HAPPY MARRIAGES
EASTER
EASTER
EASTER
WINTER
WINTER
AUTUMN
SPRING
SPRING
MINI BÁNH MÌ WITH HERVÉ CUISINE, FOR AN APERITIF WITH FRIENDS
Hervé Cuisine has revisited his famous Bánh mì for Millebuis in a mini version for an aperitif! His version with chicken and lemongrass, here deglazed with our Bourgogne Côte Chalonnaise Chardonnay, will pair wonderfully with a white, a red or a bubble, according to your guests' wishes!
Ingredients:
• 2 thin baguettes • 2 large free-range chicken thighs or breast • 20 cl Millebuis white Burgundy wine • 1 bunch of cilantro • 3 carrots • 1 cucumber • 100 g mayonnaise • 1 tbsp Sriracha sauce • 2 tbsp sunflower oil • 1 lemongrass stalk (optional) For the vinegar version: 10 cl vinegar with 10 cl water and 2 tbsp sugar • Salt and pepper
The recipe:
Start by browning the chicken for 10 minutes in a pan in 1 tablespoon of vegetable oil, turning regularly. While the chicken is browning, grate the carrots and place them in a bowl with the vinegar, water, and sugar. Let stand for 30 minutes. Slice the cucumber into thin strips. Set aside. Return to the chicken: add the sliced lemongrass, then deglaze with the Millebuis Bourgogne Côte Chalonnaise Chardonnay 2022 white wine. Continue cooking. When the chicken is cooked, set aside to cool. Then slice it to keep only the meat and juices. Prepare the sauce by mixing the mayonnaise with the Sriracha sauce (you can substitute the Sriracha with another hot sauce of your choice).
Assemble the Bánh mì: Slice the baguettes lengthwise, taking care not to cut all the way through, so the sandwich holds together well. Top the bread with mayonnaise, then the carrots, cucumber, chicken, and finish with cilantro. Slice the baguette into mini sandwiches about 5 cm wide. All that's left is to serve and enjoy with friends over a good Millebuis wine!
TO ENJOY WITH WHITE, RED, SPARKLING WINE...
Bourgogne Côte Chalonnaise Chardonnay
Serving temperature: 11-13 °C.
Serving temperature: 11-13 °C.
Bourgogne Côte Chalonnaise Pinot Noir
Serving temperature: 16-18 °C.
Serving temperature: 10-12 °C.
THE RECIPE IN VIDEO WITH HERVÉ CUISINE
BRESSE POULTRY WITHE HERVÉ CUISINE
TO ENJOY WITH OUR MONTAGNY
"This wine, with its golden color and notes of toasted almonds, offers a lovely oakiness on the palate, giving it a beautiful length. A very pure expression of Chardonnay."
Ingredients:
(pour 2 personnes)
• 2 Bresse chicken breasts
• 3 tablespoons of flour with 1 teaspoon of herbes de Provence
• 30 g of butter
• 1 glass of fresh peas
• 2 carrots
• 1 onion
• 20 cl of Montagny white wine
• 20 cl of liquid cream
• Salt, pepper, smoked paprika
• Flat-leaf parsley
The recipe:
Blanch the peas for 3 minutes in boiling water, then set aside.
Cut the peeled carrots into small cubes and cook them
5 minutes in boiling water.
Cut the chicken into cubes, roll them in the mixture of flour and herbs de Provence, then brown them in a pan with a little butter and smoked paprika.
Then add the chopped onion, then the carrots.
After 5 minutes, deglaze with the white wine, add the peas and cream, then simmer for another 5 minutes before serving
flat-leaf parsley
Best enjoyed with Montagny AOC white wine of Millebuis, at a temperature of 11-13 °C.
THE RECIPE WITH HERVÉ CUISINE AND FRANCOIS LEGROS
BEEF BOURGUIGNON:
AN ORIGINAL RECIPE FROM HERVÉ CUISINE!
TO ENJOY WITH OUR “LES DEMI HOTTES” BURGUNDY CÔTE CHALONNAISE PINOT NOIR
“This wine has a deep purple colour with a beautiful minerality and notes of red fruit and spices. Full-bodied, fruity and crisp in the mouth. An irresistible expression of Pinot Noir”.
Ingredients:
• 1 kg of Bourguignon beef
• 200 g of lard
• 200 g of button mushrooms
• 2 onions
• 3 carrots
• 1 clove of garlic
• mixed herbs (bay leaf and thyme)
• 1 bottle of red wine “Les Demi-Hottes” from Bourgogne Côte Chalonnaise
• 2 blocks of puff pastry
• butter
• olive oil
• salt and pepper
Optional: 1 tbsp of sugar or 1 square of dark chocolate to add towards the end of cooking.
