This month the French Winophiles group is pondering what French style is all about. For me, French style has a lot to do with how the French approach food, wine, and eating. The French prefer quality over quantity, no food is “off limits,” but moderation is key, they eat with the seasons and savor what each season offers, cooking is a pleasure, and dinner is eaten at the table usually with family or friends and leisurely….slowly. The French like to have multiple courses for dinner with smaller portions for each course. Because they eat slowly, they are tasting the food and appreciating the flavors. Eating is not just a necessity, but a way of joyful living.
In the spirit of the French way of eating and living, I created a French-inspired winter dinner paired with wines provided by the Le Club Vignobles & Signatures and their partner Vinconnexion.
Disclosure: All the wine except Chateau Doisy-Védrines Sauternes was provided to me as media samples, all opinions are my own.
The first course to arouse the appetite is Rye Toasts with Smoked Salmon, Crème Fraîche, and Dill.
Wine Pairing: Domaine Paul Blanck Rosenbourg Riesling, Alsace 2017
12.5% abv | $24.00 (sample) | 100% Riesling
The wine is fresh with crisp acidity and notes of green apple, herbs, and minerality. The acidity is a nice balance to the smoky, rich salmon and creamy crème fraîche.
The second course is traditional French Steamed Mussels with White Wine and Saffron.
Wine Pairing: Domaine Cauhapé Chant des Vignes, Jurancon Sec 2017
14% abv | $16.00 (sample) | 60% Gros Manseng, 40% Camaralet
The crisp citrusy acidity makes for a nice accent with the mussels. The wine’s medium body is in harmony with the overall dish.
The main course is Slow-Roasted Leg of Lamb with Mint and Cumin, Mashed Potatoes with Carrots, and Celery Root, and a Simple Salad.
Wine Pairing: L’Hortus de Bergerie, AOC Pic Saint Loup, Languedoc 2017
13.5% abv | $15.00 (sample) | 60% Syrah, 20% Mourvèdre, 20% Grenache
Notes of boysenberry, spice, licorice, and dried herbs in the wine are in affinity with the cumin and mint in the lamb. The body and weight of the wine are perfect for the slow-roasted lamb.
The cheese course, a must in France, appears after the main course and before dessert. The ideal opportunity to revisit wine from a previous course.
The Riesling with the refreshing acidity was perfect with the triple-cream cheese and as a palate cleanser.
The dessert course is an Apple Tart from a favorite local bakery. Even the French know you can’t do it all and are known to supplement part of a meal with purchased elements.
Wine Pairing: Chateau Doisy-Védrines, Sauternes 2013
13.5% abv | $25.00 | Sémillon and Sauvignon Blanc
The sweet, medium bodied Sauternes is a lovely pairing with the apple tart that is not overly sweet. (the wine is sweeter than the tart). Notes of honey, ginger, apricot, and a hint of almond plays well with the apples and almond flavored custard in the tart.
Celebrate the holiday season with family and friends and a French-inspired winter dinner. Check out my fellow French winophiles and their visions of French style at the end of this post. Cheers to living life with good food, wine, and friends, the French way!
Steamed Mussels with White Wine and Saffron
Ingredients
- 3 lbs. black mussels, scrubbed and debearded
- 1 teaspoon saffron threads
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 3 shallots, sliced
- 2 cloves garlic, chopped
- 2 sprigs fresh thyme
- 1 cup dry white wine
- salt and pepper
- 2 tablespoons parsley, chopped
Instructions
- Discard any mussels whose shells are not tightly closed. Soak the saffron threads in 1/4 cup hot water for 15 minutes.
- In a 5 qt. non-aluminum dutch oven, heat butter and olive oil over medium heat. Add the shallots and sauté for 4-5 minutes; add the garlic and continue to cook for about 3 minutes. Add the saffron and soaking water, thyme, wine, salt and pepper. Bring to a boil.
- Add the mussels, stir to combine. Cover the pot and cook over medium heat for 8 minutes, until all mussels shells are opened.(Discard any that did not open).
- To serve; sprinkle mussels with chopped parsley and serve from the pot into individual bowls with slices of French baguette.
Slow-Cooked Leg of Lamb with Cumin, Mint, and Cilantro
Ingredients
- 2 lemons, to get 1 tablespoon zest and 1/4 cup juice
- 6 cloves garlic
- 1 tablespoon paprika
- 1/2 teaspoon ground fenugreek
- 2 teaspoons ground cumin
- 1-1/4 cups mint leaves
- 3/4 cup cilantro leaves
- 3 tablespoons extra virgin olive oil
- salt and pepper
- 4-1/2 lbs. boneless leg of lamb
- 1 celery root, peeled and cut into 1 inch wedges
- 5 large carrots, peeled and cut into 2-inch size pieces
- 2 heads garlic, top 1/2 inch sliced off
Instructions
- Combine the lemon zest, lemon juice, garlic, spices, herbs, and olive oil in a mini food processor. Add 1-1/2 teaspoon of salt and a good amount of freshly ground black pepper. Process on and off until a rough paste forms, set aside.
