HATEAU LATOUR

CRAND VIN

99 Carvi La JABOULET

CHATEAU LATOUR

GRAND DE VIN

CONFITURES & MIEL

TROU NORMAND

POISSON CROUSTILLANT

œuf MEURETTE

PERRIER TRANCHE (33cl)

SPARKLING WATER (75cl)

STILL WATER (75cl)

MENTHE POIVRÉE

Homemade Triple Cooked French Fries and Mustard Mayo

Frites maison et mayonnaise

Purée de pomme de terre

Green Salad Seasoned with Secret Dressing

Salad verte

Poêlée de champignons

VERVEINE

PASSION DE FLEURS

CHOCOLAT VIENNOIS

CHOCOLAT CHAUD

SPARKLING WATER

STILL WATER

PERRIER TRANCHE

Place a coupe or Nick & Nora glass in the freezer for 5–10 minutes or fill it with ice water while you build the cocktail to chill the glass.

Chill

Add 2 oz Cognac, 1 oz dry red wine, 0.5 oz Demerara syrup, 0.5 oz Cocchi Storico (or sweet vermouth), and 2 dashes of Angostura bitters into a mixing glass.

Fill the mixing glass with large ice cubes. Stir gently but thoroughly for 30–45 seconds (about 20–30 full turns) until the mixture is well-chilled and slightly diluted (mixing glass should develop light frost).

Discard ice or water from your chilled glass. Double-strain the cocktail through a Hawthorne or fine strainer into the chilled coupe or Nick & Nora to remove any small ice shards.

Express the oils from one piece of orange peel over the drink by holding the peel skin-side down about 2–3 inches above the surface and giving it a firm squeeze. Run the expressed peel around the rim, then drop it into the cocktail (or discard if you prefer a clean nose).

Optionally, garnish with one Luxardo cherry on a pick laid across the glass or dropped into the drink.

Serve immediately. Sip slowly to appreciate the interplay of brandy warmth, wine tannins, and gentle sweetness — reminiscent of a noble Bordeaux night.

Cognac (VSOP recommended)

Dry red wine (preferably Bordeaux-style)

Demerara syrup (2:1 sugar to water)

Cocchi Storico or sweet vermouth

Angostura bitters

Orange peel (for garnish)

Luxardo cherry (optional garnish)

Ice (large cubes for stirring)

Combine 1 cup cranberries, 1/2 cup granulated sugar, 1/4 cup water and the orange zest in a small saucepan over medium heat. Bring to a gentle simmer, stirring occasionally. Cook until most berries burst and mixture thickens slightly, about 6–8 minutes.

Cook cranberry compote

Remove from heat and stir in 2 tablespoons fresh orange juice. Let cool 10 minutes, then transfer to a bowl and mash slightly with a fork or muddler until you have a coarse, saucy texture. If you prefer a smoother syrup, pulse briefly in a blender. Chill in refrigerator while you prepare the rest (at least 15 minutes).

Finish base

Place 2–3 tablespoons of the cooled cranberry compote in a cocktail shaker. Add 4 tablespoons vodka, 2 tablespoons Grand Marnier, 1 tablespoon fresh lemon juice and 1 teaspoon simple syrup only if the compote is very tart. Add a handful of ice (about 1/2 cup).

Muddle and mix

Shake vigorously for 12–15 seconds until well chilled. Fine strain into a chilled rocks glass or coupe over fresh ice (cubed or crushed), leaving some space at the top for the sparkling finish.

Shake and strain

Top with about 1/4 cup club soda for a lighter cocktail or 1/4 cup sparkling wine for a celebratory version. Gently stir once to integrate.

Top and finish

Garnish with 2 fresh mint sprigs, an orange wheel or twist and 4–6 fresh cranberries skewered or dropped into the glass. Optionally, bruise a mint sprig between your palms before garnishing to release aroma. Serve immediately.

fresh or frozen cranberries

granulated sugar

water

orange zest (finely grated)

fresh orange juice

vodka

Grand Marnier (orange liqueur)

fresh lemon juice

simple syrup (if needed)

club soda or sparkling wine (to top)

fresh mint sprigs

orange wheel or twist

cranberries (fresh)

ice (cubed or crushed)

Lightly toast the whole caraway seeds in a small dry skillet over medium heat for 30–45 seconds, tossing constantly, until aromatic. Remove from heat and set aside.

Toast caraway

Gently bruise the orange and lemon peels with the back of a knife or a muddler to release oils; set aside with peels.

In a medium saucepan combine the red wine (1.5 cups), caraway-infused fortified wine or vermouth (0.25 cups), toasted caraway seeds (1 tsp), cinnamon stick, star anise, cloves, orange peel and lemon peel, demerara sugar (2 tbs) and honey (1 tbs).