The recipe:
Cut the beef into 2 or 3 cm pieces and marinate in the red wine with a bit of olive oil and mixed herbs.
Brown the lard for 5 minutes in a mixture of butter and oil then set aside.
Using the same butter/oil mix, brown the beef for 5 minutes then set aside.
Peel and slice the vegetables and crush the garlic. Make them sweat in a pan for 5 minutes then add the meat and lard, cover with the marinate and simmer on a low heat for 2 hours.
Roll out the puff pastry and line into 8 cm muffin moulds. Spoon in the beef bourguignon, cover with a disc of pastry and brush with beaten egg.
Bake in the oven for 20 minutes at 180°C.
Best enjoyed with our “Les Demi-Hottes” red wine, an AOC (registered designation of origin) Burgundy Côte Chalonnaise Pinot Noir from Millebuis, at a temperature of 16°C. de Millebuis, à une température de 16 °C.
In this video, Hervé Cuisine presents the recipe with Caroline Bolloré from Millebuis wines
LONG LIVE EGGS IN MEURETTE!
TO ENJOY WITH OUR BURGUNDY CÔTE CHALONNAISE PINOT NOIR
"This wine reveals aromas of morello cherry, redcurrant, and strawberry. The palate is well-balanced." équilibrée with tanins A delicious expression of Pinot Noir."
Ingredients:
• 4 organic eggs
• 100 g of smoked lard
• 5 small onions
• 30 g of butter
• 1/2 litre of young red wine
• mixed herbs
• 3 or 4 large button mushrooms or ten small ones
• 1 clove of garlic
• 2 decent-sized slices of farmhouse bread
• 1 tsp of cornflour
The recipe:
Fry the cubed bacon in butter. Once the fat has rendered, set aside and fry the sliced onions and garlic in the remaining fat, then add the mushrooms.
Add the mixed herbs and deglaze the pan with the red wine, leaving it to reduce for 15 minutes.
Sieve the cornflour and add to the pan, leaving it to thicken for 1 minute.
Cook the eggs for 3 minutes in coffee filters immersed in boiling water (one filter per egg), then set aside.
Brush both sides of the bread slices with melted butter and toast under the grill.
Arrange one soft-boiled egg on each half-slice of bread, then arrange the mushrooms and lard on the side and drizzle with the red wine sauce.
Best enjoyed with our AOC Burgundy Côte Chalonnaise Pinot Noir red wine from Millebuis, at a temperature of 16°C.
The short story
If “meurette” derives from the old French word muire, which means brine, the origin of the egg in meurette is certainly linked to that of beef bourguignon.
Beef bourguignon was often the main course for lunch. It's even better reheated…
But how do you use the leftovers when all the pieces of meat have disappeared?
Simply for an evening meal, by cracking in a few eggs and poaching them!
THE RECIPE WITH HERVÉ CUISINE AND ALAIN PIERRE
LONG LIVE THE GOUGÈRES!
TO ENJOY WITH OUR MONTAGNY
“This highly expressive wine is bright in colour, revealing an aroma of white flowers (hawthorn acacia) and white-fleshed fruit (apple, lychee). The fleshy, silky mouth has a beautiful finish. An irresistible expression of Chardonnay”.
Ingredients:
• 1/2 litre of milk
• 6 eggs
• 250 g of flour
• 100 g of gruyere-type cheese
• 120 g of butter
• salt and pepper
The recipe:
In a saucepan, heat the milk with the salt and the butter cut into pieces until boiling. Remove from the heat, add the flour all at once, and mix until a smooth dough forms. Then, return to low heat for one minute, continuing to stir.
Remove from heat and add the eggs one at a time, mixing well after each addition until you have a smooth and shiny batter.
Finally, add the pepper and the grated cheese (or ideally, cheese cut into cubes). Mix everything together well.
Using a piping bag or 2 teaspoons, form the gougères and arrange them, spacing them apart, on a baking sheet lined with parchment paper.
Brush the gougères with beaten egg so that they are golden and shiny when they come out of the oven.
Bake at 180°C for approximately 15 minutes.
The short story
The word gougère comes from “goguer,” which in the Burgundian dialect means “to rejoice.” Even in the Middle Ages, when people drank Burgundy wines, they would accompany them with gougères to cleanse their palates and prepare them to taste other wines…
THE RECIPE WITH HERVÉ CUISINE AND RÉMI MARLIN
A MICHELIN-STARRED MENU AT HOME
BY MAXIME KOWALCZYK, HEAD CHEF AT L’EMPREINTE RESTAURANT IN BUXY
(2020 Michelin-starred)
HAM AND PARSLEY IN GELLY
& the 2018 “La Roche de Culles” Burgundy Côte Chalonnaise Chardonnay
The “La Roche de Culles” Burgundy Côte Chalonnaise Chardonnay goes perfectly with this traditional Burgundy appetiser. It has notes of citrus and lemon with a beautiful, fresh attack.
