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 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...
Recipe by Christian Adam, L’Abri des Barges, Trédarzec – Côtes d’Armor. To be enjoyed with a bottle of 2009 Pouilly Fumé La Rambarde Ingredients – Serves 4 24 Oysters n° 2 Neutral oil (such as grape seed oil) Batter (for approximately 24 fritters) 1...
Recipe by Dominique Fonseca, Le Coq Hardi, Pouilly/Loire Ingredients – Serves 4 4 crottins de Chavignol (small round goat cheeses) 200 g mixed leaf salad 4 slices of country style bread 2 tomatoes 8 black olives Vinaigrette dressing Extra virgin olive oil Method Peel...
