Conseil des Grands Crus Classés
www.grand-cru-classe.com

CIVB
www.bordeaux.com

Union des Maisons de Bordeaux
www.vins-bordeaux-negoce.com

Sweet Bordeaux
www.sweetbordeaux.com


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Lettre de châteaux
www.lettres-de-chateaux.com
Marie Stéphane Malbec
+33.5.56.44.63.50
marie-stephane.malbec@wanadoo.fr
For any request,
please send us an e-mail
presse@sauternes1855barsac.com

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 intro  starters   main courses    Desserts   ingredients    chef's menus 
  • Asparagus with mousseline sauce
  • Capon
  • Caramelized pork with four spices
  • Caramelized rack of lamb with Sauternes
  • Chicken breast with bergamot orange sauce
  • Chicken curry
  • Chicken tajine
  • Chicken tajine with dried fruit
  • Duck with citrus fruit
  • Enrubanné of pan-fried langoustine royale and risotto
  • Fillet of turbot, hollandaise sauce
  • Fillets of sole
  • Fish with mild curry spices
  • Gratin of langoustines with basil
  • Grilled chicken
  • Grilled Lobster with cumin seeds
  • Indian cuisine
  • Lobster
  • Lobster with mango sauce
  • Loin of veal with wild mushrooms
  • Milk-fed lamb tajine with sweet spices
  • Pan-fried scallops with fresh cep mushrooms
  • Pigeon with cinnamon
  • Pork tenderloin with honey
  • Rabbit with sauternes and rosemary
  • Roast chicken
  • Roast farmhouse chicken basted with Sauternes
  • Roast veal with morels
  • Roast veal with peaches
  • Scallops
  • Scallops with Sauternes coulis
  • scallops with sauternes cream
  • Shellfish
  • Smoked duck breast
  • Steamed salmon with citrus zest and ginger
  • Sushi
  • Terrine of fresh liver with spicy pear compote
  • Thai-style gambas stir-fry
  • Tournedos of veal with cep mushrooms
  • Turkey with chestnut purée
  • Veal medallion
  • Veal sweetbreads
  • Veal sweetbreads with cream sauce
  • Vegetable tajine
carte des crus classés 1855 le classement
galerie la légende, le terroir, le vin
ils en parlent les accords mets vins
revue de presse dix bonnes raisons de craquer
la recette du moment actualités
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