St-Germain and Gastronome Catering create the perfect gourmet tasting kit

St-Germain and Gastronome Catering bring touch of French cuisine to your door.

Although that trip to Paris might have been delayed, St-Germain and Gastronome Catering are bringing a gourmet, French inspired tasting kit directly to foodies. Menu du Quatorze Juillet has been carefully curated to highlight four dishes that perfectly pair with a St-Germain Spritz cocktail. It is time to put on a special outfit, set the table with some candles and enjoy a French inspired flavor journey.

Many people are familiar with the St-Germain liqueur. The elderflower liqueur has brightened a simple glass of champagne, elevate a cocktail or even made a simple dessert a little more elevated.

For the summer, the St-Germain Spritz is the perfect cocktail for any occasion. Since summer is often spritz season, this cocktail opens the palate yet pairs wonderfully with a variety of dishes. If you are looking to toast to the good life, this cocktail might be the perfect choice.

According to St-Germain National Brand Ambassador Earlecia Gibb, “The delicate flavor of St-Germain elderflower liqueur is floral, fresh and captivating – reminiscent of tropical fruits, peach, pear and citrus, with a hint of honeysuckle. The magic of the St-Germain Spritz is that those delicate flavors are the perfect complement to play up – but not overpower – many different pairings. Playing with different premium soda waters or varietals of sparkling wine gives you endless options to elevate a beautiful cocktail and food pairing.”

Here’s how to make the St-Germain Spritz.

Ingredients:

• 2 parts Moët & Chandon Impérial Brut Champagne
• 1½ parts St-Germain French elderflower liqueur
• 2 parts sparkling Water

Method:

• Fill a tall Collins glass with ice. Add Moët & Chandon Impérial Brut Champagne, first, then St-Germain, then Club Soda (the order is essential). Stir completely and garnish with a lemon twist.

Starting on Bastille Day until August 14, the exclusive gourmet tasting kit, Menu du Quartorze Juillet is available for local New York City orders. Curated by NYC-based Gastronome Catering and in collaboration with Studio3NYC, this four-course menu by award winning chef Alexa Ureña is perfection.

Even though many people have begun to explore their cooking abilities, a chef-driven meal that is mostly prepared can be a lovely way to enjoy an evening. Even more so, it can be a way to inspire more cooking in the future. Seeing how food and beverages pair together can bring even more people to the table.

This special Bastille Day collaboration is a part of the St-Germain Moment du Jour. The idea is to bring creativity and special moments to people’s daily lives. Sometimes those little gestures can go a long way.

Here’s the four course Menu du Quartorze Juillet.

Menu du Quatorze Juillet

• 4 Course Prix Fixe Menu (for 2 guests)
• First Course: Uni and Caviar, Salmon Roe, Miso Butter, White Toast
• Second Course: Peekytoe Crab Salad, Avocado, Tobiko Vinaigrette, Baby Greens
• Third Course: Roasted Chicken, Oyster Mushroom, Spinach & Parmesan Puree, Chicken Jus
• Fourth Course: Pamplemousse Custard, Mixed Berries, Vanilla Sauce

While NYC area residents can order this specially curated menu for themselves, everyone can be inspired by this special French experience in their home. In some ways, that idea is a big part of this experience. Turning a meal into a reason to celebrate.

For those looking to recreate a few of these food and beverage pairings at home, Chef Alex Ureña, Gastronome Catering provided some advice in making a recipe inspired by the specially curated menu.

He said that, ““The Crab Salad is simple, elevated dish to make. To prepare it, start with the Peekytoe Crab lumps, then add small diced Granny Smith apples and cucumbers. From there, pour a teaspoon of lemon juice, add one tablespoon of mayo, and top with salt & pepper for taste and flavor. Place the crab mix tartar and wrap with thinly sliced avocado, like wrapping sushi. If you’re allergic to shellfish, you can substitute salmon or tuna. Just finish with one teaspoon of ponzu to the mix if using salmon or tuna.”

If the you prefer the chicken course, the key to this dish is the twice cooking. Chef Ureña said, that the chicken is sous vide. “Then it is pan roasted with 1 teaspoon of oil. Use half a cup of red wine to deglaze and add a half a cup of chicken stock. Reduce down, add half spoon of butter, whisk and add salt & pepper for taste. The garnish is spinach & parmesan puree. If you don’t like spinach, simply use any other vegetable or starch like pasta or rice.”

Looking at Chef Ureña’s suggestions, these cooking techniques are straightforward enough for any home cook to handle. Just think of the dinner experience that these ideas will create.

Whether you enjoy this curated meal, a meal inspired by this menu or just a St-Germain Spritz on a leisurely afternoon, remember to enjoy the moment. It is time to toast the good life.

What is your favorite food and beverage pairing? Are you looking to expand your palate?