Freedom, equality, fraternity and also - a glorious culinary culture • In honor of Bastille Day, we prepared a French table for you in the best tradition • All the wines and recipes for a pampering summer meal 

How pleasant and challenging to return to the classic provinces of our beloved France. In honor of Bastille Day, Ronen Perlmutter, our wonderful wine man, chose four iconic bottles of wine from different provinces in France. It sips, tastes and characterizes subtleties and aromas. 

Inspired by the mosaic of flavors that Ronen brewed, with great refinement, our chef, Maya Darin, was drawn back to the kitchen on whose knees she was educated.

"It was uplifting to cut vegetables with great care, to cook amber caramel in the best tradition, work with good butter, delicate olive oil, velvety chocolate and create a special French menu that moves very elegantly between a sip of rose, my leaves and from there to censor and ends with Chatonap de Puff delights." In honor of July 14, here is a summer menu accompanied by some of the best wines France has to offer.

Rosa La Lurie, 2019, Barons Edmund and Benjamin de Rothschild - Although the Provence region is famous in France for its rosé wines, it turns out that even in Bordeaux, pink wine is not underestimated. The most famous family of barons presents a wonderful rose from St. Emilion, with a pale pink hue, aroma and classic flavors of garden strawberry and red raspberry alongside the sour and fresh citrus. Light-medium body and a good finish. well made. (90 shekels)

Taten shallots and garlic in raspberry caramel

List of ingredients for 4 servings:

√ 24 small and peeled shallots

√ 12 whole garlic cloves

√ ½ cup sugar

√ 4 tablespoons red fruit jam (strawberry or raspberry)

√ ½ cup raspberry vinegar

√ 2 and 1/2 cups boiling water

√ 1 teaspoon flat Atlantic salt

√ Grated black pepper to taste

√ 2 tablespoons olive oil

√ 4 tarragon branches

√ 4 puff pastry discs based on butter 8 cm tartlet mold 

How to prepare:

1. In a medium nonstick pan, dissolve sugar in light grape caramel, add jam, vinegar and boiling water and mix to a uniform liquid.

2. Add the shallots and 2 tarragon branches to the pan and cook over a low flame. Stir occasionally so that the onions are cooked evenly in the liquid.

After about 8 minutes, add the garlic cloves and continue to cook until the shallots and garlic soften and caramelize. If necessary and the onions have not yet softened and started to caramelize, add a little boiling water.

4. At the end of the process there is no liquid left in the pan and the shallots and garlic are soft and caramelized.

5. Line the bottoms of tartlet pans with a matching diameter baking paper circle.

Sprinkle with tarragon leaves from the remaining two branches.

7. Evenly divide the contents of the pan between the four molds and cover with a puff pastry disc. 

8. Perforate the surface of the dough with a fork and place in the oven, preheated to 200 degrees.

9. Bake for about 8 minutes just until the dough is puffy and golden.

10. Turn over on a serving plate so that the dough is facing down and the shallots and garlic are facing up.

Chablis, Domain La Chateau 2019 - With so many Shabli brands coming to us recently, one might think that these wines have become a basic consumer product here, but hey! We are not complaining. The one in front of us is imported by Israco and made from old Chardonnay grapes (45 years) without malolactic fermentation or aging in wood. Give it some time in the glass and then it will open and showcase what is inside it - a sensual spring bloom, green melon, Chinese orange and especially juiciness and gracefulness. Great with hard cheeses but not only. (99 shekels)

Slices of raw fish with classic ratatouille and green melon sauce and olive oil

List of ingredients for 4 servings:

√ 400 grams of nice, fresh tuna fillet sliced ​​into 20 √ Beautiful and small rectangles - you can ask the fisherman

√ Olive oil to taste

√ Fresh lemon juice to taste

√ Atlantic salt to taste 

√ Grated black pepper to taste

:

√ 1 peeled onion

√ 1 horseradish pepper

√ 2 green zucchini

√ 1 small and solid eggplant

√ 4 crushed garlic cloves

√ olive oil as needed

√ Atlantic salt to taste

√ Black pepper ground to taste

for melon sauce:

√ ½ small green melon

√ ½ cup oil Olive

√ A handful of mint leaves

√ Atlantic salt to taste

√ Grated black pepper to taste For

decoration:

√ Fresh spice leaves

√ Slices of hot green pepper if you like

How to prepare:

1. For melon sauce: Grind all the ingredients in a food processor. Seasoning facilities so that a fresh and spicy sauce is obtained and kept refrigerated.

