1. poire au vin Picvert
    Pear in wine decorated with rocket and red frill mustard


    Peal the pears.

    Pour the red wine into a pot, add the star anise and the 1/2 lemon.

    Put the pears in the juice and cook for 30 to 40 minutes according to the ripeness of the fruit.

    Once they are cooked, keep in the fridge for at least 24 hours.

    Rinse a few leaves of rocket and red frill mustard in clear water and place them on the edge of the plate.

    Remove your nice cold pears from fridge. Cut the bottom of the pear with a knife into a rose shape and place in the centre of the plate.


    Recipe created by Chateau de Rilly's Chef Lanotte.


    "Festive Special" Starter
    For 4 persons
    Quite difficult
    Preparation :
    45 min
    30 to 40 min
    • 4 Conference pears
    • 1 litre red wine
    • 2 star anise (sold in large stores)
    • 1/2 lemon with its juice
    • 40 g rocket
    • 40 g red frill mustard
    Our Tip
    « Colourful and full of taste, balsam vinegar can be drizzled elegantly over the ingredients for the presentation of this plate. »