Potimaron foie gras vin rose 2019FRIED FOIE GRAS WITH POTIMARRON SOUP

Alliance food – wine:

Rosé wine MIMI EN PROVENCE perfectly accompanies pan-fried foie gras with potimarron soup.

Cooking time - 1 hour.

For two servings: 200 g of fresh foie gras * 800 g raw of potimarrons; 1 onion of 60 g; 3 cloves of garlic * 1 large potato, 1 carrot, 150 ml water or chicken stock to cover the vegetables in the pan  * 100 ml whole cream 30% mat.gr * salt * pepper
Cut the fresh foie gras in small pieces and cook them in frying pan on the strong fire from both sides for about 5 minutes. Turn off the heat and keep the foie gras under a lid.

To prepare the soup, peel the onion and the garlic, cut them in four. Peel the potato and carrot, cut into slices. Peel and seed the pumpkin, then cut its flesh into small cubes.

Cook in a large casserole, covering the vegetables with 150 ml water or chicken stock about 30 minutes.

Stir the cooked vegetables and the whole cream to the mixer to obtain a very fine soup.

Place the pieces of foie gras in the bottom of the plates and serve the potimarron soup. Add the whole cream to soup to taste.

 

Jambon farci 2019STUFFED HAM

Alliance food – wine:

CHÂTEAU L'ARNAUDE Cuvée Nuit Blanche Rosé wine goes well with stuffed ham.

Preparation - 15 min.

For two servings: 2 slices cooked ham * 2 slices of raw ham * 4 tomatoes "Roma" * 200 g of mi-salted cheese (Boursin with Garlic & Herbs or "fresh square") * 100 g of Mozzarella * balsamic sauce * some mixed salad leaves

Spread the salted cheese on the ham slices and fashion them into rolls.

Wash the salad leaves and tomatoes. Drain salad leaves and place them on plates.

Put stuffed ham rolls in the middle of plates.

Add the raw ham slices, mozzarella cut into cubes and tomatoes on the salad.

Sprinkle lightly with balsamic sauce.

 

 

Caneton puree de pomme de terre 2019DUCKLING WITH MASHED POTATOES AND TRUFFLES

Alliance food – wine:

CHÂTEAU L'ARNAUDE Cuvée Nuit Blanche rosé wine nicely accompanies duckling with mashed potatoes and truffles.

Preparation - 15 minutes; cooking - 40 min.

For 2 persons: 1 duckling * 2 tablespoons of olive oil * 20 g of butter * 1 onion * 500 g potatoes * cream flower * 25 cl of Provencal rosé wine * Provencal herbs, thyme, bay leaf * a summer truffle paste * seasonal vegetables (optional) * salt, and white pepper to taste

Peel potatoes and cook in boiling water. As soon as the potatoes are tender, mash the potatoes and make the puree by adding the cream and summer truffle paste.

Trim the duckling and cook it in a casserole for 5 minutes over high heat in olive oil and butter. Add 25 cl of Provencal rosé wine, an equivalent volume of water, Provencal herbs and the chopped onion. Simmer about 20 min. Salt and pepper at the end.

Serve the duckling with the truffle puree with seasonal vegetables.