Inspirations from chef Sylvain Croce

Sylvain Croce, the chef of “La Capitelle” in Mirmande, came to present his seasonal inspirations to us, on his summer menu.

And he invited two of his supplier-partners, also from Mirmande.

• Laura Sadoux-Besson, from “Domaine Besson”, at the foot of Mirmande, Domaine Besson has 6 hectares of vines with varieties of Syrah, Grenache, Marselan, Viognier and Chardonnay. The harvest is done by hand, the vinification and aging at the Domaine as well as the bottling. The Domaine has had organic farming certification since 2016. The production is around 14,000 bottles marketed directly.
• Jérémie Sadoux, from the Agrippa Distillery, in Mirmande, The Agrippa distillery produces authentic spirits, based on ingredients of natural origin. These alcohols are made from local wines, macerated and distilled by hand. Distillation is carried out according to the Charentaise method, known as “à repasse”. The immediate proximity to the Côtes-du-Rhône vineyard of his father-in-law Jean-François Besson, allows him to guarantee a local supply to the distillery, where he transforms the residues of wine production into alcohol.

Listen to the program again HERE, you will find Sylvain Croce’s food and wine, food and spirits pairings, as well as recipe ideas using these exceptional drinks.