Fougasse néo-aquitaine

Fougasse néo-aquitaine

Celier de Bordes is a Bordeaux rosé that goes perfectly with this dish with flavours from Aquitaine.


15 min. Repos 40 min.


25 min.




  • 250 gr of flour
  •  10 gr of freshyeast
  • 4 to 5 tbl spoons of olive oil
  • 15 cl of room temp water
  • 4 pinches of salt
  • 3 shallots
  • 8 plums
  • 10 fine slices of smoked duck
  • pepper


  1. Layer the yeast on a spoon of warm water and leave to sit. Finely chop the shallots and fry them lightly in olive oil.Prepare your plums , take out stones  and cut into pieces.
  2. Mix together the flour, yeast, olive oil and water, then Knead it with your hands whilst adding a couple of pinches of salt from time to time. Make sure to knead the mixture for at least 15 minutes.
  3. Next, take the mixture and roll it onto a grease paper tray. Place all of your ingredients onto one side making sure to not cover the edges. Fold in half, cover with olive oil and using a knife score the outside. Don’t forget to season.
  4. Place into a cold oven and turn it up to 180°C. Once the oven is hot, leave for 25 to 30 minutes. Here, we have chosen a quick recipe. Here the mix will rise in the cold oven. You may also leave to rise in a bowl with a moist towel on top for a couple of hours.
cellier de Bordes 2015

Which wine to choose?

cellier de Bordes 2015

Cette sélection est élaborée à partir de raisins rouges de cépages Merlot et Cabernet, vini és à basse température après une macération de quelques heures.

Robe : couleur pétale de rose.
Nez : joli, , riche en senteurs de fruits frais (framboises, fraises des bois).
Bouche : chaire friande et goûteuse, avec un léger perlant qui accentue une sympathique fraîcheur aromatique.