The month of December is a special time of the year so why not toast the season with festive Christmas punch? This recipe by Virginia Bonvalet plays with the floral notes of our Etoile rosé.

There is nothing more straightforward and satisfying than roast chicken. Turkey is the go-to for most Thanksgiving tables in North America. However, it is not practical for a small group, and it’s a challenge to find turkey in France.

Rosé poached pears make an easy (and delicious) dessert whenever you find the ripe fruit in season.

Savoury muffins are a treat, so why not have a little fun and make them for Halloween? This version uses a slice of a big pumpkin (such as a Muscat) or a whole smaller variety such as Potimarron. Roast with some olive oil on a baking tray until soft, this …

This recipe combines the best flavours of Provence in one dish – seafood, olives, fennel and rosé. The very talented Gemma Wade crafted these ingredients into a delicious and almost too beautiful to eat Olive Tapenade Crusted Cod with Fennel Braised in Rosé. This dish was part of an Easter …

Paula Sachs recipe turns traditional gazpacho on its head with this green melon version. The soup is easy to make, best served well chilled and suitable for vegan diets. No cooking required, which is terrific on hot summer days.

It’s always a treat to finish a meal with a “light” dessert such as these Creamy Coconut and Strawberry Cups. The recipe from chef Paula Sachs is vegan-friendly and only requires four ingredients. Allow enough time for the pudding to cool after you have combined the ingredients. Enjoy with a …

All you need is four (4) ingredients, about 5 minutes to prepare and a couple of hours to let it cool. Strawberry Basil Soup is a great summer dessert paired with rosé bien sûr.

Who doesn’t love crepes, pancakes and waffles? The following recipe for pink pancakes is sure to bring out the little kid inside. Ok, there is a decadent element to pancakes smothered in butter and coated liberally with maple syrup. However, this recipe is much healthier with the addition of beetroot …

This Raspberry Gin Panna Cotta recipe comes from the kitchen of Jane Lewis, the founder of Baked by Jane. She developed this hybrid panna cotta – trifle recipe using our Mirabeau rosé gin.