Vins de Bergerac et Duras

Creamy chestnut and walnut tartlets

To be enjoyed with :

Côtes de Bergerac moelleux | Côtes de Montravel | Haut-Montravel | Monbazillac | Rosette | Saussignac

1/ Peel garlic clove and remove sprout. Add parmesan, yolk, drained anchovies, garlic and cider vinegar to mixer bowl and beat until you form a dough. Pour into a bowl, add crème fraîche and combine. Season with curry powder, sea salt and pepper. Refrigerate.

2/ Cube chicken fillets. Coat in flour, then beaten egg and lastly breadcrumbs. Slide onto a small skewer.

3/ Heat olive oil in a hot pan and add skewers garnished with chopped thyme. Brown on each side then remove from heat. Season.

4/ Serve skewers immediately with Caesar sauce.


Serves 4

  • 2 Périgord free-range chicken fillets
  • 100g breadcrumbs
  • 50g flour
  • 1 egg
  • Sprigs of thyme
  • Olive oil
  • Salt, pepper


  • 200ml double cream
  • 20g freshly grated parmesan
  • 1 yolk
  • 50g anchovies in olive oil
  • 1 garlic clove
  • 1 tsp cider vinegar
  • 1 tsp curry powder
  • Sea salt, ground pepper

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