Friends of Sézane

Friends of Sézane

Friends of Sézane 

Welcome to Mimi Thorisson’s kitchen, a warm inviting space where seasonal ingredients come to life. This Thanksgiving, she has shared with us a selection of festive recipes to create the most delicious feast. Each one incorporates colorful, autumnal ingredients and are bursting with aromatic flavors.

From all of us at Sézane, 
Joyeux Thanksgiving and bon appetit.

Gratitude around the table  

N°01

A Thanksgiving moment 

As a chef and gastronomy writer, Mimi has a deep passion for food and is happiest at the table. Her love for cooking comes from her childhood holidays in the south of France where she visited her grandmother and indulged in her home cooking, as well as her time spent exploring restaurants in Hong-kong where she predominantly grew-up.  

She now lives in a charming village in the Médoc with her photographer husband Oddur, seven children and nine dogs. 

with @mimithor 

N°02

Thanksgiving Sbagliato 

Ingredients

1 1/2 ounces of sweet vermouth
1 1/2 ounces of Campari
1 1/2 ounces of Prosecco or other sparkling wine
Orange peel 
Star anise and cinnamon 

Step 1. Stir and mix the sweet vermouth, Campari and Prosecco with ice. 
Step 2. Garnish with spices and orange peel.

To Start: An aperitvo born in Milan 

N°03

Sage and shallot cornbread 

Makes 1 

110g plain flour
170g polenta 
240ml milk
240ml olive oil
70g fresh breadcrumbs 
1 tbsp of baking powder
1 tbsp of sugar 
3 tablespoons of fresh chopped sage
4 shallots, finely chopped
A pinch of salt and black pepper
120g grated Parmigiano
2 eggs, beaten
Olive oil for frying

To Follow: An autumnal home comfort 


Method 

Step 1. Preheat the oven to 200C/400F/gas mark 6, then thoroughly grease a 20cm cake tin.

Step 2. In a large pan, sauté the shallots and sage with olive oil for 8 minutes or until golden

Step 3. Mix together all the dry ingredients with the sage/shallots and cheese. In a separate bowl, mix together the beaten eggs, milk and olive oil. Combine the two bowls of ingredients and pour into the cake tin.

Step 4. Bake for 20-25 minutes until golden and a skewer inserted in the middle comes out clean.

N°04

Pears à la Médocaine 

Serves 6 to 8

3 cups/ 750 ml dry red wine
1 3/4 cups/ 350 g graduated sugar
1/2 vanilla bean, split lengthwise, seeds scraped out, seeds and beans reserved
1 cinnamon stick
2 bay leaves
2-star anise
6 to 8 large pears, peeled but the stems left on

To Finish: A fruity dessert inspired by Medoc, France's wine region 


Method

Step 1. In a saucepan large enough to hold the pears standing upright, combine the wine, sugar, vanilla bean and seeds, cinnamon, bay leaves, and star anise, mix well, stirring to dissolve the sugar, and bring to a low boil over medium heat. 

Step 2. Add the pears, stems up, cover, and simmer for 30 minutes, turning the pears occasionally so they cook evenly until they are tender.

Step 3. Let the pears cool, then refrigerate for 24 hours in the syrup.
To serve, divide the pears among shallow bowls and spoon some of their syrup over them.



 

"I've lived in the Medoc for a long time, and I learned this recipe, which is so beautiful with wine & sugar. You infuse the pears with vanilla and cinnamon"



 


Bon Thanksgiving !!