Our recipes
To enjoy with Les Binerelles
Shrimp Croquettes
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...
Sweet Potato Curry
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 400...
Summer Fruit Refreshing with Pouilly Wine Jelly
Recipe by Dominique Fonseca, Le Coq Hardi, Pouilly/Loire, Pouilly-sur-Loire Les BinerellesIngredients – 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...
To enjoy with La Rambarde
Pasta a la Marseillaise
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...
Organic Smoked Salmon Charlotte and Cauliflower Remoulade
A Recipe by Dominique Gérard, Chef of ‘Le Bengy’, Varennes-Vauzelles, (Nièvre, France). To be enjoyed with a Pouilly Fumé La RambardeServes 4 For the charlotte : 1 ¼ cauliflower 200 g Scottish smoked salmon fresh rocket leaves 1 tablespoon mayonnaise For the...
Oyster fritters
Recipe by Christian Adam, L’Abri des Barges, Trédarzec - Côtes d’Armor. To be enjoyed with a bottle of 2009 Pouilly Fumé La RambardeIngredients - Serves 4 24 Oysters n° 2 Neutral oil (such as grape seed oil) Batter (for approximately 24 fritters) 1 egg 150 g...
Bruschetta with hot Goat Cheese and Olive Rounds
Recipe by Dominique Fonseca, Le Coq Hardi, Pouilly/LoireIngredients – 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...
To enjoy with Gemme Océane
Fish moqueca “baianaise”
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...
Vichyssoise Scallops with Caviar and Watercress
A Recipe by Patrice Caillault, Chef of Domaine de Rochevilaine, Billiers, Morbihan (Brittany, France). To be enjoyed with a Pouilly Fumé Gemme OcéaneIngredients - Serves 6 18 nice scallops 30 g de caviar of Aquitaine 2 watercress bunches 2 leaks 3 potatoes 2 cubes of...
Cod Steaks with Green Asparagus and Citrus
Recipe by Dominique Fonseca, Le Coq Hardi, Pouilly/LoireIngredients - 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 Peel the...
To enjoy with Gemme de Feu
Granny Smith Apple and fried Foie Gras,Balsamic Vinegar Caramel, Morvan Gingerbread
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 apples...
Scallop Corolla with Lime and Pawpaw
By Chef Dominique Fonseca, Le Coq Hardi, Pouilly/Loire. To be enjoyed with a Pouilly Fumé Gemme de FeuServes 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
Orange and Strawberry Floating Island Recipe by Dominique Fonseca, Le Coq Hardi, Pouilly/LoireIngredients – 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...