Recipes and Food and Wine Pairings
Joy's 2019 served with a Carabineros shrimp carpaccio and Narbonne green asparagus, citrus condiments The recipe for 2 people 300g shrimp tail 200g green asparagus Wild olive oil Gruissan flower of salt 1 orange 1 lemon Flowers and herbs 2...
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Gris Blanc 2019 served with a ceviche of sea bass from the Ayrolle pond, avocado, lemon condiment and herbs Chef Laurent Chabert’s recipe for 4 people: 2 sea bass fillets (600g) 1 avocado 1 lemon Black garlic Herbs and flowers...
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This Easter weekend, we recommend these Easter recipes to prepare Cathar lamb which will pair very well with our 2017 Cigalus Rouge vintage. Its aromas of candied fruit will enhance the taste of vegetables and its dynamic taste will coat the...
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The Hachette guide has suggested a dish to pair with the Château de Villemajou Grand Vin rouge which will accompany your convivial autumn days: Wild Boar Stew Indeed, its opulence and roundness, combined with its light woody touch, will soften...
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Domaine de l'Aigle , located near the village of Roquetaillade, near Limoux at the foot of the Pyrenees, is a 31-hectare property between 250 and 500 meters above sea level, thus representing one of the highest vineyards in the Haute...
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