Google+ buttonFacebook buttonTwitter button

Saumur Champigny

The good recipes for your wine Origine : Val de Loire

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

DOMAINE DU VAL BRUN
74 rue Valbrun 49730 PARNAY

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.



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...

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...

Navarin d'agneau (Lamb stew)
Navarin d'agneau (Lamb stew)
comments (40)
Lamb stew with potatoes Origin of this dish: the victory of the French fleet in 1827 fighting for Greece's independence in Navarin, close to Pylos....

Pan Fried Sirloin Steak
Pan Fried Sirloin Steak
comments (1)
This prime cut of beef must be prepared carefully. There are some advice to get a pan fried sirloin steak right. 1) Take your sirloin steak out of ...

Paté from Lorraine
Paté from Lorraine
comments (105)
For 4 guests: 250 g of veal cushion 250 g of pork loin 500 g of puff pastry 1 egg 1 tbsp milk 2 shallots, finely chopped 1 bunch of parsley...

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 ...

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 Leg of Spring Lamb
Roast Leg of Spring Lamb
comments (101)
There are several quality of leg of lamb found in France : leg of mutton, leg of lamb, leg of lamb "de pre-sale" (which are grazed on the sea shores o...

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...

Roasted Duck with Peas
Roasted Duck with Peas
comments (4)
A Roasted Duck with Peas recipe for 6 guests : 1 large duck (from Nantes if possible), weighing 1,6 to 1,8kg 80 gr of butter 1 bouquet of savory (...

Salad of pasta with curcuma
Salad of pasta with curcuma
comments (5)
with a hibiscus dressing and cherry tomatoes stuffed with a tuna rillettes. salad of pasta for 6 people to make the day before: 400g fresh Italian...

Scallop and Mushroom Parmentiere
Scallop and Mushroom Parmentiere
comments (4)
For 4 guests: 8 large scallops 500 gr "traditional" mashed potatoes 1 garlic clove 2 tablespoons olive oil 200 g of boletus muchrooms, diced ...

Spinach
Spinach
comments (5)
The name "Nissarda" means the way it is done in Nice, south of France. This is a very old traditional recipe that I slightly modified to make it into ...