour the flour and cocoa powder into a large mixing bowl, add the sugar and the butter and rub all together with your fingertips (or pulse with an electric mixer) until it resembles fine crumbs. Mix in the egg yolks to gradually create a ball; add a little cold water if needed.
2. Lightly knead the pastry and roll out on a lightly floured surface. This pastry is delicate and tends to crumble; so carefully lift the pastry over a rolling pin and drape into a 24cm round tin and 2.5cm deep pressing into the corners. Trim the excess pastry with a knife before blind baking for 8 minutes. Then remove the baking beans and cook for a further 8 minutes until crisp. Set aside to cool down.
3. To prepare the salted caramel: In a medium saucepan bring the sugar and water to the boil. After 5 minutes you should obtain a dark and golden syrup (the mixture must reach 170°C). Then remove the saucepan from the heat and slowly whisk in the cream and butter (careful, it will bubble up). Return the saucepan to low heat and cook, stirring constantly, for a further 5 minutes or until thickened. Finally mix in the salt and pour into the pastry shell. Refrigerate until set, at least 30 minutes.
4. To prepare the pecan topping: In a small frying pan, toast the pecans for 2-3 minutes, stirring occasionally to prevent burning. Then quickly scatter the sugar into the pan, stirring the nuts as you drizzle. Mix continuously until the pecans are thoroughly coated in the caramel. Immediately remove from heat so they don’t burn. Once cooled you are ready to decorate.
5. To prepare the ganache: Heat the cream in a small saucepan and gently bring to the boil. Quickly pour the liquid on top of the chopped chocolate and whisk continuously until all the chocolate has melted. Then pour the chocolate ganache evenly on top of the set caramel (use a small spatula if needed). Set once again in the fridge for 20 minutes before decorating with the sugared pecan nuts.

• See more Michel Roux Jr recipes, all with wines to match

About this recipe

This is by far one of my favourite chocolate desserts. Easily achievable at home and thoroughly appreciated by all the chocolate fans in the family. The mere mention of the intense dark chocolate ganache combined with the soft caramel centre, incased in a crumbly sable topped with crunchy sugared pecans just makes me salivate.

Wines to match with chocolate and salted caramel tart with pecans

For a refreshing and light bodied sweet wine I suggest a Moscato d’Asti, Canelli, Cerutti 2014 from the Piedmont region. An elegant and easy going white wine that complements this delicious caramel tart.

Madeira is often paired with dark chocolate. I particularly enjoy Blandy’s Sercial 10-Year-Old Madeira from Portugal. This medium sweet wine is the perfect match for this slightly salted chocolate tart.

For a special occasion why not accompany this mouthwatering dessert with a 12 year-old Balvenie DoubleWood Whisky. This particular whisky has been aged in oak and sherry wood, accentuating the notes of honey and vanilla of this special single malt.

The wines

Moscato d’Asti, Canelli, Cerutti, Piedmont, Italy 2014

An incredibly delicate dessert wine, almost like drinking a sorbet in a glass. This is one of those wines you simply cannot stop sniffing, with the most beautiful sweet, citrusy and fruity notes. RRP: £12.95 from Berry Bros & Rudd

Blandy’s Sercial 10-Year-Old Madeira from Portugal

This Sercial has a real sophistication to it which really enhances this indulgent, chocolatey dessert. Aged for 10 years in an American Oak barrel, the wonderful, dryer woody notes work so beautifully on the palate with the sweet caramel of the tart. RRP: £19.49 from Waitrose

12 year-old Balvenie DoubleWood Whisky 

This dessert truly is an absolute treat and delight, and combined with the spicy, sweet and nutty flavours of this 12 year-old Balvenie it makes for the most perfect pairing. RRP: Sainsbury’s £35.00

This is a delicious vegetarian recipe which will please all the family. The sharp and tangy watercress are usually found in sandwiches or salads, but this is a far fresher and more interesting way of using this underrated leaf.

Bucatini, spiralised courgettes, samphire and watercress pesto with wines to match – recipe by Michel Roux Jr

Serves 2

Ingredients

• 200g Bucatini
• 1 Courgette
• 15g samphire
• 1 sprig of thyme

To prepare the pesto:

• 5 tbsps olive oil
• 1 tbsp lemon juice
• 100g baby watercress
• 30g grated Parmesan
• 30g toasted hazelnuts
• 1 peeled garlic clove
• 1 ice cube
• Salt and pepper

Method

1. To prepare the pesto; place all the ingredients in a powerful blender and blitz until all the ingredients form a smooth puree. Season to taste with salt and pepper before storing in the refrigerator with aluminium foil around until you are ready to use (this will avoid any discoloration).
2. Place the Bucatini in salted boiling water and cook till tender, with a little bite or “al-dente” as the Italians suggest.
3. In the meantime, rinse the samphire and trimmed courgette under cold water. Halve the courgette and use the thin noodle attachment on your spiralizer to create long twirls of pasta-like vegetable noodles. Alternatively, you could use a mandolin, or a sharp knife with good chopping skills.
4. Place a large frying pan on a medium to high heat with a drizzle of olive oil.
5. Add in the sprig of thyme together with the long filaments of courgette and samphire.
6. Sauté the vegetables for just one minute and season with a generous pinch of freshly ground pepper (no salt needed as the samphire will deliver its fair share).
7. When the pasta is cooked, strain off, reserving some of the cooking water.
8. Return the pasta to the frying pan and pour over the pesto, using a little pasta water to loosen the sauce if necessary.
9. Mix well until all the pasta and vegetables are coated in the delicious watercress pesto.
10. Ideally, this dish should be served nice and hot with a few parmesan shaving and fresh basil and watercress leafs scattered on top.

• See more Michel Roux Jr recipes, all with wines to match

About this recipe

Bursting with vitamins and minerals, the peppery leaves are fantastic for making sauces, soups and in this case, a lovely pesto. Another special ingredient in this dish is definitely the fresh samphire, a sea vegetable that grows abundantly on shorelines and enhances this simple pasta recipe with clean and crisp salty flavours from the sea.

Wines to match with watercress pesto and bucatini pasta

A dry German Riesling with intense minerality will do wonders for this flavoursome, vegetarian dish. The affordable Stepp Riesling, Kallstadter Saumagen 2014 is full of delicate notes of apples and peaches. This is a tantalising white wine which will easily complement this vibrant recipe.

I suggest a young, refreshing and zesty Sauvignon Blanc from the Loire region to accompany this light and scrumptious dish. The Calvet Pouilly-Fumé 2014 is bursting with citrus and aromatic flavours, highlighting the purity and minerality of this white wine.

Although a little more expensive; the Château de Puligny Montrachet En Remilly, St Aubin, 1er Cru 2011 is a favourite of mine. This 100% Burgundy Chardonnay has all the distinctive characters of a Burguandian wine. Exquisitely fresh, just like this vegetarian recipe.

The wines

Stepp, Riesling, Kallstadter Saumagen, Pfalz 2014

This white has wonderful tangy and fruity flavours that pair so beautifully with the creamy yet sharp flavours of the watercress pesto. This Riesling has an unusual finish that almost tingles the taste buds but the subtle notes of white peach gives this wine a mellow and fresh finesse. RRP: Marks and Spencer £15

Calvet, Pouilly-Fume, Loire 2014

The yellow-green colour of this Sauvignon Blanc looks beautiful against the deep greens of this vegetable dish. Floral and citrusy with a crisp minerality, it is a perfect summery wine that is wonderful to eat alongside this dish in the sunshine. RRP: Waitrose £15.99

Château de Puligny Montrachet En Remilly, St Aubin, 1er Cru 2011

This is a very special white wine and works so beautifully with the sunny flavours of the courgette and watercress in this pasta dish. Full of freshness and aromatic, herbaceous flavours, this medium bodied white wine from the Burgundy region is wonderful on the nose. Rich in notes of grapefruit, white flowers and a little honey for balance it is an absolute show stopper – you can discover new flavours within every sip. RRP: £35 from Berry Bros & Rudd

Smoked eel is a delicacy in Germany and the Netherlands; full of Omega 3. Not only is smoked eel utterly delicious; the filets are always quick and easy to add to recipes. Make sure you buy from a sustainable stockist, ready to enjoy for tasty brunches at home.

Smoked and roasted eel served with tea consommé

Serves 2

Ingredients:

• 200g smoked eel
• 1 Finely sliced spring onion
• 4 turnips
• 1 Red beetroot
• 1 yellow beetroot
• 1 tbsp lapsang souchon tea
• ½ a tbsp butter
• 550ml of clear fish stock
• Drizzles of olive oil
• Salt and pepper

Method:

1. Preheat your oven to 195 C
2. Scrub the beets thoroughly and slice off the leaves. Wrap them loosely in aluminium foil with a drizzle of olive oil, salt and pepper. Roast them in a baking tray for 1h30 (add 30 minutes for larger veggies) until the tip of a knife will easily slide through the middle of the beet.
3. Leave the beetroots aside to cool down, until you can handle them. Once cooked, the skin will peel off very easily with help of kitchen paper.
4. Rinse and trim the turnips; (keep the tops). Leave baby turnips whole; or cut larger turnips into bite-size morsels and place in foil with exact same seasoning as beetroots.
5. Roast turnips until tender. Start checking on them after about 30 minutes.
6. In the meantime, slice the smoked eel into bite-size diamond shapes before pan searing in a non stick frying pan with a drop of olive oil over a medium to high heat.
7. After a couple of minutes, once the eel has a little colour, reduce the heat and add the butter to the pan. Roast for a further 2 minutes with the foaming butter. Then remove from the pan and set aside on kitchen paper.
8. Bring the fish stock to the boil in a medium sized saucepan. Turn off the heat as soon as the liquid has boiled and sprinkle in the tea. Leave the tea to infuse for approximately 5 minutes (more or less depending on how strong you enjoy it); pass through a fine sieve and season.
9. Slice all the cooked vegetables in small segments and place in a small serving bowl. Then delicately add the roasted eel on top and sprinkle the spring onion on top. Lastly pour over the fish stock.

• See all Michel Roux Jr recipes on Decanter.com

Wines to drink with smoked and roasted eel served with tea consommé

For a traditional pairing, I suggest a Picpoul de Pinet, Domaine Felines Jourdan 2014. This young white wine from the Languedoc-Roussillon region has a light Aniseed flavour with crisp and balanced acidity.

A big favorite of mine to accompany this dish is a dry sherry: Papirusa Manzanilla, Solera Familiar, Emilio Lustau. Tangy and crisp with just a hint of saltiness.

Matching Wines

Picpoul de Pinet, Domaine Felines Jourdan, 2014

Perfectly balanced with wonderful citrus layers and a mellow aniseed flavour, this white wine is a real crowd pleaser. Clean and mellifluous on the palate it pairs beautifully with the deep flavours of the eel and sharpness of the spring onion.

RRP: £10.99 from Virgin Wines

Papirusa Manzanilla, Solera Familiar, Emilio Lustau

Aged in the beautiful surroundings of Lustau’s Bodega in Sanlucar De Barramada, this wonderful wine has picked up a pleasant saltiness due to its closeness to salty sea breezes. This is an exemplary Manzanilla, tangy and light with a balanced citrus acidity.

RRP: £15.35 from Berry Bros and Rudd

Chef Michel Roux Jr offers his insider tips on cooking with fregola pasta and how to go about matching wine with squid, in his latest recipe with wine suggestions for Decanter.com.

Pan seared squid & fregola risotto – Michel Roux Jr recipe

Serves 2

Ingredients

• 135g fregola sarda
• 400g fish stock/ vegetable stock
• 20g grated parmesan
• 1 tbsp butter
• 1 tbsp mascarpone
• 2 tbsp white wine
• ½ a white onion
• 1 tbsp olive oil
• 300g squid
• 30ml olive oil
• ½ the zest of a lemon
• ½ the zest of a mandarin
• ¼ of lemon grass stick
• ¼ bunch of finely chopped parsley
• 1 small deseeded red chili
• Salt and pepper

Method

1. Clean and score the squid before cutting into medium sized triangle pieces.
2. Place the squid in a shallow dish and drizzle the of olive oil and roughly chopped lemon grass on top. Set aside for at least a couple of hours in the fridge (or even overnight).
3. Once the time has elapsed, remove the squid from the marinade and discard the lemon grass.
4. Season the squid with salt and pepper before pan searing scored side down first in a very hot non stick pan. Cook the squid for no more than 1 minute on each side, otherwise you risk it becoming chewy.
5. Cook the fregola as you would a risotto. Finely dice the onion and gently cook in a medium sized saucepan with olive oil.
6. Once the chopped onion is translucent and tender add the fregola to the pan. After a couple of minutes deglaze with white wine and add your first ladle of stock to the saucepan stirring gently.
7. Let the fregola absorb the stock before adding the next ladle. This slow method keeps the pasta firm and concentrates the flavour of the dish.
8. Repeat this process until the fregola is “al dente”; cooked, yet still with a little bite.
9. After 10 to 15 minutes; remove from the heat and incorporate the butter, parmesan and mascarpone.
10. Once all the dairy products are properly combined and melted season to taste with salt, pepper and zests of lemon mandarin.
11. Only at the last minute; just before serving incorporate the freshly chopped parsley and sliced red chili to the cooked fregola. For extra zing and colour scatter a few zests of citrus on the plate.

• See all Michel Roux Jr recipes on Decanter.com

Wines to drink with squid and fregola risotto

Fregola is a rolled and toasted pasta from Sardinia that I love using in new recipes. This dish is fresh and vibrant, with zings of citrus that will definitely tantalise your taste buds.

You must tread carefully when pairing wine with squid. With a delicate flavour and defined texture, you do not want to overpower with a heavily oaked or deeply tannic red wine. A crisp and dry Montagny 1er Cru, Les Millières 2012 from Burgundy‘s Côte Chalonnaise has the renowned balance of a Burguandian Chardonnay perfect to accompany this dish.

A young and refreshing Sancerre rosé 2014 by Brigitte & Daniel Chotard would also do wonders with this recipe. It’s a vibrant wine from the Loire region capable of breaking through the richness of the risotto, yet not overshadowing the squid.

From the same producers, I suggest the Sancerre blanc, Cuvée Marcel Henri 2013. A pure and precise Sauvignon Blanc with crisp, dry and aromatic flavours. This expressive white wine is the perfect wine to compliment this Italian inspired dish.

Matching Wines

Cave des Vignerons de Buxy, Montagny 1er Cru, Les Millières 2012

Incredibly good value for such a wonderful, fresh Chardonnay. Gloriously fruity and summery with peach and apricot aromas and a light citrus, lemon bite. Fantastic to drink alongside the meaty squid and creamy risotto. RRP: £11.99 Majestic Wine

Brigitte & Daniel Chotard, Sancerre rosé 2014

An exuberant and fresh rose that’s tremendously easy to drink, especially served chilled on a sunny afternoon alongside this light, seasonal dish. Lashing of red berries on the palate, and a hint of spice which compliments the vibrancy of the dish. RRP: £17.25 from Berry Bros & Rudd

Brigitte & Daniel Chotard, Cuvée Marcel Henri, Sancerre 2013

A wonderful Sancerre, it is medium bodied with a distinctive minerality from the rich soil from which it is grown on the left bank of the Loire Valley. RRP: £22.95 from Berry Bros and Rudd

Editing by Chris Mercer

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Individual cherry rolls served with rum Chantilly – recipe by Michel Roux Jr

Marinated lamb chops with garlic and herb sauce – recipe by Michel Roux Jr

Stilton salad with fennel and pine nuts – recipe by Michel Roux Jr

How to prepare it, and wines to match...

Seared and marinated tuna with roasted kale – recipe by Michel Roux Jr

I have fond memories of cherry picking with my parents and preparing kilos of the fruit when we got home. My mother was very fond of making jams and clafoutis but these little rolls were my absolute favourite. I remember being very impatient and eating them as soon as they came out of the oven.

Individual cherry rolls served with rum Chantilly

Serves 4-6

Ingredients

To prepare the pastry:

• 240g white flour
• 2 tbsps. white caster sugar (+ one extra for sprinkling)
• 200g cubed butter
• 4 tbsps. iced water
• A pinch of sea salt

To prepare the filling:

• 280g fresh pitted cherries
• 4 tbsp. Demerara sugar
• 85ml water
• ½ the juice of a lemon
• 1 tsp. corn flour
• ½ a scraped vanilla pod

Rum Chantilly:

• 1 tbsp. dark rum
• 2 tbsps. icing sugar
• 150ml whipping cream

Egg wash:

• 2 egg yolk
• 1 tbsp. milk

Method:

Pre-prepare the cherry filling the night before:

1. Place the cherries in a saucepan with the sugar, water, scraped vanilla pod and lemon juice.
2. Bring to a gentle simmer and cook for 10 minutes; stirring from time to time.
3. After the time has elapsed, whisk the corn flour with a drizzle of water and add the mixture to the saucepan. Bring to a simmer for a further minute.
4. Once the cherries are soft and coated in a syrup like texture remove from the heat and leave to cool down overnight.

