A nice article from Mrs Fumiko Aoki

•    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.

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. 

La Vieille Ferme is a genuine wine full of aromas !
To accompany it, a traditional Cuisine with Chicken and fresh Goats Cheese.
With notes of white flowers and an exotic nose this wine prompted us to cook with garlic and pink ginger. This brings a delicate touch with an Asian influence.

Download recipe:  La Vieille Ferme White with Chicken Ravioli

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!

               

    


  

PERRIN & Fils, "Les Cornuds" AOC VINSOBRES pairing with Mimolette cheese on morning's episode of San Antonio Living.

Technorati Tags: perrin family, rhône, vinsobres

François Chartier a renowned journalist and Sommelier wrote this on www.Cyberpress.ca website on the 29 October 2008 :

"If you are a fan of roast lamb, then you should try this. Stuff the leg a shoulder of lamb with pureed black olives and serve it with the surprising blend of Grenache, Syrah and Mourvèdre of the famous La Vieille Ferme Côtes du Ventoux Rouge 2006. It is hard to miss this one even in a vintage like 2006. Less complexity and less deepness than the 2005, this wine is aromatic, juicy with strong tannins that will disappear if you decide to serve it with a meat served with Olives." …and we liked it!

The match with black olives is obvious and gives the wine a sensation of intense red fruit. A real pleasure!

At Beaucastel’s kitchens, we tried a roasted farmed chicken with garlic, the match works but the olives were missing!

Soon these two recipes will be online.

LD

http://www.francoischartier.ca/fchartier.php?PHPSESSID=c46699fa37189ca7dbb211b5511a2ff2

The historical terroir of Perrin’s Gigondas, La Gille lies at the foot of the Dentelles de Montmirail on sandy soils.

Considering that this unique soil brings the wines their finesse, this is the starting point to find the perfect food match.

The morel also grows on sandy soils; an obvious match between these two products.

The finesse found in both the Morel and the “La Gille” is the key to this match.

Tender with silky tannins; the texture of this wine reminds us of veal.

Our match is found: “Rib of veal with morels, cooked in a

bread sealed clay pot”

We just did a wonderful event at Tokyo's Four seasons Marunouchi hotel.
During one week, our chef de cuisine Laurent Deconinck was the guest chef and changed the four season's menu to our food and our wines. This was a great opportunity for the Japanese wine-lovers do try our matchings between food and wine.

Click on the picture below to see some photos of this event

Four seasons Tokyo May 2007

Technorati Tags: beaucastel, japan, wine