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My Armchair Vacation
By Leigh Cort
Occasionally one can take an armchair vacation,
especially when a particular book is as compelling as "ABSENTE: Images and Tastes of the Green Fairy". From art and
absinthe's history to cocktails and cuisine, it's easier and possibly
more fun than racing to hop a flight to Paris. This is a treasure where one can embark on
a trip through art history and enjoy over 130 original works along with food and drink
recipes featuring Grande Absente™.
Cover of "ABSENTE: Images and
Tastes of the Green Fairy"
The Belle �poque era of 19th
century Paris was alive with new and imaginative thinking about literature, music, art,
science and the vibrant ‘Green Fairy' which personified the
signature drink of that day's unrestrained thinkers and doers. Today, many
generations later, the fairy still evokes images of Van Gogh, Picasso, Oscar Wilde, Monet,
Hemingway, Sarah Bernhardt and hundreds of creative visionaries. Thus Michel Roux, a
master of spirits marketing and supporter of the arts created this amazing book that
teases the eye as well as the palate. Honored by book author and Absente inventor Monsieur
Michel Roux to contribute 18 recipes in the book, Chef Jean-Stephane Poinard
developed all of his 18 recipes around one ingredient: Grande Absente™.
Chef Poinard Signing Book
On Bastille Day, July 14, Chef Poinard celebrated France's
holiday at the Bistro de Leon with the debut of ABSENTE – Champagne, tastings of his
ABSENTE recipes and a grand book signing.
Valerie and Chef Jean-stephane
Poinard
A sampling of Poinard's 18 recipes include:
- Melon in Grande Absente Gelatin with Serrano Ham Chiffonade
- Biscotti a la Grande Absente
- Roasted Cod deglazed in Grande Absente on Braised Fennel
- Mussel Soup a la Grande Absente
- Grande Absente Ice Cream with French Madeleines
- Poulet a la Grande Absente
- Citrus Quinoa Risotto with Sea Scallops Seared and Flamed in Grande Absente
**AND THE FAMOUS: Tomato Stuffed with Escargots,
Flamed in Grande Absente
BISCOTTI A LA GRANDE ABSENTE™
Serves 6
� cup butter
1 � cups sugar
2 eggs
1 tsp Grande Absente™ Absinthe Originale
1 1/3 cups flour
1 tsp baking powder
1 dash salt
Preheat oven to 375.
Cream together butter, sugar, eggs and Grande Absente™ in
an electric mixer; in a separate bowl, combine remaining dry ingredients.
Incorporate the dry ingredients into the creamed mixture.
Shape the dough into a rectangle 1" thick on a cookie
sheet. Bake 25 minutes.
Remove from oven, cool for 10 minutes. Cut into �" slices.
Arrange on cookie sheet �" apart. Return to oven for 10 minutes to crisp the
biscotti. Allow biscotti to cool on a large rack.
www.BistrodeLeon.com
Click to learn about Leigh Cort
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