To prepare the pastry:

Preheat your oven to 195 degrees C

1. Place all the ingredients in a food processor except the iced water. Pulse the processor until the mixture resembles fine sand.
2. Add the water to the dry mix until the dough rolls itself into a ball.
3. Place in cling film and refrigerate for 1 hour.
4. Roll out the dough on a lightly floured surface until you achieve a large rectangle of 2 to 3 mm thin.
5. Slice large rectangles of 10cm long. Gently brush all over with the egg wash and sprinkle a little sugar evenly over each strip.
6. Finally, place the cherries all over the sheet of pastry and roll tightly as you would a Swiss roll. Then slice 2 to 2.5cm individual rolls and turn them on their side to reveal the oozing cherries.
7. Place them on a baking tray previously lined with a greaseproof paper and egg wash on the outside of each little roll.
8. Bake for 15 minutes; when crispy and caramelised remove from the oven, and leave to cool.

To prepare the rum Chantilly:

1. Whisk the cream and icing sugar in the bowl with an electric mixer. When it starts to thicken add the rum and any remaining cherries or syrup.
2. As soon as you achieve a soft peek, stop whisking and devour.

• See all Michel Roux Jr recipes on Decanter.com

Wines to drink with cherry rolls served with rum chantilly

Muscat de Rivesaltes, Mas Amiel 2012

This bright and tantalising dessert wine combines the aroma of white peach notes with ripe lemon and lime zest. There is a subtle note of sea salt, balancing the delicate sweetness.

RRP: £10.99 from Waitrose

Banyuls Cuvée Parcé Frères, Domaine de la Rectoire 2012

Using the Grenache grape that the Banyuls-sur-Mer region has become renowned for, this lovely rich wine has a fresh sweetness that is full of caramel and candied fruit notes, providing a lighter and interesting alternative to port.

RRP: 50cl – £19.95 from Oxford Wine Company

Brioche and butter pudding – recipe by Michel Roux Jr

Canelé – recipe by Michel Roux Jr

Apple puff pastry with Christmas spices – recipe by Michel Roux Jr.

Gateau de Savoie, chestnut purée and Chantilly cream – recipe by Michel Roux Jr.

Traditional rice pudding with poached peaches – recipe by Michel Roux Jr

Re-assess rice pudding with this recipe from Michel Roux Jr...

This is an ideal recipe to serve as finger food or a quirky canapé. Quick and easy to prepare, this is a great way to open up the palate before a delicious meal. Spring lamb is extremely delicate; be carful not to overpower with excessive use of spices. A simple marinade and garlic sauce will make this mouth-watering rack of lamb stand out.

Marinated lamb chops with garlic and herb sauce

Serves 4 as an canapé

Ingredients

• 1 rack of spring lamb (with 8 bones) French trimmed

To prepare the marinade:

• 4 tbsps olive oil
• A sprig of striped rosemary
• A sprig of striped thyme
• 1 tsp piment d’Espelette (Ground chili)
• 1 tsp sea salt

To prepare the sauce:

• 100ml milk
• 2 peeled garlic clove
• 250ml rapeseed oil
• 1 tbsp chopped mint
• 1 tbsp chopped parsley
• Salt and pepper

Method

To prepare the marinade:

1. Place all the ingredients in a mortar and grind until the oil is properly infused. Rub the marinade all over the lamb rack and leave in the refrigerator for 4 hours.
2. Preheat your oven to 175 degrees C
3. Heat a large, frying pan over a medium to high heat and brown the rack on the meaty sides for about 1-2 minutes, then turn and colour the other sides for a further 1 minute. Finally, brown the ends briefly so that all of the exposed meat is seared.
4. Then place in an appropriate roasting tray and roast for approximately 10 minutes (depending on the size of the rack). Leave the meat to rest for a further 5 minutes before slicing each chop.

To prepare the sauce:

5. Place the milk and halved garlic cloves in a small saucepan. Gently heat making sure the liquid never boils. Once hot, use a hand blender to mix the garlic cloves and milk together.

6. Progressively incorporate the oil until the sauce emulsifies and thickens. Then pour the sauce into a small bowl and leave to cool down for 1 hour.

7. Once completely cold, whisk the chopped herbs into the sauce and serve alongside the lamb chops.

• See all Michel Roux Jr recipes on Decanter.com

Matching Wines

Lamb is one of the most wine-friendly of meats. I suggest a dry, lightly chilled Gamay: Domaine Louis-Claude Desvignes, La Voute St Vincent, Morgon 2013 to kick start your meal. Although red wine is not commonly served as an aperitif you can always continue to drink it with the rest of your meal.

With typical Mediterranean flavours a fresh and balanced rosé will do wonders to accompany this delicious aperitif. The Château de Pibarnon, Bandol, Provence 2014 has the perfect balance of acidity to stimulate the appetite.

For a serious wow factor or celebratory evening, I recommend Taittinger; the estate is still run by the Tattinger family. The Champagne Prestige Rosé Brut is lively and pink, full of delicate red berry aromas. A seamless match for this tantalising canapé.

Wines to drink with marinated lamb chops with garlic and herb sauce

Domaine Louis-Claude Desvignes, La Voute St Vincent Morgon, 2013

This red wine is bold in flavour and offers a subtle intensity that lingers beautifully on the palate. Served slightly chilled to enjoy in the spring sunshine, this wine is deeply fruity allows a perfect balance to meaty dishes such as lamb.

RRP: Berry Bro & Rudd: £13.95

Château de Pibarnon, Bandol, Provence 2014

Chateau de Pibarnon, Bandol, Provence, 2014 – A refined and delicate Rose, with gentle floral aromas. On palate, the Rose is relatively dry and mildly acidic but it finishes off balanced and pleasantly sweet. The pairs extremely well with the Mediterranean flavours of the lamb.

RRP: Joseph Barnes Wine: £25.00

Taittinger: Champagne Prestige Rosé Brut

A real showstopper, this Rose Brut is extremely vibrant, light and very easy to drink. The light bubbles are wonderfully refreshing, whilst the sweet summer berry notes make for a smooth and easy finish on the palate. This Rose Brut is an incomparable match for any special occasion.

RRP: Ocado: £47.99

Stilton salad with fennel and pine nuts – recipe by Michel Roux Jr

How to prepare it, and wines to match...

Seared and marinated tuna with roasted kale – recipe by Michel Roux Jr

Pigeon, celeriac spaghetti and parsley condiment – recipe by Michel Roux Jr

See how to make this delicious recipe...

Pork loin, carrot spaghetti, roast parsnip and coriander condiment – recipe by Michel Roux Jr

Spelt risotto, sprouting broccoli and parmesan crisp – recipe by Michel Roux Jr

See this delicious spelt risotto recipe with wines to match

This light salad is refreshingly crisp and a delightfully crunchy addition to any meal. Packed with delicate and aromatic flavours perfect for those sunnier days; I find the blue cheese perfectly complements the beautiful aniseed flavours in the fennel and the pine nuts add a gorgeous crunch and sweetness to the dish.

Stilton salad with fennel and pine nuts

Serves 4

Ingredients

• ½ bunch of flat parsley (approx. 15g)
• ½ bunch of chives
• ¼ bunch of coriander
• 2 large bulbs of fennel
• 30g pine nuts
• 70g Stilton
• 1 Tsp aged balsamic vinegar
• 1 Tbsp lemon juice
• 2 Tbsp olive oil
• Salt and Pepper

Method

1. Pick the best looking leaves off the parsley and coriander bunch and place them in large bowl with ice cold water.
2. Rinse the fennel bulbs before finely slicing them lengthways; using a mandolin will make your life a lot easier (but be careful of your fingers).
3. Place all the fennel shavings in the iced water together with the freshly picked herbs in order to crisp up. After a couple of minutes dry everything off in a salad spinner.
4. Give a quick rinse to the chives and slice into small 1cm “sticks”.
5. Throw the pine nuts in a dry frying pan and cook over a medium to low heat, stirring frequently until golden brown. After 3 to 4 minutes remove the nuts from the heat and leave to cool down on a paper towel.
6. In a small bowl, whisk together the vinegar, lemon juice and olive oil with a pinch of salt and pepper.
7. Pour the dressing all over the fennel salad and mix well. Delicately crumble the stilton on top of the salad and sprinkle the pine nuts and chives all over.

• See all Michel Roux Jr recipes on Decanter.com

Matching wines

The aniseed flavour of this salad has a pronounced affinity with Muscadet. Intense and grown-up in flavour, I suggest a Domaine la Haute Févrie, Gras Moutons, Muscadet Sèvre et Maine sur Lie 2013. This reasonable white wine from the Loire region is full of subtle smoky aromas perfect to match this rustic salad.

For another classic pairing with fennel why not try a Marc Dudet, Pouilly Fuissé 2009? This light Chardonnay portrays Burgundian minerality at its best. Although a little more mature, this wine is still crisp and fresh just like this salad.

Fennel is one of the handfuls of vegetables that particularly suit Italian white wines. I personally enjoy a La Monacesca, Mirum, Verdicchio di Matelica Riserva, Marche 2012. This perfectly balanced white wine is bursting with smoky and nutty flavours, hence the perfect match for rich blue cheese.

Wines to drink with stilton salad with fennel and pine nuts

Domaine la Haute Févrie, Gras Moutons, Muscadet Sèvre et Maine sur Lie 2013

The crisp, light flavours of this wine work perfectly with this summery and fresh salad. Delicate citrus notes of grapefruit, this white has great length and rich mineral undertones.

RRP : £11.95 from Berry Bros & Rudd

Marc Dudet, Pouilly Fuissé 2009

Beautifully light on the palette with delicate peachy overtones, this Chardonnay is fruity with subtle nutty notes that complement the pine nuts and aromatic flavours of the fennel.

RRP : £14.74 from Vivino

La Monacesca, Mirum, Verdicchio di Matelica Riserva, Marche 2012

Full of body and rich in flavour, the depth of this wine makes it the perfet partner to the strong falvours f the stilton and fennel. Lemony and fresh, this white is smoky and nutty on the nose but balanced with a honey sweetness.

RRP : £21.20 from Berry Bro & Rudd

• All Decanter.com recipes

More Roux Jr recipes:

Seared and marinated tuna with roasted kale – recipe by Michel Roux Jr

Pigeon, celeriac spaghetti and parsley condiment – recipe by Michel Roux Jr

See how to make this delicious recipe...

Spelt risotto, sprouting broccoli and parmesan crisp – recipe by Michel Roux Jr

See this delicious spelt risotto recipe with wines to match

Brioche and butter pudding – recipe by Michel Roux Jr

This is an easy, delicious recipe that takes fewer than 10 minutes to prepare and cook. Although tuna is a very versatile ingredient, it is also a very delicate fish that needs to be cooked properly.

Seared and marinated tuna with kale

Serves 2

Ingredients

• 250g tuna steak
• 1 tbsp olive oil

To prepare the marinade:

• ½ a cup of rapeseed oil
• 3 tbsp rice vinegar
• 2 tbsp soya sauce
• ½ a stick of lemongrass
• 5g grated ginger
• ½ a lemon zested

To prepare the garnish and light sauce:

• 5 spring onions (keep 1 raw for slicing)
• 35g kale
• 50g Greek yoghurt
• 1 tsp Dijon mustard
• ½ a garlic clove
• 1 tbsp butter
• 1 tbsp olive oil
• A pinch of paprika
• A handful of coriander cress
• Salt and pepper

Method:

1. Place the tuna steaks in a shallow dish. Whisk together the oil, rice vinegar and soya sauce in a small mixing bowl. Add the roughly chopped lemongrass, ginger and zest to the liquid mix. Pour the marinade over the tuna making sure the steaks are completely covered.
2. Cover with cling film and leave in the fridge for a couple of hours.
3. Rinse and trim the kale and spring onions before using. Then place a saucepan with butter over a medium heat and roast the kale for approx. 3 to 5 minutes. Once the leaves turn from a dusty green to a dark emerald with brown curly edges, add the grated garlic to the pan. Season with salt and pepper and remove from the heat.
4. Place a small frying pan over a medium heat with a drizzle of olive oil. Slice the spring onions in half and place them in the pan. Cook the vegetables for a couple of minutes on both side until golden brown and tender.
5. Tuna can dry out very quickly and lose its delicate taste if overcooked. Remove the tuna from the marinade and lightly pat with absorbing paper before seasoning with salt and pepper. Heat up the olive oil in large frying pan over a medium to high heat.
6. Once the pan is nice and hot place the steaks inside and do not touch for the next 2 minutes. When the tuna no longer sticks to the pan it’s ready to be flipped and seared for a further 2 minutes on the other side. The flesh must stay pink and warm inside.
7. To create a light and tasty sauce, whisk together the yogurt, mustard and finely sliced spring onion. Season with salt, pepper and a pinch of paprika. Dress with coriander cress.

• See all Michel Roux Jr recipes on Decanter.com

Matching wines

Excellent value for money, the Araldica, Madonnina Gavi 2013 is a delicate and floral white wine from the Piedmont region in Italy. Fresh and predominantly citrus flavoured, this Italian wine is the perfect match for this vibrant and delicious dish.

Tuna is a meaty fish which adapts well to medium bodied white wines. This is why I suggest a Domaine Michel Bouzereau, Bourgogne Blanc 2013. A lively Chardonnay full of peach and apricot aromas that would go hand in hand with this original recipe.

Produced and grown in the Basque region close to where the tuna is caught; the Arretxea, Irouleguy Blanc, Hegoxuri 2013 is worth every single penny. This subtle white wine with exotic fruit flavours sublimes this simple dish.

Wines to drink with seared and marinated tuna with kale by Michel Roux Jr.

Araldica, Madonnina Gavi 2013: Fantastically vibrant, with a crisp citrusy freshness from the lime and grapefruit flavours, this white was hand crafted in the south-east corner of Piedmont. Clean and refreshing it cuts beautifully against the heat of the paprika and meatiness of the tuna. RRP: £9.99 Virgin Wines

Domaine Michel Bouzereau, Bourgogne Blanc 2013: With wonderful stone fruit flavours such as peach and apricot, this beautifully shimmering white wine has a beautiful sweetness that complements the herbaciousness of the dish.

RRP: £22 Berry Bros & Rudd

Arretxea, Irouleguy Blanc, Hegoxuri 2013: This complex wine is made from indigenous grapes of the Basque region and layer the palate with a range of flavours and aromas that just keep giving. Full of fruity notes such as melon, mango and citrus, this golden wine even has hints of espresso on the nose.

RRP: £23.98 Vivino

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Pigeon, celeriac spaghetti and parsley condiment – recipe by Michel Roux Jr

See how to make this delicious recipe...

Spelt risotto, sprouting broccoli and parmesan crisp – recipe by Michel Roux Jr

See this delicious spelt risotto recipe with wines to match

Brioche and butter pudding – recipe by Michel Roux Jr

Lobster tortellini and medallions with a parsley condiment and bisque sauce – Recipe by Michel Roux Jr

This delicious lobster tortellini recipe from Michel Roux Jr is perfect for any celebration...

Celeriac is not necessarily everyone’s first choice as a root vegetable. Large and sometimes awkward to cook, people shy from buying and using. This is why spiralising vegetables is a fun and easy way to enjoy various veggies.

Pigeon, celeriac spaghetti and parsley condiment

Serves 2

Ingredients

Pigeon, celeriac spaghetti and parsley condiment:

• 2 wild pigeon breast
• ½ a celeriac
• 2 Tbsp olive oil
• 1 Tbsp roasted hazelnuts
• 2 Tbsp butter
• A pinch of freshly ground coffee
• Salt and pepper

To prepare the parsley condiment:

• 1 bunch of flat parsley (keeps a few leaves for decoration)
• 2 Tbsp. of lemon juice
• 4 Tbsp. of olive oil
• 1 tsp of Dijon mustard
• 1 cube of ice
• A pinch of salt

Method:

1. To prepare the parsley condiment; place all the ingredients together in a powerful blender. Blitz until all components are properly combined. Set aside in the fridge until ready to use.
2. Make sure the pigeon breasts are nice and clean before seasoning with salt and pepper.
3. Then bring a small frying pan with a tablespoon of olive oil to a medium heat. Place the breasts skin side down and sear for approximately 2 minutes. Then add the butter to the pan and baste the pigeon breasts. Flip over and cook for a further 2 minutes. Remove from the pan once the skin is crisp and golden brown; then leave the pigeon to rest for 5 minutes before slicing and serving.
4. Peel the celeriac and cut one large thick slice out of the centre of the vegetable. This large slice will be easy to spiralise into long spaghettis. Cut up the remaining pieces of celeriac into bite size chunks.
5. Bring a medium sized saucepan filled with salted water to the boil and place the chunks of celeriac inside. Cook for 5 to 10 minutes until tender. Then strain off and place on kitchen paper to dry.
6. Place a frying pan with a tablespoon of olive oil over a medium to high heat. Once the pan is hot place the chunks of celeriac inside.
7. Roast each side of the vegetable for 2 to 3 minutes until crispy and golden brown. Use this same pan to lightly sear off the spiralised celeriac. Only a few seconds are needed in the frying pan to soften the vegetable strips.
8. Then season with salt, pepper and coffee before plating up.

