Alain Passard's Holiday Menu inspired by Provence

Last year the famous French chef Alain Passard designed a festive menu for Vins de Provence. The goal was to create recipes that reveal perfect matches with Côtes de Provence wines. A menu in three acts!
By Caroline Taret

The chef from the three-Michelin-starred restaurant L’Arpège in Paris has devised a menu in tribute to Christmas in Provence. And the company Vins de Provence is kind enough to share with our readers this three-course meal created by Alain Passard. And Nathalie Pouzalgues, an oenologist at the Rosé Research Centre (Centre de Recherche et d'Expérimentation sur le Vin Rosé), has selected the wines, allowing you to make the perfect match. On the menu? Sweet and sour Mediterranean lobster, with honey, lime and orange flower, served with a rosé. Then, for main course, a duck roasted in fig leaves that accords with a red wine from Provence. And finally, to conclude this gastronomic experience, a quince and dried fruit and nut soufflé enhanced with a white wine.

Christmas in Provence is a feast for all the senses! I love to surrender to the warm winter colors and flavors. The aroma of the three colors of wine inspires me… I want to let them whisper in a carafe and to decant them when the time is right…” explains Alain Passard as he creates this festive menu dedicated to the Provence terroir. Alain Passard is an important chef, but also a poet.

Côtes de Provence Wine

This appellation brings together reds, rosés and whites produced on Provence territory covering 84 municipalities from the Var to the Bouches-du-Rhône. Côtes de Provence make up 74% of the total volume of wines produced in Provence. A mainstay of the land of the region and a source of pride for its talented producers.

Some statistics: 20,500 hectares, 127 million bottles per year of which 89% is rosé wine, 380 independent winemakers, 38 co-ops, 72 trading companies.

Vins de Provence website
www.vinsdeprovence.com

Sweet and sour Mediterranean lobster
Sweet and sour Mediterranean lobster
Alain Passard's recipe for Vins de Provence
Photography Vins de Provence
Duck roasted in fig leaves
Duck roasted in fig leaves
Alain Passard's recipe for Vins de Provence
Photography Vins de Provence
Quince and dried fruit and nut soufflé
Quince and dried fruit and nut soufflé
Alain Passard's recipe for Vins de Provence
Photography Vins de Provence

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