Chinen under high pressure, snails, cannelloni and oysters from Mélanie Serre

Wine: Julien Delrieu – Pont Bourceau 2021

Wine France – Loire Valley
Price: 17 EUR

The parcel-based Chenin cuvée was born from the schist soil on the left bank of the Layon. Angevin vineyard Julien Delrieu extracts his latest expression, by harvesting this organically grown land before others, with vinegar in vats, without input. In genius appreciation, she delivers her notes of pear and hawthorn, before spinning in the mouth with a whole new affirmation, delivering herself as fresh and tense as the charged atmosphere of a stormy evening. Their liveliness and salinity will play alongside the iodized notes of oysters and their sassy side contrasts with the roundness of the cannelloni.

Available online at Mareehaute.vin

Read also: Wine, recipe: Macapo from the Pyrenees and Langosteen, tagliatelle with oranges and vegetables from Thierry Marx

The Recipe: Snails and Clams in Cannelloni, an Iodized Smoothie by Mélanie Serre

Who dreams of being a vet changed her life plan to be of service to others but in the kitchen. A passion she owes so much to her mother, grandmother, and to the cooks who crossed her path. “I learned on the job. I was fortunate to have come across good chefs and good trainers who made me want to do this job.Says the person who will get her first job as a chef at L’Atelier de Joël Robuchon Étoile Paris. She then travels alone to join the kitchens of Louis Vins, a charming bistro located in the heart of the Latin Quarter bought by her childhood friend Bertrand Guillou-Valentin. There, she practices Bistro cuisine with Mediterranean accents like the staple pissaladière.Today, the chef has sailed to the Mediterranean and runs the kitchens of Elsa, the 100% organic, wild-fired gourmet restaurant in Monte Carlo Beach. With soothing iodized charm, perfect to start the new school year with sweetness.

Find here the ingredients to put in your shopping bag and the complete recipe for cole and clams in cannelloni, the iodized juice of Mélanie Serre (reserved for subscribers)

For dessert, to finish your drink: Cake with Queens Claudius

Rain Claude cakeThe sweetness of Greengages in fromage blanc cake to sell is leftover from this chenin, with its now tamed charm, still fresh.

Find the recipe here on Madame Figaro

The editor recommends the following:

» One Wine, One Recipe: Ventoux Rose and Octopus Dish by Superstar Chef Nicolas Botero

One wine, one recipe: Italian vermentino and linguine with clams and zucchini by Alfonso Lacarino
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