• See all Michel Roux Jr recipes on Decanter.com

Matching Wines

Pigeon is a delicate game that needs the right sort of wine to accompany it. Louis Jadot, Les Pierres Rouges 2013, Bourgogne Pinot Noir is the perfect Pinot Noir to complement this dish at a very sensible price. With a pronounced taste of red fruit this young burgundian wine is ideal for pairing with pigeon.

For a wine with a little more depth I encourage you to try the Château Pavillon Figeac 2006, St-Émilion Grand Cru. A refined, yet approachable claret with great texture and length. With hints of plum, dates and forest floor there couldn’t be a better match.

For a special occasion, I suggest a personal favourite of mine: the Maison Chapoutier, Les Bécasses 2012, from the Côte-Rotie area. This generous Syrah from the Rhône region is full of subtle spices and black olive aromas.

Wines to drink with pigeon, celeriac spaghetti and parsley condiment by Michel Roux Jr.

Louis Jadot, Les Pierres Rouges, Bourgogne Pinot Noir 2013: A deep red wine unctuous in dark fruits that sit beautifully on the palate. Slightly floral on the nose, this well-rounded wine is the perfect partner to the rich, gamey pigeon and earthy celeriac.

RRP: £11.99 Majestic

Château Pavillon Figeac, St-Émilion Grand Cru 2006: The wonderful woody aromas and deep fruit notes makes this wine fabulous to drink alongside the rich flavours of this dish. It is a luxurious red with a lovely blend of Cabernet Sauvignon, Cabernet Franc and Merlot and is at its very best this year.

RRP: £22 from Majestic Wines (2007 vintage)

Maison Chapoutier, Les Bécasses, Côte-Rotie 2012: A real triumph of red, this wine is rich and full bodied. Floral notes that blend beautifully with sweet fruit and hot black pepper. Slightly higher in price, but absolutely worth it as it works so elegantly well with this pigeon dish. The most impressive of the bunch, the Les Bécasses 2012 offers a gorgeous perfume of violets, spring flowers, mineral, black olive, pepper and sweet raspberry-styled fruit. Not losing a beat on the palate, with medium-bodied richness, a seamless texture and finely polished tannin, this beauty will have at least a decade of longevity.

RRP: £39.95 Berry Bros & Rudd

Pork loin is easy to prepare and absolutely delicious. This original recipe is full of bold and fragrant flavours that tantalise your taste buds. The combination of Moroccan spices with the freshness of coriander and lime juice brings the whole dish together. Who wouldn't enjoy fantastic food with a refreshing and vibrant glass of wine to match?

Pork loin, carrot spaghetti, roast parsnip and coriander condiment

Serves 4

Ingredients:

• 600g pork loin

Ingredients for the condiment:

• 2 bunches of coriander (approx.60g)
• 2 tbsp lime juice
• 4 tbsp olive oil
• 1 tsp Dijon mustard
• 1 cube of ice

Ingredients for the garnish:

• 2 carrots (spiralised)
• A pinch of ras-el-hanout
• 2 tbsp lemon juice
• 4 small parsnips
• 2 tbsp olive oil
• 1 tbsp honey
• A handful of mint cress or sliced mint leafs

Salt and pepper

Preheat your oven to 180 degrees C.

Method:

To cook the meat:

1. Portion the pork into 4 even pieces and season with salt and pepper on each side.
2. Heat a tablespoon of olive oil in large frying pan over a medium heat.
3. Place the pork into the pan and sear each side for 4 to 5 minutes (depending on the thickness of the meat) until it takes on a lovely caramelised colour.

To prepare the condiment:

1. Blend all the ingredients together in a small food processor. Once all the ingredients are properly combined and you have obtained a smooth paste, season with a pinch of salt.
2. Keep in the refrigerator until ready to use.

To prepare the garnish:

1. Thoroughly rinse the parsnips as we are not going to peel them.
2. Place them in a baking tray together with honey and a drizzle of olive oil.
3. Mix all together to coat the parsnips and season with salt and pepper.
4. Bake in the oven for 15 to 20 minutes (depending on the size of your veggies), until golden brown.
5. In the meantime, heat a tablespoon of olive oil in large frying pan over a high heat.
6. Place the carrots directly into the sizzling pan and sprinkle them with ras-el-hanout. The carrots will cook very rapidly, so stir them continuously until they have softened but still remain “al-dente”.
7. Deglaze with lemon juice and season to taste with salt and pepper.
8. Serve swirled around your fork (like you would with spaghetti).

• See all Michel Roux Jr recipes on Decanter.com

Matching Wines

A light Pinot Noir from the Burgundy region will do wonders to accompany this modern dish. Potels Maison Roche de Bellene 2012 is a perky red wine and fantastic value for money. Full of fruity notes and fresh acidity – perfect to balance out the bold flavours in this recipe.

For a slightly richer and more complex red wine I suggest a 2010 Château Cissac, Haut-Médoc. With a blend of Cabernet Sauvignon and Merlot this medium bodied wine won’t be overpowered by the ras-el-hanout and powerful condiment in this dish.

A personal favourite of mine to accompany this dish would definitely be a 2013 Saint Joseph Blanc, Mairlant, Domaine Francois Villard. A stunning full bodied white wine from the Rhône region that’s worth every single penny.

Wines to drink with Pork loin, carrot spaghetti, roast parsnip and coriander condiment by Michel Roux Jr.

Pinot Noir Reserve, Maison Roche de Bellene, Potel 2012 – This light red has a lovely herbaceous quality for a young pinot, and lovely, woody notes that fit so well with the warm flavours of the pork. Fruity with a slightly tannic finish, it is fantastic value for money and suits the dish very well.

RRP: £12.50 from The Wine Society

Château Cissac, Haut-Médoc 2010 – This is a slightly richer and more complex red wine with notes of cedar, fresh cassis and blackberry. With a blend of Cabernet Sauvignon and Merlot this medium bodied wine won’t be overpowered by the ras-el-hanout and powerful condiment in this dish.

RRP: £21.00 Justerini and Brooks

Saint Joseph Blanc, Mairlant, Domaine Francois Villard 2013 – A stunning full bodied white wine from the Rhône region that’s worth every single penny. A wonderful blend of Marsanne and Roussanne, this white has delicately sweet notes of poached pear and honey that really compliment the ras-el-hanout.

RRP £29.95 from Berry Bros. & Rudd

Traditional rice pudding with poached peaches – recipe by Michel Roux Jr

Re-assess rice pudding with this recipe from Michel Roux Jr...

Spelt risotto, sprouting broccoli and parmesan crisp – recipe by Michel Roux Jr

See this delicious spelt risotto recipe with wines to match

Brioche and butter pudding – recipe by Michel Roux Jr

Pan seared sea bass with avocado, pak choi & citrus dressing – recipe by Michel Roux Jr

Lobster tortellini and medallions with a parsley condiment and bisque sauce – Recipe by Michel Roux Jr

This delicious lobster tortellini recipe from Michel Roux Jr is perfect for any celebration...

Thai green curry with chicken – recipe by Michel Roux Jr

Rabbit Pâté en Croute – recipe by Michel Roux Jr.

Although rice pudding was often on school menus, it was never as good as my mother used to make. I would generously pass the bland and gloopy dessert to my friends who were always most delighted. This traditional rice pudding recipe is baked in the oven at a low temperature in order to cook for longer. I love topping it with preserved fruit, even dare I say tinned peaches which are a personal favourite of mine.

Traditional rice pudding with poached peaches

Serves 3

Ingredients:

• 600ml whole milk
• 70g pudding rice
• 30g sugar
• 10g salted cubed butter
• 1 scraped vanilla pod
• The zest of 1 lime
• 2 tbsp whipped cream (optional)
• 1 tin (420g) peaches

Preheat your oven to 140 degrees C

Method:

1. Place the milk, sugar, rice and vanilla in a medium sized saucepan.
2. Once the whole lot has come up to a boil, pour everything into a deep baking dish. Place the dish in the oven (no cover necessary as the rice needs to colour on top).
3. After 45 minutes, give the rice a stir and scatter the butter on top.
4. Leave to cook for a further 35 minutes until the rice has lightly browned on top, and there is no liquid left in the dish.
5. Best served lukewarm or cold with a sprinkle of lime zest.
6. For extra indulgence, fold in a little whipped cream before eating.
7. Serve with the tinned peaches

• See all Michel Roux Jr recipes on Decanter.com

Matching Wines

For a best budget sparkling wine, I suggest the Villion Blanc de Blanc, Méthode Cap Classique, Viljoensdrift from South Africa. This 100% Chardonnay is full of lemony flavours, which is a perfect match for the freshly zested lime sprinkled on top of this homely pudding.

Banyuls is a favourite of mine; a Grenache-based fortified red wine full of black fruit aromas. The Coume del Mas Galateo 2011 from the Languedoc-Roussillon region is rich and full-bodied, yet less sweet and syrupy than a typical dessert wine; rather pairing with peaches try soaked prunes.

Wines to drink with traditional rice pudding by Michel Roux Jr.

Villion Blanc de Blanc, Méthode Cap Classique, Viljoensdrift, South Africa NV – Wonderfully lemony, absolutely full of zest – almost like a refreshing, sparkling lemon curd in a way. It is beautifully sweet, reminiscent of honey suckle. The combination of these flavours is almost comforting which perfectly suits the nostalgic essence of this dessert.

RRP: £13.70 from Tanners Wines

Banyul, Coume del Mas Galateo, 2011 – This deep red dessert wine has gloriously warm and spicy flavours with dark, woody notes on the nose. Paired with the creamy rice pudding, it drinks beautifully with earthy fruits such as soaked prunes or honeyed figs.

RRP: £24.10 from Hedonism Wines

Brioche and butter pudding – recipe by Michel Roux Jr

Canelé – recipe by Michel Roux Jr

Gateau de Savoie, chestnut purée and Chantilly cream – recipe by Michel Roux Jr.

Spelt is a fantastic alternative to rice; it has a slightly nutty flavour and is very easily digested. I also find it gives a warming and heartier feel to many dishes. Not only is spelt perfect for people who have difficulty digesting gluten but it’s also extremely versatile. I have chosen to make a wintery risotto, but spelt can also be used in biscuits and breads, and is also a great supplement to salads.

Spelt risotto, sprouting broccoli and parmesan crisp

Serves 4

Ingredients:

• 200g pearled spelt
• 1l vegetable stock or water
• 2 tbsp. butter
• 100g grated Parmesan
• ½ a cup of white wine (optional)
• 1 finely diced white onion
• 200g sprouting broccoli
• 200g ceps (or any other mushroom that takes your fancy)
• 3 tbsp. olive oil
• 1 crushed garlic clove
• 1 sliced spring onion

Method:

1. Heat a tbsp. olive oil in a large saucepan over a medium heat. Add the diced onion and cook for 2 to 3 minutes until softened and just beginning to colour.
2. Gradually add the spelt to the pan and stir well for 1 minute.
3. Once the grains have absorbed all the humidity in the saucepan, deglaze with white wine and reduce the heat. Again, you must stir gently until all the alcohol has evaporated before adding more liquid.

When making risotto it is very important you keep your stock simmering at all times, otherwise you may interrupt the cooking process.

1. Add your first ladle of stock to the saucepan and stir gently.
2. Let the spelt absorb the stock before adding the next ladle. This slow method keeps the grain firm and concentrates the flavour of the dish.
3. Repeat this process until the spelt is “al dente”; cooked, yet still with a little bite. This should take about 40 to 45 minutes.
4. When you feel the spelt has achieved the right texture briskly stir in the butter and parmesan. You should obtain a perfectly glossy finish.
5. Rinse and half the sprouting broccoli before blanching in salted water for a couple of minutes. Strain and leave to one side.
6. If necessary, cut the mushrooms to a similar size.
7. In a large frying pan, heat a couple of tablespoons of olive oil over a medium to high heat.
8. Add the mushrooms together with the garlic clove and toss them around so that they cook evenly.
9. After 2 minutes, when the mushrooms have lightly browned add the sprouting broccoli to the pan and season to taste with salt and pepper.
10. Sprinkle the spring onions all over the plate before devouring.

• See all Michel Roux Jr recipes on Decanter.com

Matching Wines

When pairing a delicate risotto, it is important to choose a wine that isn’t too overpowering in order to respect the beautiful creaminess of the dish. I suggest a Domaine Coudoulet 2014, which is a young Syrah from the Languedoc Roussillon region. This affordable red wine is a perfect match for this flavoursome vegetarian dish.

On a lighter note, I think an herbaceous Chardonnay from Oliver Merlin would work wonders with this earthy dish. The Macon La Roche-Vineuse 2013 is a clean and dry white wine that is extremely good value for money.

If you really want to treat yourself, I recommend you try a 2012 Maranges, Le croix Moines 1er Cru from Camille Giroud. This weighty red wine has the perfect balance of tannins and fruit to sublimate this simple and moreish recipe.

Wines to drink with spelt risotto, sprouting broccoli and parmesan crisp by Michel Roux Jr

Domaine Coudoulet, Vins de Pays d’Oc 2014 – A beautiful example of a Syrah, this rounded red is unctuous with full, black fruits and a certain pepperiness which balances well with the creaminess of the risotto. RRP: £10.75 Berry Bros & Rudd

Domaine Olivier Merlin, Mâcon-La Roche Vineuse, Vieilles Vignes 2013 – Crisp and refreshing, this lovely white has beautifully subtle notes of strawberry balanced with a herbacious perfume. The slight sweetness from the red fruit notes is balanced with an overall dryness which makes it a perfect match for the velvety risotto.

RRP : £18.95 Berry Bros and Rudd

Maranges, Le Croix Moines, 1er Cru, Camille Giroud 2012 – A great favourite, this red is deep with earthy and fruit flavours. Beautifully balanced it is a great partner to this hearty and warming dish and will absolutely help to put those winter chills to bed.

RRP: £29.95 from Berry Bros and Rudd

This is a really simple recipe that the whole family will enjoy. Also, bread and butter pudding is a great way to use leftover bread, or in this case brioche. I prefer avoiding the white loafs for this recipe but honestly you can replace the brioche with any bread or pastry of your preference. I have seen my daughter trying a much richer version with croissants and my father an Italian version with pantone. You can also add a little kick to this recipe by adding nutmeg, cinnamon or nuts inside the initial mix.

Brioche and butter pudding

Serves 4 and fills a round 20cm baking dish

Ingredients

• 240g sliced brioche
• 3 whole eggs
• 100g white sugar (+ a little to sprinkle on top)
• 1 scraped vanilla pod
• 180g whole milk
• 1 tbsp. rum
• 30g raisins
• 15g diced butter (+ a little for greasing)

Pre-heat your oven to 170 degrees celsius.

Method:

1. To begin, grease a baking dish with a little butter.
2. Place the raisins in a small bowl and pour the rum on top. The dried fruit will absorb all the alcohol whilst you get along with the rest of the recipe.
3. Pour the milk into a small saucepan and heat until almost simmering. Keep stirring, making sure the milk does not burn.
4. In the meantime, whisk together the eggs, vanilla and sugar in a large mixing bowl. Once the milk is hot (but not boiling) gradually pour into the egg mix whisking continuously. Then one by one, drop each slice of brioche into the liquid mix. Let the slices absorb the liquid for a couple of minutes before removing from the pan and then carefully arranging and layering in your baking dish.
5. Repeat the process until you have filled all the little holes up with brioche. At last, pour the raisins into the remaining liquid mix and empty it all over the top of the pudding.
6. Sprinkle a little sugar on top of the pudding and scatter the cubes of butter on top before baking at 170 degrees for 40 to 45 minutes until golden brown and crispy.

• See all Michel Roux Jr recipes on Decanter.com

First of all I suggest a very affordable 2012 L’Or du Ciron, Sauternes. This gorgeous sweet wine is bursting with apricot and orange peel flavours. This classic dessert pairing would be even more distinct by adding a hint of freshly grated orange zest on top of the pudding as it comes out of the oven.

