Feb 24, 2026 | Article journal – édition 22, Recipe
Truite ardéchoise confite, accompagnée d’un risottoautomnal: girolles, butternut, et noix Ingrédients pour 4 personnes 4 filets (ou pavés) de truite, désarêtés et sans peau• Sel, poivre du moulin• Huile d’olive (quantité suffisante pour la cuisson)• 200 g de...
Feb 24, 2026 | Article journal – édition 22, Recipe
Confit Ardèche trout with autumn risotto: chanterelles, butternut squash, and walnuts. Ingredients for 4 personnes • 4 trout fillets (or portions), deboned and skinless• Salt and freshly ground black pepper• Olive oil (enough for cooking)• 200 g chanterelle...
Feb 24, 2026 | Article journal – édition 22
CHÂTEAU des Crès Ricards: the estateenters a new era Château des Crès Ricards is entering a new phase in its history with an ambitious modernisation project. Featuring a new winery, a redesigned tasting room, and elegant visitor spaces, the estate has been fully...
Feb 23, 2026 | Article journal – édition 22
A reward for the Rural Luxuray: Côté MasAwarded a Bib Gourmand in the Michelin Guide Thirteen years after opening, Côté Mas, nestled at the heart of Château Paul Mas in Montagnac, has been honoured by the MICHELIN Guide 2025, receiving a Bib Gourmand — a distinction...
Feb 23, 2026 | Article journal – édition 22
RosOrange: The Wine That Breaks the Rules How do you step outside the box? By tearing it apart. As early as 1998, Jean-Claude Mas was already defying convention by vinifying a Chardonnay… as a red wine. A bold, almost irreverent gesture that set the stage for what was...
Feb 23, 2026 | Article journal – édition 22, News
New Highlights: Vintage 2025: A Two-Harvest Year, the Marathon for Ripeness Between Climatic Contrasts and Human Expertise, a Vintage Both Tense and Promising. 2025 will be remembered as a year with two faces — a year of contrasts, adaptation, and extreme vigilance,...
