Fish moqueca “baianaise” to be served with a Pouilly Fumé Gemme Océane. Ingredients for 4 people 600 g of decação fillet (or any other firm fish, such as grouper, bass, yellow lelieu or cod) 2 limes (for the marinade) 1 green pepper cut in rings 1 red pepper cut in...
Chef’s recipe Ivan Moeyart, Moeyart Catering, Flanders, Belgium. To be enjoyed with a Pouilly-sur-Loire Les Binerelles. For 6 to 8 people 1 liter of stock (or Maggi Fumet) 1 glass of white wine 2.5 dl cream 2 lemons 300 gr roux 100 gr grated emmental cheese 300 gr...
Recipe from Chef Christophe Nedellec, Restaurant Tomate et Chocolat, Nevers. To be enjoyed with a Pouilly-sur-Loire Les Binerelles. For 8 people 1 kg sweet potatoes 1 liter coconut milk 2 red onions 2 shallots 300 grams cooked chickpeas 2 tablespoons sweet curry ...
By Chef Xavier Monge of Marseille restaurant in NYC. Chef Driven Group of Restaurants To be enjoyed with a Pouilly Fumé La Rambarde Yields 4 Portions 8oz al dente spaghetti 20 mussels 4oz jumbo crab meat 20 shrimp peeled and deveined 12 manilla clams 1Tbsp Calabrian...
A Recipe by Patrice Caillault, Chef of Domaine de Rochevilaine, Billiers, Morbihan (Brittany, France). To be enjoyed with a Pouilly Fumé Gemme Océane Ingredients – Serves 6 18 nice scallops 30 g de caviar of Aquitaine 2 watercress bunches 2 leaks 3 potatoes 2...
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...
