- As a thirst-quencher with water and crushed ice.
- As an aperitif with white or red wine, champagne, vermouths, in cocktails.
- Straight, as a digestive, or with marc de Bourgogne, cognac, rhum, vodka, etc..
- In cooking, melon with crème de Cassis de Dijon, in patés, for pouring over ice cream, vacherins, pears (pears à la Dijonnaise : vanilla ice cream, pears in syrup, with crème de Cassis de Dijon poured over them).

For every lord, all honours, so let's begin with the "wine-blackcurrant" more commonly known as "kir" (trademark). It is made with 1/4 Dijon Cassis and 3/4 dry white wine, typically a Burgundy Aligoté.

If you replace the white wine with Champagne you produce what's known as a "Kir Royal".

The "Cardinal" also called "Communard" is made up of Cassis de Dijon and red wine.

Known under various names, the "mélé-cass" or the "marcassin" (young wild boar) is made from Cassis de Dijon and Eau-de-vie de Marc de Bourgogne (a kind of brandy).

The "rubis-cassis" is more elaborate 1/5 de Cassis de Dijon, 3/5 white vermouth, a dash of orange or lemon (and maybe some soda).

Lastly, two classics known throughout the world:
The blackcurrant coktail requiring 3/10 Casis de Dijon, 3/10 Dry Martini, 3/10 Whisky and 1/10 Cointreau.
The Purple Velvet which combines Cassis de Dijon (1/3) and Whisky (2/3).

RC³

Elaboration : au shaker
Proportions :
1/10 de jus de citron vert
2/10 de crème de cassis
de Dijon BRIOTTET
3/10 de rhum blanc
6/10 de lait de coco

Décor : Coco râpée et tranche de citron vert

CASS' EN BULLES

Elaboration : directement dans le ver
Proportions :
2/10 de crème de cassis
de Dijon BRIOTTET
8/10 de Poiré ou cidre

Décor : Grains de cassis givrés et mélisse

GRAIN DE POMME

Elaboration : directement dans le ver
Proportions :
1/10 de jus de citron vert
3/10 de Manzana
3/10 de crème de cassis
de Dijon BRIOTTET
Compléter à l'eau gazeuse

Décor : Grain de cassis emprisonnés dans des glaçons.

PETALE DE ROSE

Elaboration : directement dans le ver
Proportions :
2/10 de liqueur de roses
2/10 de crème de cassis
de Dijon BRIOTTET
Compléter au crémant de Bourgogne

Décor : Pétales de roses.

in the shaker

6/10 CRÈME DE CASSIS
4/10 Téquilla
juice of 1/2 lemon

in the shaker

5/10 CRÈME DE CASSIS
4/10 Gin
1/10 Grand Marnier

in a jug, cool

1/5 CRÈME DE CASSIS
1/5 Gin
3/5 Vermouth
peel of lemon and orange
and Perrier to make a long drink.

in the shaker

3/10 CRÈME DE CASSIS
1/10 Plum brandy

then fill up with
6/10 de Champagne
Be careful with the plum brandy which can soon get the better of you

Straight into a big glass

5/10 Gin
3/10 CRÈME DE CASSIS
1/10 Red vermouth
1/10 Dry white vermouth

In centilitres

4 cl Vodka
2 cl CRÈME DE CASSIS
5 cl Grape fruit juice
5 cl Pear fruit juice

serves 6:
12 peaches
1 litre good red wine
1/4 crème de cassis de Dijon
500 g caster sugar
1 stick of cinnamon
mint leaves
Preparation: 20 mins
Cooking time: 20 mins.
Pour the red wine into a large saucepan, add the crème de cassis de Dijon, the sugar and the cinnamon.
Add the peaches to this mixture and simmer for 10 minutes.
Remove the peaches, peal them and cut into pieces.
Bring the cooking juice to the boil and then leave to cool.
Place 8 pieces of poached peach in each individual soup-dish, pour the cooled fruit juice over them and decorate with mint leaves.
You can serve this soup with a scoop of Cassis de Dijon sorbet.

serves 5:
500 - 600 g duck foie gras
3/4 litre strong red wine
5 cl crème de cassis
200 g blackcurrants
3 g pepper
7 g salt
3 g sugar
3 cl sherry
Marinate the foie gras for 24 hours with the salt, pepper, sugar and sherry.
Cook the blackcurrants in the wine, add the crème de cassis and strain the boiling juice through muslin over the foie gras.
Allow to cool for 15 - 20 minutes. Refrigerate in the cooking juice.
Serve 48 hours later, with a pear poached in cassis.

