Food and wine pairings

Autumn Table by Clément & Mathilde

Pears poached in rosemary, Breton biscuit, frozen yoghurt, brown butter

Pears poached in rosemary, Breton biscuit, frozen yoghurt, brown butter

For 6 people


1 h


20 min


A pleasant pairing of aromas! Matching the pears up with a sweet white wine, rich in white fruit aromas, takes them to new heights!


An airy pairing thanks to the acidity of the Crémant and its fresh hints of white fruit! The pears, frozen yoghurt and biscuit are enhanced perfectly in this festive pairing!


4 pears
4 scoops of frozen yoghurt
50cl of sugar
4 sprigs of rosemary
10g of butter
2 egg yolks
80g of sugar
80g of softened butter
140g of flour
6g of baking powder


For the Breton biscuit: Beat the yolks together with the sugar until the mixture turns white. Fold in the butter, then the flour combined with the yeast. Roll the biscuit pastry into a sausage shape. Roll it up in cling film and place in fridge for about 2 hours. Cut the sausage-shaped pastry roll into thick slices and place them in mini-tartlet tins. Bake for 15 mins at 170°C

For the pears: Prepare a syrup flavoured with the sugar, water and rosemary. Once the syrup is sufficiently infused, cook the peeled pears in it, over a low heat for about 20 mins. Melt the butter until golden brown. In the bottom of the dish, crumble the biscuit, top with a whole pear, scoop of frozen yoghurt and a drizzle of warm brown butter.

Clément Duport & Mathilde Curt

Ever since our very early childhood, we've been lucky enough to taste, discover and enjoy produce from our region. Going to get vegetables right on the farm, meeting farmers, and listening to wine-growers talk about their wine are part of our everyday routine.