Endive, radicchio, pear, walnuts and creamy Erborinato with a vinaigrette of walnut oil and Orléans vinegar, serves 4 and ready in twenty minutes. We recommend pairing it with the Muscat de Beaumes de Venise from Château Pesquié.
Shortcrust pastry, caramel and 200 g of walnuts: a tart for 6 people, featuring Laurent Mariotte’s nut filling and Jamie Oliver’s pastry. We recommend serving it with Quevedo’s 10-year-old Tawny Port.
A quick walnut cake with 150 g of walnuts, just 40 g of flour and two tablespoons of Armagnac, for 6 people and mixed in ten minutes. To go with it, we recommend the Pineau des Charentes Blanc by Jean-Luc Pasquet.
