Recipes

Preparation : 60 min

Cooking time : 150 min

Ingredients for 6 servings :

Progression :

1/ Chicken marinade (best made the night before): Combine chicken pieces, onions and sliced carrots in a bowl. Pour wine over all. Add bouquet garni and coriander seeds. Cover and marinate in refrigerator for 12 hrs.

2/ Before cooking, remove chicken pieces from marinade and pat dry. Filter marinade, drain vegetables and set aside. Heat 3 tablespoons olive oil in heavy casserole,. Brown chicken pieces and bacon on all sides.

3/ Remove chicken and replace by vegetables. Cook for 10 min. Sprinkle with flour and stir well, then add crushed garlic cloves.

4/ Put chicken pieces back in pot and flame with cognac. Pour marinade and veal stock over all. Bring to a boil, then cover pot and let simmer on low heat for 2.5 hrs.

5/ 20 min before serving, brown sliced mushrooms in 3 tablespoons olive oil in frying pan. Accompany with fresh pasta or pan-fried potatoes with parsley and garlic and Château Villars 2011 or 2014

Preparation : 30 min

Cooking time : 70 min

Ingredients for 6 servings :

Preparation :

1/ Cut boar shoulder into 50 g chunks. Finely chop onion, shallots and garlic. Lightly crush juniper berries, using mortar and pestle.

2/ Heat olive oil in large casserole, brown meat on all sides. Season with salt and pepper, set aside.

3/ In same casserole, sauté onions and shallots until soft and translucent, about 5 to 6 min. Add garlic and crushed juniper berries, cook for another 3 to 4 min.

4/ Deglaze with wine and place meat back in casserole. Add veal stock and add bouquet garni, bring to boil, then turn down heat to low. Simmer for 1 hr.

5/ Remove meat from casserole, keep warm. Place casserole over high heat and reduce juices by half. Crumble gingerbread into sauce, stirring until melted. Remove casserole from heat and add cream, whisking vigorously. Season to taste.

6/ Accompany with fresh pasta or glazed baby turnips and Château Villars 2008 or 2012.

Preparation : 30 min

Cooking time : 60 min

Resting time : 10 min

Ingredients for 6 servings :

Preparation :

1/ Remove leg of lamb from refrigerator 2 hrs before cooking. Preheat oven to 200 °C.

2/ Combine olive oil, herbs and a pinch of pepper. Massage into meat, following direction of fibres.

3/ Place garlic cloves on bottom of roasting pan and leg of lamb on top, drizzle with rest of herbed olive oil. Roast in oven for 1 hr. Make sure to baste frequently with cooking juices.

4/ At end of cooking time, transfer leg of lamb to cutting board and let rest, covered with tin foil, for 10 min. Remove garlic cloves from pan, set aside.

5/ While meat is resting, place roasting pan over high heat and deglaze with vinegar, stirring with wooden spatula.Reduce sauce by half and season to taste.

6/ Carve leg of lamb, season each slice with salt. Accompany with flageolet beans or potato nests and Château Villars 2009 or 2015.

Preparation : 20 min

Cooking time : 20 min

Ingredients for 6 servings :

Preparation :

1/ Preheat oven to 200 °C.

2/ Cut off tomato tops, scoop out pulp with spoon. Sprinkle insides of tomatoes with salt. Turn upside down to drain on paper towel.

3/ Mix tuna, egg, bread, olive oil and parsley with fork. Season with salt and pepper.

4/ Spoon stuffing into tomatoes. Top each with a slice of mozzarella and the tomato top.

5/ Bake in oven for 20 min. Accompany with rice or pan-fried potatoes and Rosé du Château Villars.

Resting time : 60 min

Preparation : 20 min

Cooking time : 8 to 10 min

Ingredients for 6 servings :

Preparation :

1/ Remove steaks from refrigerator 1 hr before cooking. Massage olive oil into meat, following direction of fibres.

2/ While meat is resting, prepare bordelaise sauce: Finely mince shallots. In heavy saucepan, combine shallots with wine, bring to a boil and cook until reduced. Add veal stock. Reduce again, taking care not to let sauce stick to bottom of pan.

