Recipes                                         

►Appetizers                                                                                       
    Parmesan fondue and la Bolée                                         
    Linguini with honeydew melon and Bolée Rosé            


►Main course
    Maple Pork thigh and La Bolée du Minot
    Veal chops with apple sauce and la Bolée Rosé 
    Fish filet, orange sauce with Crémant de pomme du Minot
    Pork filet with rosemary, apples and la Bolée du Minot
    Fowl orchard style with bell onions and Crémant de pomme du Minot
    Chicken mediterranean style with la Bolée du Minot

►Desserts
    Apple pancakes and du Minot des glaces 
    Berries with honey and Du Minot des glaces
    Zabaglione with Du Minot des glaces and berries

Original recipes by Richard Bizier.
Food styling & photography by Roch Nadeau

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