- In a large bowl, place the leg of lamb and poke the meat all over about 3 times with a small sharp knife. Rub and massage the spice paste all over the meat. Cover with plastic wrap and refrigerate overnight.
- The next day, preheat the oven to 375 degrees F.
- In a 12" X 16" X 2" baking dish, transfer the lamb with the marinade. Cover the dish tightly with foil and roast for one hour.
- Reduce the oven temperature to 350 degrees F. Add the celery root, carrots, and garlic to the baking dish. Contunue to roast for 4 hours, basting the meat and vegetables every hour.
- Remove the foil and cook for another 30 minutes, or until lamb is browned and falling apart.
-
- Camilla from Culinary Adventures with Camilla whips up “A French #Winophiles Fête: Foie Gras, Pain d’Épices & Champagne Drappier”
- Jill shares from L’OCCASION shares “How To Bring French Holiday Traditions Home”
- Gwen at WinePredator has “Season’s Greetings French-Style”
- Wendy at A Day In The Life On The Farm gives us “A Holiday Gathering with French Foods and Wines”
- Martin at ENOFYLZ Wine Blog shares “A Taste of French Inspired Holiday Food and Wine”
- Deanna from Asian Test Kitchen tells writes about “Ants Climb a Tree with French Wine”
- Lauren at The Swirling Dervish tells us about “Parisian Holiday: A Few of My Favorite Things”
- Michelle of Rockin Red Blog writes about “A French-Inspired Holiday Alsatian Style”
- Kat from Bacchus Travel and Tours writes about “Noel en Provence“
- Jeff from foodwineclick discusses “What is French-Style Season?”
- Payal writes at Keep The Peas shares “Bonnes Fêtes à la #winophiles”
- Robin at Crushed Grape Chronicles entices us with “Un repas de Noël pour les fêtes de fin d’année (A Christmas Dinner for the end of the year celebrations)…with wine #Winophiles”
- David Crowley from CookingChat shares “Festive Pairings for Pouilly-Fumé and Other Special French Wine #winophiles“
- Lyn writes at L.M. Archer tells us about “The Hedonistic Taster: French-Style Season Edition”
- Jane cooks things up at Always Ravenous shares “A French Inspired Winter Dinner”
- Nicole from Somms Table shares “Crocus l’Atelier Malbec de Cahors with Château Mercuès Saffron Chicken Soup“
- Liz from What’s In That Bottle tells us how to “Frenchify Your Festivities with Fun Wines“
- Rupal from Journeys of a Syrah Queen shares “French Inspired Holiday Wines”
- Savor the Harvest shares how to “Give a Little Touche Française to Your Holiday #Winophiles
Wow that menu looks amazing! Gorgeous pics too with the festive wreaths. 🙂
Thank you. It was so much fun to create and even better enjoying the food and wine with family.
An amazing menu and pairings Jane! Happy holidays to you and yours!
Thanks Martin. I really need to have more dinners with multiple courses and smaller portions. Happy Holidays to you!!
Jane, you always have such a beautiful selection of dishes! I am going to make that lamb dish next week, when I get to NYC and will need something slow-roasted and comforting. Merry Christmas to you and your family!
Thank you! I loved it, just make sure you plan a day ahead to marinade the lamb. Let me know how you like it.
Jane, all I can say is WOW. This menu looks amazing. Well done. Merry Christmas!
Thank you Michelle! Merry Christmas to you too!
I’m having a hard time choosing which course I like the best. Of course, the lamb would be a fave, but that apple tart is so beautiful. Beautifully done!
Jeff, You can’t go wrong with either one!
What a wonderful line up of courses! I added a Chateau Doisy-Védrines, Sauternes for my dessert pairing also! I will be searching for these wines to try these pairings. I have bookmarked the mussels recipe! And I must say, your holiday decor is beautiful! Happy Holidays!
Thanks Robin, Sauternes is always part of our holiday. Let me know how you like the mussels.
I’m in love with your menu Jane, things Mark and I love to eat. Beautiful plating and pairings! Look forward to trying your rendition of leg of lamb. Happy holidays to you and your family!
I’m hoping to eat and drink like this all winter!