Our Recipes

A welcoming table, shared with a few friends over a magnum of Côte-Rôtie...
The décor is designed for an enjoyable, timeless evening.
The power and finesse of Côte-Rôtie wines make them the perfect wine to pair with game and truffle dishes. But food and wine pairings are first and foremost a question of personal taste. Let yourself be guided initially by your desires.

Scallops a la plancha
Scallops a la plancha, Jerusalem artichokes and Côte-Rôtie sauce

Cook the Jerusalem artichokes in a pan of salted water, and then mash them with a fork, season with salt and pepper and olive oil.

Wine sauce: Make a light caramel with two spoonfuls of honey, douse with a half-litre of Côte-Rôtie and a finely chopped shallot, reduce and lightly cream, before seasoning with salt and pepper.

Cook the scallops in olive oil on the grill or in a pan, for two minutes on either side.

Garnish and serve hot.

Recipe by Bernard Schaeffer