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CARPACCIO OF TOMATOES IN SEA SALT AND STEWED EGGPLANTS IN CORIANDER - 3.3 Ko

» CARPACCIO OF TOMATOES IN SEA SALT AND STEWED EGGPLANTS IN CORIANDER

3 large red tomatoes
1 red pepper
1 yellow pepper
3 nice eggplants
3 young onions
4 garlic cloves

The stewed eggplants are prepared one day before serving. To get full flavor, they must be served cold. Wash eggplants and cut them in large dice with the skin. In a saucepan, warm up 5 tablespoons of olive oil and throw in the vegetables.… Read more »


CASSEROLE OF MUSSELS IN TOMATOES AND GARDEN HERBS - 3.3 Ko

» CASSEROLE OF MUSSELS IN TOMATOES AND GARDEN HERBS

2 kg of Bouzigues mussels
4 garlic cloves
4 red, ripe tomatoes
50 gr. of butter
3 tablespoons of olive oil
1 tablespoon of sugar

Wash mussels and remove beard from shells. Place aside. Peel garlic cloves and plunge them into boiling water for 5 minutes. Peel and chop coarsely 3 tomatoes. Brown them in 2 tablespoons of olive oil and 1 full tablespoon of sugar for… Read more »


FARM WATER HEN FRICASSEE WITH WILD CEPES - 3.5 Ko

» FARM WATER HEN FRICASSEE WITH WILD CEPES

1 nice farm water hen cut in pieces
3 shallots
2 garlic cloves
15 cl of white wine

Clean mushrooms and cut them in 2 or 3 pieces, according to size Chop up shallots coarsely and crush garlic Cut ham in large cubes and keep rind In a pot, heat up 4 tablespoons of olive oil and cook the pieces of water hen until gold. Add… Read more »


GRILLED OYSTERS AND MUSSELS FLAVORED WITH THYME - 3.4 Ko

» GRILLED OYSTERS AND MUSSELS FLAVORED WITH THYME

24 hollow oysters, slightly milky
24 large mussels
5 tablespoons of aromatic olive oil

Open mussels and oysters. Save water from oysters and filter it. Mix in lemon juice, oyster water, chili, whine wine and thyme leaves. Whip up quickly while incorporating olive oil. Leave the mixture to marinate for at least 30 minutes. … Read more »


» RISOTTO OF VILLELAURE ASPARAGUS

400g of round Italian rice
2 fresh garlic cloves
2 small young onions
1 large bunch of Villelaure asparagus

Clean the asparagus carefully removing fibrous parts. Cut the tips (3 to 4 cm) keeping them in one piece. Cut the stems in thin slices. Plunge the tips in salted boiling water for about 3 minutes then plunge them in ice cold water to keep… Read more »


CRAYFISH CASSEROLE IN BASIL AND HAM BROTH - 3.1 Ko

» CRAYFISH CASSEROLE IN BASIL AND HAM BROTH

2 kg of alive crayfish (if possible, from our waters!)
3 fresh shallots
1 thick slice of ham

Rinse crayfish quickly. Chop shallots finely and crush garlic cloves. Peel tomato and remove seeds. Mash thoroughly. Cut ham in large dice after removing rind, the whole of which you will place in cooking pot for flavor. Choose a nice… Read more »


CLAM BROTH WITH GLAZED LEMON - 3.2 Ko

» CLAM BROTH WITH GLAZED LEMON

2kg of clams
1 bunch of fresh young onions
4 garlic cloves
1 lemon glazed with salt
4 tablespoons of olive oil

Wash clams carefully several times, changing water Cut onions coarsely keeping part of their green stem. Peel and crush garlic. Rinse glazed lemon to eliminate brine and cut it in small dice. Pick 10 coriander stems and mash them with a… Read more »


SQUID STEW WITH CEBETTES - 3.5 Ko

» SQUID STEW WITH CEBETTES

1.5kg of squids
5 tomatoes
I bunch of cebettes
2 pinches of saffron
20 cl of dry white wine

If squids are large, separate heads from bodies. Cut bodies in half and chop heads coarsely. Keep some whole ones aside for decoration. Chop up onion and garlic. Cut ham in dice and brown for a few seconds in a little oil. Put aside. In… Read more »


» TOASTS OF GRILLED BACON WITH ROQUETTE SALAD

8 slices of leavened bread
4 banon cheese
4 creamy picodon cheese
8 ou 16 thin slices of smoked bacon

Peel tomatoes, cut them in dice and remove seeds. Chop coarsely garlic and onions with green stem. Heat up 3 tablespoons of olive oil. Add onion and brown slightly. Incorporate garlic and tomato puree. Brown for 2 minutes and then add… Read more »


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