Warm the mixture gently over low to medium-low heat. Stir until sugar and honey fully dissolve. Bring just to a very gentle steam — do not let it boil (target temperature ~70–80°C / 160–176°F). Keep on this gentle heat for 8–10 minutes to allow the spices to infuse the wine.

Taste after 6–8 minutes. If the spice intensity or sweetness is too low, adjust by adding another 1/2 tbs sugar or an extra 1/2 tsp toasted caraway, then heat 1–2 minutes more.

Remove the saucepan from heat. If using, stir in the brandy or cognac (1 tbsp) for depth and a warm lift. If the mixture seems too strong or viscous, add up to 1/4 cup filtered water to loosen and adjust alcohol level.

Let the mixture steep off heat for 5 minutes to meld flavors, then strain through a fine-mesh sieve or cheesecloth into a heatproof pitcher to remove solids (peels, caraway, whole spices). Press gently on solids to extract flavor but avoid forcing bitter pith.

Ladle the warm spiced wine into pre-warmed heatproof glasses or mugs. Garnish each serving with an orange wheel or a twist and, if desired, a light dusting of extra toasted caraway seeds or a small cinnamon stick.

Serve immediately while warm. This makes a cozy aperitif or dessert accompaniment; the flavors will mellow if refrigerated and can be gently reheated within 2–3 days.

Grenache-based red wine (or Côtes du Rhône style blend)

Carvi (caraway) infused fortified wine or vermouth

Demerara or light brown sugar

Honey

Whole star anise

Whole cloves

Orange peel (fresh, wide strips, no pith)

Lemon peel (fresh, wide strips, no pith)

Whole caraway seeds

Cinnamon stick (2–3 inch)

Orange wheel or twist (for serving)

Brandy or Cognac

Filtered water (if diluting)

Combine 2 parts demerara sugar with 1 part hot water (for this cocktail measure: 4 tsp sugar + 2 tsp water). Stir until dissolved and cool. Use 3 tsp of this syrup in the cocktail. If using pre-made simple syrup, proceed directly.

Make demerara syrup (if not using pre-made)

In a mixing glass add the lemon juice and demerara syrup. Add the cognac (1 tbs) and a teaspoon of fortified wine if using. Drop in the two whole cloves to gently steep — leave for 30 seconds while you measure other ingredients to release a touch of clove aroma without overpowering.

Add 1 cup (240 ml) of the full-bodied red wine to the mixing glass.

Add 3 dashes of Angostura bitters and 1 dash of orange bitters to the mixture.

Stir gently with a bar spoon for 10–15 seconds to incorporate flavors and cool slightly. The goal is gentle mixing — avoid vigorous agitation to preserve the wine's aromatics.

Fill a rocks glass with one large ice cube. Strain the mixed Chateau Latour over the ice, leaving the whole cloves behind in the mixing glass.

Express the oils of an orange twist over the drink, rim the glass with the peel, then drop the twist into the glass. Garnish with a Luxardo or brandied cherry on a pick if desired.

Serve immediately. Sip slowly to appreciate the layered wine-forward profile with warm spice, citrus lift, and a subtle fortified/brandied backbone.

Full-bodied red wine (preferably Bordeaux-style)

Cognac or aged brandy

Optional fortified wine (e.g., aged Port) - for depth

Demerara or dark brown sugar syrup (2:1 sugar:water)

Fresh lemon juice

Orange bitters

Whole cloves (for garnish/stewed infusion)

Large ice cube(s)

Orange twist (expressed oils)

Luxardo cherry or brandied cherry (optional)

Pour 4 cups of the full-bodied red wine into a large heavy-bottomed saucepan or pot. Set heat to low — you want the liquid to warm but not simmer aggressively.

Combine Wine

Add 1/2 cup cognac (or brandy) and 2 tablespoons orange liqueur to the warmed wine and stir gently to incorporate. Keep heat low so the alcohol aromatics bloom without boiling off completely.

Add the thinly sliced orange, half a sliced lemon, and optional half apple to the pot. Press a few slices gently with a spoon to release their juices into the wine.

Stir in 3 tablespoons demerara (or light brown sugar) and 1 tablespoon honey until dissolved. Add 2 cinnamon sticks, 6 whole cloves and 1 star anise. Continue to warm the mixture on low for 12–15 minutes, keeping it below a gentle simmer (ideal temperature 150–160°F / 65–71°C) to draw flavors without boiling off the alcohol.

Taste after 10 minutes and adjust sweetness if needed (add up to 1 tablespoon more sugar or honey). If the aroma is too intense, remove from heat sooner.

When the flavors have melded (12–15 minutes), remove the pot from heat and let sit for 5 minutes to settle. Using a fine mesh strainer, strain the mixture into a heatproof pitcher to remove spices and fruit solids.

