PROVENCE WINE AND FOOD PAIRING
Breaded hot goat cheese
Food and wine pairing: Domaine Pontfract rosé wine goes well with breaded hot goat cheese and cucumber salat.
Preparation - 30 minutes
For 2 persons: cucumber * parsley * crème fraiche * 2 goat milk cheese * 1 tbsp of flour * 2 tbsp breadcrumbs egg * 2 tbsp olive oil * 100g arugula salad * salt
Brush the goat cheese in the flour, dip in the beaten egg and the breadcrumbs.
Brown the cheese on each side in the olive oil on the pan.
Cut the cucumber into small cubes, add the chopped parsley, the cream and the salt.
Serve the preparation on the plates, place the fried goat cheese and add the arugula salad.
Oysters with salicornia and caviar
Food and wine pairing: Villa Aix rosé wine goes well with oysters with salicornia.
Cooking – 10 minutes, preparation – 20 minutes.
For 2 people: 6 oysters, 6 mussels, 20g of sturgeon caviar, 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of ginger, 6 mini red cauliflowers, 8 glasswort branches, edible flowers
Open the oysters and steam them for 10 minutes.
Pour a glass of white wine and a glass of water into a saucepan.
Cook the mussels. For the seasoning, mix in a bowl 2 tablespoons of olive oil, 2 tablespoons of lemon juice and 1 teaspoon of powdered ginger.
Serve the oysters, mussels and mini red cauliflowers on plates, drizzle with seasoning and place a spoonful of sturgeon caviar in the middle. Decorate the dish with salicornia and flowers.