FOIE GRAS PRESSÉ IN CAZETTE WITH DECORATIVE QUINCE JELLY
& the 2018 Mâcon Saint Gengoux le National white wine
Our Mâcon Saint-Gengoux-le-National white wine has lemony aromas and a beautiful freshness, making it the perfect accompaniment to the richness of foie gras and tasty quince jelly.
GRILLED SCALLOPS DRESSED WITH LENTILS & TROPICAL OLIVE OIL
& the 2018 “Les Coères” Montagny 1er Cruer Cru “Les Coères” 2018
The bouquet of the “Les Coères” Montagny 1er Cru will bring balance to the dish, offsetting the heady aromas of passion fruit. It will enhance the soft pearly-white scallops with notes of almond and white flowers.
WILD DUCK WITH CHESTNUTS & POLLEN, WITH A DROP OF CRÈME DE CASSIS
& the 2017 “Les Demi-Hottes” Bourgogne Côte Chalonnaise Pinot Noir
The “Les Demi-Hottes” Bourgogne Côte Chalonnaise Pinot Noir reveals silky tannins, accentuating the crisp aromas of crème de cassis and enhancing the flavours of wild duck to bring perfect balance to the dish.
TOMME WITH WILD ALPINE FLOWERS
& the 2018 “Clos des Chevris” Givry
The finesse of our “Clos des Chevris” Givry, along with its lightly toasted aromas, balance the deep flavours of the tomme and its flowery bouquet (calendula, rose, blueberry, hay, etc.).
ROAST APPLES, MADAGASCAR VANILLA, SESAME & COCOA NIBS, WHIPPED COCONUT CREAM
& the 2017 Mâcon Saint Gengoux le National red wine
This creamy dessert is enhanced by our soft and supple Mâcon Saint-Gengoux-le-National red wine. Its red fruit and cinnamon notes are a wonderful complement to the dish’s cocoa and coconut aromas.
BOURGOGNE RECIPES THAT YOU ABSOLUTELY HAVE TO TRY
The Burgundy region is said to be the birthplace of French gastronomy. In other words, gastronomy full stop! We’ve chosen a few famous French recipes that go fantastically well with our wines. Bon appétit!
MONTAGNY 1ER CRU
“LES COÈRES”
&
POCHOUSE VERDUNOISE
Fish: eel, monkfish, pike, pole or tench.
Cut off the fish heads. Add onions, garlic and a bunch of thyme to the pan and then season with salt and pepper. Put the fish heads in the bottom of the pan then add the rest of the fish on top. Add a bottle of aligoté and bring to the boil for 10 minutes on a high heat. Cook on a low heat for a further 10 minutes, then flambé to remove the wine’s acidity.
Remove the pieces of fish. Strain the stock and thicken it with a roux (flour and butter). Place the fish (without the heads) in the pan and simmer for 10 minutes.
Serve with butter-fried croutons rubbed with garlic and serve with one of our white wines.
BOURGOGNE CÔTE CHALONNAISE
PINOT NOIR
&
EGGS IN RED WINE SAUCE
Make a red wine sauce and strain it when hot, then put it back on the stove at a high temperature. Meanwhile, gently poach the eggs before removing them from the heat. Whisk the red wine sauce together with an egg yolk, a pinch of flour and a good knob of butter. Adjust the seasoning and pour the sauce over the eggs. You can make the sauce using white wine, and garnish the poached eggs with lardons, small onions and fresh mushrooms fried in butter then simmered in white wine.
RED WINE SAUCE
Add a bottle of red wine to the saucepan and turn it up high. Then add a large, chopped onion, three sliced carrots, four cloves of garlic, two leeks (white parts only), mixed herbs, a sprig of thyme, half a bay leaf, salt, pepper and a pinch of sugar. As soon as you bring the pan to the boil, turn down the heat and let the sauce simmer gently for 15 minutes.
GIVRY 1ER CRU
« CLOS MARCEAUX”
&
BEEF BOURGUIGNON
Ingredients: 750g of topside beef, 125 g of onions, 60 g of lard, 30 g of flour, salt, pepper, red wine.
Cut the meat into 4 cm cubes. Melt the lard in a casserole dish and “throw in” the meat. Let it brown. Add the chopped onions. When golden, sprinkle in with flour. Wait a minute, then add the wine. Season with salt and pepper, then cover and simmer for 3 hours.
