Recipes

    TERRINE OF FOIE GRAS WITH SAUTERNES

    (Serves 8): a 600 g duck foie gras, 1 half-bottle young Sauternes, 2 coffee spoons salt, and 1 coffee spoon white pepper. Leave to marinate for half a day at a cool temperature and turn over from time to time. Prepare the bain-marie in an oven heated to 150°C (setting 5). Put the foie gras in a terrine and then […]

    ROQUEFORT

    SUGGESTIONS Why not take advantage of this perfect wine and food match?! This cheese can be cooked a thousand different ways, from starters to desserts. Recipe ideas: Roquefort and walnut macaroons Roquefort and walnut croustade Leek and Roquefort gratin Rib of beef with Roquefort sauce

    Oysters

    Suggestions Whether hot of cold, oysters are surprisingly good with Château de Fargues. For instance, served on the half shell with a dash of lemon juice, oysters highlight the minerality of this fine Sauternes. Served warm, they also constitute an innovative option for your guests.   Recipe ideas: – Oysters with lime granita – Warm oysters with carrots and curry […]

    WHITE FISH

    SUGGESTIONS White fish such as cod, sole, plaice, hake, haddock, pollock, whiting, etc. are most appropriate. Recipe ideas: Plaice fillet poached with citronella Panfried codfish with soy sauce Line-caught hake à la plancha with melted butter and Espelette pepper RECOMMANDATIONS We recommend oily fish such as tuna and salmon prepared as a tartare to accompany Château de Fargues. Recipe ideas: […]