La Vieille Ferme requires an authentic cuisine, with "real" taste. This is a simple local recipe ready in 30 minutes for a great moment of conviviality amongst friends and family.

Téléchargement La Vieille Ferme Red 2007, Chicken cooked on 40 garlic cloves

The latest research carried out at Beaucastel’s kitchens is on Perrin’s Cairanne « La Peyre Blanche ». Cairanne’s terroir is made up of Clay and limestone. The clay brings substance to the wine whereas the limestone brings freshness. Our Chef chose to cook a pigeon as the dense texture of this bird blends perfectly with the fleshiness of the wine. The pigeon is covered in bay leaves and then cooked in white clay from Cairanne. This takes the wine back to its origins; the South!