The sea at your table !

Fish is a prime source of omega-3 fatty acids, some of which are essential for the development and functioning of the nervous system and help prevent cardiovascular disease. Generally speaking, fish is also a good source of high-quality protein and generally contains less fat than meat. They are also rich in vitamins (A, B, D and E) and minerals or trace elements such as iron, magnesium, phosphorus, iodine, etc. After the excesses of the end-of-year festivities, we are now inviting you to enjoy fish on your plate with a 100% seafood menu with international flavours. Follow the chef....


Prawn and coconut milk soup with red curry

Assiette de soupe de crevettes au curry rouge


Here's a Thai soup that's nourishing and rich in flavour, ideal for warming up on cold winter days!


List of ingredients for 4 people

  • 600 ml coconut milk (about 2 tins)
  • 45 prawns
  • 400 g Chinese noodles
  • 2 tablespoons red curry powder
  • 1 tablespoon turmeric powder
  • 1 teaspoon ginger powder
  • 600 ml stock (vegetable stock in this case)
  • 4 tablespoons nuoc nam
  • 1 tablespoon soy sauce
  • 2 limes
  • 50 g bean sprouts
  • 4 shallots
  • 2 or 3 cloves of garlic
  • Fresh coriander leaves
  • Oil (olive oil in this case)


Preparing the soup

Finely chop the garlic and shallot. Chop the coriander leaves and peel the prawns, leaving only the tails on.

Drizzle a little olive oil into a frying pan and place over a high heat. Once the oil is hot, place the garlic slices in the pan to fry for 1 or 2 minutes, taking care not to toast them. Set aside.

Pour 1/3 of the coconut milk (around 200 ml) into a large saucepan and reduce over a low heat. Once the milk has reduced, sprinkle over the red curry powder and turmeric and mix well.

Add the prawns to the coconut milk and cook for 2 minutes.

Pour in the rest of the coconut milk, the stock, the nuoc nam sauce, the soy sauce, add the bean sprouts, sprinkle with the ginger and stir. Then simmer for 20 minutes.

Cook the noodles in a saucepan, then set aside in a bowl. Add a little roasted garlic and pour the soup into the bowl.

Now it's ready! Serve with fresh coriander, a little shallot and a squeeze of lemon before serving. Our Rosé de Syrah goes well with the spicy, exotic notes of the curry.

A delicacy of Asian flavours that will delight your senses!

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Sesame tuna tataki

Plat de Tataki de thon au sésame accompagné de quelques légumes

Appreciated for its pronounced flavour and unique texture, tataki is a Japanese preparation that involves searing meat or fish very quickly over a high heat so that the core remains raw or very lightly cooked. This culinary technique leaves a tender, juicy texture. It is often used with beef, tuna or salmon. But tuna tataki with sesame is undoubtedly the best known. The quality of the fish is of course paramount.

List of ingredients for 4 people

  • 400g of red tuna steak
  • 10cl soy sauce
  • 3 spring onions
  • 5g fresh ginger
  • 5cl sesame oil
  • 5cl olive oil
  • 50g white sesame
  • 50g black sesame
  • Juice of 1 lime


Preparing Tataki

Squeeze the lemon. Chop the spring onions. Peel and grate the ginger.

In a very hot non-stick pan, fry the tuna over a high heat, leaving it to cook for just 30 seconds on each side so that the inside is still raw. Off the heat, pour the lemon juice, soy, sesame oil and olive oil into the pan to deglaze the tuna.

Sprinkle the tuna with the spring onions, ginger and black and white sesame seeds. Slice the tuna thinly and place on a flat plate.

Serve immediately with our Pinot Noir, whose light tannins, silky texture and complex aromas will perfectly match the particularities of this dish.

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Seafood paella

Plat de paëlla espagnole  aux  fruits de mer


Paëlla is undoubtedly the best-known and most popular Spanish dish in the world. Convivial, complete and balanced, it will also bring the colours and flavours of Spanish cuisine to your table. You can count on this generous dish so that the greediest among you can have as much as they like!


Ingredients for 4 portions of paella

  • 300g long grain rice (not to be confused with risotto rice)
  • 4 chicken wings
  • 150g prawns
  • 4 langoustines
  • 100g mussels
  • ¼ chorizo
  • 100g squid
  • 100g peas
  • ½ red pepper
  • ½ green pepper
  • ½ onion
  • 10 cl white table wine
  • 75 cl chicken stock
  • 10 cl olive oil
  • 2 sprigs flat-leaf parsley
  • 1 pinch saffron

Preparing the paella

Heat the chicken stock in a saucepan. At the same time, cut the chicken wings (or thighs) in half, then brown them for a few minutes in a wok or frying pan with 2 tablespoons of oil. Then add two ladles of stock to moisten and set the chicken aside.

Continue with the peppers: remove the white parts and seeds, cut the flesh into small pieces, then fry them in the chicken stock until very tender. Set aside.

Now it's time for the squid: fry them in the cooking juices from the wok until they are also tender, then set aside with the rest of the squid. While the squid are cooking, shell the prawns and fry them in a pan with the mussels, langoustines, chopped onion, 2 tablespoons olive oil, white wine and chopped flat-leaf parsley.

Keep the juice to flavour the rice and some of the mussels for decoration. Slice the chorizo and, once all the ingredients have been browned (chicken, peppers, squid, mussels and prawns), combine them in the wok and simmer for 5 minutes. Don't hesitate to add chicken stock if you run out of juice.

Cook the peas for 2 minutes in a pan of boiling salted water, then add them to the mixture.

Now it's time to cook the rice. Heat the remaining olive oil in the paella dish, then pour in the long rice. Once the rice has become translucent, add the chicken stock a little at a time, then the mussel juice and finally the saffron, stirring constantly (watch out for splashes, the saffron stains!). Allow about 20 minutes for the rice to cook through. Don't hesitate to add more stock if necessary.

We suggest you accompany this Spanish-flavoured dish with our Kroonpoort white wine. The 2023 vintage will be available directly from Château La Rose Perrière in February.

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Fruit, the king of desserts!

Coupelle contenant une salade de fruits : kiwis, oranges, bananes, pomelo, ananas


To finish your meal with a sweet touch, the sweetness and freshness of a winter fruit salad will be ideal: depending on what you like, mix together diced kiwi, oranges, mandarins, bananas, pomelo, pineapple and apples. A real treat for the taste buds... and the eyes!


Enjoy your meal!