•    10cl Milk
•    10gr Butter
•    30gr Sugar
•    1 spoon of Four
•    2 Egg yolks
•    3 Egg whites
•    1 Lemon (zest)
•    1 teaspoon of powdered bay leaf



1 - Melt the Butter in a pan with the Milk and the Sugar. Add the Flour to the warm mixture and beat energetically on the heat until it thickens. Turn off the heat and add the 2 Egg yolks and the zest of 1 grated lemon. Whisk till the mixture is homogeneous and poor into another dish, cover with cling film and leave to cool.
2 - Butter the individual moulds and coat with sugar (it will stick to the butter).
3 - At the last minute, whisk the egg whites until stiff and gently fold them into the mixture that should be at room temperature. Poor into the individual moulds leaving half a centimetre gap at the top.
4 - Place in a 165°C oven for about 12 -13 minutes.


PERRIN Muscat de Beaumes de Venise should be drunk very cold, nearly iced. Put in the fridge the day before and serve it at the last minute.

Come and visit us on our stand from 22 to 24 February 2010, to discover and taste our range of wines.

We purchased l'Oustalet last summer and after a very busy season, we closed the restaurant last November for refurbishment.  L'Oustalet is right in the centre of the village of Gigondas on the "place du village". 

Last week we re-opened and the restaurant has a new look, a new chef, and a new wine list!  The Chef, Aurélien Laget was sous-chef at the famous 2 Michelin star restaurant Chez Bru in Eygalières. The specials menu changes daily following the seasons and according to what takes the Chef's fancy in the market.

It is the height of the Truffle season in Provence at the moment so of course we have a special truffle menu.  We have a wide selection of wines from our fellow winemakers around France. Our dishes have been designed to match certain wines and the sommelier can advise customers accordingly.