{"id":44,"date":"2021-03-11T14:32:29","date_gmt":"2021-03-11T13:32:29","guid":{"rendered":"https:\/\/www.millebuis.fr\/?page_id=44"},"modified":"2026-03-30T12:29:32","modified_gmt":"2026-03-30T10:29:32","slug":"mets-et-vins","status":"publish","type":"page","link":"https:\/\/www.millebuis.fr\/en\/vins\/mets-et-vins\/","title":{"rendered":"Food and Wine"},"content":{"rendered":"

HAPPY MARRIAGES<\/h1>
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SEASONAL AGREEMENTS<\/h2>\n\n\t\t<\/div>\n\t<\/div>\n

EASTER<\/h3>\n\t
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EASTER<\/h3>\n\t
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EASTER<\/h3>\n\t
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EASTER<\/h3>\n\t
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WINTER<\/h3>\n\t
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WINTER<\/h3>\n\t
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AUTUMN<\/h3>\n\t
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SPRING<\/h3>\n\t
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SPRING<\/h3>\n\t
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MINI B\u00c1NH M\u00cc WITH HERV\u00c9 CUISINE, FOR AN APERITIF WITH FRIENDS<\/h2>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div>
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Herv\u00e9 Cuisine has revisited his famous B\u00e1nh m\u00ec for Millebuis in a mini version for an aperitif! His version with chicken and lemongrass, here deglazed with our Bourgogne C\u00f4te Chalonnaise Chardonnay, will pair wonderfully with a white, a red or a bubble, according to your guests' wishes!<\/p>\n\n\t\t<\/div>\n\t<\/div>\n

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Ingredients:<\/strong><\/h4>\n

\u2022 2 thin baguettes\n\u2022 2 large free-range chicken thighs or breast\n\u2022 20 cl Millebuis white Burgundy wine\n\u2022 1 bunch of cilantro\n\u2022 3 carrots\n\u2022 1 cucumber\n\u2022 100 g mayonnaise\n\u2022 1 tbsp Sriracha sauce\n\u2022 2 tbsp sunflower oil\n\u2022 1 lemongrass stalk (optional)\nFor the vinegar version: 10 cl vinegar with 10 cl water and 2 tbsp sugar\n\u2022 Salt and pepper<\/p>\n

The recipe:<\/strong><\/h4>\n

Start by browning the chicken for 10 minutes in a pan in 1 tablespoon of vegetable oil, turning regularly.\nWhile the chicken is browning, grate the carrots and place them in a bowl with the vinegar, water, and sugar. Let stand for 30 minutes.\nSlice the cucumber into thin strips. Set aside.\nReturn to the chicken: add the sliced \u200b\u200blemongrass, then deglaze with the Millebuis Bourgogne C\u00f4te Chalonnaise Chardonnay 2022 white wine. Continue cooking.\nWhen the chicken is cooked, set aside to cool. Then slice it to keep only the meat and juices.\nPrepare the sauce by mixing the mayonnaise with the Sriracha sauce (you can substitute the Sriracha with another hot sauce of your choice).<\/p>\n

Assemble the B\u00e1nh m\u00ec:\n\n\nSlice the baguettes lengthwise, taking care not to cut all the way through, so the sandwich holds together well.\nTop the bread with mayonnaise, then the carrots, cucumber, chicken, and finish with cilantro.\nSlice 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!<\/p>\n\n\t\t<\/div>\n\t<\/div>\n\n\t

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Download the recipe<\/a><\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div>

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TO ENJOY WITH WHITE, RED, SPARKLING WINE...<\/h3>
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Bourgogne C\u00f4te Chalonnaise Chardonnay<\/a><\/p>\n

Serving temperature: 11-13 \u00b0C.<\/em><\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div>

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Bourgogne Aligot\u00e9 \u00ab\u00a0Sable\u00a0\u00bb<\/a><\/p>\n

Serving temperature: 11-13 \u00b0C.<\/em><\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div>

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Bourgogne C\u00f4te Chalonnaise Pinot Noir<\/a><\/p>\n

Serving temperature: 16-18 \u00b0C.<\/em><\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div>

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Cr\u00e9mant de Bourgogne Brut<\/a><\/p>\n

Serving temperature: 10-12 \u00b0C.<\/em><\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div>

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THE RECIPE IN VIDEO WITH HERV\u00c9 CUISINE<\/h3>\n\t
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