Domaine du Vieux Lazaret White 2020

For the sauté, you will need pork cut in cube, carrots, fresh cream, onion, button mushrooms, vegetable broth, olive oil and 2 tablespoons of flour (for the sauce). - Start by cooking the pork in a pan with the olive oil. - At the same time, cook the onions and the carrots together in a cooker (not closed for the moment) and then, add the vegetable broth. - Add the pork and cook it for 25 minutes. - Add the fresh cream and the mushrooms, mix well and add little by little the flour. - Put back the sauté with the sauce to cook for 5 minutes. - Cook the rice. For the zucchini gratin, you will need zucchini, bacon, fresh cream, grated cheese and 2 eggs. - Precook the bacon. - Precook the sliced zucchini with skin and in steam. - Mix together the cheese, the eggs and the cream. Then salt and pepper as you like. - In an oven dish, put the zucchini and bacon and then, add the mix. Put to cook for 15 minutes at 200°C. [+]

Start to slowly caramelize the vegetables and thyme with salt and butter, in a big pot. Clean and cut the mushrooms. Then, cut the poultry, add some salt and pepper. Preheat your oven at 160°, put the Guineafowl, skin on the mix on the vegetables and thyme, add some butter and cover. Brown the skin and then deglaze the juice with some white wine. Cover with the mushrooms. Top up with the wine. Close the pot and put it in the oven for 45 minutes to 1H. Add 2 or 3 tablespoons of cream and put the pot back in for 15 minutes. Serve and add a little bit of chervil, ready to eat ! [+]

You will need 600g of beef blade, 2 onions, 2 cloves of garlic, ginger, cilantro, 1 meat broth, salt, pepper and butter. To start, slice the meat, cut the onions and garlic. Put a knob of butter in a dish and fry the onions, garlic and the beef. Sprinkle with ginger the preparation according to your taste. Put some salt and pepper, cover the meat with water and dip the broth. Simmer for 1h-1h30 over low heat. We sugges you to serve it with a cereal mixture or with noodles. [+]