I found pleasure Anne, Audrey , Babali , cacaille I was delighted to meet on this occasion, and Jean-Marc then Joelle and Mary for a workshop organized by culinary Sweet Bordeaux which includes 11 names of Sweet white wines. With the participation of BNPH and sweet-Chief: George Gontrand who was kind enough to let us taste food and wine.
We started our tasting with cheese and biscuits accompanied by a first side of Bordeaux "Duchess of Graman" 2007 
The leader has crafted slices of chili at St. Jacques Espelette raw Bayonne ham and accompanied a Castle Peneau 2006 Cadillac name.
This recipe with Cabécou Perigord breaded curry conquered me completely, she was accompanied by a Chateau Bellevue Crabitan 2006.
These small turnips, carrots and onions to golden raisins were served with a Sauternes 2005-Area Monteils are fallen, I treasure the art of cooking chef who consite initially to caramelize vegetables and then deglaze with the white vinegar. Vegetables are coated with a light caramel, really very good:)
teaspoons of feta cheese, Ossau Irraty Salsa, dried apricots, green pepper confit and Argan oil is a whole program is not it? all accompanied by a castle Prada-Barsac 2006
This recipe pears and blue sheep, with its salad of baby spinach leaves me really amazed by its color. Delicious!
These small turnips, carrots and onions to golden raisins were served with a Sauternes 2005-Area Monteils are fallen, I treasure the art of cooking chef who consite initially to caramelize vegetables and then deglaze with the white vinegar. Vegetables are coated with a light caramel, really very good:) 
teaspoons of feta cheese, Ossau Irraty Salsa, dried apricots, green pepper confit and Argan oil is a whole program is not it? all accompanied by a castle Prada-Barsac 2006
This recipe pears and blue sheep, with its salad of baby spinach leaves me really amazed by its color. Delicious!
For this last recipe Gotrand George, I completely broke down so much so that I have noted the names of dessert we tasted (in moderation course). I wanted to remake it at home but lack of time I could buy the syrup coconut but I can say that it convinced me to have in my closet just to make and remake mangoes spicy that you can see pictured below.
Ingredients: 6
- too ripe mangoes, peeled and cubed
- 1 1 / 2 cup sugar
- 1 1 / 2 cup syrup
- coconut 1 cup water 1 cup
- white wine vinegar 1 tbsp
- cinnamon
- 1 tbsp cloves 1 tbsp
- chopped fresh ginger
Preparation:
- Mix all ingredients in a saucepan, with the exception of mango. Boil for 5 minutes then add the mango and cook over low heat 5 to 10 minutes depending on ripeness of fruit. Serve cold with whipped iced see the exotic fruit.
Anne exactly a post about this delightful shared moment in which she presents a recipe for warm oysters with Sauternes made by the head absolutely delicious if you try it by CLICK ;))
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