Before serving, add a glass of fine champagne, previously flambéed and boil for 1 minute.
CRÉMANT DE BOURGOGNE
ROSÉ BRUT “ROSE”
&
CLUNY WAFERS
Mix 300 g of sugar, 300 g of flour and 300 g of thick cream in a bowl. Add a little water to make a smooth and even paste.
Allow the mixture to rest for a few hours then, using a waffle maker, shape the waffles on a moderate heat.
Once cooked, turn them out onto a rolling pin to give them their cylindrical shape.
Put them in a sealed container where they can be stored for a few days.
WITH WINES FROM OUR TASTING BOX
6 wines (those in the Tasting Case of La Côte Chalonnaise), paired with 6 dishes. We asked the magazine Cuisine et Vins de France, whose culinary standing is unrivalled, to create some happy marriages. We did this to emphasise our attachment to our land, where livestock rearing and culture go hand in hand and because our land is a place of passage and exchange where the pleasures of the table mean that gastronomy is intimately linked with wine. And let’s not forget that the first virtue of wine is its ability to instigate that exquisite mood of conviviality.
BOURGOGNE ALIGOTÉ
“SABLE”
&
CARRIBEAN STYLE
COD CEVICHE
Comments on the 2015 vintage by Karine Valentin:
"This is an Aligoté with plenty of character, wearing shimmering colours and telling us through its lively bouquet of grapey aromas alongside notes of honey and tasty fruit that it is no small player. In fact it is a strapping, full-on wine with a solidly build body that pleases the palate thanks to its roundness and sprightly, flinty finish."
BOURGOGNE CÔTE CHALONNAISE
PINOT NOIR
&
DUCK PARMENTIER
WITH SWEET POTATOES
Comments on the 2012 vintage by Karine Valentin:
"Grapes and nothing else in this wine which showcases the qualities of Burgundy Pinot Noir with its hints of flowers and blackcurrant. The tannic structure on the palate gives the wine a lively edge and enhances its freshness.
MONTAGNY
&
SCAMPI TEMPURA
WITH
TARTARE SAUCE
Comments on the 2023 vintage by Karine Valentin :
"When the quince aroma appears, it's time to drink the Chardonnay. More taut on the palate than on the nose, it releases delicate notes of flowers and white pepper on a light structure »
GIVRY
&
BRAISED VEAL
WITH SPRING VEGETABLES
Comments on the 2014 vintage by Karine Valentin :
« The assertive character of the Givry grapes is already evident on the nose, with hints of red fruit, spices, and a touch of smoky tea. On the palate, the tanins add vibrancy to this Pinot Noir, which boasts a robust flavor profile."
MERCUREY 1ER CRU
&
FOIE GRAS
AND PISTACHIO PÂTÉ
Le commentaire de dégustation du millésime 2013 par Karine Valentin :
« Le fruit se dessine derrière une densité délicate, avec une touche animale et une note de cassis. En bouche, le vin, qui reste boisé et structuré, se fond dans l’image classique du mercurey rouge dense et puissant. »
MONTAGNY 1ER CRU
“LES COÈRES”
&
POLLOCK IN THAÏ CURRY
Comments on the 2013 vintage by Karine Valentin:
"A bouquet that embodies the terroir with its minerality and saline note; all the right ingredients to charm a fish dish. Then we come across the characteristic smokiness of Chardonnay before finishing on notes of citrus. The finesse of its silhouette preordains this wine to find its place alongside a fine fish."
Our prized wines are AOC wines from the Burgundy vineyards. Our clay-limestone terroir allows us to cultivate high-quality grapes from a variety of grape varieties such as Pinot Noir, Aligoté, and Chardonnay. After vinification and blending, these grapes become our finest wines. The Montagny Premier Cru “Vigne du Soleil” white wine, with its beautiful color, roundness, and freshness, offers surprising minerality and aromas of exotic fruits. It is perfect as an aperitif or to accompany a cheese platter. Our red wines, characterized by light tannins, an intense bouquet, a roundness on the palate, and a wide aromatic range, are ideal for pairing with meat dishes. The grape harvest in Burgundy takes place in September. The grape bunches are picked, then pressed, fermented, and aged in vats or oak barrels. At maturity, both the red and white wines reveal a wide range of aromas and characteristics, such as acidity, minerality, and floral notes, with great breadth. Thanks to Pinot Noir, Burgundy wines have silky tannins and great finesse. The Chardonnay grape variety gives the white wine a fruity or citrusy taste that can accompany seafood or certain other dishes. Cheeses. And what better way to awaken your taste buds than with the effervescence of a Crémant de Bourgogne with its fine bubbles!
