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Original recipe: Duck Breast with confited Beetroots
Chef Emmanuel Stemper proposes a recipe where the duck breast is served alongside the beetroot!
Surprising, isn't it? You'll find that the flavours blend together wonderfully. The confited beetroots brings originality to this traditional Landes dish. The Chef's trick is to decorate this dish with a tangy sauce made from beetroot, horseradish, wine vinegar and honey. A real treat!
CLICK HERE TO DOWNLOAD THE RECIPE SHEET
Bold wine and food pairing: Pinot Noir Exception
This wine reveals a sublime ruby hue, limpid and delicate. After a first intense nose of fresh Morello cherry, it opens up and gains in complexity. One recognizes pepper, violet and a toasted note, the signature of a long ageing in Burgundian French wooden barrels. One also thinks of cocoa and wild strawberry. The mouth is dense and tense with a fresh attack. The tannins, ripe and velvety, caress the mouth and lead to a beautiful finish, very persistent, which calls for a beautiful meal. A great wine at maturity, both complex and immediately enjoyable.
Bon appétit and enjoy!