Only on rare occasions do dessert wines come together so perfectly to complement the complex layers of sweetness in a dish. The 2009 Tokaji Aszu 5 Puttonyos, Royal Tokaji from Hungary is a glorious sweet wine that does just that. Full of notes of honey and apricot, yet still a firm acidic tang on the finish.

I think a fresh and vibrant Gewurztraminer Vendange Tardive from Hugel et Fils pairs well with this homemade pudding. This Alsatian sweet wine has unlimited ability to age with plenty of ripe mango flavours.

Wines to drink with Brioche and butter pudding by Michel Roux Jr.

Calvet Sauternes, Reserve Du Ciron 2012: Beautifully golden in colour, this wine is fruity, sweet and zesty. A perfect accompaniment to this deeply sumptuous dessert and excellent value for money.

RRP: £5.50 per half from Asda

Tokaji Aszú 5 Puttonyos, Royal Tokaji 2009: Refreshing with a fine acidity, this wine is well balanced with sweet and aromatic notes of warming cinnamon and sweet figs.

RRP: £21.50 Wine Society

Gewurztraminer Vendange Tardive, Hugel 2007 – Beautifully fruity and floral with fabulous aromas of mango, pineapple, jasmine and rose. Sweet, fresh and lively, this wonderful white is alive with flecks of green amongst its intense yellow colour.

RRP: £33.00 Wine Society

Gateau de Savoie, chestnut purée and Chantilly cream – recipe by Michel Roux Jr.

Vitello Tonnato – recipe by Michel Roux Jr.

Stuffed courgettes – recipe by Michel Roux Jr.

Fish is a very delicate ingredient that must be prepared and cooked with a lot of care. People sometimes shy away from cooking fish and can consider it to be too bland; although seasoned properly and accompanied with the right ingredients the outcome is amazing. Avocado is an incredibly healthy and versatile fruit that I love using in new dishes. It is grilled and pureed in this recipe with a sharp and tangy citrus dressing. You are sure to impress your guests with this original recipe.

Pan seared sea bass with avocado, pak choi & citrus dressing

Serves 4

Ingredients

• 1.8 kg whole sea bass (or 1kg of filets)
• 1 pak choy halved
• 2 tbsp. water
• 1 tbsp. olive oil
• 1 avocado

For the avocado puree:

• 2 ripe avocadoes
• The juice half a lemon
• 2 drops tabasco
• ¼ a bunch coriander
• 2 tbsp. olive oil

For the lemon dressing:

• 3 peeled whole lemons
• 1 tbsp. sugar
• ½ cup lemon juice
• 1 thinly sliced spring onion
• ½ the zest of a lemon
• 3 tbsp. olive oil
• A handful of chopped coriander leaves
• A pinch of ground chili
• Salt and Pepper

Method:

To prepare the lemon dressing:

1. In a small sauce pan add the lemon juice and sugar with the quartered peeled lemons (do not remove the pips).
2. Leave to simmer on a low heat for approximately 40 minutes.
3. Once the lemon chunks have dissolved and the juice has reduced by half; pass through a sieve and recuperate the liquid paste.
4. In a small mixing bowl whisk together the olive oil and lemon paste.
5. To complete the dressing incorporate the lemon zests, the sliced spring onion and chopped coriander before seasoning to taste.

To prepare the avocado puree:

1. Peel and stone the ripe avocadoes before putting in a powerful blender with the lemon juice, tabasco, olive oil, coriander and a pinch of salt.
2. Blend until the puree is silky smooth (you might need to add a little water if the avocadoes are not ripe enough).

Fish

1. Make sure your filets of fish are clean and properly descaled before using.
2. Season the filets with salt before pan searing skin side down with a table spoon of olive oil on a medium heat.
3. Once the skin is crispy and lightly coloured (roughly 3 minutes) turn over the fish and cook for a further 1 minute (depending on the size of your filet).
4. In the same pan, sear the pak choy for a couple of minutes and deglaze with water. Once the water has completely evaporated, the greens should be tender and cooked throughout.
5. Peel, stone and segment the avocado. Pan sear each segment carefully in a lightly oiled pan. Once the avocado segments are coloured on each side remove from the pan.
6. Delicately plate all the ingredients to obtain a beautiful plate of food.

• See all Michel Roux Jr recipes on Decanter.com

For this fresh and healthy dish I suggest a young Sancerre “Domaine Vacheron” 2014. This is a precise and clean white wine from the Loire valley with subtle hints of tangerines; a perfect match for our citrus dressing.

For a more ‘grown up’ sort of wine, why not try a Chablis “Les Vieilles Vignes de Sainte Claire” 2006 from Jean-Marc Brocard. A great quality white wine, 100% Chardonnay with notes of ripe fruit and delightful minerality. Excellent value for money and a beautiful accompaniment for this fresh and tangy dish.

The 2004 Bollinger “La Grande Année, Brut” would really complement this modern dish. With a blend of Pinot Noir and Chardonnay this opulent and full bodied Champagne really stands up to the powerful flavours of this recipe.

Wines to drink with pan seared sea bass with avocado, pak choi & citrus dressing by Michel Roux Jr.

Sancerre, Domaine Vacherone 2013: Floral and fragrant on the nose, this dry white has a slight zing with flavours stonefruit on the palate. Flint. Chalk and pebbles are used in the maturation process of this unoaked wine, which adds a toasty, slightly nutty overtone.

RRP: £16.99 from Majestic

Jean-Marc Brocard Chablis Village “Les Vieilles Vignes de Sainte Claire” 2006: A crisp, dry white with grapes grown in the breathtaking viyeards of Chablisien. An excellent year for Chablis, this is a very special bottle indeed.

RRP: £26.67 from Millesima

Bollinger La Grande Annee Brut 2004: This is an exceptional Bollinger vintage. Shimmering gold in colour, it is sweet with notes of rhubarb and candied fruits and balanced with a certain aromatic spiciness.

RRP: £59.95 from Cadmans

I absolutely love lobster; it is such a special ingredient, and is perfect for celebrations. I always savour every single bite. This is a delicious starter that will definitely impress your guests. As lobster is a luxurious ingredient, it is important that you utilise all of it. No wastage allowed. It's also important that you begin with a live lobster. If it’s a little feeble or already dead, it may not cook properly.

Lobster tortellini and medallions with a parsley condiment and bisque sauce

Serves 4 as a main meal or up to 8 people as a starter

• 1kg lobster (or 2x 600g lobsters)
• 1 shallot finely chopped
• ¼ bunch parsley
• 2 tbsp. olive oil
• A drop of tabasco
• Salt and pepper

For the condiment:

• 1 bunch of parsley
• 1 salted anchovy
• 1 tsp. vinegar
• 2 tbsp. olive oil

For the bisque:

• 2 cups of fish stock or water
• 2 tbsp. Cognac
• 2 tbsp. butter
• 1 roughly chopped celery stick
• ½ a roughly chopped shallot
• 2 chopped tomatoes
• 1 crushed garlic clove

For the pasta dough:

• 7 egg yolks
• 300g “00” flour
• 2g salt
• 1 tbsp. of water if needed

Method:

1. In a large mixing bowl add the flour, salt and egg yolks. Mix together by hand until you obtain an elastic dough. You might need to add a tablespoon of water to help kneed properly.
2. Wrap the dough in cling-film and rest overnight in the fridge.
3. Fill a large casserole dish with water, sea salt, thyme and a bay leaf. Bring the water to a rolling boil. Leave the rubber bands on the pincers of the lobster until just before you submerge them in the pot. Place the lobster into the water head in first. Place a lid on the casserole dish and cook for 8 minutes (for a 1kg lobster).
4. Remove from the pan and leave to cool on the side. Once the lobster has cooled down you must de-shell it in three sections: the tail, the knuckles, and the claws. Leave the tail to one side with a wet clothes on top to keep the moisture. Keep all the carcass to make the bisque.
5. The claw and knuckle meat need to be shredded in order to make the tortellini filling.
6. Cook the finely chopped shallot in a table spoon of olive oil on a medium heat until tender. Once cooled down, add to a mixing bowl with the shredded lobster claws and finely chopped parsley. Season to taste with salt, pepper, a drop of tabasco and combine the flesh with a tablespoon of olive oil.
7. Using the palm of your hands roll out small balls about 2 cm wide. Set aside in the fridge until you are ready with the pasta dough.
8. Roll out your pasta dough as finely as you possibly can; (it is much easier to use a pasta roller if you have one) the dough will fight you and bounce back but do continue until it is 2 millimetres thin.
9. Once you have a long strip of pasta dough place the balls of filling spaced every 6 to 8 centimetres. Cut out into squares and brush the pasta dough with a little water before folding over diagonally. Tightly seal each triangle with your fingers. Then, with the point of the triangle facing you, bring the other two edges together in a circle and press them together to form a tortellini shape.
10. Smash the lobster carcasses with the back of a pan to obtain small morsels. Sear them in a large saucepan, on a medium heat with a tablespoon of olive oil.
11. Then add a couple of tablespoons of butter and roast the carcasses. Once the butter begins to foam, add the roughly chopped celery, shallot and garlic clove. When the vegetables are tender, incorporate the diced tomatoes. Deglaze the pan with Cognac and add the fish stock; simmer for 25 minutes.
12. Strain, making sure you recuperate the maximum amount of bisque by pressing the carcasses. You might need to reduce the bisque a further 5 minutes to obtain the right consistency.
13. In a blender, add the parsley, anchovy, olive oil and season to taste. Mix thoroughly until you obtain a delicious paste.
14. Cook the tortellini for 3 minutes in salted boiling water before straining carefully. If needed reheat the lobster in the bisque making sure not to over-cook.
15. Plate up the beautiful morsels of lobster alongside the tortellini pieces and delicately drizzle the bisque over the top.

• See all Michel Roux Jr recipes on Decanter.com

Although rosé is an unusual pairing with shellfish, I suggest you try the Domaine Bunan, Mas de la Rouviere 2014 from the Bandol region. This organic rosé is full exotic flavour perfect for this clean and modern dish. Excellent value for money.

For a more traditional choice, the Esprit de Chablis, Premier Cru 2014 is definitely a safe bet. With full of fresh citrus notes and subtle floridity this delicate wine is a wonderful accompaniment to this extravagant recipe.

Using a luxurious ingredient gives you a good reason to splash out on a beautiful wine. A Meursault from the renowned Louis Jadot will do wonders with this dish. It is the quintessence of a Burgundian Chardonnay.

Wines to drink with Lobster tortellini and medallions by Michel Roux Jr.

Domaines Bunan, Mas de la Rouvière Rosé, Bandol 2014: A sophisticated and refreshing rosé. Abundant in red fruits it has a tangy texture which zings alongside the warm and deep flavours of the bisque.

RRP: £18.75 from Yapp Brothers

Esprit De Chablis, Chablis Premier Cru 2014 : A crisp, young wine with fresh, floral aromas and warm spicy notes. Well balanced, with a long finish, it drinks beautifully with the luxurious lobster.

RRP : £18.99 Waitrose

Louis Jadot, Meursault 2012 : With creamy notes of vanilla and sweet honey there is enough acidity from the aromas of green apples and citrus to balance perfectly with the sweet, rich lobster.

RRP : £45.00 Corking Wines

Whole grilled squid, red rice and fresh herbs – recipe by Michel Roux Jr

Whenever we spend a few days in the south of France, this dish is invariably on the menu. Everyone is

Roasted octopus salad with chilli mayonnaise – recipe by Michel Roux Jr

Credit: Michel Roux Jr

Mackerel recipe with cucumber, paprika tzatziki – recipe by Michel Roux Jr.

Whenever we spend a few days in the south of France, this dish is invariably on the menu. Everyone is gathered round the barbecue to admire the beautiful colours and smells, it’s simply delicious. But why not create it whatever the weather? An incredibly easy recipe, bursting with flavours that you can simply recreate at home with a griddle.

Whole grilled squid, red rice and fresh herbs

Serves 4

Ingredients:

Whole Grilled Squid

• 4 (small to medium size) clean whole squid
• 300g red rice
• 750g water
• 20g mixed herbs (tarragon, dill, coriander, parsley)
• 2 tbsp. olive oil

To prepare the marinade:

• 2 de-seeded red chillies
• 1 lemon (zest and juice)
• ½ stick of lemongrass
• 1 tbsp. soya sauce
• handful of sliced mint leaves
• 4 tbsp. olive oil
• 1 garlic clove
• Salt and pepper to taste

Method:

1. Roughly chop the red chillies and lemongrass before putting into a large mixing bowl together with the juice of a lemon, soya sauce, olive oil and crushed garlic.
2. Wipe your squid down with a dry cloth or piece of paper to remove any remaining impurities. Then place into the mixing bowl and rub the marinade all over. Sprinkle the mint leaves on top of the squids with a couple of pinches of pepper.
3. Cover with cling film and leave in the fridge for at least 1 hour.
4. In the meantime, rinse the red rice under cold water before putting in a medium sized saucepan filled with water and a pinch of salt. Once boiling, reduce the heat and leave the rice to simmer; cover with a lid and cook for 40 to 45 minutes.
5. Once cooked, strain off the rice and drizzle some olive oil on top.
6. Remove the squids from the marinade without discarding any excess oil or garnish inside. This will season and avoid the seafood sticking to the pan. Get your griddle as hot as possible to get those special chard marks on the squid without overcooking them. They will only need a couple of minutes on each side to be beautifully tender.
7. Rinse your freshly plucked herbs under cold water and gently dry them off on a piece of paper. These little leaves add freshness and an extra crunch to the dish.

• See all Michel Roux Jr recipes on Decanter.com

This colourful dish needs a wine just as perky to accompany it. A particularly crisp and fruity rosé would do wonders for this Mediterranean recipe. I suggest the 2013 Cuvée Clarendon Domaine Gavoty from Aix-en-Provence. This young wine has an intense peppery nose and a real array of red fruit flavour.

On a slightly more classic note, I think the 2014 Sancerre from Andre Dezat would also be an excellent choice with this dish. This is an impeccably balanced white wine from the Loire region lively enough to challenge the squid.

At last, I recommend a personal favourite of mine from further afield. A delicious white wine from New Zealand; with plenty of hints of smokiness, just perfect for this charred squid. The Cloudy Bay, Te Koko 2010 is probably the best Sauvignon Blanc to complement this special dish.

Wines to drink with whole grilled squid, red rice and fresh herbs by Michel Roux Jr.

Cuvee Clarendon, Domaine Gavoty, Aix en Provence 2014: Herbacious and fruity, this mouthwatering rose from the 200 year old Gavoty vineyard in Provence, is rich with sweet and spicy notes of melon and fig.

RRP: £10.95 from Jeroboams

Sancerre Blanc, Andre Dezat 2014: Wonderfully citrusy with an almost sherbert aroma, this Sancerre is unctuous with stone fruit flavours. The lime notes are sharp enough to blend beautifully with the rustic charred flavours of the grilled squid.

RRP: £14.60 from Tanners

Te Koko Sauvignon Blanc, Cloudy Bay 2012: With crisp falvours of lemon and grapefruit, the Te Koko is subtly sweet with notes of nectarine and honeysuckle. There is a herbacious quality to ths wine which is wat makes it so wonderfully complex on the nose. The perfect partner to tender, smoky squid with that little bite of chilli.

RRP: £37.50 from Roberson

Roasted octopus salad with chilli mayonnaise – recipe by Michel Roux Jr

Credit: Michel Roux Jr

Mackerel recipe with cucumber, paprika tzatziki – recipe by Michel Roux Jr.

Prawns with coconut, coriander and passion fruit – recipe

Tagliolini with tuna, aubergine cream and burrata – recipe

Canelé is a small classic French pastry from the region of Bordeaux that I find truly delicious. It’s so dainty and delicate with its beautifully soft centre and dark crunchy caramelised crust. This is a really easy recipe that you can achieve at home; the only trick is in the baking. These little treats can be eaten for breakfast, as a snack or you can build them up into a beautiful dessert by adding a bit of Chantilly cream.

Canelé

Makes 16 canelé in a traditional copper mold.

Ingredients:

• ½ litre milk (whole preferred)
• 2 eggs
• 2 egg yolks
• 100g plain white flour
• 200g caster sugar
• 50g butter
• 1 tbsp rum
• 1 vanilla pod
• A pinch of salt
• Canelé moulds

Method:

It is preferable to make the canelés mix the day beforehand as it needs to rest overnight in the fridge.

