Le Lisita, Nîmes
Having previously worked at Crillon and Bernard Loiseau’s restaurant, the sommelier of Nîmes origin opened Le Lisita in 1998 with chef Olivier Douet (on the right in the photo). Facing the Arenas, they offer “regional cuisine full of sunshine, careful and generous, accompanied by a nice choice of wines”, to use the words of Michelin, which awarded them a Bib gourmand.
As for GaultMillau, it appreciates “frank flavors, dishes composed in a good spirit of revisited terroir” such as “brandade with butternut cream picholine oil” or “Iberian pluma caramelized a la plancha with mustard juice old “.
As for this winter, Stéphane Debaille (left in the photo) gives us here his subjective selection in Costières de Nîmes to accompany the comforting dishes that will keep us waiting until spring returns!
Château de Valcombe, Prestige 2014
“A very engaging white thanks to the intensity of its beautiful golden yellow color. The nose combines woody vanilla from breeding with scents of honey and beeswax on a more exotic background of mango. Ample and voluminous, the palate is nicely acidic, which encourages me to recommend it with a Mediterranean sea bass, scallops from the Bay of Erquy or a Breton lobster. But be careful, there are only 4,000 bottles! “
Château Saint-Louis la Perdrix, L’Envol 2015
“This red has a magnificent garnet color. A nose which initially exudes a scent of blackberry with touches of bitter chocolate and orange and which evolves towards scents of undergrowth, spices and scrubland herbs, laurel and rosemary in particular. The supple tannins suggest serving it with a plate of Cévennes charcuterie or grilled Aubrac beef.”
Terre des Chardons, Marginal 2014
“Clad in a purple hue with beautiful color intensity, this other red offers flavors of blackberry and blueberry evolving into spices and smoky tones which give us a lovely nose. The biodynamic work here delivers very satisfactory results with a fresh expression and great finesse of taste, a supple material of good amplitude with patinated tannins. It’s a perfect companion for a breast-fed veal chop or a Bresse chicken.”
Château de Campuget, La Sommelière 2013
“This red comes from a terroir of pebbles reminiscent of that of Châteauneuf-du-Pape. The result: a purple color with rich color depth, a concentrated aroma of black fruits and spices on a woody background, a concentrated volume supported by a body of exceptional power. It’s a wine to which we offer feathered game, a roast partridge for example, or simmered meat, like a bull from Saint-Gilles.”
Château L’Ermitage, Edonist 2013
“With this cuvée resulting from long aging, Jérôme Castillon has imagined a red which can be drunk without delay to discover the fruity side but which can also be kept for a few years: it will then reveal more tertiary tones. It also has a beautiful dark color and aromas which are based on stone fruits such as morello cherry but which are also very mineral. The aromatic journey ends with woody tones and sweet spices. On the palate, the wine confirms its richness with a beautiful dimension of flesh and chew with imposing tannins. In the kitchen, you have to imagine it with furred game such as deer or with meat marked with flavor such as a rack of roast lamb.”
Photo credits : www.flowersway.com