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January 11, 2019 :

Restaurants in the spotlight: L’Ampythrion

Mario loves all…

May 16, 2017 :

Encounters with Sommeliers Richard Bernard

Richard Bernard used…

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KINGS CAKE

In January, for gourmands, it’s time to enjoy a delicious kings cake to pair with our vintages Vignobles & Compagnie! So, for bolded cooks, the following recipe was unanimously appreciated by our teams … At your stove 👩 🍳

Ingredients:
2 circles of puff pastry
200 g ground almond
200 g of sugar
120 g of butter
2 eggs
Liquid vanilla
Rum

Preparation:
STEP 1 : Mix the sugar and the very soft butter. Add eggs one by one, then vanilla and rum. Finish with the almond powder.
STEP 2 : Pour this mixture over the puff pastry, reserving the edges. Do not forget to introduce a nice bean! Cover with the second dough and weld the edges well with the egg. STEP 3: Using a knife draw the decor without drilling the dough. Brown with egg yolk and mix with a drop of milk.
STEP 4: Bake for 40 minutes at 180 ° C.

Enjoy your meal !

STUFFED TURKEY BY V&CO

Last week we celebrated Thanksgiving on the other side of the Atlantic! A moment to remember and celebrate the help given by the Indigenous to the Pilgrims landed the Mayflower in 1620.

A party that has become a real symbol of sharing and gastronomy in the United States (4th Thursday of November) but also in Canada (in October). A celebration that gives us ideas for your food and wine pairings of the end of the year … Why not try stuffed turkey (with Provencal accent) accompanied by our Tavel Les Combelles, a perfect match to surprise and treat your guests.

Put on your apron, all in the kitchen!

Ingredients:

1 beautiful turkey (do not forget to order from your poultry farmer)
1 lemon
1 onion
Garlic
Thyme
Sage
20 cl of milk
Mie of bread
300g of sausage meat (depending on the size of the turkey)
Chicken broth
Fresh cream
Flour
Olive oil
Salt & pepper

Step 1: Preheat your oven to 180 ° C with the grid at the bottom third position.

Step 2: Prepare the stuffing by dipping the crumb into the milk. Fry the onions in butter with a clove of garlic. Make lemon zest. Stir in zest, sausage meat, breadcrumbs, caramelized onions and garlic, thyme, salt and pepper.

Step 3: Stuff the cavity with the stuffing and the sage leaves. Tie the thighs with string.

Step 4: In a bowl mix: olive oil, lemon and crushed garlic. Rub the skin of the chicken with this preparation and slip under the skin.

Step 5: Transfer the turkey to a rack located in a roasting pan. Pour 2 cups of chicken broth into the roasting pan and put in the oven. Roast the turkey for 2 1/2 hours or until a meat thermometer inserted in the thickest part indicates a temperature of 165 degrees.

Step 6: After the first hour of roasting, brush the turkey every 15/20 minutes and cover with foil if the skin turns dark golden brown before cooking the turkey.

Step 7: Remove the turkey from the oven and transfer it to a cutting board. Let stand for at least 15 minutes by covering with foil.

Step 8: Place the roasting pan on the stove over medium-high heat and simmer the cooking juices and remaining chicken broth. Mix the cream and add flour to thicken the sauce by whisking the mixture well.

Step 9: Cut the turkey and serve with the sauce.

SWEETBREAD VEAL BY V&CO

To seduce the palates of young & old, gourmets & neophytes, French & foreign … Vignobles & Company offers you to regularly find on his site his favorite recipes. Then marry them with its different wines from the Rhône Valley!

This week is Sweetbread veal by V & Co! Let yourself be tempted, be bold for food-wine pairings full of color and flavor. Enjoy your meal !

Ingredients for 4 persons :
– 400 grams of sweetbreads
– 1 cube of chicken broth
– Morels
– Zucchini & carrot
– Fresh beans
– Parsley
– Butter
– Flour
– Salt & pepper

Step 1: Remove the thin membrane that covers the sweetbreads by immersing them in a pan of cold salted water. Blanch in boiling water gently for 10 minutes. Purify the sweetbreads by removing fatty and nervous areas and remove the skin. Dry them on an absorbent paper.
Step 2: Cut the carrots, zucchini and sliced beans and fry them with the morels. Add a few centilitres of water with the chicken broth to finish cooking. Sprinkle with chopped parsley. Season. Keep warm.
Step 3: Salt, pepper and lightly flour the sweetbreads. Brown them in a pan with butter (be generous!). While cooking, do not stop pouring the melted and foamed butter over sweetbreads with a tablespoon.
Step 4: Arrange the vegetables on a plate and put the sweetbreads on top. Adjust the seasonings and serve!

You can also accompany your sweetbread with a tasty meat juice (which we will give you the recipe in an upcoming episode … To follow!)

Mario loves all things connected to food and especially wine. He used to be sommelier before deciding to take over this restaurant set in a pretty building at the heart of the village of Castillon.

Mario is very welcoming, and will make you feel at home. He has a real presence, with his lilting accent, and is one of the emblematic figures of Castillon du Gard today….

Restaurant L’amphitryon

TASTING BY ANDREAS LARSSON

Tasting by Andreas Larsson best sommelier in the world 2007
Note = 90 points.

Richard Bernard used to be sommelier in the restaurant of the Saint James Hotel, near Bordeaux. He is the first to have received the double title of best young sommelier in France and best sommelier in France in the same year.

And yet he is humble and approachable, with a great memory for detail which is very useful in his job. He has been working for many years now with the Maison Ginestet (Taillan Group).

Richard accepted our invitation to taste our wines… a first experience that we hope will be followed by others. On this occasion he tasted the new Signature Châteauneuf du Pape and Côtes du Rhône wines and was very complimentary about their quality…

Vignobles & Compagnie recipes

Vignobles & Compagnie recipes

Vignobles & Compagnie recipes

Restaurants in the spotlight: L’Ampythrion

TASTING BY ANDREAS LARSSON

Encounters with Sommeliers Richard Bernard

KINGS CAKE

STUFFED TURKEY BY V&CO

SWEETBREAD VEAL BY V&CO