Salmon and mackerel ceviche with lemon and basil

Matching: Versant Rosé Vinaigrette ingredients : One green shallot, finely chopped 8 basil leaves, finely...

Vice Versant

Ingredients (for 2 cocktails): 4 dashes Angostura Orange Bitters 2 oz lime juice 2 oz simple syrup ...

Eggplant alla parmigiana

Tuning: Versant Rouge Ingredients: 2 large eggplants, sliced 1 inch thick 1/2 cup h...

Happiness and Hope

Ingredients: 3 dashes angostura orange bitters 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 of...

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 ...
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