mots cls ref

ECIPES

Because we love good food and drink
Here we suggest a few dishes to our own recipes with the wines we normally like to match them with.



Marie Zabalia, responsable administrative

Anchovies marinated in olive oil
A recipe proposed by Marie Zabalia, in charge of administration

This is a typical, very Mediterranean starter best in the summer when the new anchovy catch comes to our markets. Prepare about 500 gm of anchovies: nip off the heads (this is pretty easy if you wear rubber gloves), the guts will follow, then pull out the backbone by gripping the tail and giving a sharp tug downwards. Rinse the splayed fillets and place them in layers, backs down, in a salad bowl, salting well between each layer, then cover completely with white wine vinegar (I like to use the vinegar left over from a jar of pickles) or lemon juice. Leave to marinate several hours in the fridge until the fillets turn white, cured by the vinegar and firmed up by the salt. Drain the fillets before rearranging them again in successive layers over which you sprinkle finely chopped garlic and parsley before finally covering the lot with a tasty, aromatic olive oil.

After a few more hours of chilling, enjoy these anchovies with a white Tradition or a Picpoul.

Gilles Habit

Knuckle of lamb
A recipe proposed by Gilles Habit, vineyard manager

Knuckle of lamb – 8 cloves of garlic – 2 sliced homegrown onions – thyme and rosemary fresh from the nearby garrigue – fine sea salt, pepper, olive oil...and that's it.
I cut off any sinewy bits, stick in some garlic here and there, lightly brown each side in a stew pan then cover it to leave it sweat away with the garlic and thyme. Turn the meat over at intervals. When it becomes nicely sticky like caramel wrap the knuckles of lamb in a double sheet of aluminium foil along with the onions, garlic, thyme and rosemary, salt and pepper. Put them in the oven set at 150°C for 1h30 (this depends on the size of the cuts). Unwrap the meat and leave in the oven at 100°C for a further 30 minutes to dry the surface. Serve with just olive bread, a few salad leaves and tomatoes from the garden if possible or, in cooler regions, with a spicy ratatouille (Mediterranean vegetable stew).

Our red Bronzinelle is the perfect wine for this kind of dish.

Mark Ellis

Boeuf Bourguignon (Beef stewed in red wine)
A recipe proposed by Mark Ellis, technician and tractor driver

1kg cheek of beef and 600gm of neck, all chopped into 4cm cubes
150gm fresh belly pork
2 onions, 1 carrot, 18 small round silverskin onions
2 cloves of garlic, crushed with their germ removed
60 gm flour, a bouquet garni (bay leaf, parsley and thyme)
1 litre red wine, 1 litre beef stock

In a stew pot that fits in the oven, brown the chunks of beef on all sides, add the carrot, onions, the crushed garlic and bouquet garni and leave with the lid on to sweat away on a very low heat for ten minutes.

Heat up the wine and set it alight; add the stock with the salt and pepper and a sugar cube. Sprinkle the flour uniformly all over the meat in the stew pot, let it render a little then pour in the mixture of wine and stock.
Braise in the oven with a lid on for 2 hours.

Melt the little onions; dice the belly pork and scald it in hot water, drain then sauté it in a frying pan. After 2 hours, take the stew pot out of the oven, remove the bouquet garni, skim off the grease and remove the pieces of meat. Run the sauce through the mixer for 2 minutes, sieve it, add the chunks of meat, the onions and the lardoons to make another small amount of stock.

Serve this Boeuf bourguignon with fresh pasta or boiled potatoes on the day you cook it -though I think it's even better when heated up the day after.

Mark Ellis

Gardianne de taureau (Bull stewed in wine)
A recipe proposed by Jean-Luc Parret, estate manager

500gm bull's meat
75cl red wine
onion, garlic, thyme, bay leaf
200gm back pork fat
250gm olives (Picholine when possible)

Prepare 3 days ahead.

Make up a marinade with all the ingredients, leave the meat to marinate for 2 days, turning it over regularly. Then drain and separate the meat from the other ingredients.

Lightly brown the ingredients in olive oil, then put them aside.
Sprinkle 2 good spoonfuls of flour into hot oil, amalgamating it, and make a sauce by adding all the wine from the marinade.
Put the meat and the other ingredients into the sauce and simmer on a very low flame for about 3 hours.
Do not brown the meat in the hot oil; salt when half-cooked.
This dish should be cooked the day before and reheated prior to serving with rice from the Camargue.

The cuvée Grès de Montpellier is a perfect match for this dish.