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Langoustine à la Provençal & a Perfect Provence Rosé

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As the first hints of spring begin to lighten our mornings and brighten our evenings, we’re delighted to share a seasonal favourite from our chefs.

A dish that celebrates freshness, elegance, and the flavours of the coast.

Langoustine à la Provençal
Paired with
Château Léoube Rosé, Provence

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Sweet, delicate langoustine tails are gently sautéed with garlic, onions and fennel, then finished in a rich tomato and pastis sauce. It’s a dish full of warmth and Mediterranean character. The perfect early‑season indulgence.

We’ve paired it with the beautifully balanced Château Léoube Rosé, an elegant Provence wine influenced by the mistral winds and the nearby sea. With notes of wild strawberries, white peach, citrus zest and subtle minerality, it complements the dish with effortless harmony.

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From The Kitchen
Ingredients in the Langoustine à la Provençal:
Pomance Olive Oil
Jumbo Scampi
Unsalted butter
Onions
Fennel
Garlic
Oregano
Polpa di Pomodoro Tomatoes
Pastis
Dark treacle crust sourdough

Tasting Notes Tell Us Even More

There’s an unmistakable scent of mint, reminiscent of the wild herbs surrounding the vineyards, while the lightly salty finish hints at Léoube’s coastal terroir. Fresh, refined, and wonderfully drinkable.

A rosé for all seasons and all occasions.

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How To Craft:
 Finely chop the onions, garlic, and fennel, keeping a few fennel fronds aside. Gently soften the vegetables in butter until fragrant, then add oregano, tomatoes, and seasoning. Pour in the pastis, cover with a cartouche, and let the sauce simmer softly for 30 minutes. Finish with the reserved fennel leaves.
Season the langoustines and sear them quickly in hot olive oil until lightly golden. Fold them into the warm fennel–pastis sauce.
Serve with chargrilled dark treacle‑crust sourdough. A perfect starter, brunch dish, or sharing plate—best enjoyed with a chilled Provence Rosé.

Whether you're joining us for a leisurely lunch or an elegant evening supper, we hope this seasonal pairing brings a touch of Provence to your table and a promise of the brighter, lighter days to come.

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