Recipes with Coteaux du Layon Vinegar

Fried banana with Coteaux du Layon vinegar

Ingredients for a person:

1 banana
1 teaspoon brown sugar powder
5 cl of vinegar Coteaux du Layon
1 Hazelnut Butter

In a skillet, melt butter,
Put bananas (peeled and cut in half lengthwise) to cook in the pan.
Sprinkle with sugar and pour the vinegar Coteaux du Layon.
Cook over medium heat until lightly colored banana.
Serve warm.


Jelly Vinegar Coteaux du Layon

Ideal to accompany the cheeses.


20 cl of Coteaux du Layon vinegar
4 tablespoons sugar
1 sheet gelatin
1 tablespoon fennel seeds


Heat the vinegar Coteaux du Layon medium heat. Add sugar. Reduce.
Add gelatin soaked in cold water. Stir and mix for one minute and remove from heat. Fill jars with jam. Keep cool.
You can add, at the beginning of a recipe, a mixture of shallots and figs, finely chopped, cooked in butter 5 minutes.


Skate wings in vinegar Coteaux du Layon

Ingredients for 2 people:

2 skate wings
2 tablespoons capers
10 cl of vinegar Coteaux du Layon
salt, pepper

In a skillet, melt butter, cook the wings of lines on each side.
When cooked, pour the vinegar Coteaux du Layon, capers and a dab of butter.
Adjust seasoning with salt and pepper.
Serve with fondue of leeks and carrots cut into strips, for example.

Salad of chicken livers, deglazed with vinegar Coteaux du Layon
Even a recipe for fried lobster tails

Ingredients for 4 people:

400 g chicken livers, cut into 2
Curly endive salad
15 cl of Coteaux du Layon vinegar
50g capers

Oil and butter
Salt and pepper
For the vinaigrette:
1 tablespoon vinegar Coteaux du Layon
Salt and pepper
1 tablespoon neutral oil (canola)
1 tablespoon walnut oil.


Set your stove to heat with a tablespoon of oil and a knob of butter, add your chicken livers, season with salt and pepper, cook 2 minutes on each side and set aside a small dish.
Remove the fat from the pan, then return to the heat, add vinegar Coteaux du Layon and capers (deglaze) and remove from heat quickly integrate with a small square of butter.
In a bowl, combine salad dressing.

Spread on 4 plates livers, salad toppings and sauce.

Flavor your vinegar

Use in salad dressing and especially to try with all the appetizers, entrees and dessert. Testing in drink.

with vinegars Chardonnay or Chenin (Coteaux du Layon):

- Ginger

- Basil, parsley, fennel, garlic.

- Mint, lemon zest, lemon basil

- Vanilla


Marinate skewers with Vinegar


To achieve these skewers of meat, cut meat into small pieces and let marinate several hours before grilling. Here are some examples of marinades for beef, pork, poultry, sheep:

- Soy sauce, vinegar Coteaux du Layon, coriander, ginger, honey, salt and pepper.


Cherries in Vinegar Coteaux du Layon


1 kg of cherries
1 / 2 teaspoon cinnamon
1 / 2 teaspoon nutmeg powder
3 cloves
1 liter of vinegar Coteaux du Layon
150g brown sugar


Wash and stem cherries, then put them in jars filled to 3 / 4.
Boil vinegar Coteaux du Layon with spices and sugar for 10 minutes.

Cool, strain, pour over cherries, close the jars.
Let stand at least 2 months in the dark.


Puff pastry with Coteaux du Layon vinegar


124 gr flour
50g butter
5g sugar
25 cl water
4 eggs
140g grated gruyere
150g bacon, cut into matchstick
salt, pepper
2 tbsp Vinegar Coteaux du Layon.   


In a saucepan, bring water, salt, pepper, sugar, butter, vinegar. Heat to boiling, remove from heat, discard the flour. In turn, combine with a wooden spoon, then put the pan on low heat (the dough should form a ball), remove from heat and add the eggs one by one, add the Gruyere, the pork belly, Cool.
Using a tablespoon, place on a buttered plate small pile of dough evenly shaped. Bake in hot oven until sprouts are golden and puffed. Serve hot with a salad.


