This Thursday marks the first day of autumn, and it's time for us to share our back-to-school recipe. Autumn vegetables are back on the shelves and announce a season full of sweetness and greed. Here is our proposal to accompany our red Patrimonio.
The product: the cep. Slightly nutty and low in calories, this mushroom, which is only eaten cooked, is one of the first of the season.
The recipe: Sliced venison with ceps
AOC Patrimonio 2013 red, from the Yves Leccia estate
This cuvée, composed of 90% Nielluciu (Corsican grape variety) and 10% Grenache, comes from vines located on the unique terroir of E Croce in the AOC Patrimonio. This gourmet and well-structured wine is full of red fruit aromas and a few spices that will give this recipe a boost.
Enjoy your meal!
© Photo Stéphane Decotterd