If serving warm: Ladle into warmed heatproof glasses, garnish each with an orange wheel and a rosemary sprig. Serve with a cinnamon stick if desired.

If serving chilled or lightly sparkling (Grand de Vin spritz style): Let the strained mixture cool to room temperature, then refrigerate until cold (about 1–2 hours). When chilled, pour over ice into a large wine glass filling it about two-thirds, top with 1/4 cup sparkling water per serving (adjust to taste), stir gently, and garnish with an orange wheel and rosemary sprig.

For either style, adjust final sweetness or brightness by adding a squeeze of fresh orange or lemon if needed.

Full-bodied red wine (e.g., Cabernet Sauvignon or Malbec)

Cognac or brandy

Orange liqueur (e.g., Cointreau or Grand Marnier)

Orange, thinly sliced (preferably one organic)

Lemon, thinly sliced

Apple, cored and thinly sliced (optional)

Honey (mild floral)

Whole cinnamon sticks

Star anise

Club soda or sparkling water (chilled)

Fresh orange twist or wheel (for garnish)

Fresh rosemary sprigs (optional, for aroma)

Ice (for serving)

Wash fruit. If using peaches or plums, blanch in boiling water 30–60 seconds, then plunge into ice water and slip off skins. Pit and chop fruit into roughly 1–2 cm pieces; weigh to confirm ~1.25 kg.

Prepare fruit

Place chopped fruit in a large, nonreactive saucepan or bowl. Add the granulated sugar, lemon juice and lemon zest. Split the vanilla bean, scrape seeds into the fruit and add pod to the mix. Stir to combine, cover and let macerate at room temperature for 1–2 hours (or refrigerate up to 4 hours) until fruit softens and releases juices.

Combine and macerate

Set a heavy-bottomed saucepan over medium heat. Add the fruit-sugar mixture (including any juices) and bring to a gentle boil, stirring to dissolve sugar. Reduce heat to maintain a steady simmer. Skim any foam from the surface with a spoon. Stir frequently to prevent sticking. Continue cooking 20–30 minutes until the mixture thickens and fruit breaks down but still has pieces — test by placing a teaspoon on a chilled plate: it should wrinkle when pushed with a finger.

Cook the confiture

Remove from heat. Fish out the vanilla pod. Stir in 1 tablespoon of lemon juice more if needed for brightness and to help set. Ladle hot confiture into sterilized jars leaving 6–8 mm headspace. Wipe rims clean, seal with lids, and process in a boiling water bath for 10 minutes (adjust for altitude) to ensure preservation. Remove jars and cool undisturbed until lids pop and seal (12–24 hours).

Finish and jar

While confiture cooks, warm the honey gently in a small saucepan over low heat (do not boil) with the dried lavender or thyme and lemon zest for 4–6 minutes to infuse flavor. Remove from heat and let steep for 10–15 minutes, then strain out solids. Use infused honey in one of two ways:

When filling each jar with hot confiture, drizzle 1–2 teaspoons of the warm infused honey into the top of each jar before sealing. This gives a glossy, honeyed finish and aroma.

Option A — Swirl into jars

Alternatively, chill the confiture and serve the infused honey on the side as a spoonable condiment for cheese plates, toast or yogurt. Store unused honey at room temperature in a sealed container.

Option B — Serve alongside

After processing and cooling, check that lids are sealed (center of lid should be concave and not pop when pressed). Label jars with contents and date. Properly sealed jars will keep in a cool, dark place for up to 12 months. Refrigerate after opening and use within 4 weeks.

If you prefer a softer set, reduce cooking time slightly. For a smoother jam, pulse the cooked fruit briefly with an immersion blender before jarring, but do so while hot and use caution.

ripe peaches (or apricots/plums), peeled, pitted and chopped

lemon zest

vanilla bean, split (or 1 tsp vanilla extract)

mild-flavored liquid honey (acacia, wildflower or blossom)

dried lavender (optional) or a sprig of fresh thyme for infusion

lemon zest (for honey finishing)

sterilized jam jars (250–300 ml capacity) with lids

water for boiling bath

Combine 240 ml water and 1 cup granulated sugar in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat and allow to cool to room temperature.

Make simple syrup

Place the peeled, cored, and chopped 1 lb Granny Smith apples in a medium saucepan with the cooled simple syrup, 2 tablespoons fresh lemon juice, and 1/4 tsp salt. Cook over medium-low heat, covered, for 8–10 minutes, stirring occasionally, until apples are very tender but not falling apart.

Cook apples

Using an immersion blender or countertop blender, purée the cooked apples and syrup until completely smooth. Taste and adjust acidity with additional lemon if needed. Stir in 60 ml Calvados. Strain the purée through a fine-mesh sieve into a bowl for the smoothest texture. Cover and chill thoroughly in the refrigerator (at least 2 hours) until very cold.

