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.

SAUMON SALE AVEC BETTERAVE BI COLORE 2017SALTED SALMON WITH TWO-COLORED BEETROOT

Alliance food – wine:

The Provencal wine Domaine la Bayssannette makes a delightful compliment for salted salmon with bi-colored beetroot.

Preparation - 5 days (~120 hours).

For two servings: 200 g of salmon fillet * 2 tablespoon of salt * 1 tablespoon of sugar * 50 ml of vodka * freshly ground pepper * 1 bi-colored beetroot.

To salt the salmon fillet, mix 2 tablespoon of salt with 1 tablespoon of sugar and place on the fish on both sides. Sprinkle with vodka, cover and set aside for 24 hours at room temperature. Then leave the fillet in the refrigerator for 4 days.

On the day of serving, cut the salmon into slices and decorate with beetroot.

ESCALOPES DE FOIE GRAS AUX FRUITS EXOTIQUES 2017ESCALOPES OF FOIE GRAS WITH EXOTIC FRUITS

Alliance food – wine:

Rosé wine "Winter en Provence" compliments nicely foie gras escalopes with exotic fruits.

Preparation - 25 minutes; cooking time - 6 minutes.

For 2 servings: 200 g of fresh duck (or goose) foie gras * 2 kiwis * 1 mango * 1 orange * lemon juice * 20 g butter * 2 thin slices of bread * 1 tablespoon of flour * Balsamic sauce * salt * freshly ground pepper

Peel kiwi, mango and orange. Slice these fruits and sprinkle lightly with lemon juice. Fry them in the butter on a frying pan over medium heat for 6 minutes.

Toast the bread and slice into sticks about 2 cm wide.

Rinse the foie gras with fresh water and dry well. Slice into cutlets 1.5 - 2 cm thick. Lightly season the escalopes of foie gras, flour and cook over high heat 2 min on each side.

Present the foie gras escalopes by mixing them with the fruits and bread sticks. Add sauce when serving.

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