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Recipe for 4 people
Ingredients
For the cep mushroom and chestnut raviole
For the cep mushroom mousse cream
Method
Prepare the foamy cream with cep mushrooms
Prepare the stuffing for the cep and chestnut ravioli
Prepare the assembly of the raviole
Prepare the ravioles for cooking
In a wok, bring water to a simmer (¾ of the way up). Carefully place 4 to 5 ravioli in the wok at the same time. Cook for 3 minutes. Drain with a skimming device and place the ravioles 3 by 3 in a soup plate.
Presentation
Serve immediately!
Tips :
Many thanks to Stéphanie Bottreau for this food and wine pairing imagined especially for Château Croix Cardinale.
🌿 Culinaire Photographer : Sandra Hygonnenc
🌿 Culinary Creation : Stéphanie Bottreau