1. Heat the milk in a saucepan and while it is warming, cut the vanilla pod in half and scrape out the inside, add to the milk, along with the butter.
2. In a large mixing bowl, whisk together the sugar and eggs and gently sift in the flour. Then add a pinch of salt and a tablespoon of rum to the mix.
3. Once the butter has completely melted incorporate the lukewarm milk into the bowl. Whisk continuously until you get a liquid mix without any lumps, very much like a pancake mixture.
4. Leave to rest overnight in the fridge covered with cling film.
5. Preheat your oven to 220 degrees celsius.
6. Depending on what moulds you are using, you might need to grease beforehand (the silicone moulds don’t need buttering).
7. When you remove the canelés mix from the fridge give it a little stir before pouring into the canelé moulds; do not fill quite to the brim as they tend to rise a little.
8. Bake in the oven at a high temperature for 8 minutes only, after this lower the heat to 180 degrees celsius for a further 40 mins.
9. Remove them from the oven when the tops are dark brown and crispy. Leave to cool down for at least 10 minutes before attempting to remove them from their moulds.

• See all Michel Roux Jr recipes on Decanter.com

If eating these little canelés as a dessert, why not add something extra special with a Clairette de Die 2014 from the Rhône Valley. This sparkling wine is light in alcohol and delicate in bubbles. Served chilled, the combination of Clairette and Muscat will enhance the beautiful sweetness of these little French pastries.

It can sometimes be a little intricate when pairing wine with desserts. I personally enjoy a 2012 Pietra Nera, Zibibbo from Marco de Bartoli. This Sicilian wine in the Marsala region is a tantalizing white with plenty of citrus aromas; a really fresh and delicious Zibibbo, known in France as Muscat de Alexandria, that truly compliments these special treats.

On a sweeter note, I suggest a 2010 Château Coutet from Barsac. Although a little more pricey, I think this Sauternes is worth every penny. This pudding wine has the perfect balance of sweetness, juiciness and acidity.

Wines to drink with Canelés by Michel Roux Jr.

Domaine Achard-Vincent ‘Tradition’, Clairette de Die 2014: This fresh and lightly sparkling wine is delightful to drink. Opulently fruity with crisp citrus notes, this low alcohol wine goes perfectly with the sweet moreishness of the canelés.

RRP: £16.25 from Yapp Brothers

Marco de Bartoli, Pietra Nera, Zibibbo 2012: An elegant white with notes of citrus and salty aromas. It’s exquisite freshness cuts beautifully against the sticky caramel of these gorgeous desserts.

RRP: £22.50 from Berry Bros and Rudd

Château Coutet, Sauternes, Barsac 2010: This sumptuously sweet white is abundant in ripe, fruity flavours. With notes of peach, apricot and honey it is balanced beautifully with fresher crisp notes of blossom and orange.

RRP: £62.00 Berry Bros and Rudd

Apple puff pastry with Christmas spices – recipe by Michel Roux Jr.

Gateau de Savoie, chestnut purée and Chantilly cream – recipe by Michel Roux Jr.

People tend to shy away from cooking 'the beast', although it is extremely easy. Cooked properly, octopus is not only nutritious but also fabulous in taste and texture, says Michel Roux Jr.

Roasted cctopus salad with chilli mayonnaise

Serves 4

Ingredients

For the mayonnaise:

• 1 egg yolk
• 1 tsp. Dijon mustard
• Juice of half a lemon
• 250ml sunflower / vegetable oil
• 1 tbsp. sweet chilli sauce
• A pinch of salt and pepper

For the salad:

• 3 small gem lettuce hearts
• 2 green chillies (or baby green peppers)
• 250g new potatoes
• ½ a cup of water
• 2 large spring onions cut in half
• 1 thinly sliced spring onion
• 1 1/2 tbsp. butter
• 4 tbsp. olive oil
• A pinch of salt and pepper

Cooking the Octopus:

• 1 whole octopus (approx. 2 kg) it will reduce considerably in size once cooked
• 1 roughly chopped carrot
• 1 roughly chopped white onion
• 1 bay leaf
• 4 peppercorns
• 1 tbsp. rock salt

Method

1. First, cut the head off the octopus including the beak and remove any innards.
2. In a large casserole dish, add all the ingredients other than the octopus and bring to the boil.
3. Once boiling, add the octopus and simmer for 90 minutes depending on the size of the octopus, until tender. Do check regularly with the help of a knife; once you can easily cut through the flesh strain the octopus and leave overnight in the fridge.
4. If making the mayonnaise by hand, place the egg yolk in a large bowl.
5. Add the mustard and lemon juice and whisk in the oil drip by drip until all is well blended in. After a few minutes the sauce will emulsify and thicken. Season to taste with condiments and add the sweet chili sauce.
6. Wash and cut in half the new potatoes. In a large enough pan to fit all the halved potatoes add 2 tbsp. olive oil and set to a medium heat. Spread out the potatoes, flesh down, and let colour for 5 minutes. Once they have a nice caramelised brown colour pour in the water and cover the pan with a lid. The steam will cook the potatoes throughout.
7. Once the water has completely evaporated (approx. 8 minutes) season the potatoes with salt and pepper and leave to one side.
8. Wash and halve the large spring onion before pan-searing in a lightly oiled pan. Repeat the process with the green chillies after removing the seeds (be careful to wash your hands regularly when touching chillies). Once both onions and chillies are tender, remove from the heat and set aside with the potatoes.
9. Wash and cut the gem lettuce hearts in quarters. Pan sear them for a few minutes on each side in a tsp. butter. The salad should not be ‘cooked’ just charred for extra taste.
   Lastly, peel any excess skin off the octopus and slice before pan-roasting in a tbsp. butter. Once the octopus is a beautiful brown, caramelised, colour remove from the pan.
10. Garnish your plates with the potatoes and gem hearts and spring after mixing them with a tbsp. mayonnaise and sprinkle the finely sliced spring onion on top.

• See all Michel Roux Jr recipes on Decanter.com

Syrah works wonderfully well to elevate the chard and pan-roasted taste of this vibrant salad. The 2004 Vacqueyras, Famille Perrin, Les Christins is a rustic yet very approachable wine from the Southern Rhône region. This wine is not overly tannic or too aggressive so it won’t overpower the delicacy of the octopus.

As an alternative, why not try a Spanish Manzanilla “La Guita” Hijos de Rainera Perez Marin. This dry sherry, 100% Palomino, can handle bold flavours such as chillies and spring onions. This particular sherry, produced in Sanlucar de Barrameda, also has a delicate, salty tang which is perfect for the salinity of our octopus.

For a special occasion, or simply to elevate this tasty salad I suggest a 2010 Domaine Ferraton, Hermitage Blanc, les Miaux. This full bodied white wine from the Rhône region is dominated by notes of honey therefore bringing the perfect amount of sweetness to this robust dish.

Wines to drink with roasted octopus salad with chilli mayonnaise by Michel Roux Jr.

Famille Perrin, Les Christins, Vacqueyras, 2004

This unctuous red is full of fleshy and fruity flavours with layers of blackberry and currants. Deep in flavour it works perfectly with meaty dishes such as octopus.

RRP: £12.50 Millisema, $27.99 Wine.com

Hijos de Rainera Perez Marin, La Guita, Manzanilla NV

This beautifully lemon gold wine is saline and floral with hints of almond, dried fruit and crystallised fruit. Zesty and fresh it drinks wonderfully with the fleshiness of the octopus and creaminess of the mayonnaise.

RRP: £9.95 Great Western Wine, $14.99 K&L Wines

Hermitage Blanc, Les Miaux, Domaine Ferraton, 2010

A beautiful earthy gold colour, this white has sweet notes of pear, honey and quince which work beautifully with the heat of the chili mayonnaise.

RRP: £45.00 Berry Bros and Rudd

Credit: Michel Roux Jr

Mackerel recipe with cucumber, paprika tzatziki – recipe by Michel Roux Jr.

Asian style stone-bass – recipe by Michel Roux Jr.

Thai green curry with chicken – recipe by Michel Roux Jr

Mushroom Agnolotti – recipe by Michel Roux Jr.

Stuffed courgettes – recipe by Michel Roux Jr.

'The mean winemaker can never make the best bottles,' Michel Roux Snr OBE tells Jane Anson, who has been lucky enough to dine next to the celebrated chef twice in 2015.

For the past six months, I have been cooking peas with a precision that had, until now, entirely passed me by.

I can date back my awakening to March 2015, when I was seated next to Michel Roux Snr OBE at dinners held during the Bordeaux 2014 en primeur campaign.

‘Never use water to cook your peas’

Never, never use water to cook your peas, Roux told me in his astonishingly deep and dulcet tones. Simply stir continually with plenty of the best quality butter – ‘always more than you think’ – until they are just softened but retain their juicy texture, flavour and colour.

That they be freshly shelled hardly needs saying. And when presented, if at all possible, take the time to cut each pea into perfectly even halves. Ok, that last bit I am yet to perfect.

This is just a fraction of an insight into how you get and keep three Michelin stars for 30 years.

Know your ingredients

Talking with Roux makes it abundantly clear that it’s not just how the ingredients are cooked and displayed, but how they are sourced, who has grown, caught or reared them, and in what conditions.

The climate, soils and even food used during rearing, for example, will have an impact on the taste of eggs, butter and milk, let alone the meat or fish itself.

Roux will taste all his ingredients on their own, without salt, pepper or other seasonings, to understand their authenticity and intrinsic qualities before beginning to envisage how they will sit within a dish.

• SEE: Michel Roux Jr weekly recipes on Decanter.com

‘I know what my wine producers like to eat’

So it’s no surprise that his approach to wine is similarly about getting to know the producers, just as he does with the farmers, fishermen and gardeners who supply to him.

‘I know what my wine producers like to eat, I know their laugh,’ he says. ‘I can’t imagine doing something like this without knowing the people behind the products I work with. That is success for me. I have to know who makes the things that I am cooking.

‘And invariably I like the producers. Because the best wines come from generous people. The mean chef and the mean winemaker can never make the best food or the best bottles.’

How Roux Snr discovered wine

Roux’s first steps in wine came with his apprenticeship, aged 14, at Camille Loyal’s pâtisserie in Belleville, northern Paris. ‘At the pastry shop, as an occasional treat after many long hours on a Sunday, the boss cracked open a bottle of wine with our meal and treated us each to a glass.

‘The boss was from Alsace and so was his wine, always a wonderful white Riesling. Our Christmas treat was a glass of sweet Vouvray with a slice of a bûche de Noel.’

From here, Roux became chef at the British Embassy in Paris, where he discovered matching vintage Port and Stilton.

The ‘Rothschild University’

‘But my real education in wines began as head chef at the age of 22 with the Rothschild

family, where I deepened my knowledge of wine and food pairings,’ he says.

‘At the “Rothschild University”, I tasted and worked with the greatest wines of Bordeaux including Château d’Yquem, Château Mouton Rothschild and Lafite Rothschild. I would be able to enjoy the occasional glass of wine and as we wound down after some of Cecile de

Rothschild’s grand dinners, we were allowed to finish the decanters.

‘The bonus here was that they were always great wines so this was an amazing way to begin my education.’

An entirely French wine cellar

Today at the Waterside Inn, Roux famously oversees an entirely French cellar, the only Michelin-starred restaurant in England to do so.

And his loyalty to his suppliers is legendary – he has been stocking Drouhin Burgundies for 50 years, Leon Beyer’s Alsace for 40 years, supported Hospices de Beaune by buying a barrel annually for 30 years.

He still heads to Bordeaux each year for tasting the fledgling vintage during en primeur week – and he has little time for those who say the process has lost its purpose.

‘It’s not a crime to drink a young wine,’ he says. ‘In fact it’s essential to see the raw qualities and to understand them as they age, to try to uncover what the wines are hiding in their youth and to travel forward with them in time. It’s no different to me from trying to get to know any ingredient – you have to understand where you are starting from.’

This interview first appeared in Decanter magazine. Subscribe to Decanter here.

More Decanter interviews:

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From wine novice to joint owner of Screaming Eagle, and now at the helm of a mighty portfolio of esteemed

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The Decanter interview: Maureen Downey

Relying only on instinct, self-taught skills and the most rudimentary tools of authentication, she could be fine wine’s answer to

Expert sommelier Emily O'Hare chooses wines to drink with Michel Roux Jr's apple puff pastry rolls - a great winter snack and a delicious alternative to mince pies at Christmas time.

See below for Emily O’Hare’s choices on wines to drink with apple puff pastry rolls with Christmas spices by Michel Roux Jr.

Champagne

Charles Heidsieck, Blanc des Millénaires, 1995

Suggested stockist: Berry Bros & Rudd £145

This is an easy (but wildly indulgent) combination, and if the vintage purchase pinches a little too tightly on the budget, then the Brut from this fantastic producer would also work very beautifully at a quarter of the price. But the qualities of this fine 100% Chardonnay – it’s aromas of pastry, cinammon and vanilla, and palate redolent of candied apricot, quince, almonds and hazelnuts work seamlessly, symbiotically even, with the dessert.

Sparkling Recioto di Soave

Coffele, Recioto di Soave Spumante Dolce DOCG

Suggested stockist: €30 (£22) Tannico.it

Sparkling Recioto di Soave – who knew?? I have been in the wine industry for more than 10 years, and only last month discovered this quirky wine. It is great fun, it is impossible to drink without smiling gleefully and it is sweet, but the sparkle stops the wine from slouching. The smile it brings about is the same one that arrives on the lips from stealing slices of raw apple topped with crunchy brown sugar from a pie pre-cooking.

Madeira

Berry Bros & Rudd, Meredith, 5 Year Old Full Rich Madeira

Stockist: £14.75 (50cl)

Open this Madeira with Michel Roux Jr’s apple pastry puffs and continue to sip well into and after the cheese course. The fruit in the pastry draws out a delicious toffee note in the wine. Yet there is a very subtle nutty savouriness and acidity to the Madeira that keeps the match in balance.

About Emily O’Hare

Emily O’Hare left her job as Head Sommelier and Wine Buyer at London’s River Cafe last year to move to Italy to deepen her knowledge of Italian wine, She is a VIA Italian Wine Ambassador and is living in Florence. She writes about Italian wine for Decanter and The Florentine and organises tours around Italy for the restaurant trade and other food and wine curious.

• Back to Michel Roux Jr’s apple puff pastry rolls with Christmas spices recipe

More sommelier wine matches for Michel Roux Jr recipes:

Wines to drink with Mushroom Agnolotti – Aristide Spies MS

Wines to drink with Gateau de Savoie – James Tidwell MS

Wines to drink with Rabbit – Paz Levinson

Wines to drink with mackerel – Clement Robert MS

Wines to drink with Vitello Tonnato – Xavier Rousset MS

If, like me, you are cooking mounds of food for all the family during the Christmas holiday, I think we will probably all feel a little bit in need of a detox in January. This Thai green curry is the perfect dish to start a New Year’s health resolution. Quick and easy to make and full of fresh and tasty ingredients, this recipe will be enjoyed by all the family. Bold flavours and hugely satisfying on the palate, you really do have to love a homemade curry.

Thai green curry with chicken

Serves 4-5

Ingredients

• 500g chicken thighs
• 600 ml coconut milk
• ½ cup chicken stock or water
• 2 bunches coriander (keep a few leaves behind for decoration)
• 1 juice of a lemon
• 1 chopped white onion
• 1 chopped carrot
• 1 tsp. of green curry paste
• 1 kaffir lime leaf
• 2 sticks of lemongrass
• 2 tbsp. coconut oil
• 1 green chilli (or small green pepper)
• 5g ginger (fresh)
• 1 finely chopped spring onion
• Salt and pepper

Method for Thai Green Chicken Curry

1. In a powerful blender, mix the lemongrass, ginger, coconut milk, the stock and bunches of coriander. Mix thoroughly until the coriander leaves have completely disappeared.
2. Press the liquid mixture through a sieve making sure you extract as much liquid as you possibly can. Leave the liquid aside until the cooking process.
3. Slice the chicken thighs into bitesize morsels and season before searing in a hot, large sauce-pan with coconut oil. When the morsels of chicken are beautifully caramelised remove from the pan. This should only take 2-3 minutes altogether (the chicken morsels are purposefully not cooked throughout as they will continue cooking in the curry later on).
4. In the same saucepan add the chopped white onion, carrots, deseeded green chili and mix in the curry paste.
5. Once the vegetables are tender put the morsels of chicken back into the pan.
6. Pour over the liquid mix and add the kaffir lime leaf to the sauce pan. Bring everything to the boil, then turn down the heat to simmer for a further 30 minutes.
7. Season to taste; add the juice of a lemon and the spring onions. Best served with a basmati rice and fresh coriander leaves on top.

