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Tartiflette with Versant Blanc and Compton Cheese
Tuning: St. Pepin
Ingredients:
450 grams of peeled and sliced potatoes
250 grams ba...
Baked Buttermilk Marinated Chicken Burger
Pairing: Versant Blanc
Ingredients:
1.5 kg of chicken thighs
2 cups of buttermilk
1 1/2 teaspoons...
Ceviche of salmon and mackerel with lemon and basil
Pairing: Rosé wine
Dressing ingredients :
One green shallot, finely chopped
8 finely chopped basil leaves
Strawberry Jam
Ingredients:
2 oz. homemade strawberry jam*
3 oz. freshly squeezed lime juice
3 oz of syrup...
Vice Versant
Ingredients (for 2 cocktails) :
4 dashes of Angostura Orange Bitters
2 oz lime juice
2 oz simple syrup
...
Eggplant alla parmigiana
Pairing: Versant Rouge
Ingredients:
2 large aubergines, sliced 1 inch thick
1/2 cup of olive oil
Happiness and Hope
Ingredients:
3 dashes of angostura orange bitterness
8 (approx.) cucumber pieces
1 oz fresh lime juice...
LA BOOM CHICA
Ingredients:
1 oz. Appleton Estate Reserve Rum
1 oz coconut cream
1/2 oz. hibiscus syrup
1/4 oz d...
Turbot's Ceviche
Pairing: Pinot Gris
Ingredients:
250 grams of turbot from the Gaspé Peninsula sliced into thin strips per person for ...
Greek-style pork and haloumi brochette
Tuning: St. Pepin
Ingredients:
For 8 servings
1 pork tenderloin, 500 grams, cut into cubes
(or 2 pork bellies)
Raspberry Frosting
Ingredients:
1/2 bottle of Raspberry Rose
1 oz. ice cider or grenadine syrup
Raspberries
Fire...
CHARTERER
Ingredients:
1 oz of Chartreuse Verte
1/2 oz. Gin
3/4 oz. lemon juice
3/4 oz apple juice
1 tsp...