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Visit to the cellar Valençay

Located two hours south of Paris, Berry, composed of the departments of Cher and Indre is a rich territory of gourmet specialty. Proud of my land I will try to take you through my discoveries, my favorite heart that make this area a mecca natural wine.

Valençay, is a city rich in history and culinary tradition. Attached to the heritage of the Loire Valley is the only city in France that can boast of two AOC bearing his name.

A few kilometers from the famous castle bought in 1803 by Talleyrand, on the road Fonguenand, is the wine cooperative held by Sébastien Vaillant. Family of winemakers, like Vaillant cultivate their vines planted on a clay soil with flint and yellow blond to produce a traditional wine and quality.

The cellar of 70 hectares of vineyards, offers several lines including the "Terroir" composed of white or red wines of Domaine of Patagonian, "" The Chailloux, "" The Poirentin.

Tastes of red fruit, cherries and cherry allow this wine to marry with all the dishes.

For lovers drink more heavily and with enough character to challenge a game or red meat, the vintage "Plenitude" high oak (only available in red) is a delight. To enjoy the full flavor, I suggest you open 2 hours before serving at room temperature.

tourism side, Sebastien Vaillant welcomes individuals and groups, preferably by appointment. Partner, the Tourist Office Valençay offers you a tour one day, after discovering the history of the castle and lunch Valençay At the Moulin relay to Valencay or Saint Fiacre to Veuil (special mention for this upscale restaurant), just visit the cellar for 2 €, sample the many wines offered and benefit from expert advice.

Highly prized by the elite bacchusienne, Valençay nevertheless a wine increasingly recognized and exported. Sébastien Vaillant says "receive of eco-tourism enthusiasts who love nature and enjoy the holiday special places, hidden in the land." With enthusiasm he adds: "The reception of these local experts, these nosy gourmet is exciting."

In the spring, the winery gets a makeover with a new tasting room in the hotel from Monday to Saturday from 8am to 12pm and from 14h to 18h (in high season winery is open up to 19h).

Information: http://www.cave-valencay.com/ or 02 54 00 16 11.

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meal = 3 recipes to crunch and crack!

Hey everyone,

Here is my weekly post where I'll be back with pleasure to share my favorite recipes.

On the program tonight:

Crispy shrimp with mashed carrots with turmeric

haddock risotto with coconut milk

Verrines red fruit on a bed of spiced and foam White Chocolate

Patience will satisfy your appetite;)

you soon,

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DISCOVER OUR REGION

COGOLIN Provence terra

Close to the turbulence of the coastline, Cogolin is a picturesque village built on the lower slopes of the Massif des Maures. Its old cobbled streets, flower plots, its stone archways and the city center was completely renovated in an authentic village are very mild climate all year round. Recognized worldwide for its unique handicrafts.

COGOLIN is surrounded by verdant countryside, famous vineyards (AOC Cotes de Provence) and quiet forests of oak, pine and ash trees. This is one of the few municipalities in the department of Var, slowly stretch of land to the shores of the Mediterranean.

COGOLIN has the double privilege be implanted in the land and sea have a wide opening with sites PORT MARINE COGOLIN and can accommodate vessels up to 1500. This village in the mild climate, sheltered by the last slopes Moors, has retained its Provencal authenticity.
Discover the charm of the Cote d'Azur and the hinterland of Provence during your stay in Argentiere campsite.
10 good reasons to travel the region.
Ramatuelle a medieval village on a hillside, its famous beach Pampelonne Camarat and lighthouse, the second highest lighthouse in France

Cavalaire, a seaside resort in the heart of a beautiful bay, long sandy beach, rocky inlets and preserved marine waters.

Cogolin, the village of four seasons, ideally located between land and sea, a renowned arts and crafts in the world.

Gassin, one of the most beautiful villages in France that offers a unique panoramic view over the Gulf of St Tropez.

Grimaud, a lovely medieval village dominated by its castle, whose streets invite a stroll through the centuries.

La Croix Valmer , a small Provencal village facing a panorama rich in Mediterranean flavors and colors, a territory that is discovered walk from the Cape to Cape Lardier Taillat, sites of natural beauty.

Domaine du Rayol , a beautiful Mediterranean garden on the Côte d'Azur, witness the rich past of the Corniche des Maures and its amazing mansions surrounded by vast gardens.

Sainte Maxime balcony overlooking the Mediterranean between the tip and Issambres Rabiou of this small town offers a great range of hotels and quality restaurants, and has a lively port and promenade throughout the year.

Saint-Tropez, the bustling resort celebrated by artists who have seen the magic of a site of rare beauty in a dazzling light of Provence ...

The Golden Isles: preserved, these islands are beautiful to breathtaking. Natural Park of Port Cros, Porquerolles the seabed, or island Levant are true earthly paradise, where naturism is free.

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Sautéed pork with candied ginger and white wine

Another beautiful Sunday as we love them. The sun pointing the tip of his nose around 13h, I did not hesitate to concoct a dish more exotic than expected.

To do:

collar 350 g fresh or frozen pork

2 cs olive oil

1 large onion

3 cloves garlic confit

30g candied ginger

100 ml white wine demi-sec

1 pinch pepper

For the broth:

500 ml of water

1 cube chicken

the juice of half a lemon

1 pinch of ginger

Salt

Cut onion into small pieces. In a pan, sauté with olive oil. Once the pieces are browned, pour the white wine.

Once the mixture has reduced, add the meat.

Meanwhile, prepare the broth.

Once cooked meat, moisten it with broth and simmer for 20 minutes over low heat.

After 10 minutes, add garlic, ginger, chilli and salt.

I loved the taste light and slightly sweet. Served with white rice kind, this dish was a success.

Bon appetite!