• See all Michel Roux Jr recipes on Decanter.com

For a traditional choice when it comes to pairing curries why not try a Macon-Villages from Louis Jadot 2013. This fruity Chardonnay expresses all the classic aromas of the Burgundian grape. A crisp white wine that delivers beautiful citrus notes, fantastic for accompanying our tangy green curry.

Rieslings have a particular affinity with green curries. I suggest a Domaine Weinbach, Riesling, Schlossberg, Cuvée Sainte Catherine 2010. This dry Alsatian white wine just has the right balance of sweetness to compliment this robust curry.

Wines to drink with thai green chicken curry by Michel Roux Jr.

Louis Jadot Macon-Villages, 2013

This Chardonnay is so crisp and fresh, it works perfectly with the velvety flavours and texture of the curry. Clean with aromas of citrus and apple it cuts perfectly across the luxurious creaminess of the spiced coconut milk.

RRP : £8.99 Majestic

Domaine Weinbach Riesling Schlossberg Cuvée Ste. Catherine, 2010

Both spicy and fleshy, this Riesling is deep with rich flavours and aromas of citrus fruit. With notes of clove and cinnamon, the exotic fragrances of this wine make it a real delight to drink.

RRP: £27.00 Fine and Rare

Other Michel Roux Jr. recipes

Mushroom Agnolotti – recipe by Michel Roux Jr.

Rabbit Pâté en Croute – recipe by Michel Roux Jr.

Stuffed courgettes – recipe by Michel Roux Jr.

Leek terrine with goat’s cheese – recipe by Michel Roux Jr.

During the Christmas season food is in abundance; colourful and tasty feasts are delighted in all around. These apple puff pastry rolls are a great alternative to mince pies.

Apple puff pastry with Christmas spices

Ingredients:

• 500g block of puff pastry
• 4 tbsp Muscovado sugar
• 4 Cox apples
• 2 tsp cinnamon
• 1 tsp powdered ginger
• 1 tsp powdered nutmeg
• 2 egg yolks
• 1 tbsp milk

Method

1. Preheat your oven to 180°C.
2. On a lightly floured surface roll out your puff pastry into a large square shape, about 3-4 mm thick. Brush the whole sheet of puff pastry with the beaten egg yolk mixed with the milk.
3. Mix together the Muscovado sugar with all the spices and sprinkle this dry mix evenly all over the pastry sheet.
4. Wash, core, quarter and slice the apples as finely as you possibly can (use a mandolin if you have one). Then slice again to obtain a “julienne”: thin strips of apple cut to matchstick size. Scatter them evenly onto the pastry sheet all facing the same direction; this will make it a lot easier to roll. Once you have covered your whole sheet of pastry with the apple julienne you can start the rolling as you would for a classic roulade; making sure the apples are wrapped nice and tightly inside.
5. Once you have a large sausage-like roulade, cut into round slices of 4cm thick using a sharp knife. Brush all over with the egg wash before snuggling into muffin moulds and cooking for 25 minutes until golden brown.

• See all Michel Roux Jr recipes on Decanter.com

The Christmas spirit is one that I thoroughly enjoy. Sharing delicious meals and fantastic wines with all the family brings a smile to my face.

To keep the whole family happy I make enormous quantities of mince pies. However, this year I’m going to do something a little different and make delicious, individual spiced apple rolls using puff pastry.

For a best budget dessert wine to go with these, the Château Haut-Bernasse Monbazillac 2005 is a must. The notes of honey and grapefruit are perfect for nuancing our spiced sweet Christmas delights.

The Coteaux du Layon, Carte d’Or, Baumard 2011 is a fantastic alternative to Sauternes; too often considered as the only dessert wine available. This perky young wine is moderately sweet with hints of fig and orange.

A personal favourite of mine, although a little more pricey and all the way from Canada is Neige Ice Cider 2012. With aromas of freshly picked apples this sweet ice cider has the perfect balance of sugar and acidity. There simply couldn’t be a better combination at Christmas time.

Wines to drink with Apple puff pastry with Christmas spices by Michel Roux Jr.

Château Haut-Bernasse Monbazillac, 2005 – Wonderfully fruity with sweet apricots, peaches and honey. A gorgeous dessert wine that feels perfectly indulgent around the festive season.

RRP: £21.95 Evingtons

Coteaux du Layon Carte d’Or, Baumard, 2011 – There is a slight smokeyness to this dessert wine which is a great balance with the sweetness and spiciness of the dessert. On the palate is honey and citrus making it both tangy and fresh.

RRP: £9.49 The Fine Wine Company

Neige Ice Cider, 2012 – Made with a combination of McIntoch apple which has a sweet and acidic flavour and the Spartan apple which is gorgeously sweet with aromas of pear, this golden dessert wine is not the obvious choice but is a real show stopper, which is exactly what you want around this time of year.

RRP: £47.50 (37.5cl) The Drinks Shop

In many ways, Italian and French food have a lot in common. Often wholesome family recipes are passed down from generation to generation.

Mushroom Agnolotti recipe

Serves 4-5

Ingredients

For the Filling:

• 300g white mushrooms (or any edible wild mushroom)
• 60g grated Parmesan
• 50g fresh breadcrumbs
• 1 spring onion
• 1 garlic clove
• 1/2 bunch chives
• 3 tbsp cream
• A handful of chopped walnuts
• Salt and pepper

For the pasta dough:

• 500g white flour
• 4 whole eggs
• 3 tbsp water
• 1 tsp salt
• 1 tsp olive oil

For the rocket pesto:

• 1 small garlic clove
• Pinch of pepper
• 20g toasted hazelnuts
• 80g rocket
• 30g grated Parmesan
• 125ml extra-virgin olive oil

Method

1. To begin making the pasta, in a large mixing bowl add the flour, salt, olive oil and beaten eggs. Mix together by hand until you obtain an elastic dough, you might need to add a few tablespoons of water to help kneed properly.
2. Wrap the dough in cling-film and rest overnight in the fridge.
3. For the filling, wash and chop 3/4 of the mushrooms. Cut the remaining mushrooms into small cubes and leave aside in a mixing bowl.
4. Add to this bowl the grated Parmesan, chopped walnuts, breadcrumbs and chopped chives.
5. Chop the garlic and spring onion as finely as you possibly can before pan frying in olive oil.
6. Add the chopped mushrooms and season. Once the mushrooms are cooked and have rendered all their water; deglaze with 3 tbsp. of cream.
7. Mix the cooked mushrooms in a blender until you obtain a smooth purée. Once the purée has cooled down you can mix it into all the other ingredients. Set the filling aside for at least a couple of hours in the fridge before using.
8. To finish off the pasta, take it out of the fridge and roll out the dough as finely as you possibly can; (it is much easier to use a pasta roller if you have one) the dough will fight you and bounce back but do continue until 2 millimetres thick. Cut out squares of 8 cm using a sharp knife. You are then ready to add 1/2 a tbsp. of filling in the centre of the squares. Brush a bit of water on the outskirts of the pasta sheets and fold over diagonally. You should obtain crossed top agnolotti. (see picture)
9. Cook in boiling salted water for 4 minutes.
10. For added flavour as well as making the plate look beautiful take a handful of mushrooms and cook in olive oil on a very heated pan to get some colour on them. After a few minutes reduce the heat and add a tsp of butter and chopped garlic.
11. In a blender add all the ingredients for the pesto and blitz until smooth.
12. Scatter the golden mushrooms and dot the pesto across the plate.

• See all Michel Roux Jr recipes on Decanter.com
• See Aristide Spies MS wines to match with this recipe

I have always loved making fresh pasta – the colour, texture and flavour are simply incomparable to dry pasta. I find fresh pasta is best served with simple, authentic ingredients that are full of flavour; such as mushrooms. You could use any kind of wild mushroom that takes your fancy. However, seeing as cèpes are in season I just can’t resist using them in this recipe.

It is not an easy task to pair bold, earthy mushrooms to wine, but the ones I have chosen are real crowd pleasers. The 2014 Sauvignon de Touraine, Jean-Christophe Mandard is perky enough not to be overpowered by this dish. This is a serious white, yet so affordable.

If you prefer something richer and bolder to suit this “meat-like” dish I suggest a red Burgundy. The 2011 Maranges, from David Moreau has enough texture and length to be paired with this authentic family recipe.

For even more profound depth of flavour a Merlot-dominated wine such as a 2009 Chateau Laroque Saint-Emilion Grand Cru Classé could elevate this simple dish to gourmet standard.

Wines to drink with Mushroom Agnolotti by Michel Roux Jr.

Jean-Christophe Mandard, Sauvignon de Touraine, 2014 – This expressive white has aromatic flavours of grapefruit and tangy gooseberry. With some grassy notes on the nose, it really compliments the earthiness of the mushrooms.

RRP: £9.19 The Drinks Shop

Marranges, David Moreau, 2011 – A thick textured Burgundy that is perfect for the meatiness of the dish from the mushrooms. There is a warmth and spiciness that is just wonderful on a chillier autumn evening paired with a hearty autumn dish such as this.

RRP £19.50 Berry Brothers and Rudd

Château Laroque Saint-Émilion, Grand Cru Classé, 2009 – This wine has an almost truffly complexity and deep in flavour which works beautifully against the strong and rich flavours of the mushrooms.

RRP: £28.99 Waitrose Cellar

See which wines to drink with Mushroom Agnolotti by Aristide Spies MS.

Matching wines for Mushroom Agnolotti

Domaine Sébastien Magnien, Les Aigrots, Beaune 1er Cru Blanc 2012

A classic Chardonnay from Burgundy in a very elegant and rather delicate, mid-body style as Aigrots always tend to offer. This young winemaker – but already a very talented producer based in Meursault – manages the barrel ageing process very well. This wine shows fine oaky and toasty notes, which would match the nutty and mushroom notes of the dish. It’s never heavy and buttery but it has rather enough freshness and lift to pair with the spring onions and parmesan. A lovely traditional match.

Domaine Louis Cheze, Ro-Rée, Saint-Joseph Blanc 2014

An original food and wine pairing, the wine has more depth and power but is youthful in style, the fruit and floral youthfulness would be welcome with the pesto and pasta. This blend (60% Marsanne and 40% Roussannne – vines of 30 years old planted on granite soil) is intense, charming and already very enjoyable.

Isolabella della Croce, Serena, Barbera d’Asti Superiore Italy 2011

A typical Piedmont grape variety that offers lots of finesse and a soft texture with the tannins very well integrated. It’s freshness will match well with the salty parmesan taste and bring balance between both dish and wine. Fine red fruits aromas as well as some herbal and earthy notes offer a complex and great bouquet which should match very well with the rocket and cèpes flavours in this dish.

About Aristide Spies MS

Aristide Spies MS discovered his passion for wine during a family holiday in the Périgord and immediately enrolled in a series of wine tasting and cookery courses on returning home to Belgium. Following secondary studies, he spent a year as an exchange student in Australia, before beginning his wine career at the one Michelin star restaurant Les Forges du Pont d’Oye as assistant to Pascal Carré, named Best Sommelier of Belgium 1992, 1996 and 1997. In 2007, Spies won this same title for himself, also winning the Club Gastronomique Prosper Montagné’s Premier Sommelier de Belgique. Spies then went on to represent Belgium at the Best Sommelier of Europe competition in Sofia in 2008, where he reached the semi-finals, and at the World’s Best Sommelier 2013 competition in Tokyo, where he was a finalist. Spies has written and broadcasts about wine, and is a member of both the International Federation of Wine and Spirits Journalists and Writers (FIJEV) and the Jurade de Saint-Emilion. He currently runs La Cave des Sommeliers, a chain of wine shops in Belgium and Luxembourg, with his former mentor Pascal Carré.

• See the Michel Roux Jr recipe

Although this recipe is not for the squeamish, it is absolutely delicious and you can prepare it well in advance to avoid the Christmas/new year rush. Rolled pig’s head is a Roux family favourite and excellent value for money. Do ask your butcher in advance to put a pig’s head aside for you as they tend to discard. This is a truly wholesome French classic dish that will surprise your guests for sure.

Rolled pig’s head

Serves 4

Ingredients

• 1 pig’s head
• 1 butternut squash
• 1 bunch of kale
• ½ Tbsp. of Dijon mustard
• ½ a sliced white onion
• 4 Tbsp. of olive oil
• 1 sprig of thyme
• 1 Tbsp. of butter

Bouillon to cook the head:

• 1 carrot roughly chopped
• 1 white onion roughly chopped
• 1 branch of celery roughly chopped
• 1 star anise
• 1 bay leaf
• 1 cinnamon stick
• 4 black peppercorns
• Salt, pepper and four spices (clove, nutmeg, cinnamon and Jamaican pepper)
• Preheat your oven at 180 degrees

Method

1. Usually your butcher would have removed all excess hair on the pig’s head; however if any is left use a blow torch to remove. Using a sharp knife, cut all the way down the middle of the head to the snout and follow the bone structure with your knife. You should end up with a rectangular shape piece of meat with no holes in.
2. Season the meat with a pinch of salt, pepper and four spices before rolling the pig’s head tightly, making sure the ears and snout are folded inside. Tie strings all around the rolled head to keep in place (as you would with a roast).
3. Place the head in a large casserole dish with all the other ingredients and cover with water. Cook in simmering water for about 4 hours; if necessary top up with water during the cooking process as the head must always be covered.
4. Once tender and cooked throughout (easily pierced with a skewer) remove the head and leave in the fridge overnight.
5. Wash and peel the butternut squash before cutting into bitesize chunks. Roast one half of the chunks in the oven with a drizzle of olive oil and sprig of thyme for approximately 25 minutes.
6. Pan sear the rest of the butternut chunks with a tbsp. of butter and the sliced onion. Add a cup of water to the pan and cook until completely softened.
7. Whilst still hot, blend all the ingredients together to obtain a puree, adding the Dijon mustard, 3 tbsp. of olive oil and seasoning to taste.
8. Blanch the kale for 3 minutes in salted water. Strain and leave to dry before cutting them and roasting them in a heated pan with a tbsp. of olive oil for a couple of minutes until crispy.
9. At the last minute, cut thick slices of the pig’s head and pan sear with a drizzle of olive oil until caramelized and beautifully crispy.

• See all Michel Roux Jr recipes on Decanter.com

A good quality Beaujolais will do wonders with this French classic. Marcel Lapierre’s Morgon 2014 is made ‘naturally’ with no added sulphur; delivering lovely purity with delicate floral notes. A young red wine which is extremely good value for money.

For a lighter option, post-Christmas celebration; a Tavel La Dame Rousse, Domaine de la Mordorée 2013 is a wonderfully fruity rosé that will certainly suit this dish. A vibrant young wine from the southern Rhône region, precise and rounded enough to accompany the bold tasting pig’s head.

If you really want to impress your guest with this recipe, why not pair it with a robust Côte-Rôtie 2010 Les Bécasses from Michel Chapoutier. A powerful red wine with intense olive and peppercorn aromas; perfect for this full flavoured dish. A personal favourite of mine from the Rhône region.

Wines to drink with Rolled Pig’s Head by Michel Roux Jr.

Marcel Lapierre, Morgon, 2014 – An amazing quality Beaujolais, this red is fresh and fruity with notes of stone fruits like cherry. There is a slight savouriness to the wine which complements the sweetness of the butternut squash.

RRP: £19 Roberson Wine

Tavel Rosé, La Dame Rousse, Domaine de la Mordorée, 2013 – Brimming with tangy red fruit flavours, there are sweet notes of aniseed that works beautifully on the palate together with the savouriness of the pig’s head.

RRP: £16.65 Berry Bros and Rudd

Côte-Rôtie, Les Bécasses, Maison Chapoutier, 2010 – This deep red has even deeper flavours. On the nose it is spicy and herbaceous with hints of rosemary and violet, brought together by hints of oak on the palate which works so nicely with the earthy flavours of the squash and meatiness of the pig’s head.

RRP: £39.95 Berry Bros and Rudd

I am very lucky to have discovered many different countries and cultures. It’s given me a real appreciation for spices and flavours from all over the world. I am extremely fond of Asian influences, particularly after living in Hong Kong for a year. Although not always easy to replicate at home; here is a simple raw fish recipe with an Asian twist.

