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Versant Blanc and Compton cheese tartiflette
Pairing: Saint-Pépin
Ingredients:
450 grams peeled and sliced potatoes
250 grams ba...
Baked buttermilk-marinated chicken burger
Pairing: Versant Blanc
Ingredients:
1.5 kg chicken thighs
2 cups buttermilk
1 1/2 teaspoons...
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...