jade, auteur sur Château Toulouse-Lautrec

Acinonyx Jubatus

Does this cheetah intrigue you? Scroll down to find out more.

RECIPE – POACHED PEACH WITH WHITE WINE

Using seasonal, organic and local fruits, here is the secret to a good dessert. This month, we offer you the recipe for white peach poached in Esprit de Malromé white wine.

Dessert for 4 people

Ingredients

200 ml white Esprit de Malromé

400 ml of water

4 organic ripe and firm white peaches

300 g fine organic cane sugar

10 lemon verbena leaves

Preparation

Immerse the peaches in boiling water for 5 minutes. Drain and peel them after cooling them in an ice-water bath.
In a saucepan, dissolve the 300 g of sugar in 400 ml of water over medium heat. Add the wine, the verbena leaves and finally the peeled peaches. Bring to a shudder. Cook for 15 minutes. Check the doneness of the peaches with the tip of the knife. The fruit should be tender.
Let the peaches cool in the syrup for 2 hours.
Place a peach in a deep plate. Pour a little of the infused syrup. Decorate with a few fresh lemon verbena leaves.

Enjoy this dessert with a glass of chilled Esprit de Malromé white wine.

INTERVIEW WITH CHARLES ESTAGER

A tête-à-tête with Château Malromé’s director of operations.
52-year old Charles Estager belongs to the 4th generation of a winegrowing family. He combines a busy family life with his wife and 4 kids with a career in family-owned vineyard management and is also the director of operations at Château Malromé. Read on to find out more about this wine expert.

APERITIF – FRESH GOAT CHEESE BALLS

Why not changing the traditional cherry tomatoes to fresh goat cheese with buckwheat seeds and Malromé honey for an aperitif? Surprise your guests by discovering this recipe.

TOULOUSE-LAUTREC & OSCAR WILDE

“I made art a philosophy, and philosophy an art,” said Oscar Wilde.
On 25 May 1895 Oscar Wilde was convicted of “gross indecency” and sentenced to two years’ hard labour. Henri de Toulouse-Lautrec was apparently present at his trial during his visit to London in 1895.

STRAWBERRY PAVLOVA RECIPE

This month Château Malromé gives you the recipe of Pavlova with perfectly ripe strawberries, verbena cream and acacia honey from Malromé. A dessert as sophisticated as it is simple to make!

INTERVIEW WITH SÉBASTIEN PINIELLO

Sébastien Piniello was the first chef of the Adèle x Maison Darroze restaurant at Château Malromé. Even though he has since moved on to starting his own venture, he remains deeply attached to the Château. In this interview, he tells us about his relationship with nature.

MUSHROOM TART RECIPE

April is a time of indulgence at Château Malromé. Our current craving is this delicious savoury tart, whose recipe we are delighted to share with you.

INTERVIEW WITH BRUNO LACOSTE

Although he doesn’t belong to a winemaking family, Bruno Lacoste discovered the flavours of wine at the family dinner table. We talk to this 46-year old oenological expert whose love for wine hasn’t faded a bit even after 20 years of being in the profession.

NEW IN 2020 2020

Château Malromé is opening its doors to visitors again with two new guided tours. A new and updated guided tour of the painter Toulouse-Lautrec’s apartments is available, thanks to our acquisition of some of his original works, now on display in a dedicated room.
In another first, the guided tour of the vineyards now includes a visit to our historic vat-house and cellars to let you in on our inside secrets to winemaking.

THE MALROME SIGNATURE BEEF RECIPE

To mark the arrival of spring, we are cooking up our signature Malromé beef dish made with root vegetables picked from Henri de Toulouse-Lautrec’s cherished garden.

Toulouse-Lautrec & Van Gogh

Henri de Toulouse-Lautrec first made the acquaintance of Van Gogh at Cormon’s atelier 1886. The two artists forged a bond through their discussions on painting and their shared love of Japanese prints.

Chandeleur

Au Château Malromé, nous aimons célébrer la Chandeleur. Une tradition culinaire synonyme de convivialité, partage et famille. Découvrez notre recette afin de réussir des crêpes gourmandes nappées au miel de Malromé pour 6 personnes

THE OBJECTS OF TOULOUSE-LAUTREC’S LOVE

On the subject of love, Henri de Toulouse-Lautrec once said to singer Yvette Guilbert “Ah love! Love! (…) Now if you sang about desire, one could understand and even laugh at the variety of its tricks… But love, my poor Yvette, there is no such thing!” The only woman who came as close as anyone to capturing his heart was Marie-Clémentine Valadon, better known as Suzanne Valadon.