NEW: Guided tours + tastings

Turbot Ceviche

Pairing: Pinot Gris Ingredients: 250 grams Gaspé turbot, sliced into thin strips, per person for ...

Greek-style pork and haloumi brochettes

Pairing: Saint-Pépin Ingredients: For 8 servings 1 500-gram pork tenderloin, cubed (or 2 pork...

Raspberry Frosé

Ingredients: 1/2 bottle Rose Framboise 1 oz ice cider or grenadine syrup Raspberries Fire...

CHARTREUSE

Ingredients: 1 oz Chartreuse Verte 1/2 oz Gin 3/4 oz lemon juice 3/4 oz apple juice 1 tbsp...

Cream of asparagus soup with lobster

Pairing: Versant Blanc Ingredients: For 8 servings 2 tablespoons butter 1 onion, chopped 2 cloves of...

RASPBERRY COCKTAIL

Ingredients: 1 oz whisky 1/2 oz blackberry syrup* 12 dashes Angostura bitters Rosé Raspberry Bubbles *S...

LOBSTER GUÉDILLE

Pairing: Chardonnay La Côte Ingredients: 2 pounds lobster meat in pieces from 4 lobsters of 2 to 3 ...

ROSE MANIA

Ingredients: 3/4 oz Cachaça 2 oz Raspberry Rosé Bubbles 1/4 oz Poiré de glace Raspberries Sliced...

TOMATO-MELON GAZPACHO

Matching: Versant Rosé Ingredients: 796 ml San Marzano canned Italian tomatoes with basil 500 ml...

Versant Rosé, wine of the week on Tout le monde en parle

Last Sunday, May 3, guests on Tout le monde en parle had the chance to taste the new...

Rosé Panache

Ingredients: 4 oz Raspberry Rosé Bubbles 1/2 oz Panache tonic syrup 1 oz. Vodka 1/2 oz lemon juice

Lamb burger with goat cheese and mint mayonnaise

Pairing: Grand Coteau Ingredients for the meatballs 1 1/2 pounds lean ground lamb 1 clove garlic, minced 1 c...
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