Recipes

Serves 4 people

Preparation time: 20 minutes
Cooking time: 3 minutes

- 12 scallops with their corals
- 2 shallots
- 20 cl Sauternes
- 25 cl single cream
- 100g butter
- salt and pepper

Wash and dry your scallops. Steam for 2 to 3 minutes, depending on size, but no more or they will become tough. Keep warm.

Meanwhile, prepare your sauce: chop the shallots finely and fry gently in a pan. Add the Sauternes and let it reduce by half on a high heat. Add the single cream and let it reduce by a third.

Remove the pan from the heat and incorporate the butter little by little. Season with salt and pepper. Slice the scallops and dress them, with the coral on a plate with the sauce.

Serves 6 to 8 people

Cooking time: 27 minutes
including 11 minutes under pressure

Ingredients :

- 1 farm chicken or guinea fowl or capon
- 250g carrots cut into small chunks
- 250g small onions
- 150g turnips
- 1 chicken stock cube
- ½ l water
- ¼ l Sauternes
- 4 tablespoons honey
- 150g butter
- 50g oil
- 250 g fresh pasta
- 2 dl cream
- Salt and pepper

Cut the poultry into 8 pieces. Melt 50g of butter with the oil in a pressure cooker and fry the pieces of poultry until they are golden, about 10 minutes. Season with salt and pepper. Add the carrots, turnips and onions. Pour off the fat. Add the honey and the Sauternes.

Reduce for 3 minutes and then pour in ½ litre of water with the chicken stock cube. Shut the pressure cooker and cook for 11 minutes once it has whistled.

Remove the poultry and vegetables. Reduce the sauce for 3 minutes and whisk in, little by little, the remaining 100 g of butter. Season to taste. Meanwhile, cook the pasta separately. Add the cream. Pour over the poultry and serve pipping hot.

Serves 6 people

Preparation time: 15 minutes
Chilling time: 4 hours
Cooking time: 10 minutes

Ingredients :

- 1 orange
- 1 pear
- 2 mangos
- 2 gelatine leaves
- 3 tablespoons caster sugar
- 25 cl Sauternes
- 2 sprigs fresh mint

Soak the gelatine in cold water. Peel the mangos and cut into small pieces. Do the same with the pear. Wash and shop the mint leaves. Squeeze the juice out of the orange and heat it in a pan with the gelatine for 10 minutes. Add the caster sugar. Remove the pan from the heat and add the Sauternes. Pour part of the juice into individual bowls. Add the fruit and mint leaves and pour over the remaining juice. Chill for at least 4 hours before serving.