Lagrezette Blog

Petitrenaud: a jaunt between Lot and Lagrézette.

On a walking tour with his team in the Lot, in search as always of the thousand and one gastronomic delights produced there, Jean-Luc Petitrenaud, the famous french culinary columnist of France 5, came by in the spring to savor one of his famous « country box lunches ». In the shade of the Pigeonnier, a few bottles of Château awaited the diners…  After the program, which was broadcast early in June, the columnist drew up a list of a few very fine restaurants in the area, which we also warmly recommend.

Le Gindreau (Alexis Pelissou)
46150 Saint-Médard Tel.: 05 65 36 22 27

Le Vinois (Jean-Claude Voisin)
Le Bourg - 46140 Caillac Tel.: 05 65 30 53 60

Le Pont de l'Ouysse (Daniel Chambon)
46200 Lacave Tel.: 05 65 37 87 04

La Récréation (Jacques Ratier)
Le Bourg - 46250 Les Arques Tel.: 05 65 22 88 08

On the France 5 website (written in french ) you will also find, besides Lagrézette, a few local addresses of fine producers of our home-grown livers, poultry and cheeses, as well as that of a master truffler, Pebeyre, who is among the very highly renowned.

In September, we will have an opportunity of taking a closer look as those regional products, which get along famously with the bottles of Malbec, Viognier and Chardonnay which we offer wine lovers…

A Holiday Recipe For Christmas

We have turned to Gilles Marre, head chef of Le Balandre (www.balandre.com), one of the best restaurants in our region of France, who has created a holiday menu to perfectly complement wines from Château Lagrézette.

We could not resist divulging the first course here in the blog.

It is designed to be accompanied by our Cuvée Dame Honneur 2002 or 2003. The dish is a mille-feuille of "foie gras", served on a small salad of baby spinach with hazelnut oil vinaigrette.

Serves 6. 350 g puff pastry dough 125 g heavy cream 300 g cooked foie gras 300 g baby spinach 120 g butter hazelnut oil – sherry vinegar 1 spoonful of Port wine – salt – pepper Fleur de Sel – green pepper •

Let the butter soften, then mix it in the blender with the foie gras. Add the Port wine and the cream. Add salt and pepper to taste, and put it aside at room temperature.

Roll out the puff pastry dough in three rather thin rectangular strips. Bake in the oven at 200°C.

After the pastry is baked, let it cool, then spread it with the foie gras mixture. Stack the three strips. Now your mille-feuille is complete. Cut it into 6 portions.

Prepare baby spinach for the salad. Season it with a vinaigrette made from the hazelnut oil.

Put a bed of salad on the plates, then add the portions of mille-feuille. Sprinkle the mille-feuilles with a few grains of Fleur de Sel and ground green pepper.