2. For ratatouille: cut all the ingredients into a bronze - small cubes.

Heat olive oil in a large pan and lightly fry onion and red pepper. When it starts to soften, add zucchini and continue to fry over medium heat. When the zucchini softens slightly, add eggplant and continue to fry until golden.

4. If necessary add a little olive oil, as the eggplant absorbs the oil.

5. Towards the end of the preparation, add crushed garlic cloves and sauté together. Season with salt and pepper and remove from the heat while the ratatouille is golden and spicy. Cool to room temperature.

6. Assemble the dish: In deep, wide-edged plates, pour melon sauce, arrange the ratatouille in the center with a ring or a cookie cutter so that a perfect circle is obtained in the center of the plate.

Arrange five slices of fish per serving on the ratatouille, season with olive oil, salt, pepper and a little lemon.

8. Garnish with spice leaves and slices of hot pepper and serve immediately.

Censor 2019, Domaine de Pancoline - A journey of about an hour and forty minutes in a south-westerly direction separates Chablis from Censer, a small village in the east of the Loire Valley that has already branded itself thanks to its marvelous Sauvignon Blanc wines. The one we tasted externalizes a fresh grapefruit aroma, white peach and pear with hints of vanilla. On the palate it is lemony, with good bitterness and crispy minerality. A lovely wine. (140 shekels)

St. Mohr pastries and peaches roasted in olive oil, honey and rosemary

List of ingredients for 4 servings: For

crispy dough:

√ 2 cups white flour

√ 200 grams butter 

√ 2 flat teaspoons salt

√ 2 egg yolks

√ 1 tablespoon ground black pepper for

topping:

√ 2 ripe white peaches

√ 8 slices of St. Mohr cheese

√ Olive oil by The need

√ Fine honey as needed

√ Rosemary sprigs for

salad:

√ 1 purple or green endive

√ A handful of fresh lettuce leaves

√ ½ A cup of olive oil

√ ¼ A cup of cherry vinegar

√ 1 teaspoon deleted Dijon mustard

√ 1 teaspoon honey

√ A few drops of juice Lemon

√ Salt to taste

√ Grated black pepper to taste

How to prepare:

1. For the dough: In a mixer with a guitar hook, process the flour, salt and butter into crumbs.

2. Add egg yolks and ground pepper and process just until a dough is formed. Wrap in plastic wrap and refrigerate for 20 minutes.

3. Roll the dough into a sheet 1 cm thick, make circles about 6 cm in diameter.

4. Bake in a preheated oven at 180 degrees for about 6 minutes just until lightly golden.

5. Remove from the oven, arrange on each dough disk a slice of cheese, a chunky slice of peach, a few rosemary leaves.

6. Pour over a little olive oil and honey and roast on high heat, 200 degrees, for about 5 minutes until happy.

7. Meanwhile, mix olive oil, vinegar, mustard, honey, lemon, salt and pepper into the vinaigrette.

8. When serving: Arrange the pastries on a serving plate, season the leaves with vinaigrette and arrange next to the pastries.

Chateau de Puff, 2017, Domain Christian - made from granache grapes (70%), Syrah (20%), and Morbedre (10%) from vines about 50 years old, which matured for about a year and a half in concrete containers only, with no wood at all. Lush aroma of red berries and ripe plums. A mesmerizing seasoning of cloves and a bit of anise alongside a typical graceful stench (that’s good!). Still very young and able to age and thrive in good conditions. (220 shekels)

Baked chocolate cream

List of ingredients for 6 servings:

√ 1 container of sweet cream

√ 100 grams of bitter chocolate broken into pieces

√ 3 egg yolks

√ 1/4 cup sugar

for serving:

√ 1 container of sweet cream

√ 4 tablespoons powdered sugar

√ Ground spice mixture - vanilla, cloves, Cocoa

√ Plenty of fresh red fruits - blueberries, cherries, raspberries

How to prepare:

1. Bring cream to the boil and add dark chocolate. Remove from the heat and mix well until the chocolate is completely melted.

2. Beat egg yolks and 1/4 cup sugar on medium speed for about 5 minutes, until the mixture is puffy and light.

3. While gently stirring, add the cream and chocolate mixture to the egg yolk mixture.

4. Pour the cream mixture into heatproof serving utensils suitable for baking.

Arrange the individual dishes in a baking pan with a high rim, pour water into the baking pan up to half the height of the dishes (water bath-Ben Marie).

Bake in a preheated oven at low heat (110 degrees) for about 20 minutes.

7. Cool well and transfer to the refrigerator.

When serving: Whip sweet cream and powdered sugar to a stable whipped cream, arrange mounds of whipped cream on the cream, dust very gently with a little spice powder, garnish with red fruit and serve.