We are delighted to share with you the resounding success of our participation in the Perpignan Expo Fair this weekend. This event was marked by an extraordinary culinary demonstration, orchestrated by the talented chef Bruno Leger, Les Toques Blanches and cooking teacher at the Christian Bourquin hotel school in Argelès-sur-Mer .
At the heart of this gastronomic experience, we had the privilege of presenting an emblematic recipe taken from our recipe booklet: Squid ink sablé and its fresh goat cheese mousse, accompanied by small vegetables , in perfect harmony with the subtle Banyuls Blanc Fontaulé Millésime 2022 (just a little more patience, it will be available for sale very soon).
The event attracted an enthusiastic and curious crowd, who came to taste these taste delights. The feedback was unanimous: our guests were delighted by the finesse and originality of the recipe, as well as by the perfect harmony of flavors between the dish and the wine.
This success would not have been possible without the commitment and know-how of our team, as well as the undeniable passion of Chef Bruno Leger and his team. Their expertise was essential to make this demonstration a memorable moment for all participants.
This event reinforces our desire to continue to innovate and promote gastronomic excellence. We look forward to sharing new culinary adventures with you.
We look forward to seeing you very soon for new gastronomic discoveries.
GICB - LANDS OF THE TEMPLARS
