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Food and Wine

Rack of lamb with chocolate sauce, market vegetables and celery purée

Rack of lamb with chocolate sauce, market vegetables and celery purée

The chef’s perfect match for our Cornalin Les Grands Ors. A sweet and savory combination for the main course that goes perfectly with our exceptional vintage.

Green asparagus with tarragon mint ravigote sauce, caramelized hazelnuts

Green asparagus with tarragon mint ravigote sauce, caramelized hazelnuts

To accompany the Humagne blanche from our Les Grands Ors range, our Chef proposes green asparagus with tarragon mint ravigote sauce. All topped with delicate caramelized hazelnuts.

Mimosa eggs with wild garlic & mustard seed pickles

Mimosa eggs with wild garlic & mustard seed pickles

To kick off your Easter meal, our Chef proposes wild garlic mimosa eggs with mustard seed pickles, accompanied by our Fendant Clos de Balavaud Les Grands Ors. The harmony of aromas promises a journey for your taste buds!

La Table de MAYE for Easter

La Table de MAYE for Easter

With Easter just around the corner, we’re bringing you carefully selected food and wine pairings. Following the success of our Christmas Table de MAYE, we’ve called on Chef BCOOK once again. He’s concocted the perfect menu for you and your family to enjoy: bear’s garlic mimosa eggs with mustard pickles for starters, green asparagus with tarragon mint ravigote sauce and caramelized hazelnuts for starters, and the Easter staple, lamb rack, served here with chocolate sauce, baby vegetables and celery purée. Let yourself be enveloped by these beautiful flavors and enjoy every bite!

Bellini Châtellenie

Bellini Châtellenie

Bellini Châtellenie combines the fruity sweetness of white peach with the light effervescence of a delicate sparkling wine. This refined cocktail is enhanced by elegant presentation and a subtle touch of spice, ideal for wowing your guests.

Pear poached in red wine reduction & JOHANNISBERG SURMATURE

Pear poached in red wine reduction & JOHANNISBERG SURMATURE

To pair with the RESERVE JOHANNISBERG DE CHAMOSON SURMATURE, our Chef suggests a warm pear poached in a red wine reduction, unveiling deep and delicate aromas. It is served with salted caramel butter ice cream, adding a melting, indulgent sweetness. Caramelized almonds complete this dessert with a crunchy touch. A perfect combination of textures and flavors to elegantly conclude this festive meal.

Duck Breast with Bigarade Sauce & LES GRANDS ORS MERLOT

Duck Breast with Bigarade Sauce & LES GRANDS ORS MERLOT

To pair with LES GRANDS ORS MERLOT from DOMAINE DE BALAVAUD, our Chef offers a tender and flavorful duck breast, enhanced by a subtly tangy bigarade sauce. It is accompanied by glazed baby carrots with a sweet, caramelized orange note, and a carrot and ginger mousseline. To perfect this blend of flavors, grilled spring onions and toasted buckwheat add a crunchy and aromatic touch. A perfect balance of sweetness, acidity, and textures.

Alaska Salmon & FRANC-TIREUR

Alaska Salmon & FRANC-TIREUR

To accompany our FRANC-TIREUR HEIDA, our Chef offers delicately smoked Alaska salmon, captivating with its finesse and freshness. This dish is elevated by a creamy horseradish sauce, adding a subtly spicy and aromatic touch. It is served alongside a winter radish garden.

The MAYE table for Christmas

The MAYE table for Christmas

As every year, Christmas envelops our senses with captivating aromas and shared warmth. For the Holidays, we offer carefully selected food and wine pairings. Chef BCOOK has prepared a menu with refined flavors for you: a delicately smoked Alaskan salmon opens the feast with finesse and freshness. Tender and subtly pink duck breast creates a gourmet harmony, enhanced by a bigarade sauce. To end this feast, a warm-and-cold dessert will combine textures and contrasts for a memorable finale. Let yourself be carried away by this timeless moment, where each bite becomes a journey, each sip, a spark of celebration.

Le Chât-Pritz – a refreshing summer cocktail

Le Chât-Pritz – a refreshing summer cocktail

Do you want to cool down on these beautiful sunny days?

Easter Recipes

Easter Recipes

It’s the season of fickle weather, alternating between sun and snow, and here we are, with one foot in a ski boot and the other (maybe a little too soon), wearing a flip-flop. We hope that warm, sunny weather is on the horizon. But what we do know for sure is that Easter festivities are just around the corner! In keeping with tradition, we’ve been on the hunt – not for Easter eggs, but for delicious recipes to liven up your family meals. We’ve picked out food and wine pairings to highlight seasonal produce, such as Valais asparagus and traditional Easter dishes, like lamb. We’ve also provided inspiration for gourmet vegetarian recipes that pair perfectly with the wines we recommend.

Franc-Tireur and swordfish, prepared two different ways

Franc-Tireur and swordfish, prepared two different ways

Our Franc-Tireur Heida has won several medals, including the Étoile des Vins du Valais, and our star continues to shine. We tasted this wine with swordfish amuse-bouche, prepared two different ways