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...
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, Pouilly-sur-Loire Les Binerelles Ingredients – Serves 5 25 cl Pouilly-sur-Loire wine 100 g sugar 1 apple 1 orange 400 g strawberries 2 gelatin sheets 5 scoops of sorbet, flavour of your choosing Method Dip the...
