Anne-Sophie Pic’s recipes

Vegetable pastry tart with parmesan cream.

The Viognier is a relative of the Traminer family: it always produces highly perfumed wines. When it is pressed just after the harvest, its thick skin imparts roundness and unctuosity to the juice.

In this dish, the crunchy vegetables create a wonderfully joyful tasting experience. The different beans or mangetout peas, combined with asparagus tips and cauliflower florets, give this dish a spring like freshness. Its youthful textures are softened by the fat of the wine and complement its aromatic aromas of apricots, flowers and vineyard peaches.

The parmesan cream bonds everything together, and complements the wine with a smooth softness. This crisp shortcrust pastry tart is the perfect partner in an intense, colourful and sun-filled pairing.