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NEWS


Duck liver escalope

05/03/2016

Try our recipe for duck liver escalope fried, raw carrots and baked sand, rolled in almonds oil prune juice reduced coriander scent, accompanied by our Haut Montravel Moelleux "Autumn Magic"


Garlic sausage blown "cassoulet" of Périgord lamb and vegetables millefeuille

04/03/2016

Discover our recipe to Montravel red wine "CENT pour 100"


Wonders parsnip, parsnip chips and some golden

03/03/2016

Discover our recipe wine red Bergerac "Autumn Magic"


Foie gras sauce pomelos

02/03/2016

Discover our recipe Château Moulin Caresse CENT for 100 - 2010


Sole blown to Montravel

01/03/2016

Try our recipe for 4 in wine Château Moulin Caresse "Sauvignon" 2010


Journal Club Moulin Caresse No. 23 - Autumn 2015

31/12/2015

Discover the 2015 newspaper "BETWEEN US" Château Moulin Caresse


PRESS 2015

31/12/2015

PRESS RELEASE 2015


Journal Club Moulin Caresse No. 22 - Autumn 2014

31/12/2014

Discover the 2014 newspaper "BETWEEN US" Château Moulin Caresse


Journal Club Moulin Caresse No. 21 - Autumn 2013

31/12/2013

Discover the 2013 newspaper "BETWEEN US" Château Moulin Caresse


Journal Club Moulin Caresse No. 20 - Autumn 2012

31/12/2012

Discover the 2012 newspaper "BETWEEN US" Château Moulin Caresse




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