To visit our website you must be old enough to purchase and consume alcohol under the laws of your country of residence.

Failing any specific legislation, you must be aged 18 or over.
Are you over 18 years old? Were you born before 18/10/1999 ?
Yes, I am over 18 years old
No, I am not over 18 years old
Back
Sorry, but under current legislation you are not authorised to access the Champagne de Castellane website.


To find out more, we suggest you read the pan-European programme to promote moderate wine consumption.
Please drink de Castellane responsibly.
Previous news
Next news

Winter recipe by Martial Berthuit of Le Relais de Reuilly 1* Michelin






Saint-Jacques Carpaccio, beetroots slices, white onions and acidulated cream


Here we propose you the perfect match between wine and food to bring friendliness at home, thanks to a sophiticated but easy-to-do recipe. 

For 4 persons
12 Saint-Jacques
3 white onions
200 gr of beetroot
1 pomelo
2 oranges 
1 lemon
Salt, pepper,green onions
20 cl of sour cream
20 cl of  base of white sauce
Olive oil
"Fleur de Sel"

Preparation : Mince the white onions and cook them to reduction into the base of white sauce and sour cream. Into the beetroot slices (cutted in 2 mm thick), make round pieces of 3 cm each. Press the citrus and cook the juice to make it reduced by two-third and add a spoon of sour cream. Cut the Saint-Jacques into thin slices, put them into a plate and dress it with salt, pepper, oil and lemon. 

Dressing: On a plate, put 8 spoons of white onions, then a slice of beetroot. Add the marinated Saint-Jacques and "Fleur de Sel". Make little dots with the acidulated cream and spread with minced green onions. 

To fully appreciate this dish, we recommand you to enjoy it with a glass of Champagne de Castellane Brut.

(this recipe has been elaborated during the 2013 "Habits de Saveurs" show in Epernay)

DRINK RESPONSIBLY




Download