nos recettes Nous vous proposons des recettes pour accompagner nos vins. Caramelized Quince Tatin Roast Pork with Quince Duck Breast with Figs and Cognac Chocolate Lamb Sauté Roast Squab Provençal William Ledeuil’s Shrimp and Green Mango Tartare Bull Carpaccio (PDO* from Camargue) with New Harvest Olive Oil and Fleur de Sel from Camargue Eggplant Bread Gerty Linertz’s Poached, Sautéed and Chilled Foie Gras Marinated in Elderberry Coulis Tuna Tartare Michel Sarran’s Dublin Bay Prawns Roasted Red Mullet Filet with Zucchini Spaghetti
