GASTRONOMIE

Noilly Prat

ORIGINAL DRY WITH MARINATED SCALLOPS

INGREDIENTS (for 2)

400g fresh scallops 255g Noilly Prat Original Dry 1 small garlic clove 170g olive oil Sprig of coriander to garnish 1 lemon for garnish

METHOD

1. In a glass bowl, toss the scallops with the Noilly Prat Original Dry

2. Add the chopped garlic and olive oil

3. Cover and marinate in the fridge for 45 minutes stirring occasionally

4. Season with salt and pepper

5. Garnish with a sprig of coriander and lemon zest

6. Pair with a Noilly Prat Original Dry L’Apéritif

NOILLY PRAT

NOILLY PRAT ORIGINAL DRY WITH SEABREAM TARTARE

INGREDIENTS (for 2)

500g sea bream fillets 4 oranges Splash of Noilly Prat Original Dry 5 chives Orange to garnish

METHOD

1. Chop the sea bream fillets into small pieces and squeeze the juice of one orange over it

2. Season with salt and add the chives before mixing well

3. Cover and marinate in the fridge for 3 hours, stirring regularly

4. Peel the oranges and cut in half, creating a bed of orange segments on a plate using a circular mould

5. Stack the marinated sea bream mix on top of the bed of oranges using the circular mould

6. Garnish with a twist of orange

7. Pair with a Noilly Prat Original Dry L’Apéritif

noilly prat

NOILLY PRAT ORIGINAL DRY WITH PROVENÇAL PRAWNS

Ingredients (for 4):

100g chopped Lucques olives 1400g chopped figs 1400g fresh prawns 1 tablespoon olive oil 1.5 tablespoons grape seed oil 25ml Noilly Prat Original Dry Lucques olive to garnish

method

1. Heat the grape seed oil in a saucepan

2. Chop the figs and Lucques olives into quarters and place into the saucepan

3. When the figs begin to brown add the olive oil, Noilly Prat Original Dry and the fresh prawns

4. Pair with a Noilly Prat Original Dry L’Apéritif

Noilly Prat

NOILLY PRAT ORIGINAL DRY WITH NUTMEG CODFISH

Ingredients (for 2)

100g butter 1 tablespoon olive oil 1 whole nutmeg 1 teaspoon brown sugar 360g codfish fillets 250g flageolet beans 25ml Noilly Prat Original Dry 1 clove of garlic

METHOD

1. Place the beans in a saucepan and boil in salted water before sautéing

2. Melt the butter and grate half of the nutmeg before adding 1 teaspoon of brown sugar to create the nutmeg butter

3. In a pan, heat the oil with 1 tablespoon of nutmeg butter, garlic and Noilly Prat Original Dry

4. Place the codfish in the pan and cook for 4 minutes on each side

5. Remove from the heat and add another 2 tablespoons of nutmeg butter to the pan and allow it to baste the codfish

6. Serve the codfish on a bed of the flageolet beans

7. Pair with a Noilly Prat Original Dry L’Apéritif

Noilly Prat

NOILLY PRAT ROUGE WITH CHOCOLATE FONDANT

Ingredients (for 2):

100g butter, plus extra for greasing 2 tablespoons Noilly Prat Rouge 100g sugar 100g self-raising flour, plus extra for dusting 1 free-range egg yolk 2 free-range eggs 75g dark chocolate, melted Orange for garnish

METHOD

1. Heat the oven to 180C | 160C fan | 350F | gas 4

2. Brush the pudding moulds sparingly with melted butter, dust with cocoa powder and shake out

3. Melt the chocolate and butter gently in a saucepan before removing from the heat and stirring in the sugar and vanilla extract

4. Whisk the eggs into the mixture then fold in the sifted flour and a little salt until you have a smooth mixture

5. Divide between the moulds and place in the oven for 12 minutes

6. Remove from the oven, run a knife around the edges and tip out onto serving plates

7. Grate the orange and garnish with the zest

Noilly Prat

NOILLY PRAT AMBRÉ WITH CRÈME BRÛLÉE

INGREDIENTS (for 2)

500ml double cream 2 tablespoons Noilly Prat Ambré 1 vanilla pod 100g caster sugar 6 free-range egg yolks Lavender for garnish

METHOD

1. Place the cream in a pan over a gentle heat

2. Whisk together the egg yolks, vanilla and sugar in a bowl

3. Whilst whisking the egg mixture, gradually pour the hot cream into the bowl

4. Pour the mixture back into the saucepan and continue to whisk until the custard is thick

5. Divide the custard between ramekins and leave to cool before placing in the fridge overnight

6. To caramelise the tops, pre-heat the grill to its highest setting before sprinkling one tablespoon of caster sugar on the top of the mixture

7. Place the ramekins under the grill for 4 - 5 minutes until the sugar has melted and leave the caramel to harden before serving