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Vin de Bandol

The good recipes for your wine Origine : Provence-Corse

You have a good Vin de Bandol 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.



Aubergine (eggplant) cake
Aubergine (eggplant) cake
comments (9)
Aubergine (eggplant) cake for 6 persons : 3 nice shining aubergines (eggplants) 2 big onions, peeled and thinly sliced 3 degermed and thinly sliced...

Chocolate marbled cake
Chocolate marbled cake
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Chocolate marbled cake serve 6 : 4 eggs 150g caster sugar 150g soft butter 150g plain chocolate (60%) 230g flour 15g baking powder...

Clementine gratin with a Grand Marnier sabayon
Clementine gratin with a Grand Marnier sabayon
comments (17)
(For 6 servings): 1 pound of peeled clementines 50 grams (2.5 soupspoons) of light brown cane sugar 1/4 cup of Grand Marnier (orange brandy) For t...

Cod Quebecoise style
Cod Quebecoise style
comments (4)
This Cod recipe come from the long tradition of cod fishing in Quebec. Filet of cod "a la Quebecoise" recipe for 6 people: 2 cod filets of about 5...

Filets Mignons Twins
Filets Mignons Twins
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This is a special unique exclusive recipe from Chef Patrick for Valentin and Valentine for a quiet dinner alone with your beloved… Proportions ...

Fish Soup Royale
Fish Soup Royale
comments (9)
Fish Soup Royale serve 6 : 3 kg of fish out of : a big gurnard, 1 rascasse, 1 Saint Pierre, 2 vives (four mediteranean fishes), 500 g of burbot, 500g...

Fresh Cod Brandade with Green Asparagus
Fresh Cod Brandade with Green Asparagus
comments (4)
Fresh Cod Brandade for 4 guests: 700 gr of fresh cod fillets ½ lt of milk 1 bayleaf one small pinch of dried thyme flowers 4 garlic cloves (p...

Fresh spaghetti with green olives
Fresh spaghetti with green olives
comments (22)
Fresh spaghetti with green olives - for 4 persons 500 g grams of fresh spaghetti 100 g of stoned/pitted small green olives 50 g of dried preserve...

Hazelnut soft Cake
Hazelnut soft Cake
comments (25)
Hazelnut soft Cake, serves 6 to 8 people 200 grams (7 ounces) of roasted hazelnuts (turn the nuts into powder in a mixer, put the powder into a heate...

Lamb Tajine
Lamb Tajine
comments (59)
The "tajine" (or "tagine" is both the word for the dish (as a main course) and for the clay pot that is used in North Africa for cooking the dish. Th...

Madeleine
Madeleine
comments (306)
Makes 1 dozen Madeleine: 3 eggs 50 g of milk 200 g of caster sugar 1 tsp vanilla sugar 250 g of strong flour 1 tsp baking powder 125 g of but...

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 (...

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

Seafood Parillada
Seafood Parillada
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Ingredients for 4 guests: 4 sardines, 2 salmon steaks, 8 shrimp, 4 prawns, 4 mullets, 4 tomatoes, 4 mild green peppers, 2 lemons, 1 red or ...

Spinach
Spinach
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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 ...

Strawberry Pie
Strawberry Pie
comments (33)
This strawberry pie with its light cream and redcurrant and cardamom "mirror" jelly requires some organisation planning but when you have well underst...

Tuberous-rooted Chervil Salad
Tuberous-rooted Chervil Salad
comments (14)
A recipe for a forgotten vegetable.. You often find this vegetable on market stalls but do not know how to prepare... So, there is a good way to prep...

Tuna à la Provençale
Tuna à la Provençale
comments (3)
Tuna 'à la Provençale' (recipe from the Provence region, for 4 persons) : 4 nice slices of fresh tuna (half a pound each) 50 grams of anchovy file...

Veal Sweetbread
Veal Sweetbread
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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...