• 200 g scallops
• Juice of one lime
• Salt and pepper to taste
• 1 Granny Smith apple
• A few pink radishes
• Salonenque olive oil

Preparation:

1. Open the scallops and cut into small pieces.
2. In a bowl, mix the scallop pieces with the lime juice, salt and pepper. Refrigerate for 15 minutes.
3. Dice the Granny Smith apple.
4. Cut the radishes into thin slices.
5. Just before serving, add the diced apple and radish slices to the scallop mixture.
6. Mix gently and serve immediately.

The post Ceviche of Erquy scallops, Salonenque olive oil marinade appeared first on Estoublon.

She’s a former model and singer-songwriter who has sold more than 5 million albums. Now, Bruni-Sarkozy can add wine industry businesswoman to the list, as a co-owner of Roseblood D’Estoublon, a rosé that’s produced in the Provence estate Château D’Estoublon, a place that she calls her “Garden of Eden.”

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Article by Shivani Vora

The post BARRON’S : For Carla Bruni, the ‘Garden of Eden’ Is in Provence appeared first on Estoublon.

The pitch?
Dreamlike is the word to describe this château hotel: from the setting to the decor, sleeping at Estoublon is like being in a fairytale, an enchanted universe where time seems to stand still.

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Article by Anais de Boni

The post YONDER: Château d’Estoublon, an enchanting interlude in Provence appeared first on Estoublon.

At Château d’Estoublon, olives are treated with the utmost respect. Here, they’re pampered, bathed, picked when ripe during the Olivades and transformed into liquid gold to produce the famous Estoublon olive oil in its pretty fluted bottle.

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Article by Capucine Gougenheim Geagea

The post FORBES: Castle life with 3 charming addresses appeared first on Estoublon.

• Yellow lemons
• Sichuan pepper
• Bouteillan olive oil

Preparation:

1. Cut the lemons in half.
2. In a bowl, mix with Bouteillan olive oil and a pinch of Sichuan pepper.
3. Preheat oven to 160°C.
4. Place the lemons, olive oil and Sichuan pepper on a roasting tray and cover with aluminum foil.
5. Place the tray in the preheated oven and bake for 30 minutes.
6. Once cooked, remove the tray from the oven and leave to cool.
7. Next, pass the lemon, olive oil and Sichuan pepper mixture through a sieve to recover the juice while separating the solid citrus.
8. Whisk to create an emulsion.
9. Your lemon and Sichuan pepper vinaigrette is ready to be used to season your dishes.

The post Bouteillan Olive Oil Vinaigrette appeared first on Estoublon.

• 150 g whipping cream
• 75 g milk
• 3 egg yolks
• 3 egg whites
• 20 g caster sugar
• 180 g dark chocolate 70% cocoa solids
• 75 g milk chocolate 40% cocoa solids
• Grossane olive oil

Preparation:

1. Bring the cream and milk to the boil in a saucepan. Remove from the heat and pour over the chopped chocolates, then whisk to combine. Add the egg yolks and mix well.
2. Beat the egg whites with the sugar using an electric mixer.
3. Mix with the chocolate mixture. The mixture should be perfectly smooth and liquid.
4. Immediately place the mousse in a bowl and drizzle with olive oil.

The post Grand Cru chocolate mousse with Grossane olive oil appeared first on Estoublon.

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Article by Kristen Bieler

The post WINE SPECTATOR : Star power in Provence appeared first on Estoublon.

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Article by Céline Puertas

The post ELLE À TABLE : Estoublon, castle life appeared first on Estoublon.

In 2020, she and her husband, former French president Nicholas Sarkozy, visited the château for the first time, after their previous owners put it up for sale. “We fell in love with the property,” she tells Vogue from her recording studio in Paris, adorned with overlapping layers of personal photographs taken over decades. (Guitars—including one classic Cordoba acoustic—are affixed to one wall.) “It’s this lush countryside of vines and roses and platan trees that take so many years to grow. In the summer, it’s a little paradise. The castle itself is a magic place, full of incredible energy. It’s like my version of the Garden of Eden.”

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Article by David Graver

The post VOGUE : Carla Bruni-Sarkozy on Her new rosé Wine appeared first on Estoublon.