Serves 6 people

  • 2 beefsteak tomatoes
  • 1 eggplant
  • 1 yellow zucchini
  • 1 green zucchini
  • 1 onion
  • 10 basil leaves
  • 5cl of olive oil
  • Salt
  • Pepper
  • Chili pepper


  1. Cut the vegetables into 3-5mm slices.
  2. In a baking dish, arrange the vegetables inalternating layers.
  3. Season with the spices and olive oil.
  4. Bake at 160ºC for about twenty minutes.
  5. Top with basil, serve

Food and Wine


Château Paul Mas,


 AOP Languedoc

Château Paul Mas parcelle Belluguette Languedoc Blanc.
Tiramisu tartlet

Tiramisu tartlet

Fried foie gras, roast apples and a reduction of raspberry vinegarIngrédients  Pie Crust - 75 g sugar - 2 egg yolks - 135 g flour - 15 g bitter cocoa powder - 90 g butter Coffe Mascarpone Mousse - 375 g mascarpone - 3 eggs - 75 g sugar - 3 teaspoons coffee extract -...

read more
Chocolate ganache and tonka cake roll

Chocolate ganache and tonka cake roll

Ingredients1ST MIXTURE 1 egg 1 egg yolk 60g of sugar 2ND MIXTURE 1 egg white 60g of sugar 3RD MIXTURE 60g of flour 5g of starch (corn flour Ganache  150g of dark baking chocolate 40g of sugar 3 egg yolks 150g of milk 150g of heavy cream 1 tonka bean Syrup 150g of...

read more
Scallop carpaccio with citrus

Scallop carpaccio with citrus

Ingredients   12 fresh scallops 1 grapefruit 2 lemons 2 oranges 20 cl of Astelia olive oil 1 tablespoon of fresh dill Direction Thinly slice the scallops and place them on a plate. Make a citrus vinaigrette: zest the different citrus fruits, mix the zest with...

read more