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Christmas sangria

Ingredients: 1 bottle of Rose Raspberry Cider 1 bottle of Versant Blanc 1 bottle of sparkling water ...

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...


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...
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