The culmination of a partnership
Our collaboration with the Christian Bourquin Professional Hotel High School in Argelès-sur-Mer has finally borne fruit: our recipe booklet is finally available. It is the result of a two-year project between our cellar and the students, reflecting meticulous, long-term work.
Our objective was to highlight the heritage that we share , by combining our respective expertise. By revisiting Catalan flavors and playing on the intensity of the dishes and wines, the students and their four teachers were able to offer innovative culinary combinations that won us over.
By pooling our know-how, we were able to develop 18 recipes . So, we are going to reveal to you the 3 entries , 10 dishes And 5 desserts that we created, accompanied by their wine pairing:
Entries :
- Squid ink shortbread , fresh goat's cheese mousse, anchovies and small vegetables (to match the Banyuls Blanc Fontaulé )
- Pressed Escalivada , serrano ham and yogurt sauce (to match the Cuvée de la Salette )
- Esqueixada of cod , citrus marinade and chickpea sauce (to match Collioure Blanc Premium Or Valbonne Shale )
Cod esqueixada, citrus marinade and chickpea sauce
Dishes :
- Prawn sweets with serrano , candied apples and sauce Collioure (in agreement with Collioure Red Premium )
- Red mullet fillet , snacked zucchini and sobressada sauce (to match Collioure Rouge Les Hauts du Roumani , or Collioure Rouge Cuvée Saint Michel )
- Poke Bowl At Banyuls vinegar (in agreement with Collioure Blanc Madeloc or Collioure Rosé Cuvée de la Salette )
- Semi-cooked bluefin tuna escabèche sauce (to match Collioure Rouge Premium )
- Veal saltimbocca with anchovies, sage and chorizo (in agreement with Collioure Rouge The Schists of Valbonne )
- Guinea fowl legs At Rancio ; lemon and vegetable tian (to match Collioure Blanc The Schists of Valbonne )
- Duck skewers At Banyuls caramelized and new potatoes (to match Collioure Rouge Land of the Oms )
- Chicken skewers with prawns black rice, American sauce (to match Collioure Rouge Cuvée Saint Michel )
- Catalan-style lamb shoulder and trinxat de Cerdagne (in agreement with Collioure Rouge The Pams , Prestige Or Land of the Oms )
- Pork Galts sauce Collioure and patatas bravas (in agreement with Collioure Rouge The Heights of Roumani Or The Reig )
Guinea fowl legs with Rancio, lemon and vegetable tian
Desserts :
- Cheese toasts with figs and its Banyuls coulis (in agreement with Banyuls Rimage Late entry )
- Dark chocolate praline quenelles , cocoa crumble and hazelnuts (in agreement with Banyuls Grand Cru La Serra )
- Baba's balls with syrup Banyuls and red fruits (in agreement with Banyuls Traditionnel Old Reserve )
- Lemon curd cream and citrus fruits (in agreement with Banyuls Ambré Rederis )
- Catalan cream panacotta and pieces of caramel (in agreement with Banyuls Ambré Roumani Doré )
Dark chocolate praline quenelles, cocoa crumble and hazelnuts
You can also find our project in 2 articles in the newspaper L'Indépendant, in clicking here Or here
Alcohol abuse is dangerous for health. To consume with moderation.
GICB - Terres des Templiers