3/ Fire up grill (ideally with vine cuttings). Wait until fire is low, then grill steaks according to taste, about 4 to 5 min on each side. Only at the very end, season with salt and pepper to taste.

4/ Arrange steaks on heated serving plate and spoon hot sauce on top. Accompany with french fries (for the children), cèpe mushrooms from the Périgord (for the adults) and Château Moulin Haut Villars 2010 or 2014.

Preparation : 10 min

Cooking time : 25 min

Resting time : 10 min

Ingredients for 6 servings :

Preparation :

1/ Preheat oven to 220 °C.

2/ Brush roasting pan with olive oil. Arrange chestnuts in pan, place filet mignon on top. Sprinkle with thyme, drizzle with rest of olive oil and season with salt and pepper. Cover pan with lid.

3/ Roast filet mignon in oven for 25 min.

4/ At end of cooking time, remove pan from oven and let filet mignon rest, covered, for 10 min before serving. Serve filet mignon and chestnuts drizzled with cooking juices. Accompany with Château Moulin Haut Villars 2011 or 2016.

Preparation : 10 min

Cooking time : 25 min

Ingredients for 6 servings :

Preparation :

1/ Cook peas in boiling water with salt and a pinch of sugar for 10 min. Meanwhile, blanch bacon for 3 min to remove some of its saltiness.

2/ Bring chicken broth to a simmer. Meanwhile, peel and chop shallots and garlic. Cut chicken into strips.

3/ In large sauteuse pan, heat olive oil. Add chicken and bacon, cook on all sides. Remove from pan and keep warm.

4/ In same pan, sauté onions and garlic without browning. Add rice and stir constantly until translucent and well-coated with olive oil.

5/ Stir in white wine and bring to a simmer. Add chicken broth one ladle at a time while stirring. Wait until each ladle is absorbed before adding the next. Continue until rice is al dente. With last ladle of broth, stir in chicken, bacon and peas.

6/ Just before serving, stir in cream. Accompany with Château Moulin Haut Villars 2012 or 2015.

Preparation : 25 min

Cooking time : 8 to 10 min

Ingredients for 6 servings :

Preparation :

1/ Mix fromage blanc cheese with lemon juice, add olive oil and peeled and crushed garlic cloves. Moderately season with salt and pepper.

2/ MDivide mix into two bowls. Add tandoori paste to one half, turmeric to the other.

3/ Cut lamb into chunks and place half in each bowl. Mix well to coat meat with marinade, cover and refrigerate for 2 hrs, stirring occasionally.

4/ Thread lamb chunks on skewers, alternating flavours. Brush with olive oil and grill for 8 to 10 min, turning over occasionally.

5/ Place skewers on preheated serving platter and sprinkle lightly with coriander. Accompany with basmati rice or seasonal vegetables and Château Malvat 2014 or 2016.

Preparation : 20 min

Cooking time : 60 to 70 min

Ingredients for 6 servings :

Preparation :

1/ Wash grapes, set aside half and press other half for juice.

2/ Macerate whole grapes in Armagnac, stirring occasionally.

3/ Season inside of pheasant with salt and pepper. Truss and lard. Brown bird on all sides in olive oil, then flame with Armagnac.

4/ Add grape juice, season with pepper and simmer 1 hr on medium heat.

5/ At the very end of cooking time, add macerated grapes. Just heat through, then serve. Accompany with braised cabbage or creamed mushrooms and Château Malvat 2012 or 2015.

Preparation : 20 min

Cooking time : 50 min

Resting time : 10 min

Ingredients for 6 servings :

Preparation :

1/ Peel vegetables. Cut carrots into 1 cm slices. Wash potatoes.

2/ Preheat oven to 220 °C.

3/ Arrange chervil on bottom of roasting pan. Place vegetables on top, then meat. Drizzle with olive oil. Season with salt and pepper. Close with lid.

4/ Roast for 50 min.

5/ At end of cooking time, remove pan from oven and let rest, covered with lid, for 10 min before serving. Accompany with Château Malvat 2010 or 2015.