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Épaule d’agneau rôtie, purée de courge, oignons grelots et jus aux morilles.

Armand Heitz x @justanotherpageaboutfood

Posted by Armand Heitz on

@justanotherpageaboutfood, from his name Riccardo Lindi, is an Instagrammer known for the food and wine pairings he makes and highlights in an artistic way. He seeks to develop the dish or dessert that will go perfectly with the wine he is tasting. He publishes on Instagram a series of three shots on a black background: a wine, a vegetable or component of the recipe, and the final dish.

Riccardo is pleased to pair the estate's Pommard 1er Cru Clos des Poutures Monopole, 2018 vintage, with a recipe made with vegetables from Loaris.

Pommard 1er Cru Clos des Poutures Monopole 2018

When I want to be surprised, I don't go to the Côte de Beaune. I've tasted a lot, I love these wines, I don't know where less where I'm going. Armand with his Clos des Poutures managed to surprise me. A Pommard quite far from the idea we have of this appellation. Light tannins despite its young age, beautiful freshness that does not mask its complexity. Long in the mouth and of rare elegance, symbol of perfect mastery of winemaking. Hats off! ».

Courge pleine de Naples

“Squash full of Naples from the permaculture micro-farm called Loaris near the estate in Chassagne-Montrachet”.

To accompany this Pommard, Riccardo Lindi, manager of several establishments in Paris, Milan and Dakar, decided to use a squash full of Naples. This cooking enthusiast is inspired by his many travels around the world to concoct daring culinary combinations.

Épaule d’agneau rôtie

Roasted shoulder of lamb, mashed squash, pearl onions and morel sauce. Some dishes are born to sublimate a wine. This is the case with this one. I had started working on an Iberian pig pluma which was too delicate compared to the Pommard, then a rack of lamb, which was too powerful for my taste. But I wasn't far. So I wanted to try with the same meat, but another piece that needs a long cooking time. This candied cooking at low temperature for 2 hours softens the lamb and makes it less wild. It matched wonderfully! ».

Théo Troncy / @justanotherpageaboutfood

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