The perfect bistronomic pairing with Esprit des Vestiges – Côtes du Rhône red

Par Nolwenn Quiot-Ducarre

There’s nothing like a grilled rib steak accompanied by crispy chips and a sun-kissed ratatouille to celebrate the end of summer. A convivial, tasty and colourful dish, enhanced by our Esprit des Vestiges cuvée, a generous, delicate and smooth red Côtes du Rhône.

🥩 The signature ingredient: ribeye steak

Tender, juicy and fragrant, it embodies the spirit of bistro cuisine and pairs perfectly with the silky texture of Esprit des Vestiges.

🍴 Ingredients (serves 4)

The rib steaks

  • 2 rib steaks
  • Coarse salt, freshly ground pepper
  • 1 bunch of parsley
  • A few sprigs of thyme
  • Olive oil

The summer ratatouille

  • 4 aubergines
  • 5 courgettes
  • 3 peppers (red, yellow, green)
  • 3 tomatoes
  • 3 cloves of garlic
  • 1 onion
  • Olive oil
  • Salt, pepper, thyme, sage

The homemade chips

  • 2 kg potatoes
  • Sunflower oil
  • Salt & pepper

👩‍🍳 Preparation

1. Ratatouille:

  • Cut the tomatoes into quarters, the aubergines and courgettes into rounds, and the peppers and onion into strips.
  • Fry the onions and peppers in 2 tablespoons of oil, then add the tomatoes, garlic, thyme and bay leaf. Simmer for 45 minutes.
  • Cook the aubergines and courgettes separately for 15 minutes, then add them to the mixture. Continue cooking for 10 minutes.

2. Homemade chips:

  • Peel and cut the potatoes into thick chips. Wash and dry them thoroughly.
  • First cooking: 7-8 minutes at 150°C. Leave to cool.
  • Second cooking: 3 minutes at 190°C until golden brown. Season with salt before serving.

3. The rib steak:

  • Season the meat generously with salt and leave to rest for 15 minutes.
  • Sprinkle with half the chopped parsley, then sear on the barbecue or in a frying pan for 5 to 10 minutes, depending on how well done you want it.
  • Sprinkle with the rest of the parsley and a little thyme just before serving.

🍷 Wine recommendation

To enhance this dish, choose Esprit des Vestiges – Côtes du Rhône red.
Its silky tannins, generous fruitiness and delicate texture pair beautifully with the power of the ribeye steak, the Mediterranean freshness of the ratatouille and the deliciousness of homemade chips.

‘This wine is a bridge between the past and the present: an ode to Roman traditions and today’s pleasures.’

Bon appétit !