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Reine Raymond
Blanquette de veau

Ingredients for 4 to 6 people :
- 450 gr (1 lb) veal briskets, 450 gr (1 lb) shoulder of veal
- 450 gr (1 lb) potatoes, 450 gr (1 lb) carrots, 225 gr (1/2 lb) mushrooms
- 20 cl (7 fl oz) heavy cream, 30 gr (1 oz) butter, 80 gr (3 oz) plain flour, 1 shallot, 2 bayleaves
- 2 Tbspoons olive oil, 5 peppercorns, salt & pepper, nutmeg

Recipe :
Peel the shallot and cut it in 2 halves ; cut the meat in big cubes.
In a casserole, put the meat with cooking salt, the shallot, the bayleaves and the peppercorns ; cover with cold water and bring to simmer.
Simmer for 1 hour 30. For the first half hour, skim the water, then cover.
Peel and slice (thick) the potatoes and the carrots ; clean the mushrooms and cook them in a little olive oil (or have them canned, which is ok).
After the 1h30 cooking, add the carrots and potatoes and simmer for another 30 minutes.
Prepare a white sauce (Bechamel sauce) : melt the butter in a sauce pan and spread the flour on it ; mix well.
Start pouring the meat cooking juice (stock) little by little while turning with a wooden spoon. Try to strain the stock while pouring it.
When the sauce has reached the right consistency (Bechamel), add salt and pepper and a little nutmeg, then the cream. Add the meat and potatoes and carrots and mushrooms, mix carefully and let heat for 5 to 10 minutes together.
Serve hot ; it is better to reheat Blanquette if you need to.

Suggestion :
Serve with a red Côtes-du-Rhône.
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Coq au vin

Ingredients for 6 people :
- 1 chicken, around 6 lbs cut in pieces
- 1/2 cups of bacon cut, 1 1/4 cups of mushrooms, 1 onion, 2 carrots, 2 garlic cloves, 1 bouquet of herbs
- 1 bottle of red wine, 2 Tbspoons of seasoning with appropriate amount of water, 1 shot glass of cognac
- 3 Tbspoons of oil, 1 Tbspoon of flour, a few parsley stems, salt & pepper, nutmeg

Recipe :
The day before, put the pieces of chicken in a salad bowl with the sliced onion and carrots.
Sprinkle the red wine on top.
Add the bouquet of herbs and some peppercorns. Cover. Let it marinate for 12 hours in the refrigerator.

The very same day, drain the pieces of chicken and dry them with paper towels. Filter the marinade. Dry the vegetables.
Heat oil in a casserole. Brown the pieces of chicken on all sides.
Take the chicken out and then put in the vegetables. Brown them for 3 - 5 minutes. Sprinkle with flour. Stir it well.
Put back in the pieces of chicken with the crushed cloves of garlic. Flame with the cognac.
Pour the wine of the marinade in with the seasoning bouillon water. Salt and pepper. Once boiling, cover.
Let it cook for 2 hours on low.
15 minutes before being served, in a non-stick frying pan, brown the pieces of bacon and the sliced mushrooms.
Add this into the pot. Season and sprinkle with some parsley. Serve hot.

Suggestion :
Serve with a red Châteauneuf-du-Pape aged for 3 to 6 years.
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Boeuf bourguignon

Ingredients for 6 people :
- 1,5 kg (3.5 lbs) beef meet (silverside, chuck, neck...)
- 100 gr (3.5 oz) lardoons or bacon diced, 2 onions, 2 carrots, 30 gr (1 oz) plain flour, 50 gr (2 oz) butter
- 5 cl (2 fl oz) oil, 2 peeled and crushed garlic cloves, 1 1/2 bottle red wine, 1 bouquet garni ( parsley, thyme, bauleaves...) salt & pepper

Recipe :
Prepare and cut the meat in regular piece ; peel the carrots and onions and cut them into thin slices.
In a casserole, heat the butter and oil and brown the lardoons, the meat pieces, then add the carrots and the onions.
When browned, spread with the flour and cover with the wine.
Add the crushed garlic and the bouquet garni ; season with salt and pepper.
Cover and simmer for 2 to 3 hours (this time will depend on the choice of the meat and the size of the pieces ; prick the meat with a fork to test if it is cooked enough).
When cooked, if the sauce is too liquid, take the meat and herbs out, then reduce it for a few minutes.

