Ventoux rosé and octopus dish by Nicolas Botero

Wine: Domaine Les Chancel – LeRosé n° 1

PDO Ventoux
Price: 12 euros

For Anne and Pierre Chancel, a second life in symbiosis with nature was born after a career in the world of medicine. their intention? Write a new page together and contribute, even on a small scale, to bringing new blood to the world of organic wine, on an emotional level, wine tourism and environmental responsibility. The erotic route, a path of discovery consisting of the visual, olfactory and taste sensations created by the couple on the estate, is the perfect illustration of this new way of consciously tasting wine in the midst of the vineyards. At the end of the course: a picnic prepared by a distinguished chef from the region, including Nicolas Botero
The estate covers 30 hectares, 12 of which are organically planted vineyards. Each parcel is unloaded separately in order to search for the expression of each small plot. Rosé No. 1 has a particularly fresh and fruity taste with notes of small red and exotic fruits. “This delicious and distinctive rosé goes perfectly with this savory recipe. The drink has texture, breast and volume, which allows it to respond to the sauce associated with the rouille, which itself is very tasty. The salinity of the wine goes well with this seafoodNicholas Botero explains.

Available online at Les Chancel

Also Read: One Wine, One Recipe: Brum, Ocean Rose, Salmon and Green Asparagus Rice, by Chef Sylvia Brevard

The Recipe: Octopus with Bacon Colonata and Nicola Botero Roy Sauce

Nicholas Botero trained with Alain Ducasse, with whom he worked at Louis XV in Monaco and at Bastide des Moutiers, and was not without a few distractions by striving to perfect his skills with Michel Bras or Philippe Rochat. The first Mas Botero opened in 2010 in Grenoble, which he transferred to Florian Pouillet II in 2016, before opening his new establishment in Provence the following year, a stone’s throw from Aix-en-Provence. He earned his first star there in 2020. At Mas Bottero, he develops a personal, refined and generous cuisine that pays homage to the terrain and knowledge of the local producers he works with. With his octopus, he offers a journey between land and sea, punctuated with themed products, such as Italian bacon colonata. This dish allows you to discover the Provencal and southern pairings with the symbolic Mediterranean mollusks.

For sweetening, to finish your drink: the sweetness of strawberries, creamy olive oil and white chocolate

Sweet strawberry and cream with olive oil and white chocolateAt dessert time, this gourmet wine marries notes of strawberry red fruits and spice in this dish with a light peppery finish, not too sweet, as the freshness is preserved.

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