Some of France’s finest dining establishments
Château de Saint-Martin’s Cuvée Grande Réserve rosé, red and white selected by the Elysée Palace since 2007
The Grande Réserve red, Éternelle Favorite rosé: perfect pairing with the aubergine papeton (terrine) whipped up by the young and talented chef, Séverine Sagnet
A recipe perfectly paired with Éternelle Favorite:
“Now for a little cooking… let’s make rabbit stew!!
You’ll need a whole rabbit, chopped into small pieces. Prepare an aromatic brunoise garnish with carrots, onions, celery sticks and leeks. Brown the vegetables in a casserole dish, then add the pieces of rabbit and sauté them well without browning. Deglaze with (non-acidic) white wine, reduce until syrupy, then cover with water and cook on low heat. Once cooked, season with salt and pepper, and add kidneys and liver. Lightly sautéed button mushrooms can also be added. Serve with wholegrain rice… I suggest you pair it with the Cuvée Favorite from Château Saint-Martin in Taradeau.”
Huevos rotos with truffles, accompanied by a salad of garlic croutons
Grande Réserve Rosé
Truffle risotto and tonka bean espuma
Comtesse Blanc de Saint Martin
Chocolate mousse and a hint of truffles
Comtesse Rouge de Saint Martin
Saint-Martin wines in the spotlight at the gala dinner organised by our Estonian importer, Maria.
The vintages
– Comtesse Blanc
– Bulles de Rosé
– Grande Réserve Rosé
given pride of place with French cuisine
Cream of Collobrières chestnut soup, Melanosporum black truffle oil, hazelnut biscuits
Creamy fennel, Aups saffron.
Grande Réserve Rosé
Pissaladière of red mullet, anchovies from our coast, spinach with extra virgin olive oil from the mill.
Éternelle Favorite
Desalted cod medallion with savoury crust, leek fricot like my grandmother’s.
Ravioli with purple artichokes and chard, reduced barigoule juice.
Grande Réserve Rouge
Mille-feuille of candied quince and local goat cheese, Provence honey and garden thyme, young arugula shoots.
Comtesse Blanc
A Menton Lemony Duo and calisson, shortbread with olive oil, and the 12 other Christmas desserts
Vin cuit
