for Chef Jimmy Coutel's signature menu at club l'indochine
The gourmet restaurant club l'indochine - known for European cuisine that meets the intense herbs and spices of Indochinese cooking - has expanded its culinary offering with a brand new tasting menu developed by chef Jimmy Coutel and his brigade, Matthieu Perret Bernard, sous chef, and Léa Le Berre, pastry chef.
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Rosé for the Opening
I chose a rosé from Provence, Domaine Siouvette Cuvée Marcel Galfard 2023. It features a beautiful rose petal color, with a bright, direct nose of ripe fruits like raspberry, peach, and mandarin. It offers a beautiful balance on the palate to start the meal.
Red Mullet with Girolles and Eggplants
I opted for a white wine from Provence, Villa Minna, an organic wine from 2019. Located near my daughters' maternal grandfather's family home, this pale-yellow wine with green highlights has a pure and mineral floral nose with aniseed and slightly menthol aromas. It offers a beautiful length on the palate. Aromas of apple and citrus fruits complement and balance this magnificent dish, as red mullet is a rich and strong-tasting fish.
Foie Gras with Porcini and Spinach
For this dish, I suggested a white wine from Provence, Château de Chausse, Organic Wine, Cuvée Diamant, 2022. This delicately oaked wine, aged in lightly toasted barrels, exudes vanilla aromas. It's rich and complex, with a crisp acidity that pairs well with the chef's creation.
Lean Fillet with Caviar Osciètre and Zucchini
I selected a white wine from Provence, Château Roubine, Cuvée Inspire, organic wine, 2023. It has a lovely nose with hints of honey, white flowers, and peaches, offering great amplitude on the palate
Freshness with a touch of brioche, notes of vanilla, and a long finish balance this dish beautifully.
Duck with Red Fruits and Artichoke Heart
I chose a red wine from Provence, Château de Bellet, organic wine from 2020. It features an intense red color with notes of black fruits, cherry, and blackberry. A fine and vegetal nose is followed by hints of undergrowth and humus, with a slight cocoa overtone. An elegant finish with notes of eucalyptus complements this remarkable dish.
Candied Blackberry with Reduced Juice, Confit of Blackberry, and Yogurt Sorbet
To finish, I opted for a Bordeaux Blanc, Sauterne Château Dudon Gallien, 2022. This sweet wine has a golden straw yellow color and reveals subtle aromas of velvety and airy ripe fruits. Serve very cold to reduce the impact of high sugar content.
