Members
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Recipes from Le Tasting Room’s kitchen – Mojo Verde
Mojo verde is a green sauce that comes from the Canary Islands. This recipe comes from Diana Henry’s From the Oven to the Table.
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Traditions in France – the Galette des Rois
Oh let me tell you. It was the flakiest, most buttery pastry. The filling was moist and squidgy with morcels of soft orange popping in here and there.
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Le Vilain P’tit Rouge Vincent Ricard
Look out for the wines of Vincent Ricard if you see them across the seas. Not far from us here in Noizay we’ve enjoyed a couple of his wines over the Christmas period.
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Recipes from Le Tasting Room’s kitchen – quick pickled onions
These quick pickled onions are unbelievely moreish and are satifying my craving for fresher crunchy things after the Christmas excesses.
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Recipes from Le Tasting Room’s kitchen – caramelized endive & Maroilles tart
I was introduced to Maroilles cheese by my first French au pair Marie 22 years ago. She came from Tourcoing near Lille and Maroilles was her local cheese.
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Recipes from Le Tasting Room’s kitchen – beef cooked in stout with prunes
Adding stout instead of wine and then prunes towards the end of cooking gives a delicious rich casserole that is perfect in the run up to Christmas.
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Christmas wines – Les Cailloux 2017 Pinot Noir Les Terres d’Ocre
Les Terres d’Ocre is a small family domaine located in Chatel-de-Neuvre in the Allier region of France and this Pinot Noir is a real winner.
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Recipes from Le Tasting Room’s kitchen – carrot, pumpkin and bacon soup with thyme
All the sweetness of carrot and pumpkin soup with a smoky bacon background and lots of fresh thyme. This is a winter soup you’re going to love.
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François et Julien Pinon Silex Noir 2017 Vouvray
If you walk through François and Julien’s cellars you’ll see a seam of black flint runs through the limestone wall. This flint is unusual and only found in this particular bit of the Vouvray appellation.
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Recipes from Le Tasting Room’s kitchen – chicken cooked with Riesling, thyme and lardons
It’s been quite chilly recently so the slow cooked casseroles and stews have started appearing on our dinner table more often.
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Recipes from Le Tasting Room’s kitchen – crispy sage and prosciutto chicken breast with fennel and tomato sauce
Sometimes a bit of crispiness does the trick. This is a simple recipe that everyone will like and can be done well in advance.
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Vintage 2019 update from Christophe Daviau of Domaine de Bablut
Christophe Daviau of Domaine de Bablut sends out a vintage report which is always interesting to read
