"What do we eat tonight ?" Who has never asked the question without being very inspired... So, with the team, we offer you several recipes - from starter to dessert - to make with seasonal vegetables with, as a bonus, some food pairings / wines for a meal at the top. Long live spring!

The perfect starter for the flower season

Rustic barigoule pie

We start gently with a delicious pie that takes a little time to prepare but is worth the detour.

For 3 to 4 people • 30 min of preparation • 90 min of cooking

Shortcrust pastry

• 250g wheat flour
• 125g softened butter
• 2 egg yolks
• 1 tbsp of water and 1 pinch of salt

The joke

• 1 large armful of spinach
• 3 - 4 poivrade artichokes (small and purple)
• 1 slice of smoked bacon (except for the veggies!)
• 1 onion
• 2 cloves garlic
• 1 handful of pine nuts
• Olive oil
• Fresh thyme
• Salt pepper

Dough. You can easily make the shortcrust pastry at home or in a pastry robot: in a salad bowl or the bowl of the robot, put the flour and the softened butter into cubes. Mix with your fingertips or beat with the leaf on low speed.

When butter and flour start to clump together, add 1 egg yolk, water and salt and continue kneading. If the dough still does not form a homogeneous ball, add a tiny bit of water until you obtain a nice smooth and tender dough, which does not stick. Film on contact and leave to rest for about twenty minutes.

Barigoule artichokes. In a skillet over medium heat, brown the smoked bacon cut into matchsticks with the minced onion until the latter is translucent. Add the two finely minced garlic cloves, then the spinach and cook until they have almost completely lost their water. To book.

Meanwhile, prepare the artichokes: turn them and cut them into quarters. In a very hot pan, brown the artichokes in a little olive oil, salt and pepper. When they have a nice color, lower the heat and add 1 to 2 liters of water and cover for about ten minutes. Then remove the lid and simmer another ten minutes.

If you could only find large artichokes, turn them (cut the stem, the head and remove the leaves from the outside) and put them upside down in a saucepan with cold water halfway up, a slice of lemon, salt, pepper and a good amount of oil. Bring to a boil then cover and reduce heat to low for 30 minutes. Then cut the stocks to incorporate them into the spinach and eat the leaves with a vinaigrette.

Preheat the oven to 200°C.

Roll out the shortcrust pastry on parchment paper. Arrange the mixture of previously drained spinach and artichokes in the middle and fold the edges roughly. Brush the edges with an egg yolk to obtain a golden brown pastry and bake for about 30 minutes. Finish for a few minutes under the grill to have a nicely colored crust.

Serve hot with fresh thyme and Oé white Bordeaux which goes very well with artichokes.

Enjoy your lunch !

The spring dish for fans of traditional dishes revisited

Ratatouille back from Greece with Kalamata olive oil

The Cretan diet is only true. To extend the holidays a little, we suggest you work with the same products: aubergines, tomatoes, peppers and olive oil. Let's go for a ratatouille.

You can pair this dish with the white Côte-du-Rhône Oé.

Ingredients :

– 3 tomatoes

– 3 zucchini

– 1 eggplant

– 1 red onion

– 1 clove of garlic

– 1 box of tomato coulis

– 2 tbsp olive oil + to coat the dish

– 1 handful of coriander leaves

- salt

- pepper

Do you have everything? So here we go for the preparation.

The preparation :

Preheat the oven to 180 °. Oil a large pie dish. Peel the onion and the garlic. Wash the tomatoes, zucchini, eggplant, pepper and slice them thinly and evenly with a mandolin. Chopped onion and garlic clove. Spread the tomato coulis in an even layer in the bottom of the dish. Season with 1/2 teaspoon of salt. Add the vegetables, regularly alternating tomato, zucchini, eggplant, pepper and onion in a circle. Coat the vegetables, using a brush, with the olive oil. Salt and pepper the ratatouille. Sprinkle with cilantro. Cover with aluminum foil. Bake and cook for 45 minutes. Serve warm with fragrant rice.

The perfect dessert with the wild fruit of Spring 

Seasonal rhubarb tart  

Gorgeous sweet pie! To accompany this rhubarb recipe, you can continue tasting our Côtes du Rhône for a perfect combination.

Ingredients :

– 150g soft butter

– 100 g icing sugar

– 25 g ground almonds

- 1 egg

– 225 g of flour

– Organic bitter almond aroma

– 500g rhubarb

The steps to make your rhubarb pie:

In a bowl, pour the sifted flour. Then add the icing sugar. Make a well and add the egg. Then add the soft butter, detailing it with a knife. Knead the dough well until it comes away from the edges. Then add the almond powder and bitter almond extract. Mix and knead again. Film and book cool. Preheat the oven to 200°. Peel the rhubarb and cut it into small cubes. Roll out the dough into a 23cm diameter tart tin. ( This dough is delicious but it is sometimes difficult to spread. I often do it by hand, without a rolling pin. It is not perfect, but it is a rustic pie. ) Then place the diced rhubarb so as to spread over the dough. You can sprinkle with powdered sugar if you like. It depends on the acidity of your rhubarb. Bake for around 30 mins. Enjoy your lunch !