In addition to its user-friendly aspect, stone cooking is appreciated because it does not require the addition of fat, enhances flavors, while being compatible with a wide range of ingredients.
Our recommendations for successful agreements
For the most carnivorous, we start with red meat: beef, lamb, offal, etc., which can be accompanied by small vegetables or a homemade puree. As for wine, head to the Rhône Valley with a light Côtes-du-Rhône with fruity or even spicy notes.
DOMAINE BASTIDE JOURDAN – CUVÉE ALEXANDRE – FRUITY AND DRINK 2016 – RED
RHONE VALLEY, Côtes du Rhône
Pierrade is also perfect for cooking fish. Here again, we can vary the ingredients according to our desires: from shrimp to salmon, including mussels! And why not accompany it all with raw vegetables or small crunchy vegetables? In the glasses, head to Burgundy in search of a white from the Hautes-Côtes de Beaune appellation which will bring a nice freshness and appreciate the iodized notes of the dish.
LES HÉRITIERS SAINT-GENYS – BURGUNDY HAUTES-CÔTES DE BEAUNE WHITE 2014 – WHITE
BURGUNDY, Côte de Beaune
