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Saint-Nicolas-de-Bourgueil

The good recipes for your wine Origine : Val de Loire

You have a good Saint-Nicolas-de-Bourgueil bottle, so there is a list of good recipes to have a perfect accord

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CAVE BRUNEAU-DUPUY
14 la Martellière 37140 ST NICOLAS DE BOURGUEIL

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Chicken Kebabs
Chicken Kebabs
comments (2)
Procedure to make chicken kebabs The best way to make chicken kebabs is to cut some chicken breasts into cubes 3/4 of an inch thick. The ideal is ...

Free Range Chicken Breasts Filled with Cep
Free Range Chicken Breasts Filled with Cep
comments (5)
Recipe for 4 people 4 Free range chicken breasts, skinned 1 small Shallots 500 g Fresh ceps 500 g Fresh salsify 30 g Goose fat 2 dl Cep sauce...

French cut Rib of Beef
French cut Rib of Beef
comments (11)
First of all a little reminder. First a calf is born, it is either male or female. Female: it becomes a heifer, then a cow that will give birth to a...

Lamb and eggplant charlotte
Lamb and eggplant charlotte
comments (8)
Lamb charlotte (6 servings) : 3 'reasonably potbellied' eggplants 2 big onions, thinly sliced 1 pinch of thyme flower 5 degermed crushed and chopp...

Lamb Kebabs
Lamb Kebabs
comments (8)
To make lamb kebabs it is best to make small cubes, about 1/2 an inch thick, using lamb's shoulder or leg of lamb meat. Then, marinade them for 24 hou...

Marengo Veal Sauté
Marengo Veal Sauté
comments (51)
For 6 guests: 1 kg and 200 gr of veal shoulder cut into 50 gr pieces 2 large onions 1 carrots, diced 2 garlic cloves, crushed 1 bouquet gar...

Moutayrol
Moutayrol
comments (12)
This recipe is the “auvergnat” version of the famous “ pôt au feu ” and its specification comes from the addition, by the end ...

Nice style gnocchis
Nice style gnocchis
comments (26)
A 'warm'(hearty) recipe all 'young and old' will enjoy 6 servings : 2 large pounds of starchy potatoes half a pound of wheat flour 2 egg yolks ...

Pickled Pork with Lentils
Pickled Pork with Lentils
comments (14)
Pickled pork with lentils for 6 guests: 600 gr of spare ribs, slightly salted 1 knuckle of ham, slightly salted 1 cooking sausage, weighing 450 ...

Pork steak Alsatian Style
Pork steak Alsatian Style
comments (20)
It is unfortunate, that this remarkable cut of pork "rouelle"(French for small wheel) is hardly served any more. The "rouelle", simply, is a thick sli...

Pot-au-Feu
Pot-au-Feu
comments (60)
Pot-au-Feu recipe for 8 guests: Meat: 1 kg of spare ribs, cut in 4 1,5 kg of beef shoulder palette 1,5 kg of beef shin 8 marrow bones, cut i...

Roast Scallops with Cep
Roast Scallops with Cep
comments (6)
Recipe for 4 people : 12 Scallops with their shells 300g Sautéed cep and cut in dices 2 tbs Olive oil 12 slices of pancetta 20cl veal jus Some...

Rolled Omelette
Rolled Omelette
comments (9)
This is a basic omelette recipe, have a look at our page about omelettes to find out more on the subject... A nice omelette for 2 : 5 Eggs 40g Bu...

Veal Sweetbread
Veal Sweetbread
comments (25)
This veal or lamb's offal is called thymus in anatomy. It is a ductless, butterfly-shaped gland lying at the base of the neck of a calf or lamb. It is...