Serves 12:
12 egg yolks
1 cup sugar
1 cup crème de cassis de Dijon
1/3 cup water
2 cups whipped cream
Cut 12 bands of greaseproof paper 3 cm more than the circumference of each of the twelve individual soufflé dishes. Fix the bands of greaseproof paper round the dishes with adhesive tape allowing the band to stand 2 or 3 cm above the edge.
In a bowl, beat the egg yolks with the sugar, 1/2 cup crème de cassis de Dijon and the water. Heat in a bain-marie and whip until you obtain a foamy aspect and the whip leaves a trace.
Take the saucepan off the heat and place the bowl in a larger container, full of icy water.
Stir from time to time until the mixture is cold.
Stir 1/4 of the whipped cream into the cooled mixture. Then add the remaining 3/4.
Gently stir in the remaining 1/2 cup of crème de cassis. Pour into individual dishes and freeze for 6 hours.

Ask your poulterer to draw and truss the 2 ducklings and also crush the 3 carcasses to make the stock.
First of all prepare the brown stock. Preheat the oven, thermostat 8-250°. Place the crushed carcasses on a baking tray or oven-proof dish, sprinkle with two spoonfuls of oil and put in the oven. When the bones have browned, add the carrots and the onions cut into pieces. Allow to cook for another 10 minutes, skim off the fat and put everything into a large saucepan. Cover with water (approx 2 litres), add the 2 tomatoes cut into pieces and the bouquet garni. Simmer gently for 3 hours.
Preheat the oven, thermostat 8-250°. Put salt and pepper inside the ducklings, and place them in a roasting dish, add a knob of butter to each. Put in the oven, allowing 40 minutes cooking, so as to keep the breasts pink.
Sieve the stock, put it back in the saucepan and allow to reduce so as to obtain a little more than a quarter of a litre. Bind the stock with the worked butter.
Using a mixer, crush 100 g blackcurrants and add this purée to the thickened duck stock, brink to the boil and beat the sauce with 60 g butter cut into knobs. Finish by adding 1 spoonful crème de cassis de Dijon and adjust the seasoning.
Heat the remaining blackcurrants in the sauce. Cut the ducklings into joints. This dish can be served with mashed celery.

Serves 2:
2 chicken breasts
1 soup spoonful vegetable oil
1/3 cup blackcurrant vinegar
2 soup spoonfuls crème de cassis de Dijon
2 soup spoonfuls fresh cream
salt and pepper
ground grilled hazelnuts
blackcurrants
Sprinkle the two chicken breasts, with no skin or bones, with salt and pepper.
In a frying pan gently heat a soup spoonful of vegetable oil. Add the chicken and cook for 4 - 5 minutes on each side. When it is golden brown, remove from the frying pan and keep warm.
Remove some of the juice from the pan and add 1/3 cup blackcurrant vinegar. Bring to the boil stirring all the time. Add two soup spoonfuls crème de cassis de Dijon and two of fresh cream. Heat rapidly, stirring to allow it to reduce and thicken. Pour into a hot serving dish. Cut the chicken breasts into thin slices and place in the sauce. Sprinkle with the grilled hazel nuts and add a few blackcurrants on the top.
This recipe is also delicious with duck.

Serves 10:
400 g pears in syrup
300 g apricots in syrup
200 g cherries in syrup
30 g powdered gelatine
30 ml cold water
700 ml pear (or apricot) juice
300 ml crème de cassis de Dijon
Put the gelatine in cold water to swell
Strain the fruit.
Warm the pear juice and dissolve the gelatine in it.
Add the crème de cassis de Dijon.
Place half of the fruit in a terrine.
Cover with the pear juice and cassis.
Put in the fridge to set.
Repeat the operation with the second half of the fruit.
Turn out after plunging the terrine into hot water.
Any size or shape of mould can be used for this dessert, depending on the number of portions required and the visual effect you wish to obtain.