Or, you can prepare it in a pressure cooker. Let it cook slowly for 60 minutes once the steam cockle starts to hiss.

Suggestion :
Serve with a red Châteauneuf-du-Pape aged for 3 to 6 years.
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Salmon and Sea Food

Ingredients for 4 people :
- 4 pieces of salmon, 500 g of seafood (mussels, prawns ...)
- 1 fish stock cube, 2 Tbspoons of flour, 1 Tbspoon of butter or margarine, salt & pepper

Recipe :
First, add a fish stock cube to one liter of hot water and stir well.
In another saucepan, melt a little butter or margarine and add 2 tablespoons of flour. Stir well.
Add the fish stock slowly until the white sauce (Bechamel sauce) is thick. Add salt and pepper.
Add the sea food to the sauce.
In a baking dish, put the salmon and the Bechamel sauce. Put grated gruyere cheese on top.
Bake at 350°F (180°C) mark 4 for 30 minutes.

Suggestion :
Serve it hot with a white Châteauneuf-du-Pape.
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Scallops gratinéed (Gratinée de Coquille St Jacques)

Ingredients  for 4 people:
- 6 big scallops, 20 small shrimps (already cooked)
- 100 gr (3 oz) mushrooms, 30 gr (1 oz) butter + a few knobs, 40 gr (1,5 oz) plain flour
- 1 cup of water (250 ml), 1/2 cup dry white wine (125 ml)
- 2 Tbspoons + 1 drop olive oil, 1 drop of lemon juice, 1 big shallot, 1 bay leaf
- 1 Tbspoon sour cream, 6 Tbspoons of dry breadcrumbs, grated nutmeg, salt & pepper

Recipe :
Peel the shrimps ; peel the shallot and cut it in 2 halves, longwise.
Wash the scallops if necessary and cut them in half crossway. Thinly slice the mushrooms.
In a small saucepan, pour the water and wine ; add the shallot, bayleaf, the drops of oil and lemon juice and salt.
Add the scallops ; they should be entirely covered by the liquid. Gently bring to simmer, cover with a lid and let cook for another 5 minutes.
Remove the scallops from the cooking liquid and strain them, but keep the cooking juice.
In a frying pan, cook the sliced mushroom in the 2 spoons of olive oil, for about 5 minutes (medium-high heat, stirring often).
Prepare your 4 individual scallop dishes : display 3 slices of scallop in the bottom of each, put 5 shrimps on them, equally divide the mushrooms on top of them.
In a medium saucepan, prepare a white sauce : melt the butter, medium flame, and pour the flour on it while stirring until well blended.
On a more gentle flame, start pouring a bit of the cooking juice and gently stir until it is incorporated ; keep doing this way until the white sauce is ready (it must get thicker, but not too much ; reckon 10 minutes). The quantity of liquid you have might be slightly too much, don't hesitate to leave some away.
Season with salt, pepper and nutmeg ; finally add the cream.
Pour the white sauce equally in each individual scallop dish.
Sprinkle equally the breadcrumbs on each dish and put one or two thin butter knobs on.
Put under oven grill until gloden brown (reckon 10 minutes). Serve immediately.

Suggestion :
Serve it hot with a white Châteauneuf-du-Pape.
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EARL Domaine BERTHET-RAYNE - 2334, route de Caderousse - FR 84350 COURTHEZON © 2017
christian.berthet-rayne@wanadoo.fr
The abuse of alcohol is dangerous to your health. Understand and know this and consume alcohol in moderation.
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