Recipes and Food and Wine Pairings
With winter in full swing, there's nothing like a comforting evening around a tasty raclette accompanied by our Gris Blanc wine.
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Wine and Food series: renowned chefs enhance Gérard Bertrand wines Follow the recipe : Tart with yellow tomato from the country with saffron, Ligurian olives and pickled red onions For the shortcrust pastry, mix 150 g of softened butter with...
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Château la Sauvageonne Grand Vin rouge served with duck breast served pink, pan-fried vegetables There recipe by chef Laurent Chabert for 2 people 1 duck breast 450g 2 asparagus spears 1 spring onion 1 small zucchini 100g of button mushrooms Olive oil...
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Château l'Hospitalet great white wine served with tomato tart There recipe by chef Laurent Chabert for 8 tartlets of 9 cm diameter 300g flour 30g baker's yeast 170g whole milk 100g olive oil 5 g of salt Make a dough with all...
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Château la Sauvageonne La Villa 2018 served with Aubrac beef carpaccio, homemade anchoïade and garden flowers There recipe by chef Laurent Chabert for 2 people 300g beef (sirloin, rump steak) 6 salted anchovies 10g capers 20g flat parsley Olive oil 20 g...
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