RECIPES WITH THE FINEST WINES OF PROVENCE

For Jean-Jacques Bréban, CEO of "Vins Bréban", fine wines are first and foremost a convivial spirit. Rosé wines, white and red will be your companions at pleasant times with family and friends around the table, for your appetizers, picnics and meals. Offering a wide range of styles and flavors, the wines of Provence accompany well most dishes of various cuisines. We invite you to join us in enjoying the French Provence Wines, and choose your favorite recipes presented in our blog.

Cuisses de caille aux legumes 2017QUAIL THIGHS WITH VEGETABLES

Alliance food – wine:

The rosé wine "Domaine de Pontfract" nicely accompanies to quail thighs with vegetables.

Preparation - 15 minutes; cooking - 1h

For two servings: 6 quail thighs * 2 tablespoons of olive oil * 1 walnut butter * 50 g salted lard * 1 onion * 2 tomatoes * 1 eggplant * 1 zuccini * 25 cl white wine of Provence * thyme * laurel * 3 garlic cloves * 30 g black olive * salt, pepper

In a casserole dish, cook the quail legs with olive oil and butter. Add the white wine, the same amount of water, thyme and laurel. Cook about 20 min.

Brown small salted lard. Then add onion, tomatoes, eggplant and zuccini. Let the dish simmer for about 15 minutes.

Incorporate vegetables into quail legs by adding olives, finely chopped garlic, salt and pepper. Let the dish simmer for additional 15 minutes, then serve.

TARTARE DE SAINT JACQUES A LA SAUCE AIOLI 2017SAINT-JACQUES WITH SAUCE AÏOLI

Alliance food – wine:

The rosé wine "CHÂTEAU SAINT JEAN" nicely compliments tartar of Saint-Jacques Aioli sauce.

Preparation - 30 minutes; Cooking time is about 1 hour.

For 2 servings: 4 Saint-Jacques * 4 sea snails (whelk) * 2 legs and 2 claws of crab * seasonal vegetables: potatoes, carrots, cauliflower, artichokes, green beans, chickpeas, radishes, beets * black olives * currant or cranberry coulis (optional)

For aïoli sauce (garlic sauce): 10 cloves of garlic * 1 egg yolk * olive oil * salt and pepper.

Peel the garlic cloves and squeeze them. Add the egg yolk and mix well to obtain a nice ointment texture. Slowly pour olive oil while beating with a whisk or fork. Add salt and pepper to taste. Keep the sauce cool.

Cook crab claws in boiling and salted water. As soon as it is ready, cool and remove the flesh. Cook separately the sea snails (whelk) in boiling salted water with the bouquet of herbs from Provence. Cool and remove the snails from their shell.

Rinse and gently scald the scallops. Chop them with a knife. Finely crumble the crab meat (the claws) carefully removing any residual cartilage. Mix these two ingredients and marinate in the olive oil.

Cook the vegetables separately in boiling water. Drain and keep warm.

Serve the tartare with the crab crumbs in the middle of the plates, crab meat and whelk around. Spread the vegetables and decorate with the currant or cranberry sauce.

Present Aioli sauce on a separate serving plate.

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