Chardonnay from Jura and Roasted Quail Stuffed with Mushrooms by Ariane d’Aguin

Wine: Domaine de la Renardière – Les Viandries 2018

Arbois-Pupillin – Jura
Price: 29 euros

The Petit family saw big things. And that is, from its installation in 1990, in this vineyard stretching over this calcareous calcareous soil from the Jurassic period. Here, in Pupillin, Jean-Michel Petit and his wife Laurence set out to put the field of their dreams together, like the perfect mansion of the postman Cheval. They started with a number of hectares of vineyards for the family, which Jean-Michel Petit initially rented to his father, before buying his own land which he replanted himself up to seven hectares of vineyards. Despite the precipitous start with loss of crops due to frost, the couple did not budge and continued investing in this vineyard. In 1992 they built a winery, then a tasting cellar in 1996 and an old cellar in natural rocks in 2013 organized by Canadian Wells. In generosity, their curiosity will push them further. After meeting with Michel Campi – a professor at the University of Burgundy, in Dijon, at the Center for Geosciences – the couple wake up to the magic of soil and make their first choices. Then, little by little, they got rid of chemical inputs, and completely stopped weeding in 2003, finally ending up on a vineyard that was fully certified organic in 2012. The Petit family does organic work for itself, for its environment and for working in the vineyard. In the cellar in good condition. They did not change to please, but they always worked to do good. And if Jura is going through a real craze today, bringing out a number of new talents, let’s also talk about the vineyards who worked so long in the shadows to revive it while the area was far from experiencing its current fame. . Today, the Domaine de la Renardière is jointly run by the descendants of the Petit family, Léo, who now work in the vineyards as well as in the cellar to ensure the succession.

The estate pampers this piece of old Chardonnay vineyards over 45 years old, planted on Jurassic Marl limestone. And after 23 months of patina in 400-liter drums, Les Viandries cuvée opens like a flower bud on the first ray of spring. Its flower bouquet provides a gentle hug, blending the spicy warmth of fenugreek and delicately roasted dried fruits, with an irresistible salty wave that opens with it this window to the ocean. A wave we gladly take in the mouth, like a personal duel fist, enveloping and smooth at first sight, before we draw distinctly toward that piercing, salty metal. A character who will joyfully choose tender quail meat.

Available online at mareehaute

Recipe: Roasted quail stuffed with mushrooms


Ariane Daguin isn’t just the “daughter of Andre Daguin,” the celebrity chef at the Hôtel de France in Auch. When she packed her bags in New York in 1977, she was only 18, and she didn’t imagine for a second that she would embody the revival of American gastronomy. Initially an au pair, then she found a part-time job with a pâté producer in New York to fund her studies in Columbia. Ariane Dagoin wanted to be a journalist. However, fate will have many surprises, as soon you will become the most gourmet French woman in the United States. She now lives and works in New York where she founded D’Artagnan, a canned food company, and was the first to import foie gras liver into the United States.

Discover here the ingredients to put in your shopping bag and the complete recipe for Roasted Quail Stuffed with Mushrooms from Ariane Daguin

For sweetening, to finish your drink: Angèle Ferreux-Maeght . Walnut and Honey Tart

Angèle Ferreux-Maeght . Walnut and Honey Tart
And when it’s time for the long-awaited dessert, our coffee will drift on fresh dried fruit and nuts leaves. Something to celebrate with this nutty pie and close these wonderful holidays with kindness.

Find the recipe here for free access on Madame Figaro

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