Domaine Clarence Dillon is one of the most significant and historical wine companies gaining its “Premier Grand Cru Classé” status in 1855. Owning Château Haut-Brion, as well as Château La Mission Haut-Brion, Saint- Émilion’s Château Quintus and Clarendelle. The company also opened the 2-Michelin-starred restaurant, Le Clarence, in Paris in 2015 which also forms part of this impressive portfolio. The family company is led by CEO Prince Robert de Luxembourg.
As a suggested pairing this Easter, the chef of Le Clarence has shared the recipe for a lamb kidney dish which will be perfectly matched the 2008 Le Clarence de Haut-Brion. This is a majestic wine that symbolizes the depth and complexity of the terroir from which it was made from the iconic Haut-Brion estate in Bordeaux. The wine is perfectly selected for an Easter celebration as it is supple and harmonious and has a graphite finish, oozing Spring-like energy. Le Clarence de Haut-Brion 2008 Rouge, RRP £98.64, is available to purchase from La Cave Du Château here.
The recipe is specially selected from the Le Clarence cookbook from Michelin-starred chef Christophe Pelé, Head Chef of Le Clarence Paris. The book is unique in offering a rare glimpse of Michelin-starred recipes put forward in an accessible way, meanwhile, the authorship and photographs within it take centre stage as both aspects were taken care of with famous professionals in their field.
Innovative, creative and unique recipes are featured in this cookbook as a rare insight into Pelé’s genius in the kitchen. Since the restaurant has no menu, the cookbook is a rare opportunity to glimpse inside the mind of the genius behind such marvellous creations. The book is authored by Chihiro Masui, who has gained extensive knowledge of the world’s cuisines and has experience authoring other books such as Eric Briffard- le Cinq (2012) and many other notable chef’s recipes. Meanwhile, not only is the content extraordinary but the photography is also breathtaking – captured by Richard Haughton, well known for capturing music legends such as Paul McCartney, Luciano Pavarotti, David Bowie and others.
For the asparagus
Ingredients
- 12 thin green Albenga asparagus stalks
- a few broccoli florets
- extra virgin olive oil
- fleur de sel
Method
- Coat the asparagus with oil and grill. Season with fleur de sel.
- Lightly coat the broccoli florets with oil and grill for a few seconds.
For the Lamb Jus
Ingredients
- 1 collar of suckling lamb
- extra virgin olive oil
- 100g unsalted butter
- 1/2 shallot, peeled and roughly chopped
- 2 garlic cloves, crushed
- 2 sprigs of thyme
- 2 sprigs of rosemary
- 2 sprigs of marjoram
- 4 sage leaves
- 1L chicken stock
- 50ml sherry vinegar
- 1 tomato, crushed
- black pepper
Method
- Cut the lamb collar into 1- t0 2-cm cubes.
- Brown the cubes over medium heat in a sauté pan with olive oil. Add the butter. When the butter foams, add the garlic and shallot and cook for 2 minutes.
- Add the herbs and then cook for 2 more minutes. Drain the butter through a colander.
- Wipe the pot to remove the grease. Return to medium heat, deglaze with sherry vinegar and add the lamb and the aromatics.
- Reduce the heat almost completely, add the tomato and cook for 1 minute. Add 100ml of chicken stock, then reduce almost completely. Repeat the process 2 more times.
- Now add the remaining chicken stock to cover and simmer for 3 hours, adding more chicken stock from time to time. Skim the pot often.
- After the 3 hours, allow the stock to rest for 10 minutes and then strain through a fine-mesh chinois.
- Refrigerate so as to remove the fat that will rise to the top. Then reduce liquid until it is syrupy.
For the Flower Béarnaise
Ingredients
- 1 tbs béarnaise base
- 2 egg yolks
- juice of 1/4 lemon
- 20ml water
- 50ml unsalted butter, melted
- 2 tsp watercress chlorophyll
- a few flowers each of coriander, garlic, sage and marigold
Method
- In a pot combine the béarnaise base with the egg yolks, lemon juice and water.
- Whisk over low heat to obtain an aerated and well-emulsified texture.
- Add the butter, then the watercress chlorophyll and then stir in the flowers.
For the Kidneys
Ingredients
- 2 suckling lamb kidneys, peeled and trimmed
- 1 tbs extra virgin olive oil
- 1/2 tbsp tamari
- pinch of Espelette pepper
- pinch of salt
- 2 sprigs of thyme
- 2 sprigs of rosemary
- 1 garlic clove, crushed
Method
- Combine the oil with tamari, pepper, salt, garlic, thyme and rosemary.
- Brush the kidneys with this flavoured oil.
- Grill the kidneys for 5 minutes, then add the thyme and rosemary from the marinade and grill again for 1 minute.
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Recipe courtesy of chef Christophe Pelé from his recipe book Le Clarence. Image of the plated dish © Richard Haughton.
All other images © Domaine Clarence Dillon