Recipe
Shinichi Sato's perfect pairing
An encounter with a Japanese virtuoso
B16 invites you on a sensory journey into purity and freshness, unveiling a singular expression of the Bollinger spirit. Both daring and complex, it offers an ethereal, refined experience, where a silky and perfectly balanced aromatic palette of remarkable finesse unfolds.
To magnify this rare cuvée, Bollinger joins forces with Shinichi Sato, a master of pure and essential cuisine.
His two-Michelin-starred restaurant, Restaurant Blanc, designed by Japanese architect Kengo Kuma, reflects Japanese simplicity: a warm and characterful space, with an entirely white kitchen symbolizing purity and cleanliness, which inspired its name.
The perfect pairing with B16 according to Shinichi Sato
Chilled veal sweetbreads with veal consommé, fennel, and citrus
Served cold, the silky, chilled texture of this dish highlights the finesse of B16, while the citrus notes reveal its freshness.
Ingredients
- 100 g of veal sweetbreads
- 1kg veal shoulder or breast
- 1l filtered water
- 50g fennel bulb
- 100g reduced veal consommé
- 1l court-bouillon
- 1 pink grapefruit
- 2 lemons
- 4 g yuzu kosho
- 10 g sea salt
- 10g sweet and fruity extra virgin olive oil
- A few sprigs of fennel to dress the plates
Method
- For the sweetbreads
- Soak the sweetbreads in ice-cold water to remove any blood. Poach in court-bouillon for 25 minutes at 85°C. Once they have cooled a little, transfer into the fridge to cool completely, leaving them in the cooking juices so they remain tender. Once chilled, cut into even, bite-sized pieces.
- Making the consommé gel
- Add the veal and filtered water to a suitable container and steam gently at 85°C for 8 hours. Carefully filter the stock, carefully season with sea salt, and leave to set in the fridge. Once set, strain the gel through a fine muslin cloth to achieve a smooth and supple, almost molten texture.
- Making the citrus dressing
- Juice the pink grapefruit and lemons. Season carefully with sea salt until you have achieved a subtle balance of acidity and saltiness.
- Fennel and yuzu kosho garnish
- Finely grate the raw fennel bulb and mix with the citrus dressing to make a zesty, aromatic, and slightly spicy garnish.
- Dressing the plate
- Spoon a thin layer of the citrus and fennel garnish on a cold plate. Arrange the sweetbreads on top. Cover with a fine layer of the set consommé, cut or poured depending on your desired texture. Finish with a few sprigs of fennel and a dash of olive oil to enliven the plate.