October 2021 - Vignobles&Compagnie

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October 28, 2021 :

Parole de collaborateurs

ELODIE DELLA-SCHIAVA, FRENCH…

October 20, 2021 :

Recette potimarron et magret de canard Vignobles & Compagnie

Recipe of the month by V&Co

Duck breast with…

RECHERCHE PAR MOTS CLÉS :

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ELODIE DELLA-SCHIAVA, FRENCH SALES ADMINISTRATION

This month, we find a new portrait of a collaborator, Elodie, a driving force in the sales team serving Vignobles & Compagnie customers on the French market.

– What are the values/philosophy of the company?
“Vignobles et Compagnie is for me a dynamic company that knows how to adapt (to consumption habits, to climatic hazards, etc.). We know how to reinvent ourselves and show ADAPTABILITY in order to orient our offer according to demand and changing consumption habits. We are also a company that knows how to match CREATIVITY and AUTHENTICITY and above all to show RESPECT. First of all, out of respect for everyone, Vignobles & Compagnie is an almost family-based business where everyone can express themselves, give their opinion and be taken into consideration. We stand in solidarity with each other regardless of our status in the company. But also by respecting the environment. A company close to nature with a majority of HVE labeled wines. We work every day by dematerializing as much as possible, by using recycled materials for example. ”

– Which ones do you share with the company?
“I share all the values of this company, but I pay particular attention to ADAPTABILITY, which for me is a form of solidarity with my colleagues. “

– How to apply them –You every day?
“Through my daily involvement in my missions, by showing ADAPTABILITY and SOLIDARITY when necessary. For example, by replacing colleagues on some of their tasks in order to be able to free up their time. “

“Solidarity is the capacity of a community to bring together the knowledge of each other to advance towards a common goal. “

Duck breast with honey and pumpkin purée

The intense flavors of a beautiful duck breast take on a new dimension when combined with the sweetness of honey. Accompanied by pumpkin puree for delicacy and autumnal tone, this is a perfect wine pairing to pair with our Gigondas les Sources de Montmirail and its aromas of black fruits and spices.

It’s time to cook!
For 4 people, you will need:
– 2 duck breasts
– 1 pumpkin weighing approximately 2 kg
– 2 carrots
– 3 medium potatoes
– 1 onion
– 30 cl of milk
– 30 cl of water
– 1 tablespoon of honey
– fleur de sel and pepper

FIRST :
Peel the carrots, potatoes, onions and pumpkin, then cut them into large pieces. Chop the onion.
In a large casserole dish, heat 2 tablespoons of olive oil and add the chopped onion.
Melt 5 minutes, stirring, until the onion turns slightly orange. Add salt and pepper.
Add the potatoes, carrots, pumpkin, milk and water.
Cover the casserole dish and cook for about 1 hour. Mix and adjust the seasoning to taste.

SECOND, for the duck breasts, allow about 15 minutes between preparation and cooking:
Crisscross the duck breasts and cook them skin side down over medium heat in a non-stick pan or on a plancha.
As soon as the skin is golden brown, degrease the pan then return to cooking on the flesh side.
After 2 minutes turn off the heat, cover and let stand for 15 minutes.
After 15 minutes, put the breast on the skin for 2 minutes to heat my meat then take the breasts out of the pan and slice them.
Heat the pan with the cooking juices from the duck breasts and deglaze with the honey.
Make a quick round trip of your slices of duck breast in the pan, then put the rest of the sauce aside.

All you have to do is prepare your plates and top with the cooking juices.
Enjoy your lunch !

Monthly Archives: October 2021

Parole de collaborateurs

Recipe of the month by V&Co