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RIB OF AUBRAC BEEF LARDED WITH ANCHOVIES
For 6 people you will need a big rib of at least 2 kg.
The rib should be taken out of the fridge at least 6 hours before cooking ; at this moment make 5 or 6 good cuts in the meat with a fine sharp knife and insert anchovies brought back from a trip to Collioure, Escala or if you’re rich Cantabria. Rub the meat with olive oil.
Six hours later prepare a good fire with chestnut wood or vine sticks of carrignan. When the fire burns down and the embers start to turn white, put the rib on the grill. Turn it several times during cooking so it doesn’t burn, preferably with tongues so as not to make holes in the meat. Salt half way through cooking and pepper at the moment of service. Have yourself a good time with La Feline, she loves that !

BROUILLADE OF MINERVOIS TRUFFLES
For 6 you need one big black truffle.
Put 12 good farm eggs (without breaking them) and the truffle into a white metal box for two days to “infuse”.
Break the eggs in a bowl, add several chopped pieces of truffle and salt. In a good frying pan heat a little olive oil. When the oil is hot, pour in the eggs and stir with a wooden spoon to break the yokes. Cook gently and serve immediately it’s cooked, either with a bottle of Sylla of ten years old .

WOODPIGEON IN VERJUICE, FROM THE DOMAIN.
Plan 6 plump woodpigeons for 6 people.
Delicately take the fillets from the pigeons and put aside the legs to be roasted before service
Heat the verjuice, and reduce it to half its quantity. Make a white caramel, incorporate the juice and mix. Reduce by one third and put aside.
Gently cook the meat in duck fat and set aside. Remove the glaze from the pan with the sauce and add raisins. Reduce until it covers the back of a spoon. Arrange the pigeons, cover with sauce and serve in the company of Belle de nuit. This recipe, from the book La Tupiña, uses the verjuice of mourvedra that we make since 2004; for those who don’t know, it’s a pressing of unripe grapes-preferably mourvedra- picked in July, which replaces lemon or vinegar very nicely. A rare product, full of history that we bottle and is now available for sale.

RED MULLET IN VERJUICE
For 6 you need 1.5 kg of little red mullets Mediterranean style like those we get from Narbonne market or from Port la Nouvelle.
Clean and empty the mullets of their digestive tube, leaving the liver which is a real treasure. Heat good quality olive oil in a non-stick frying pan and brown the mullets for a minute on each side. Arrange the fish in a dish, throw away the surplus oil and add the verjuice. Cover the fish with the juice and sprinkle with rough salt. Try with esprit d'automne refreshed.
In addition to the mullets, we keep finding new ways to use our juice : on tuna fish or little fresh prawns but also on fowl for example to vivify the juice of a good farm chicken or rubbed onto a leg of lamb.