✨ 31 July – SAVE THE DATE ✨
You’ve been waiting for it, here now ! We announce the exceptional arrival of the famous French DJ Bob Sinclar at Café Léoube for a DJ set.
Places are limited ! Book quickly below.
If you would like to book a table, contact Café Léoube here.
Implemented a zero waste policy across all operations
Installed an additional 19 beehives around the estate
Further developed and extended our composting practices and areas
Created and maintained a regular beach clean-up schedule
Organised educational days for the public to learn more about organics and how to protect our coastal nature
Forged key partnerships with several local forest and wildlife protection associations
Created an additional large permaculture vegetable garden to supply our seaside restaurant “Café Léoube” with fresh fruit and vegetables
Relieved pressure on the environment by further limiting use of inputs (phyto, fertilizers), also continued to dry farm our vines and investigated ways to slow down the flow of natural water resources
Diversification and rotation of crops to maintain a self-sufficient agriculture, limiting degradation to the soils, water and air
Planted new vegetation around our vineyards, orchards, olive groves and vegetable gardens: to strengthen the connection between our crops and surrounding forests. Our forests and natural environments represent about 75% of the total area of the estate.
This delicious Valentine’s Day recipe to taste with a glass of rosé wine.
This indulgent dish is one of our favourite recipes for celebrating, making the most of the delicious langoustine we are lucky to enjoy from the Mediterranean. Simple to prepare but impressive to serve, it is perfect for Valentine’s Day with a glass or two of La Londe rosé.
Ingredients (serves 2) :
- 6 turnips, peeled
- 1 beetroot, peeled and sliced
- 10g vanilla butter
- 3cm piece of ginger, peeled and grated
- 1 tbsp of Léoube wild honey
- Cayenne pepper
- ½ cauliflower, diced
- 150ml whole milk
- 8 raw or cooked langoustines
- 2tbsp Léoube Premium olive oil
- 4 Verbena leaves
- Salt and pepper
- Place the turnips in a saucepan with the beetroot and a little water over a medium heat. Bring to a simmer, cover with a lid, and cook gently for 15-20 minutes until the turnips are tender. Drain the vegetables, discarding the beetroot and returning the turnips to the pan with the vanilla butter, ginger, honey, Espelette chilli pepper and a little salt and pepper. Cook over a low heat for 2-3 minutes until the turnips are slightly caramelised. Remove the pan from the heat and keep to one side.
- Bring a pan of salted water to the boil. Add the cubed cauliflower and simmer for 15 minutes or until the cauliflower is tender. Drain, keeping the cooking water to one side.
- Place the cauliflower in a blender with a little of the cooking water and blend. Add 100ml the whole milk, blend and season to taste with salt and pepper. Place in a bowl or container and cover with cling film to avoid the puree drying out.
- If using raw langoustine, heat a little more vanilla butter and the olive oil in a frying pan. Once hot, add the langoustine and fry for 3-4 minutes or until just cooked through. Remove from the pan and leave to rest for a couple of minutes.
- If using cooked langoustine, simply reheat in a frying pan with the butter and olive oil for 2 minutes to heat through.
- To serve, re-heat the turnips and cauliflower puree and arrange on a plate with the langoustine. Garnish with the verbena leaves and eat straight away.
This delicious Valentine’s Day recipe is made even more special when served with a glass of La Londe rosé.
For the meringue :
- 4 eggs whites
- 225g caster sugar (or golden caster sugar for a golden meringue)
- 15g cornflour
- 1tsp white wine vinegar
For the filling :
- 200ml double cream
- 40g mascarpone cheese
- 10g vanilla sugar
- 1/2 mango, peeled and diced
- 1/2 pineapple, peeled, cored and diced
- 2 passion fruits
The day before you plan to serve your pavlova, make the meringues.
Preheat the oven to 90°C
Place the egg whites into the bowl of a food processor with the sugar and cornflour. Whisk on a medium speed for about ten minutes until the meringue is stiff and glossy and holds a peak when the whisk is lifted out. Add the vinegar and beat for a further minute.
Line two baking trays with non-stick baking paper. Spoon the meringue mixture into a piping bag and pipe to form six meringue circles 8-10cm in diameter, piping an extra layer around the edge of each circle to form a nest. Alternatively use a spoon and simply divide the meringue between the circles, making a well in the middle of each with the back of the soon.
Place the meringues in the preheated oven for 1 ¾ hours or until crisp on the outside and dry underneath. Remove from the oven and leave to cool completely before peeling off the paper.
To make the filling beat the cream and mascarpone until you have a firm whipped cream. Add the caster sugar and beat for a further minute. Set aside in the fridge.
Halve the passion fruits and remove the juice ad seeds, discarding the skin. Cut the starfruit into six thin slices.
To assemble, fill each meringue nest with the whipped cream and top with a little each of pineapple, mango and passionfruit. Finish with a slice of starfruit to garnish and serve straight away with a glass of Sparkling Rosé de Léoube !
A true highlight of the festive season, there is nothing quite like sharing a stuffed turkey on Christmas Eve with a delicious glass of organic red wine.
Chef Marion from Café Léoube shares his top tips on preparing the perfect bird – a tradition that begins with sourcing an outdoor reared turkey from our local farmer or butcher.
150g stale bread crumbs
180ml cold milk
5g fresh ginger
30ml cold water
Handful of fresh cranberries
Generous pinch of salt and pepper
Sprig of thyme
Place the bread, milk, cloves and ginger into a bowl and allow to soak for ½ an hour. Next add the cold water, cranberries, salt, pepper and thyme and mix together to form the stuffing.
X1 6.6kg turkey
1 sprig rosemary
1 sprig thyme
2 slugs Léoube olive oil
Preheat the oven to 180°C
Tightly pack the main cavity with the stuffing. Cross the legs one on top of the other and tie together tightly with a string.
Place the thyme and rosemary beneath the skin of the neck cavity. Pat the skin dry and rub both the breast and thighs with the butter. Season well before generously pouring over the olive oil.
Place the prepared turkey in a baking tray with two cups of water. Roast in the oven for 3/12 hours, basting every 20 minutes as it cooks. Every oven is different so cooking times will vary – on average however, try to allow for 20 minutes per kg, plus an extra 90 minutes.
Remove the turkey from the oven and allow to rest for at least 30– 45 minutes before carving. Be sure to save the juices and reduce in a pan to form your gravy.
350g fresh cranberries
water to cover
3 cups of white sugar
1 vanilla pod
Place the cranberries in a pan and add just enough water to cover. Add the sugar and vanilla pod, stir together and place over a low heat for 15-20 minutes or until the berries just begin to burst. Remove from the heat and allow to cool.
Pour into a wide shallow bowl and serve alongside your turkey with a squash pie and a delicious glass of organic red wine Léoube Collector.