the grand aixperience
Five-star Sofitel Legend The Grand in Amsterdam is offering a special AIXperience at the Garden Terrace of Oriole Bistro to celebrate the launch of the 2022 vintage this spring. The arrangement consists of various bites, created by Executive Chef Raoul Meuwese, that are expertly paired with AIX Rosé.
For those looking to try their hand at a culinary adventure, Executive Chef Raoul Meuwese, shares his recipe for 'Zeeuwse' oysters with jerusalem artichoke and sea buckthorn. Perfect for anyone looking to impress their guests with a taste of Amsterdam's finest cuisine.
with jerusalem artichoke & sea buckthorn
- 6 Oysters (Zeeuwse Creuse) • ½ kg Jerusalem artichoke • 750 ml Milk • 2 cloves of garlic • 50 ml Cream • Pat of butter • Oil for frying • 25 gr Sea buckthorn • 50 ml Grape seed oil • 6 Cornflowers • 6 Sprigs of baby arugula
- Saucepan • Strainer • Hand blender • Mortar & pestle • Spray bottle • Oyster knife • Piping bag
Jerusalem artichoke cream: Peel the Jerusalem artichoke. Save the peel and pat it dry. Cut the Jerusalem artichoke into cubes and bring it to a boil with milk and garlic until the Jerusalem artichoke is tender. Strain the Jerusalem artichoke to reduce the liquid. Return the mixture to the pan and puree with a splash of cream and a knob of butter to a smooth cream. Put the cream into a piping bag.
Jerusalem artichoke crisp: Make sure the peel of the Jerusalem artichoke is completely dry. Fry it briefly until it is crispy.
Sea buckthorn oil: Crush the sea buckthorn berries and mix with grape seed oil. Strain the oil and put it into a spray bottle.
The oyster: Open the oysters and pour out any excess liquid. Pipe a nice dollop of the Jerusalem artichoke cream on the oyster. Then place a cornflower and a sprig of rocket on the cream. Insert the Jerusalem artichoke crisp into the cream and dress the oyster with a few drops of sea buckthorn oil. Enjoy!
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