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...
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 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...
