Family Recipe, Food and wine pairings

For Lionel Bourgeois, nothing beats a golden pie placed in the center of the table, which is sliced in front of everyone. His version, featuring melted Crottin de Chavignol cheese sandwiched between two layers of puff pastry, is a dish he prepares for even the simplest family meals, served with our white Sancerre “La Côte des Monts Damnés.”

This recipe continues our “Family Recipe” series: in each article, a member of the Bourgeois family shares a dish they cook to pair with one of our wines.

4 à 6 personnes · Préparation 20 min · Cuisson 55-65 min

Ingrédients

• 2 pâtes feuilletées
• 50 g de beurre
• 50 g de farine
• 30 cl de crème liquide entière (ou 20 cl de crème + 10 cl de lait pour plus léger)
• 4 œufs
• 3 Crottins de Chavignol
• Sel, poivre (option : muscade)
• 1 jaune d'œuf (ou 1 œuf) pour la dorure

Preheat the oven to 180°C (355°F).

Make the filling

Melt the butter in a saucepan.

Add the flour all at once and stir over low heat for 1 minute, until the mixture foams lightly without browning.

Gradually whisk in the cream until smooth.

Add a pinch of grated nutmeg if you like.

Continue cooking for about 3 minutes, until the mixture thickens to the texture of a soft béchamel.

Remove from the heat, let cool for 2 minutes, then whisk in the eggs one at a time.

Add the Chavignol goat cheeses, diced, and fold into the mixture.

Season with salt and pepper.

Assemble the pie

Line a 24 to 26 cm tart tin with the first sheet of puff pastry and prick the base lightly with a fork.

Pour the cheese filling over the pastry. Cover with the second sheet of puff pastry and seal the edges by pressing with your fingers or a fork. Pierce a small vent in the centre to let steam escape, then brush the surface with egg yolk.

Bake for 55 to 65 minutes at 170-180°C (340-355°F), until nicely golden. Let rest for 10 minutes before slicing.

"La Côte des Monts Damnés" grows on Kimmeridgian marl, the terroir that gives Sancerre its most taut, mineral and saline wines.

This precision responds well to a rich puff pastry and the assertive character of the baked goat cheese, without ever being overpowered by the dish. The wine's minerality cuts through the creamy texture of the filling and resets the palate with every bite.

Serving note: serve hot, with the wine chilled (12-14°C / 54-57°F).

Lionel's Tip

For a melt-in-the-mouth texture, choose semi-dry, young Chavignol goat cheeses. Their still-supple paste will melt gently during baking and bring a lovely creaminess to the pie.

Wine

Our white Sancerre "La Côte des Monts Damnés" is available in our shop, online and at the estate. It's the cuvée Lionel serves for meals that bring the whole family together around a single shared dish.

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