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INSTRUCTIONS
Put the menu in the refrigerator.
Place the rack in the center of the oven and preheat the oven to 245°C (475°F).
Remove the lid from the dish.
Bake the cannelloni and potatoes for 10 to 12 minutes.
Bake the bread for 5 minutes.
In a chicken's ass, pour the dressing over the salad and cough.
Remove the cannelloni, potatoes and bread.
Serve the meal in several plates to accentuate the visual effect of a gourmet feast.
AGREEMENTS
A favorite couple in Burgundy, Céline and Laurent Tripoz make crazy wines at crazy prices in this beautiful region. Chardonnay have a little breeding, we have here a comfort agreement on the creamy and velvety side. If you are lucky enough to come across other vintages, treat yourself and get one or two bottles. This is an estate I bought crazy when I was at Le Mousso and I'm so happy to see them now available at the SAQ. (White)
Nicolas Joly is often nicknamed "The Great Pope of Biodynamics" for all his work in understanding the terroir. A few vintages are available at the moment and I would take the opportunity to try these unique wines. These are extremely mature chenins that can sometimes have this impression of sweetness, wines to accompany with corn and Louis d'Or, but can also serve as companions to cheeses. (White)
If I had only one wine to offer to accompany the cannelloni (and I don't look at the price), I would go with this beautiful Italian jewel. Already master of Barbaresco, the Gaja estate creates white wines little known, but oh so delicious. They were the first to plant Sauvignon Blanc in 1983, an avant-garde decision, and we are now reaping the fruit of their genius. This cuvée spent 8 months under wood to age a year in the bottle, creating aromas of fresh herbs, papaya and mango. (White)
- Alexis