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 winter recipe to taste with a glass of red wine.
This autumnal soup is one of our favourite dishes on cooler days, its vibrant colour and flavour bringing warmth and comfort. Delicious served with crusty bread and salted organic butter and also with a glass of Rouge de Léoube.
Ingredients (serves 4) :
- 2 tablespoon of olive oil
- 1 butternut squash, peeled and diced
- 1 onion, peeled and chopped
- 1 tsp curry powder
- 200ml of double cream
- 600ml vegetable stock
- handful soft green herbs, roughly chopped (parsley, coriander or chervil)
- 1 tbsp pumpkin seeds
- Salt and pepper
- Heat the olive oil in a large pan and fry the diced onion and butternut squash for 5-10 minutes until slightly softened. Season with salt and pepper and add the curry powder. Stir together well over the heat.
- Pour in the double cream and vegetable stock (there should be enough liquid to cover the vegetables) and bring to the boil. Cover with a lid and gently simmer for 20 minutes until the butternut is cooked and breaks easily when pressed with a fork.
- Pour the soup into a blender and blend until smooth, adding more vegetable stock if the soup is too thick. Taste to check the seasoning, adding more salt and pepper if needed.
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.