Asian style stone-bass

Serves 4

Marinade for 1kg of filleted fish

• 250g sea salt
• 250g fine salt
• 200g sugar
• 15g juniper berries
• 15g black pepper
• 2 fillets of stone bass
• 1 small red chilli (if you like the heat)
• 1 spring onion
• 1/2 garlic clove
• The zest of a lime
• 1/2 bunch of coriander
• 1 tsp. honey
• 1tsp. mustard
• 1 tsp. sesame oil
• 1 tbsp. soya sauce
• 1 tbsp. olive oil
• 1/2 bunch of salad cress
• Small salad leaves and fresh herbs to accompany

Method:

1. Using a food processor, blitz the juniper berries, black pepper together with the sea salt, fine salt and sugar.
2. Cover your deboned fillets of stone bass with the blitzed ingredients and add sugar and spices, and leave to marinate for 24 hours in the fridge. This will season and harden the flesh making it easier to slice.
3. Rinse the fillets of fish and dry them before using.
4. Chop half the garlic clove and the red chilli very finely. Add them to a small bowl with the mustard and honey. Drizzle in the oils and the soya sauce to create an Asian vinaigrette.
5. Slice the fish thinly and spread out on a plate. Scatter the chopped spring onions, salad cress and the zest of a lime amongst the delicate slices of fish.
6. Finally, douse with your Asian dressing. To add a bit of glamor you can add a little caviar or lump fish eggs.
7. Best served with a fresh salad and mixed herbs.

• See all Michel Roux Jr recipes on Decanter.com

To accompany these bold flavours I would suggest a dry Sémillon-Sauvignon blend from the south west of France. The Fleur du Thénac 2012 is refreshing and crisp, perfect for this spicy dish. An exceptional wine at a reasonable price.

For a fruitier wine that still respects the purity of the raw fish I would advise the Domaine J. Sautereau, Crézancy-en-Sancerre 2014. This refined wine provides heaps of minerality resembling a high quality Riesling.

If you are looking for a wine with a little more maturity a Chablis Grand Cru 2009 from the Domaine Long-Depaquit La Moutonne Monopole is unavoidable. A powerfully flavoured white wine with an exotic twist. With lemon acidity throughout resembling the fruitiness given by the lime zests.

Wines to drink with Gateau de Savoie by Michel Roux Jr.

Fleur du Thénac, 2012 – With beautifully floral notes, this fresh and crisp white works so beautifully with the clean flavours of the stone bass. It is an elegant wine which balances well with the confident flavours of the marinade and dressing.

RRP: £12.00 Berry Bros and Rudd

Domaine J. Sautereau, Crézancy-en- Sancerre, 2014 – This bold and refined wine is intense with fruity and citrusy flavours. The freshness and cleanliness of the wine compliments the clean flavours of the fish and Asian marinade.

RRP: £14.95 Berry Bros and Rudd

Chablis Grand Cru, 2009 – Zesty and round, this full bodied white has a fruitness and a tang that works perfectly with the dish. A little pricier than the other wines, but makes a real impression on this simple, yet flavourful dish.

RRP: £62.00 Millesima

See which wines to drink with Gateau de Savoie by James Tidwell MS, beverage manager at Four Seasons Resort and Club in Las Colinas.

Matching wines for Gateau de Savoie

Pereira d’Oliveira, Colheita Boal, Madeira, Portugal 1983

Madeira is one of the great classic wines of the world deserving of a pairing with this classic gateau. The Boal style is rich and sweet with flavors of nuts and burnt sugar to complement the flavor of the chestnut purée. Tangy acidity enlivens the palate encouraging another bite of gateaux and sip of wine. Seldom can one find wines of such age that are guaranteed to be alive and at a relative value. The natural process of fortification, oxidation, and heating that is used to make the wine allows it to keep longer after opening than almost all other wines. So you can enjoy this wine from one of the top producers on the island over several days or even weeks.

Azienda Agricola Maculan, Dindarello, Veneto, Italy 2014

Dindarello has honey and orange blossom notes that add an extra dimension to the gateau, enhancing the cream and chestnut flavors. The wine is made from the Moscato grape grown in the best sites of the Veneto region of Italy. The grapes are harvested, then dried for one month to concentrate the flavors and sugar. Fermentation is in stainless steel to maintain the purity and pristine flavors of the grapes. All of this care yields a focused and fine wine of medium-full body and a sweetness that matches the light sweetness of the gateau. Maculan is a leading producer of dessert wines in the Veneto and the deft hand of the new generation at the winery shows in this wine.

Royal Tokaji Late Harvest, Tokaji, Hungary 2012

This is a lighter alternative to the famed Tokaji botrytis wines of Hungary. The alcohol is 11.5% and the wine is sweet without being cloying, making this a perfect match for a lighter dessert such as Gateau de Savoie. The brightness of the wine from both spice aromas and crisp acidity keep the pairing fresh. Royal Tokaji is one of the best producers from this legendary region, and this wine demonstrates their ability to make great wines across a range of styles. For a richer, sweeter and more extravagant pairing, try one of their Tokaji Puttonyos wines.

About James Tidwell MS

James Tidwell is beverage manager at Four Seasons Resort and Club in Las Colinas and is co-founder of TEXSOM, the premiere sommelier education conference in the world.

Tidwell has earned the Master Sommelier certification in addition to attaining certifications in various areas of the beverage industry, including the Wine and Spirits Education Trust Diploma; Society of Wine Educators’ Certified Wine Educator; Specialty Tea Institute’s Certified Tea Specialist and Sake Education Council’s Certified Sake Professional. Previous to entering the wine business, Tidwell graduated Louisiana State University and the Culinary Institute of America.

Tidwell has been nominated the past five years for a James Beard Foundation Award in the categories of Outstanding Wine Program 2011-2014 and Outstanding Wine, Beer, or Spirits Professional in 2015.

Tidwell serves the beverage industry through his current or past positions on the Boards of Directors of Court of Master Sommeliers – Americas, Guild of Sommeliers Education Foundation, and Society of Wine Educators.

I must confess, I have a bit of a sweet tooth. However, I'm not so keen on rich and heavy desserts. This French sponge cake is so light and airy it's a must when it comes to desserts or a wonderful addition to afternoon tea. Extremely versatile and easy to make, you can fill it with anything you like from butter cream to chocolate ganache. I have chosen to fill mine with a homemade chestnut purée and Chantilly cream.

Gateau de Savoie, chestnut purée and Chantilly cream

Cake Serves 6

Ingredients for the cake:

• 210gr of egg whites
• 205gr of caster sugar
• 140gr of egg yolks
• 80gr of maïzena (or cornflower)
• 6gr of baking powder
• 60gr of melted butter
• 15gr of caster sugar

Ingredients for the chestnut purée:

• 500gr of peeled chestnuts
• 300gr of sugar
• 1 cup of water

Ingredients for the Chantilly:

• 300ml of double cream
• 1 vanilla pod
• 3 tbsp. of icing sugar

Method:

1. Preheat the oven to 165
2. Whisk the egg whites until they coagulate and slowly incorporate the 120gr of sugar to create a French meringue. Put to one side in a large mixing bowl.
3. Whisk together the egg yolks and remaining 85gr of sugar until it forms a white foamy
   texture.
4. Fold the two mixtures together gently as not to break the meringue.
5. Sift and mix all the dry ingredients together and fold carefully into the meringue mix.
6. Continue folding until you obtain a homogeneous mixture. Brush the interior of your tin (this should be 20cm in diameter) with melted butter and sprinkle the 15gr of sugar to create a fine coat all around the rim.
7. Pour the rest of the melted butter into your cake mix before filling your cake tin. Cook in the oven for 40 minutes. Let it cool down completely before cutting in half.
8. Chop the peeled chestnuts and cook in a simmering syrup for at least 45 minutes until the morsels are softened. Purée with an electric mixer whilst still warm. If need be, add a little water to help the process.
9. Scrape the vanilla pod and add to the double cream. Whisk in the icing sugar progressively. Stop whisking as soon as you obtain a Chantilly texture. Do not over whisk you will obtain butter.
10. When the cake has completely cooled, evenly spread a generous layer of the chestnut puree like butter on the bottom layer of the cake. Once smooth, spread the Chantilly cream on top the same way. If you’d like, you can dust icing sugar over the top of the cake, though this isn’t necessary.

• See all Michel Roux Jr recipes on Decanter.com

The Alsace region is renowned for producing wines with fantastic floral and peachy aromas. Although it is often frowned upon when pairing with desserts as considered too sweet. However the signature Gewürztraminer from René Muré 2013 has the perfect balance for this sophisticated sponge cake.

For a richer style of pudding wine, why not try a Muscat 2013, Domaine des Bernadins, Beaumes de Venise. Notes of caramelised oranges and honey make this white wine just as special as the dessert itself.

For an extravagant finish to a meal, how about splashing out on a Champagne Rosé, Le Mesnil Grand Cru 2005. An elegant champagne full of finesse, tailor-made for this French

classic dessert.

• See wines to match Michel Roux Jr’s Gateau de Savoie recipe, by sommelier James Tidwell MS

Wines to drink with Gateau de Savoie by Michel Roux Jr.

René Muré “Gewürztraminer” 2013 – This wine encompasses the distinguishing

floral and fruity aromas of Gewürztraminer. Rose petals, peach and lychee

hit the nose first and balance beautifully with the lightness of the sponge cake.

RRP: £12.99 All About Wine

Domaine des Bernadins “Beaumes de Venise” 2013 – This wine has wonderful notes of

citrus and sweet candied fruits. It is rich yet delicate with aromas of white fruit to set the

balance.

RRP: £11.52 Richard Granger Wines

Rosé Champagne, Le Mésnil Grand Cru, 2005 – A crisp and delicate Champagne, the Le Mesnil Grand Cru is beautifully light pink in colour and delicately fruity. Its lightness is refreshing against the creaminess of the dessert.

RRP: £35.95 Berry Bros and Rudd

'I promise it is easily achievable at home', writes Michel Roux Jr in his latest column for Decanter.com. See this tasty recipe, with extra wine matches from sommelier Paz Levinson.

Rabbit Pâté en Croute

Serves 4-6

• 250g shortcrust pastry
• 1 garlic clove
• 1kg of spinach
• 125g of rabbit meat
• 125g terrine of foie gras
• 125g rabbit liver (or chicken liver)
• 125g unsmoked bacon
• 1 shallot
• 2 juniper berries
• 1 sprig of thyme
• 4 tbsp Cognac
• 2 tbsp of butter
• Salt and pepper

Method

1. Slice the shallot and cook on a medium heat with a tablespoon of butter. When softened, add the livers to the pan and switch to full heat to obtain a brown caramelized colour. Season the livers with salt and pepper add the sprig of thyme to the pan and deglaze with the cognac. Once the alcohol has evaporated put in the fridge to cool down.
2. Cut the terrine of foie gras into small dices and leave to one side.
3. Mince the rabbit meat, the livers (it must be cold), the unsmoked bacon and juniper berries. Thoroughly mix these ingredients together before seasoning then add the cubes of foie gras.
4. Wash the spinach and sauté in a frying pan with a tablespoon of butter and a crushed garlic clove.
5. Cook the spinach and allow to cool. When cool, press the spinach in the palm of your hands to extract all the water. Make the spinach into small round balls.
6. Line the tin with shortcrust pastry and layer the minced meat and spinach until you reach the top of the tin. With the remaining shortcrust pastry roll out a thin circle to the diameter of your tin to create a lid. Cook for 30 to 40 minutes at 180°C.
7. For a professional finish you can reduce some chicken stock and add to the pâté by making a small hole in the center of the lid. Pour the liquid inside once the pâté is cooked and has been chilled overnight. This will add a beautiful, meaty jelly between the meat and the shortcrust pastry .

• See all Michel Roux Jr recipes on Decanter.com

Don’t be scared by the complicated French name of this recipe. I promise it is easily achievable at home. This is a French classic that both of my grandmothers used to prepare for the whole family. Very versatile, you can use all sorts of different combinations of meats and vegetables.

A Beaujolais-Village is always a winner with French charcuterie. Light and fruity, served lightly chilled works wonders with this full bodied dish.

For a special occasion a southern Rhône blend such as the Chateauneuf-du-Pape, Clos des Papes, Paul Avril et Fils 2013 brings this French bistro classic to another level.

• See wines to match Michel Roux Jr’s Rabbit Pâté en Croute recipe, by sommelier Paz Levinson, MS

Wines to drink with Rabbit Pâté en Croute by Michel Roux Jr.

Beaujolais-Village, Louis Jadot, 2013 – A beautifully balanced red wine with a real complexity of flavour. Oozing with dark fruits such as cherry, with a balance of spiciness from grey pepper and liquorice. The acidity of this wine makes it perfect to drink with the richness of the rabbit.

RRP: £9.99 Waitrose Cellar

Chateauneuf-du-Pape, Clos des Papes, Paul Avril et Fils 2013 Such a classic red, the perfect accompaniment to a luxurious dish. The gorgeous savouriness of the dish works beautifully with the sweet apricot and melon notes of the wine. Fruity, spicy and nutty, Clos des Papes is a perfect partner to the rabbit pâté en croute.

RRP: £57 from Berry Bros and Rudd

See which wines to drink with Rabbit Pâté en Croute by Paz Levinson, Consultant Sommelier, who lives and works in Paris.

Matching wines for the Rabbit Pâté en Croute

Domaine Valette, Réserve Particuliére Clos Reyssié, Pouilly-Fuissé, France 2006

There are many lovers of the famous Clos de M.Noly from the same producer, a wine which is aged for 7 years in barrel and has an incredible energy. This wine is made of 100% Chardonnay from one of the most famous vineyards of the Chaintré village and it is aged for 4 years in french oak barrels. The deep flavour of nuts and butterscotch mixed with citrus marmalade invades the palate lifted by a fresh acidity. This wine should be enjoyed at 12-14 degrees and not chilled.

Stockist: Fine & Rare (UK) £36

Simon Bize, Aux Vergelesses, Savigny-les-Beaunes, France 2008

For those who are looking for a red wine to match the Rabbit Pâté en Croute, I can strongly suggest this wine with plenty of soul, full of subtleties and at a really good price. This wine is made from Pinot Noir from a 1^mier Cru vineyard on one of the best slopes of Savigny. It has a lively acidity, medium body and a perfect perfume of wild strawberries and rose petals mixed with forest floor. Serve in big Burgundy glasses and enjoy the trip.

Sanchez Romate, NPU Amontillado, Sherry, Spain

This is a wonderful, dry wine full of character and personality that matches fantastically with rich and unctuous products. You will find almonds, tobacco flavours with a touch of caramel and vanilla. This sherry is very dry and has an electric acidity. Serve it at 15 degrees.

About Paz Levinson

Paz Levinson works as consultant sommelier living in Paris. She started her wine career in her native Argentina, where she worked as head sommelier for a number of top-end restaurants, including Restó and Nectarine. She taught part-time at the Centro Argentino de Vinos y Espirituosas (CAVE) for five years and achieved her professional sommelier diploma from CAVE in 2006. At the same time she completed a BA in literature and she recently became the first Argentinean to pass the Court of Master Sommeliers’ Advanced Sommelier Certificate. Levinson was named Best Sommelier of Argentina 2014 and 2010 by the Argentinean Association of Sommeliers, and in 2015 she was winner at the Best Sommelier of the Américas in Chile. She has written for a number of magazines and sites including Guild Somm.

Grilled mackerel always seems to satisfy the whole family, writes Michel Roux Jr in his latest column for Decanter.com. See this tasty recipe, with extra wine matches from master sommelier Clément Robert MS.

Pan seared mackerel recipe with cucumber and paprika tzatziki

Serves 4

• 1 cucumber
• 6 fillets of mackerel
• 100g of clotted cream
• 1 spring onion
• 2 leaves of fresh mint
• 10cl of white vinegar
• 5cl of water
• 50g of sugar
• 2 tbsp. olive oil
• A pinch of paprika
• Salt, pepper and sugar

For the marinade:

• 20g of salt per kg
• 2g of sugar per kg

Method

1. Marinate your fillets of mackerel in salt and sugar 45 minutes prior cooking them as this will help tenderize and begin to cook the flesh.
2. Peel the cucumber and cut into two length-wise.
3. With one half of the cucumber make long tagliatelle-like strips with help of a mandolin or a vegetable peeler.
4. To pickle these you simply need to bring the water, the vinegar and sugar to the boil and pour over your cucumber strips.
5. Once cooled down, you should have some tangy cucumber tagliatelle and can discard the remaining liquid.
6. Cut the other half of the cucumber into nice chunks and sear them in a frying pan with a tablespoon of olive oil until golden brown.
7. In the same heated pan with, sear your filets of mackerel with another tablespoon of olive oil until the skin is nice and crispy.
8. Set aside the fillets until they are cold before cutting into bite size pieces.
9. Season the clotted cream with salt, pepper, paprika and finely chopped mint.
10. Slice the spring onion as finely as possible and sprinkle over the plate.
11. Toasted bread does miracles with this dish.

• See all Michel Roux Jr recipes on Decanter.com

Not only is this oily fish simple to prepare, it is also one of the cheapest on the market and oozes with taste.

