Recipe of guinea fowl with figs

Recipe of guinea fowl with figs The guinea fowl with figs will be our dish for Christmas lunch. It’s a simple recipe, tasty, very easy to make and with an excellent quality-price ratio. INGREDIENTS 20 g of unsalted butter 3 shallots 1 farm guinea fowl of about 1.2 kg 5 large dried figs and 5…

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APPLE GRATIN AND ITS RED WINE JELLY

For 4 people 6 apples 50 g of butter 3 tablespoons caster sugar Ingredients for almond cream: 25g of butter 25g of sugar 25 g ground almonds 5 g of flour 10 g of whipping cream 1 egg Ingredients for the wine jelly 50 cl of red wine AOC Chinon 400 g jam sugar (with…

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ORGANIC CONVERSION: we are already following the specifications of the organic winemaking and now we will improve the methods of viticulture

Jacques Demars’ interview (part 2) Being organic is first and foremost a philosophy that starts in the vineyard and continues in the winery. Indeed it is first the prohibition of synthetic products for viticulture then it continues in the cellar with the reduction of products used in accordance with the organic vinification regulations. In our…

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Ratatouille recipe, a great pairing with AOC Chinon Rose

Ratatouille is a recipe from south of France, and particularly from the city of Nice. Ingredients 4 medium size zucchini 4 medium size eggplants 4 to 5 pear-shaped tomatoes also called “Italian” because they produce less water while cooking 3 Red peppers 2 purple onions or sweet onions Rosemary, thyme, salt, white pepper, virgin olive…

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