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…
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…
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…
Jacques Demars’ interview Today, I can’t say that organic will make a better wine than we currently produce because the quantities of chemical residues present in wine are infinitesimal. The problem is for all those who work in the vines and whose frequent exposure to these chemical agents is a risk for their health. For…
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…
1) Ingredients – Arugula salad. – Parmesan, 70 grams. – Pears (1 or 2 depending on the amount of salad) and lemon juice – Dried beef: Spanish cecina or Grisons meat or Italian Bresaola 2) Salad with pears Put the salad leaves in a salad bowl, then add the sliced pears and pass them in…
CHICKEN CURRY For 5 – 6 people: 1 chicken to cut into pieces. ingredients Oil, butter Madras Curry 1 can of coconut milk / or 1 coconut Coconut powder / grate the coconut meat 2 bananas 1 pineapple 4 cloves of garlic 1 chicken bouillon or 1 bouillon cube (Kub, Avecrem) +1/2 l of water…
Today we want to share the recipe of our Grandmother, Jacqueline Desmars. A rabbit in mustard that pairs perfectly with our red chinon wine: For this recipe you will need: – 1 rabbit – grainy country mustard – some cloves of garlic – 1 glass of dry white wine – 2 cup of heavy cream…