Mackerel can be cooked in many different ways but my favourite is to pan sear the filets on the skin side only to keep all the moisture in the flesh. The pickled and seared cucumbers will bring crunch and a sharp kick ideal for this fatty fish.

• See wines to match Michel Roux Jr’s mackerel recipe, by sommelier Clément Robert MS

More wines to drink with mackerel by Michel Roux Jr

Pouilly-Fumé “Les Cascadelles”, 2014

With tangy and sweet gooseberry notes, citrus aromas from beautifully floral orange blossom and citrus fruit fantastically cut through the oiliness of the mackerel and work perfectly with the creaminess of the tsatsiki. RRP: £12.00 from Majestic Wine

Condrieu E. Guigal, 2012

Pears, peaches and pineapples bring a complex balance of sweet, sour and tang to this wine. Together with the smoky paprika and the velvety tstastiki the combination provides a real taste sensation to this dish. RRP: £35.00 from Majestic Wine / The Wine Club $53.98 IB (California)

Pol Roger Brut Champagne, 2004

Fresh and crisp, the Pol Roger Brut is a real classic and always well received. On the nose it is elegant, with hints of white flowers, quince and something of a brioche aroma. The warm roasted aromas of the Champagne work synonymously with the grilled mackerel for a.

RRP: £58.00 Berry Bros and Rudd / Sotheby’s Retail $99.95 (New York)

More about the wines

A Condrieu is not an obvious choice of wine with mackerel, however with the smokiness of the paprika and the creaminess of the tzatziki it’s a real match made in heaven.

The Pouilly-Fumé ‘Les Cascadelles’ 2014 is packed with classic Sauvignon Blanc flavours that are sublime with the minerality and sapidity of this dish. This reasonably priced wine is a must.

This E. Guigal 2012 is not the cheapest of wines but definitely worth every penny.

Why not try and make bite size versions of this dish for an exquisite aperitif and splash out with a 2004 Pol Roger Brut Champagne. This fresh bubbly is full of roasted aromas is a perfect combination for the grilled mackerel.

See wines to drink with mackerel, cucumber and paprika tzatziki, chosen by master sommelier Clément Robert MS, group head sommelier and wine buyer for 28:50 restaurants.

See below for Clément Robert MS’ wines to drink with mackerel, cucumber and paprika tzatziki – a recipe by Michel Roux Jr.

Dog Point, Section 94, Sauvignon Blanc, Marlborough, New Zealand 2013

For Sauvignon Blanc lovers, here is a Marlborough Sauvignon with a twist, the wine has been aged in French oak; it gives a rich and unctuous texture to the wine. Plenty of ripe citrus notes, herbal influence and mineral characters with a wonderful crisp and refreshing finish on the palate.

The rich texture will marry the oily texture of the mackerel to perfection and the herbal notes will remind the one of cucumber.

Stockist: Lay & Wheeler (UK) £281.52 x12 bottles / Sherry-Lehmann (New York) $32.95

Rainer Wess “Wachauer”, Grüner Veltliner, Wachau, Austria 2014

A light yet aromatic style of Gruner, that shows plenty of white pepper, greengage and pink grape fruit aromas. It has a rich and round texture counterbalanced by a very lively acidity which makes this wine both refreshing, easy drinking and food friendly.

The spicy notes of the wine will match very well the paprika tzatziki and the round texture will stand up nicely to the mackerel.

Stockist: The Wine Society (UK) £9.95 / WineDeals.com (New York) $18.99

Jean Foillard, Morgon “Cote du Py”, Beaujolais, France 2013

This Gamay from arguably the best terroir in the Beaujolais Region is showing plenty of fresh cherries, raspberry and strawberries aromas with some notes of green and wood and black pepper. Its texture is juicy with some ripe and soft tannins and a superb acidity.

Served slightly below room temperature, this wine works marvellously well with the texture of mackerel and its slight green notes will remind the cucumber and the tzatziki flavours.

Stockist: The Grape Store (UK) £21.49 / The Los Angeles Wine Co $34.95

About Clément Robert MS

Clément Robert MS started his wine career from an early age, attending the catering school in Le Touquet. At the age of 18 he moved to Angers to take his sommelier degree.

After a spell as trainee sommelier at a Michelin starred restaurant in the Loire, Robert moved to England in 2006 where he became assistant head sommelier of the Hotel Du Vin Brighton, and then head sommelier of the Hotel Du Vin Cambridge.

In 2009, he joined Summer Lodge Hotel as assistant sommelier to Eric Zwiebel MS and won the Chaîne des Rôtisseurs’ International Young Sommelier of the Year competition, before being named UK Sommelier of the Year in 2013.

He was head sommelier/wine buyer at Medlar whilst beginning studying for the Master Sommelier qualification. Clément is now the Group Head Sommelier and Wine Buyer for 28:50.

• See more sommelier wine recommendations for Michel Rouz Jr recipes

I love Italian food, especially all the tantalising antipasti that are always so colourful and tasty. I came across the classic 'Vitello Tonnato' in Piedmont - a chilled surf and turf dish bursting with flavour. Here's my recipe with wines to match.

Vitello Tonnato

• 500g loin of veal
• 1 egg yolk
• 1 tbsp of mustard
• 1 tbsp of white wine vinegar
• 200g neutral oil
• 5 fillets of anchovies
• 1 tbsp of capers
• 150g Tuna in olive oil
• 150g lamb’s lettuce
• Salt and pepper

Method:

1. Season the meat with salt and pepper before wrapping tightly in cling film.
2. Then gently put the meat in simmering water for approximately 20 minutes, depending on how you enjoy eating your meat.
3. Once cooked, let the meat rest for 1 hour before putting in the fridge overnight. It will be a lot easier to slice when cold.
4. To make the sauce you must first create a classic mayonnaise by mixing the egg yolk, mustard and a dash of vinegar together.
5. Continue by adding the oil, whisking thoroughly until the sauce emulsifies.
6. All the other ingredients must then be mixed together with a hand blender until you achieve a smooth paste.
7. A couple of tablespoons of water might be needed to achieve the right consistency.
8. Now combine the two sauces together and season with salt and pepper.
9. Usually the veal is sliced very finely, but in this case I prefer to cut nice rectangles for more texture.
10. Serve with abundance of sauce and a well-seasoned lamb’s lettuce.

• See Michel Roux Jr’s column page on Decanter.com

• See Xavier Rousset MS’ wines to drink with Michel Roux Jr’s Vitello Tonnato

Michel Roux Jr’s wines to drink

Michel Chapoutier, Côtes-du-Rhône Belleruche Blanc: This is a young, fresh and well-balanced wine that blends Grenache Blanc, Clairette and Bourboulenc grapes. An astringent white wine with green apple and citrus aromas that pair perfectly with Mediterranean flavours.

RRP: £6.56 from Majestic Wines

Domaine Hubert Lamy, Chassagne-Montrachet, Le Concis du Champs: The creamy texture of this wine resembles the creaminess of the veal sauce. Whilst the perfect acidity holds its own with the capers and anchovies.

RRP: £42.50 from Berry Bros and Rudd

More about the wine

This is a personal favourite of mine; affordable, young, fresh and well-balanced Côte du Rhône Belleruche Blanc from Michel Chapoutier.

The blending of Grenache Blanc, Clairette and Bourboulenc exude fantastic green apple and citrus aromas that counterbalance the richness of the Tonnato sauce. This astringent white wine combines perfectly with typical Mediterranean flavours.

To perfectly complement the creaminess of the veal sauce, the velvety texture of the Chassagne-Montrachet, Le Concis du Champs, Domaine Hubert Lamy, 2011 is sublime.

Full of oaky and fruity notes, the maturity and acidity of this wine will extend and strengthen the salinity of the Tonnato sauce. Delicate, fresh and balanced between lightly grilled and spicy notes this wine makes any occasion special.

Master Sommelier Xavier Rousset, co-founder of 28:50 restaurant in London, picks his top wines to drink with Michel Roux Jr's Vitello Tonnato recipe.

See below for Xavier Rousset MS choices of wines to drink with Michel Roux Jr’s Vitello Tonnato recipe.

Az Agricola F.lli Cigliuti, Serraboella, Barbera d’Alba, Italy 2012

Plenty of dark fruit, liquorice, plum, great balance between acidity, fruit & tannins. Soft use of oak which helps for drinkability. Really enjoyable.

UK stockist: Lea & Sandeman / US stockist: Solano Cellars, California, $29.6

Domaine Grand Veneur, Le Fontaine, Châteauneuf-du-Pape Blanc, France 2013

100% Roussanne, Fleshy white wine, well integrated oak to lift up the fruit, aromatic, peppery to counter balance the capers and anchovies. Has enough depth and delicacy to match the dish without overpowering it.

UK stockist: H2Vin / US stockist: The Wine House, California $59.99

Pittnauer, Blaufränkisch Rosenberg, Burgenland, Austria 2008

I got caught in blind tasting and thought I had in front of me a very high quality Burgundian style Pinot Noir. Finesse, purity of the fruit, beautiful harmony, a real gem. Probably as good example of what Austria is capable at its best when it comes to red wine.

UK stockist: Clark Foyster £244.44 (x6 bottles)

*Wine stockist search aided by Wine-Searcher.com

• SEE: Michel Roux Jr’s recipe column on Decanter.com

About Xavier Rousset MS:

Xavier Rousset MS started working as assistant chef sommelier at Gerard Basset’s Hotel du Vin in Bristol at the age of 20, after studying to become a sommelier in Saumur.

• WATCH: Xavier Rousset MS’s video on how to clean your decanter

His career took off in 2002, when he was promoted to head sommelier, won the Ruinart UK Sommelier of the Year competition, and became the youngest Master Sommelier in the world at the time.

In 2004, Rousset was appointed head sommelier at Michelin-starred Le Manoir aux Quat’Saisons, a position which introduced him to head chef Agnar Sverrisson.

Rousset and Sverrisson launched Texture restaurant in 2007, which has received a lengthy list of awards including a Michelin star in 2010, the Rémy Martin London Restaurant Awards Newcomer of the Year 2008-2009, three rosettes in the AA Guide 2008-2009, Best Newcomer in the 2010 Caterer & Hotelkeeper Catey Awards, and UK Best Restaurant Wine List 2012 at the National Restaurant Awards.

Rousset and Sverrisson’s second venture, 28-50 Wine Workshop and Kitchen, was launched in 2007 in Fetter Lane. Due to its success, two more venues were opened on Marylebone Lane (2012) and Maddox Street (August 2013).

Since June 2015, Xavier has stepped down from Texture and 28-50 and he’s spending some time with his family while researching his next venture.

The stuffed courgette is a Roux family favourite. Simple food at its best. My mother-in-law is a passionate gardener, all throughout the year she pampers all her different varieties of fruits and vegetables.

Stuffed courgettes

• 2 large courgettes
• 150g sausage meat
• 150g minced pork loin
• 50g of grated Parmesan
• 1 egg yolk
• 1 carrot
• 1 onion
• 1 leek
• 1 garlic clove
• 50g fresh mint
• 20cl white wine
• 40cl veal stock
• Salt, pepper and olive oil

Trim and wash the courgettes before cutting a “hat” lengthwise, in roughly one third of the vegetables. Dig out the centre of the courgettes with the help of a small spoon and keep aside the flesh to add later on in the stuffing.

Cut into small dices the carrot, onion, leek and the “hat” of the courgettes. Stir fry all the vegetables together in a lightly oiled pan with a garlic clove. Blanch the courgettes in heavily salted water for approximately 1 minute. To immediately stop the cooking and preserve the vibrant green colour of the vegetables, strain and put in iced water.

• See Michel Roux Jr’s column page on Decanter.com

In a large ball, mix the sausage meat, the minced pork loin and all the diced vegetables cooked earlier on. Roughly chop the fresh mint and add all the final ingredients to the mix. Season generously with salt and pepper before stuffing your courgettes.

Cook the courgettes for about 30 minutes at 175°C in a large baking tray. Once cooked, de-glaze the baking tray with white wine and scrape the bottom to release any browned bits. Let it reduce, until nearly all evaporated before adding the veal stock. Bring to the boil and reduce until the jus has the right consistency. You are ready to tuck in!

More about the wine

The stuffed courgette is a Roux family favourite. Simple food at its best. My mother-in-law is a passionate gardener, all throughout the year she pampers all her different varieties of fruits and vegetables. She never ceases to amaze me, even at her age, through snow and rain she continues to plant the most tasteful and authentic greens.

Her extra-large courgettes are the best. Gorged with sun, they really taste like no other. Combining homely food, exceptional products and a good glass of wine could not bring a bigger smile to my face.

To accompany this provincial family dish, I suggest a fresh rosé full of fruity and floral aromas. The Mirabeau Pure Provence Rosé is a blend of Grenache, Syrah and Cinsault. The Grenache is the dominant grape variety that gives this young wine elegant aromas of small red berries that match perfectly with the robust provincial taste of this dish.

For amateurs of red wine, I propose a real unofficial “grand crus” from the Burgundy region. The Joseph Drouhin Gevrey Chambertin is an intense and fruity wine with heaps of deep, red fruit flavours such a black cherry and wild blackberry with hints of aromatic liquorice. This is a wine with character that can support the pronounced taste of the well-seasoned meat stuffing.

To make this meal even a little more special why not try a fantastic heavy weight white. Chassagne-Montrachet 1er Cru, Les Chenevottes, has a real tang of pineapple and velvety flavours of guava. With impressive notes of stone fruits.

Michel Roux Jr’s wines to drink

Mirabeau Pure Provence Rosé: A perfect balance with good acidity and depth of flavour to match the provence style of this dish. A heavy weight rose that comes up trumps with the sausage meat. RRP: £12.99 from Waitrose

Joseph Drouhin Gevrey Chambertin: a great Pinot Noir with elegance and lots of unctuous fruit also with a hint of aromatic liquorice; although full of deep flavour, it is light enough to fit perfectly with this comforting dish. RRP: £32.99 from Waitrose

Chassagne-Montrachet 1er Cru, Les Chenevottes: a heavy weight white wine that would normally be associated with fine dining, it simply brings out the best of these simple ingredients. RRP: £39.95 from The Oxford Wine Company

Sommelier and Decanter World Wine Awards judge Tanguy Martin picks out three wines to match with Michel Roux Jr's leek terrine and goat's cheese.

• SEE: Michel Roux Jr’s recipe for leek terrine and goat’s cheese

Read Tanguy Martin‘s sommelier wine match for Michel Roux Jr’s classic recipe below:

Gerard Boulay, Clos de Beaujeu, Sancerre, France 2012

A classic wine for a classic dish! Sancerre will always be a great match with goat’s cheese. Le “Clos de Beaujeu” benefits from very good exposure on south facing slopes, as well as rich and complex soil giving depth to the wine.

Firm, dry, flinty and showing some notes of fresh nettle, green apple and fresh lemon juice, it’s straight and pure, with a long finish and a persistent after taste… a top choice!

Price: £20.00-25.00 / $49.99 Wally’s, New York

Limebay Estate, Bacchus, Devon, UK, 2014

Fresh, clean, grassy, zingy and mineral, this wine sounds like a Sauvignon Blanc! But Bacchus is an interesting alternative for this dish. I think that English wine and particularly Bacchus have a role to play in a wine list, especially the latest vintages which have been very good.

The wine will bring a touch of freshness to the dish. Its minerality will balance the acidity of the goat’s cheese whilst the grassiness will bring out the leek, keeping the flavours in harmony.

Price: £10.00-£15.00 Contact producer

Pearl Morissette Winery, Francois Morissette Cabernet Franc, Niagara Peninsula, Ontario, Canada 2012

If you are fan of Cabernet Franc as much I am, this pairing is well worth a try. Francois Morrissette spent a few years studying with Frederic Mugnier in Burgundy, before making his own biodynamic wines in Ontario. This wine really stands out for its complexity and expression, with classic capsicum, green bell pepper aromas, dominated by some wild dark and red berries. It is juicy and firm on the palate; lively and intense. Paired with the dish, it will give just the right depth of fruitiness to the goats’ cheese and bring its own spiciness to the leek. Whilst any good Cabernet Franc from the Loire would work well, this one jumped out as a superb match.

Price: £29 Caviste

Tanguy Martin grew up in Lyon amongst the vineyards of Beaujolais. After gaining his diploma in oenology in Montpellier in January 2011, he migrated to the UK to join Hotel TerraVina, initially to improve his English. After only two months he was bitten by the sommelier bug and began working closely with Gerard Basset MS MW and Laura Rhys MS. Martin was appointed head sommelier in May 2013, and was named the Chaîne des Rôtisseurs UK’s Young Sommelier of the Year 2014, finishing third in the international finals. He has recently moved on to lead the team at La Trompette as head sommelier also claiming the title of UK best sommelier 2015, .