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Bonnezeaux

The good recipes for your wine Origine : Val de Loire

You have a good Bonnezeaux bottle, so there is a list of good recipes to have a perfect accord

Vous êtes producteur de ce vin, vous pouvez facilement et gratuitement ajouter vos coordonnées ici et ainsi faire connaitre votre production à tous nos visiteurs.



Aftouch-cuisine's Fondue
Aftouch-cuisine's Fondue
comments (13)
This recipe has been specially created for our readers. It is based on products of my beloved Lot region. Fondue recipe for 4-6 people : 2 duck fi...

Blanquette de veau
Blanquette de veau
comments (201)
served with Pilau Rice. An all time favorite. For 6 guests : 1,5 kg of veal shoulder (divided into approximately 18 pieces, 70 gr each) 3 veal ri...

Chocolate charlotte
Chocolate charlotte
comments (25)
A chocolate 'charlotte' for 6 'serious' persons : 200 grams of black chocolate (over 50% cocoa) 4 egg yolks 2 soup spoons of thick cream 6 egg w...

Chocolate Fondant
Chocolate Fondant
comments (159)
Makes 8 individual cakes 200 g of dark chocolaet, 60% 8 squares of the same chocolate 220 g of butter 160 g of caster sugar 120 g of flour 4 eg...

Chocolate Mousse
Chocolate Mousse
comments (45)
This chocolate mousse recipe is a mix of several recipes that I used during my professional carrier. Chocolate mousse recipe for 5 to 6 people : 250...

Chocolate pie with chocolate truffles
Chocolate pie with chocolate truffles
comments (3)
Ingredients for the pie : 3.5 oz g black chocolate (over 50% cocoa) 3.5 oz caster sugar 3.5 oz butter 3.5 oz wheat flour 4 eggs Ingredients ...

Creme Brulee
Creme Brulee
comments (524)
the true recipe... This Creme Brulee recipe was given to me by Paul Bocuse during a meal in our restaurant. For 6 guests: 10 egg yolks 250 gr ...

Creole sented Caramelized Pineapple
Creole sented Caramelized Pineapple
comments (14)
Caramelized Pineapple for 6 : 1 medium size tin of sliced pineapple 300 g of sugar 6 eggs 50 g of brown sugar Juice of 1 lime 50 g of flour, si...

Dark Chocolate Cream
Dark Chocolate Cream
comments (6)
... with grilled and caramelized hazelnuts Dark Chocolate Cream for 6 guests: 1 litre of whole milk 250 g of caster sugar 6 egg yolks 80 g of f...

Dark Chocolate Gateau
Dark Chocolate Gateau
comments (2)
This recipe is an adaptation of a 19th century recipe created by chef Payet. dark chocolate gateau recipe for 6 people : 3 egg yolks 3 egg whites...

Emmental Cheese Tarte with Apricots and Fennel
Emmental Cheese Tarte with Apricots and Fennel
comments (4)
Recipe for 4 guests Preparation time: 10 minutes Cooking time: 35 à 40 minutes Ingredients: For the shortcut pastry: 250 g of flour 1 egg 100...

Foie gras with caramelized onion
Foie gras with caramelized onion
comments (19)
Ingredients: 450 g of foie gras 5 g of salt, 10 g of pepper, 3 big onions peeled and sliced thinly, 1 lump of sugar, Salt and pepper ...

Goose foie gras terrine
Goose foie gras terrine
comments (69)
Like 'A Sousceyrac' For 6 servings : 1 nice goose raw foie gras (must be soft under the fingers) 6 grams of table salt 3 grams of freshly ground...

Hot oysters in a Jurançon sabayon
Hot oysters in a Jurançon sabayon
comments (8)
For 4 servings : 24 specially fattened greenish oysters (size N°3) 1/10 liter (half a cup) of Jurançon(*) wine 1 thinly chopped shallot freshly gr...

Lobster à l'américaine
Lobster à l'américaine
comments (45)
Lobster "à l'américaine" for 8 persons : 2 lobsters (alive) 15 centiliters (1/3 pint) olive oil 2 onions thinly sliced 4 shallots thinly sliced 2...

Lobster mousse, black Muscat cream
Lobster mousse, black Muscat cream
comments (23)
Lobster mousse for 6 people : 1 lobster of 600g 400g of whitting fillets, pinboned 3 eggs 3 dl creme fraiche 1 bundle of chives pinch cayenne pe...

Macaroons
Macaroons
comments (38)
There is one of my oldest recipe. It is a very simple recipe that will assure you of a perfect result every time. For a full baking tray of macaroo...

Meuniere style Sole Fillets
Meuniere style Sole Fillets
comments (2)
and its Chicory Tatin Meunière Style Sole Fillets For 6 guests : 12 large sole fillets 600 gr of chicories 100 gr of butter salt and white p...

Potato ratte and truffle salad
Potato ratte and truffle salad
comments (1)
Potato ratte and fresh truffle salad recipe for 6 people : 1 kg potato ratte 2 fresh truffle from Burgundy (uncinatum) of 30g each Dressing : 3 ta...

Pumpkin 'surprise' pancakes
Pumpkin 'surprise' pancakes
comments (9)
For approximately 40 pancakes For the pancakes mixture : 250 grams (1.1 lb) wheat flour 3 eggs (yolks and whites) beaten in omelette 1/4 litre (...

Roasted scallops coated with hazelnut crumbs
Roasted scallops coated with hazelnut crumbs
comments (4)
One recipe of our menu 'special end of the year celebrations'. (for 8 servings if part of a sampling menu or for 4 if a starter : 24 nice scallo...

Seared Foie Gras with Mirabelle Plum
Seared Foie Gras with Mirabelle Plum
comments (5)
Despite being a bit on the expensive side - I admit, this is a very tasty and simple recipe. Seared foie gras with mirabelle plum for six people :...

Seared Scallops
Seared Scallops
comments (22)
Seared scallops for 4 people: 12 Large scallops 1 beetroot, cooked and cut into small dices 250g of small curly endive, washed and finely chopped ...