Rosé is the ultimate feel-good wine during spring and summer. It’s perfectly refreshing for warm days and paired with Mediterranean food, the fruitiness and delicateness of the wines will blow your taste buds away.
Our winemaker and friend Régine Sumeire from Château la Tour de l’Evèque has published a mouthwatering cookbook entitled ‘Wine grower and food lover…’ in which you can find 50 family recipes to pair with the wines she produces.

We offer you three exclusive recipes and how to perfectly match them with Regine’s wines.

 Papé’s salt cod brandade paired with Chateau Barbeyrolles

Serves 8
Preparation lime: 24h of soaking time to remove the salt and 1h o f preparation
Cooking time: 45 mins

Ingredients:

1kg salt cod
10 or 11 tablespoons olive oil
250 ml milk
1 garlic clove
Salt and pepper
Optional: crème fraîche, a small amount of mashed potatoes

It can be prepared in advance.

Dish Preparation: 

Soak approximately 1kg of salt cod in fresh water for 24 hours at least, changing the water several times.
Chop the cod into large squares, poach for no more than 8 minutes, drain on a sieve and remove all the skin and bones.
In a sauté pan, heat up 3 tablespoons of olive oil until smoking and then throw in the salt cod cut into small pieces, adding a crushed garlic clove. Optional: you can add a small amount of mashed potatoes if you happen to have any leftover.
Using a spatula, stir the mixture vigorously on the heat until it becomes a
fine textured paste.
Remove the sauté pan from the heat and add 7 to 8 tablespoons of olive oil to the paste in a sma ll trickle, stirring constantly and vigorously with the spatula so that the oil is progressively absorbed into the paste. Add the boiling milk progressively, 2 to 3 tablespoons at a time, and keep stirring until all the
250 ml of milk have been absorbed (it will take approx. hal f an hour).
When the bra ndade is finished, it should be white and the consistency of finely pureed potatoes. Add the pepper last. You can add a little bit of crème fraîche. Brandade can be served hot or cold on slices of toasted bread.

Serve with Chateau Barbeyrolles 2016 (call to order)

 Monkfish pâté paired with Chateau La Tour de l’Eveque 2016

Serves 8
Preparation time: 20 mins
Cooking time: 10 mins + 30 mins
This dish can be prepared in advance.
Ingredients:
1.2 kg monkfish excluding bone and skin
12eggs
100 to 150 ml white wine or rose (at least 2 or 3 years of age)
½ lemon
1 bouquet garni
70g tomato puree
35g green peppercorns

Dish preparation:

Simmer the monkfish for 10 minutes in a large cooking pot containing a court-bouillon of white or rosé wine, half a lemon, a bouquet garni and some salt and pepper. In a bowl, beat the eggs with the tomato purée, gradually mixing in the green pepper. Pour a ladle-full of this liquid into the bottom of two buttered aluminium moulds, and place the monkfish fillets on top. Alternate the liquid and pieces of monkfish. Pre-heat the oven to 220°C (fan-assisted temperature} for 5 minutes, then lower the temperature to 200°C . Cook the pâtés in a bain- marie in the oven for half an hour.
Serve cold with mayonnaise, chive mayonnaise or single or double cream with chive.

Serve with Chateau la Tour de l’Eveque 2016 (call to order)

 Mediterranean Scallops paired with Chateau La Tour de l’Eveque Petale de Rose 2016

Cooking time: 4 to 5 minutes depending on your choice of option

Ingredients:
1 to 3 scallops per person
Coarse salt
A few lamb’s lettuce leaves
1 teaspoon of olive oil
1 truffle (optional)
Salt and Pepper

Allow 1 to 3 scallops per person depending on your menu and its structure.

Dish preparation:
Ask your fishmonger to leave the scallops in the shells
(Remember to wash the shells out to remove any sand if your fishmonger has not already done this).
Put one teaspoon of olive oil into each shell and some salt and pepper. Bake in a hot oven for 5 minutes
Serve the scallops inside the shells