Vins Francis Blanchet


Voir le reportage de la Génèse de la cuvée fût de chêne

earl francis blanchet
33 et 35 rue Louis Joseph Gousse
Tèl. +33 3 86 39 05 90 - Fax +33 3 86 39 13 19
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Domaine Francis Blanchet


River trout and raw vegetables


Sushis and Makis

Friendly aperitif

Catfish brochettes

Prepare brochettes by alternating cubes of catfish, cherry tomatoes, smoked bacon and onion.
Marinate the brochettes (at least 4 hours) in spicy olive oil. (Tabasco, cayenne pepper, paprika, salt, pepper)

Grill over a wood fire, turning frequently.

Our Pouilly Fumé "Silice" is the perfect match for spicy dishes.



Sear scallops in a little olive oil over high heat for 2 minutes on each side.
Flambé with cognac.
Season with salt and pepper.
Deglaze the pan with crème fraîche.

Serve with a Pouilly Fumé "Calcite".

Baeckeoffe (Alsatian stew)

Serves 8 :

Ingredients :
- 500 g pork loin
- 500 g lamb shoulder
- 500 g beef shank, bone removed
- 250 g sliced onions
- 2 kgs waxy potatoes, peeled and sliced
- 500 g carrots, cut into rounds
- 1 bouquet garni
- salt and pepper
- a few coriander and cumin seeds (optional)
- 750 ml Pouilly Fumé
1 earthenware casserole dish with a lid

Cut the meat into large cubes. Season wtih salt and pepper and marinate for 24 hours in the wine, some of the onions and the bouquet garni. Line an earthenware dish with half of the sliced potatoes and carrots. Top with the meat and half of the sliced onions. Cover with the remaining potatoes, carrots and sliced onions. Add enough wine to cover. Bake, covered, in a 180°C oven for 2H 1/2 to 3 hours.
Check regularly to be sure that the meat and vegetables are always covered with wine, adding more if needed.

Serve with a Pouilly Fumé "Kriotine"


Calf's head

Serves 6 :

Ingredients :
- 1.5 kg calf's head, rolled and tied up
- 1 large onion studded with 3 cloves
- 2 carrots
- 1 leek
- 1 bouquet garni
- salt and peppercorns
- 100 ml Pouilly - Fumé

Blanch the calf's head for 10 min. Drain. Return to the pot and cover with cold water. Add the onion, leek, carrots, bouquet garni, Pouilly Fumé, salt and peppercorns. Cover and simmer over low heat for 1H 15min to 1H 30min.

Serve with gribiche sauce and a Pouilly Fumé "Calcite"

Asparagus with fresh herb dressing

Our Pouilly Fumé "Kriotine" is a fine accompaniment to this starter.

Tie the asparagus into a bunch and cook in a large volume of salted water (15 min). Cooking time will depend on the thickness of the asparagus stalks.

Dressing ingredients :

- 1 whole egg
- 3 tablespoons vinegar
- 8 tablespoons oil
- 1 tablespoon Dijon mustard
- salt and peper

Whisk together until emulsified then and chopped fresh herbs such as chives or parsley.

Hot goat's cheese and Pouilly Fumé

Our Pouilly Fumé "Kriotine" is the perfect match for this simple-to-prepare starter to serve at a meal shared with friends.

Fried fish

A glass of Pouilly Fumé is a pleasing match for fried fish, a local speciality prepared with fish from the Loire river.


Serves 6 :

500 g long-grain rice
1 L mussels
18 scampi
Salt and pepper
2 bouquets garnis
1x1.5 kg chicken
250 ml olive oil
2 onions, chopped
2 bell peppers
1 tablespoon tomato paste
4 fresh tomatoes, peeled
1 g saffron
2 cloves garlic
200 g chorizo, sliced into rounds
finely chopped garlic and parsley for garnish

Carefully clean the mussels. Steam them open in a large pot over high heat. Remove one side of the shell from each mussel. Strain the cooking liquid. Set the mussels aside in the strained cooking liquid.

Cover the scampi with cold water seasoned with salt and pepper. Add one of the bouquet garnis. Gently bring to the boil and remove from the heat immediately. Leave in the cooking liquid.

Cut the chicken into eight pieces. Brown in a little oil in a large pot. Add the chopped onions, seeded and sliced peppers, salt, pepper, tomato paste, peeled tomatoes, saffron and the other bouquet garni. Stir to combine. Cover and let cook 10 minutes over medium heat.

Add the garlic, the mussel cooking liquid, the scampis and 1 liter of boiling water to the pot. Season with salt and pepper. Cover. Let simmer for 45 minutes to 1 hour.

Meanwhile, in a large paella pan, lightly fry the rice in half of the oil. Stir well. Add a few ladles full of boiling broth (from the large pot). Add the broth little by little as it is absorbed. Arrange the chicken pieces on top of the rice. Let cook together for 15 min. 5 minutes before it is ready, garnish with the mussels, scampis, chorizo slices and chopped garlic and parsley. Remove from the heat, cover and let sit for another 5 minutes before serving.




Our Pouilly Fumé is ideal for all your festive meals.

Snails in their shells

For 4 servings you will need:
4 dozen snails (canned or fresh)
4 dozen empty snail shells
Flavoured butter:
1 clove garlic
1 shallot
250 g softened unsalted butter
1 teaspoon salt

1/2 glass Pouilly Fumé
Prepare in advance: Carefully drain the snails. Finely chop the garlic, shallot and parsley. Combine with the butter and add the salt, pepper and 1/2 a glass of POUILLY FUME. Insert a knob of flavoured butter into each empty shell followed by a snail and a second knob of butter, packing it in well. Arrange them as you go on snail dishes. Keep in the refrigerator.
Before the meal, preheat the oven to 200°C (400°F). Heat the snails until the butter starts to bubble and sizzle (5 to 10 min).

Marinière mussels with Pouilly Fumé

For 4 servings you will need:

2 kg mussels
2 shallots
1/2 glass Pouilly Fumé
Pepper, parsley
Wash and remove the beards from the mussels. Place them in a pan with the chopped shallots and the POUILLY FUME. Cook uncovered over high heat for a few minutes until the mussels open. Stir occasionally while cooking.
As soon as the mussels have opened, remove them from the pan and reserve the cooking liquid. Arrange in a shallow serving dish. Keep warm.
Strain the cooking liquid to remove any sand or pieces of shell. Return to the pan and boil briefly. Add pepper to taste, but do not salt. Pour the liquid over the mussels. Sprinkle with chopped parsley and serve immediately.

Trout with Pouilly Fumé

Ingredients for 4 servings :

4 trout
Salt, pepper
1½ glasses Pouilly Fumé
1 level tablespoon flour
30 g butter
1 lemon


1 ) Gut the trout and clean with paper towels. Arrange snugly in an ovenproof dish that is attractive enough to be used to serve at the table. Season with salt. Pour the POUILLY FUME over the trout. Place in a 200°C (400°F) oven for 10 minutes.


2 ) Carefully transfer the cooking liquid to a saucepan without disturbing the trout. Keep the trout warm in the baking dish.


3 ) Combine the flour and softened butter together with a fork. Incorporate this mixture little by little into the boiling liquid over low heat. Whisk constantly until slightly thickened. Season to taste with salt and pepper.

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