Last summer we went to Brittany as a family, and to fill some rainy afternoons, we went cockle fishing. A very simple activity that only requires a rake or claw, and, of course, a beach full of these shellfish called cockles. The children loved catching them, and the...
Delicate and original, this vanilla langoustine recipe elegantly reinterprets festive cuisine. The combination of the langoustines’ delicacy and the sweet, fragrant notes of vanilla creates a subtle balance, enhanced by a creamy sauce lightly flambéed with...
Long considered an immutable rule, the red wine and fish pairing continues to divide opinion. However, limiting fish to only white or sparkling wines, such as a Petite Arvine or a Cœur de Domaine Brut, means missing out on a range of pairings that are as surprising as...
An emblematic autumn dish, venison fillet served with homemade spätzle embodies all the richness and generosity of seasonal cuisine. The tenderness of the meat, cooked pink, pairs perfectly with an intense, aromatic grand veneur sauce, while the spätzle add a...
A white wine with floral notes, a red with cherry aromas, or a barrel-aged wine with vanilla scents… Wine tasting draws on a true sensory universe. But one question often comes up: are these aromas added to the wine? The answer is simple: no. No added aromas—only...
