Muscadine Grapes and Marchand de Vin
Chef Corey Thomas of August | New Orleans, LA
Adapted by StarChefs | October 2026 | Photo: Alexander Zeren
INGREDIENTS
Muscadine Grape Syrup:
1 kilogram muscadine grapes
250 grams granulated sugar
Taré:
150 grams soy sauce
150 grams sake
50 grams rendered wagyu fat
30 grams black garlic
10 grams minced ginger
Marchand de Vin:
30 grams unsalted butter
100 grams julienned shallots
400 grams red wine
500 grams veal demi-glace
15 grams picked thyme
5 grams whole black peppercorns
20 grams red wine vinegar
Kosher salt
To Assemble and Serve:
Yield: 1 serving
Two 100-gram portions A5 wagyu striploin
Kosher salt
Muscadine grapes, quartered and seeded
Rendered wagyu fat
METHOD
For the Muscadine Grape Syrup:
In a mixing bowl, crush grapes. Add sugar and toss to evenly coat. Cover and refrigerate 12 hours.The next day, strain, reserving solids separately. Transfer liquid to a saucepan over medium heat. Cook until liquid is reduced by half. Transfer to an airtight container and refrigerate.
For the Taré:
In a saucepan over medium heat, combine all ingredients and 200 grams reserved Muscadine Grape Syrup solids. Let simmer 10 minutes. Transfer to a Vitamix Commercial blender and purée until smooth. Pass through a tamis. Let cool. Transfer to an airtight container and refrigerate.
For the Marchand de Vin:
In a saucepan over medium heat, melt butter. Add shallots and sweat until softened. Deglaze pan with wine. Cook until slightly reduced. Add demi-glace, thyme, and peppercorns. Reduce to nappé. Strain through a fine-mesh sieve. Stir in vinegar and 100 grams Muscadine Grape Syrup. Season with salt. Transfer to a small saucepan over low heat and keep warm.
To Assemble and Serve:
Prepare and heat a yakitori grill. On a clean work surface, generously season wagyu with salt. Sear on one side. Flip and baste with Taré. Flip and baste remaining side. Let rest 3 minutes. Slice and shingle across a serving plate. Garnish with grapes. Finish with drizzle Marchand de Vin.