Purée and chill

If you have an ice-cream maker, churn the chilled apple purée according to the manufacturer's instructions until it reaches a soft-sorbet consistency, then transfer to a shallow container and freeze 1–2 hours to firm. If you don't have a machine, place the purée in a shallow metal pan in the freezer and every 30 minutes scrape with a fork to break up ice crystals until you have a fine sorbet texture (about 2–3 hours).

Churn or freeze

Combine 1 cup dry hard cider, 1 tablespoon sugar, and 1 teaspoon lemon juice in a shallow metal pan and stir to dissolve the sugar. Place in the freezer. After 30–45 minutes, when edges begin to freeze, use a fork to scrape and fluff the ice into crystals. Repeat scraping every 20–30 minutes until you have light, flaky crystals (2–3 cycles). Stir in 15 ml Calvados just before serving to keep texture delicate.

Spoon one generous tablespoon of the chilled cider granita (if using) into the bottom of a chilled shot glass, then add a small scoop (about 2 tablespoons) of the apple sorbet. Gently pour or spoon an additional 10–15 ml Calvados over the sorbet so it pools slightly around it — this is the traditional 'trou' (hole) of spirit that refreshes the palate.

Garnish each glass with a small mint leaf if desired. Serve immediately as a palate cleanser between courses or as an intermezzo. For a non-alcoholic version, omit the Calvados and replace the spirit additions with 1–2 teaspoons of extra lemon juice or a splash of strong apple juice.

Granny Smith apples (peeled, cored, chopped)

Granulated sugar

Water

Apple brandy (Calvados)

Salt

Dry hard cider

Short chilled shot glasses or small dessert glasses

Fresh mint leaves (garnish, optional)

Pat the fish fillets dry with paper towels. Place them on a tray and brush both sides with lemon juice and olive oil. Sprinkle minced garlic, 1 tsp salt and 1/2 tsp black pepper evenly over the fillets. Let rest at room temperature for 10–15 minutes (or refrigerate up to 30 minutes). Pat again briefly with paper towel before coating to remove excess moisture.

Prepare and Marinate Fish

In a medium bowl whisk together 3/4 cup flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1/4 tsp salt and 1/4 tsp pepper. In a separate small bowl lightly beat 1 large egg, then whisk egg into the dry mixture. Gradually add 1/2 cup cold sparkling water and the optional 1/4 cup cold beer (or additional sparkling water) while whisking until you have a lump-free, slightly thick batter that coats the back of a spoon. Keep batter cold — place bowl over another bowl with ice if you have it.

Make Batter

If using panko, mix 1 cup panko breadcrumbs with 1/4 cup grated Parmesan in a shallow dish. After battering the fish, press fillets gently into the panko to create an extra crunchy crust. This step is optional but recommended for extra texture.

Optional Panko Finish

In a large heavy skillet (cast iron or stainless) heat 1/2 cup neutral frying oil over medium-high heat until shimmering but not smoking (about 350–375°F / 175–190°C if using a thermometer). Add 1 tablespoon butter just before frying to give flavor; swirl to combine.

Heat Oil

Dredge each marinated fillet lightly in a small dusting of flour (optional; helps batter stick), then dip into the cold batter, allowing excess to drip off for 5–10 seconds. If using panko, immediately press the battered fillet into the panko mixture to coat. Carefully lay fillets in the hot oil without overcrowding — work in batches if needed. Fry 3–4 minutes per side for 1-inch thickness (longer for thicker fillets) until the coating is deep golden brown and the fish registers 135–140°F (57–60°C) or flakes easily. Use tongs or a slotted spatula and flip once. Adjust heat as necessary to maintain even browning without burning.

Fry the Fish

Remove cooked fillets to a wire rack set over a baking sheet or paper towels to drain. Lightly season with a pinch of sea salt while still hot. Keep warm in a 200°F (95°C) oven if frying in batches.

Drain

Transfer the crispy fish to a serving platter. Sprinkle chopped fresh parsley over the fillets and serve with lemon wedges on the side. Add additional sea salt and freshly ground black pepper to taste. Serve immediately while hot and crunchy.

Hateau Latour

Crand Vin

99 Carvi La Jaboulet

Chateau Latour

Grand De Vin

Confitures & Miel

Trou Normand

Poisson Croustillant

Œuf Meurette

Perrier Tranche (33cl)

Sparkling Water (75cl)

Still Water (75cl)

Menthe Poivrée

Frites Maison Et Mayonnaise

Purée De Pomme De Terre

Salad Verte

Poêlée De Champignons

Verveine

Passion De Fleurs

Chocolat Viennois

Chocolat Chaud

Sparkling Water

Still Water

Perrier Tranche