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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...