Sift the flour into a bowl, press a depression into the middle.

Place the yeast in the depression and mix with lukewarm milk.

Cover and let rise in a warm place.

Melt the butter and knead into the dough along with eggs, sugar, salt, and lemon zest.

Punch it down strongly.

(But the dough should not become too hard.

) Let rise in a warm place again.

Butter small savarin pans or ring pans, dust with flour, and fill halfway with the dough.

Cover and let rise again.

Preheat oven to 350 °F (180 °C) and bake for 12–15 minutes.

Remove and let cool.

For the syrup, boil with sugar, honey, and orange zest, let cool, and sieve.

Flavor with lemon juice and cognac and soak the savarins with it.

Peel the grapes.

Bring water with sugar and the vanilla bean to a boil and set aside.

Remove the vanilla bean and add the grapes and cognac.

Let everything cool.

For the wine foam, mix all the ingredients together well and beat in a warm water bath until creamy.

Place the savarins on plates, put the grapes in the middle, and serve with wine foam.