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Le Cordon Bleu News, 07/31/2014
My Favourite Pairing: Goat’s cheese flan on mini ratatouille with crispy pink peppercorn twist paired with Sauvignon Blanc
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Food and wine pairing

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Master Sommelier Matthieu Longuere shares his drink recommendations
with some of our most celebrated recipes.

Goat’s cheese flan on mini ratatouille with crispy pink peppercorn twist
paired with Sauvignon Blanc

  Goat’s cheese flan on mini ratatouille with crispy pink peppercorn twist by Le Cordon BleuThis starter has a Mediterranean feel to it with the use of a young goat cheese that contrasts with the sweetness of the ratatouille and the crunch of the puff pastry twist.

As a sommelier, goat cheese almost echoes with Sauvignon Blanc as the crisp acidity and lively grassy aromatics offer the perfect balance. But because of the light sweetness of the vegetables, I would favour a more pungent example such as one from the New World like New Zealand, Chile or South-Africa.

 Please follow this link to view Goat’s cheese flan on mini ratatouille with crispy pink peppercorn twist recipe.

Matthieu Longuere is Wine Development Manager and oversee one of Le Cordon Bleu London’s latest programmes: Diploma in Wine, Gastronomy and Management. The 6-month diploma has been developed to provide students with an in-depth knowledge of wine, incorporating sensory analysis; production; food and wine pairing; and business management.

 
 
 
 
 
 
 
 
 

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