Recipe by Jean-Luc Millet, ‘Toque Nivernaise’. To be enjoyed with a Pouilly Fumé Gemme de Feu. Ingredients – Serves 4 4 granny apples 2 duck liver lobes Salt, ground pepper 6 gingerbread slices 100 gr clear butter 1 litre balsamic vinega MethodCut the granny...
A Recipe by Dominique Gérard, Chef of ‘Le Bengy’, Varennes-Vauzelles, (Nièvre, France). To be enjoyed with a Pouilly Fumé La Rambarde Serves 4 For the charlotte : 1 ¼ cauliflower 200 g Scottish smoked salmon fresh rocket leaves 1 tablespoon mayonnaise For the...
By Chef Dominique Fonseca, Le Coq Hardi, Pouilly/Loire. To be enjoyed with a Pouilly Fumé Gemme de Feu Serves 2 6 Scallops Corn salad 1 pawpaw 1 lime 1 small red onion Dill Olive oil Method To perfectly clean the corn salad and get rid of the sand grains, cut off the...
Orange and Strawberry Floating Island Recipe by Dominique Fonseca, Le Coq Hardi, Pouilly/Loire Ingredients – Serves 5 150 g egg whites 100 g sugar 2 oranges 400 g strawberries 5 scoops strawberry sorbet 1 handful of fresh mint 1 big meringue, chunked Method Beat egg...
Recipe by Dominique Fonseca, Le Coq Hardi, Pouilly/Loire Ingredients – Serves 4 4 x 150 g cod steaks 4 large green asparagus 1 orange 1 grapefruit 100 g polenta 100 g milk 1/4 l orange juice 50 g raisins (soak in water for 1 h, then drain) Leek sprouts Method...