Chicken with Vinegar Coteaux du Layon

Ingredients for 4 people:

1 chicken
salt, pepper,
sweet grass
10 cl of Coteaux du Layon vinegar


Place chicken in a baking oven, top with butter, salt, pepper and sweet grass.
Bake in hot oven (20 minutes per pound), return from time to time and baste with pan juices.
When cooked, pour over chicken vinegar Coteaux du Layon, the return to oven 5 minutes. Then deglaze the bottom of the dish, serve the sauce on the side and untied s chicken on a platter.


Toast with vinegar Coteaux du Layon


200 grams of bread (sliced ball)

25 cl milk
1 egg
75 gr sugar
75 gr butter


Beat the whole eggs with milk and sweetened vinegar.
Lightly soak the bread slices in mixture.
Melt a lump of butter in a skillet.
Brown the bread slices, serve hot with sugar will and cinnamon as desired.

Scallop shell, Coteaux du Layon Vinegar

Ingredients for 2 people:

20 Scallop shell
5 cl of vinegar Coteaux du Layon
salt, pepper


Gently separate the nuts from
Scallop shell of their coral.
In a little butter, begin to return to St. Jacques approximately 2 minutes on each side. Add coral and sauté 1 minute. Add the Coteaux du Layon vinegar and finish cooking gently Return St. Jacques in the pan to lightly brown.

Then place on a bed of melted leeks your
Scallop shell on a plate with a little hot sauce cooked Scallop shell


Leek melted with Coteaux du Layon Vinegar

Ingredients for 4 people:

600g of white leek
5 cl of Coteaux du Layon vinegar
20 cl white wine
20 cl cream


Melt the butter in a skillet.
Sweat the leeks for 5 minutes.
Add the white wine. Cover and simmer over medium 20mn.
When cooked, add salt, pepper and 5 cl of vinegar Coteaux du Layon
Heat one minutes
Add cream. Mix well.
Serve with scallops


rost off knuckle of ham and turnip with  Coteaux du Layon Vinegar


Serves 4:

1 large cooked
knuckle of ham about 800 gr
400g young and small turnips
60g unsalted butter
1 tablespoon granulated sugar
10 cl of vinegar Coteaux du Layon
1 tablespoon flour
1 egg
2 tablespoons breadcrumbs
Ground black pepper


Preparation of turnips:

Wash and peel the turnips. Keep the whole.
The then enter into a saucepan with half the butter (30g). Sprinkle with sugar and lightly caramelize them.
Then add vinegar Coteaux du Layon and ½ cup water, cover the pan and cook the turnips on low heat for 20 minutes.
Preparation of diced ham:
Cut the ham into large cubes of about 3 to 4 inches square. Book.
Prepare in 3 different bases flour, beaten egg and bread crumbs slightly peppery.
Skip successively the diced ham in 3 plates (in the same order) before the brown in a skillet with remaining butter.
Arrange each plate preheated some diced ham breaded with occasional small pickled turnips. Serve hot.

Shin of Lamb

Ingredients for 4 people:

4 mice lamb (lamb shanks or legs of lamb sleeves)
20 cl of Anjou Rouge vinegar
10 cl of Coteaux du Layon vinegar
8 carrots
20 culin cloves (more or less 2 heads of garlic)
2 sprigs of savory
2 sprigs rosemary
2 tomatoes
2 onions
2 tablespoons flour
75 cl of poultry stock
150 g butter
olive oil
sea salt and pepper


Pell and slice onions
Wash and cut tomatoes
Pell the carrots and cut into slices

Cooking the lamb:

Although salt and pepper all mice Lamb
Heat a little olive oil in a skillet over high heat
Enter the lamb to skillet.
Allow the meat
Melt 50g butter in the casserole over high heat
Add the garlic without peeling
Add chopped onions and sweated them 3 minutes
Pour the flour to make a roux and mix well
Add the Anjou Rouge vinegar and mix well
Put the lamb in the pot
Cover the lamb knuckle with 25 cl of chicken stock and add the tomato pieces.
Salt and pepper
Cover the pan and cook for 1h30 at 180 °C  turning and basting meat regularly

Cooking the carrots:

Melt 100g butter in a saucepan
Add sliced carrots and mix well
Add rosemary and savory
Cover everything with 50 cl of broth and cook covered for 15 minutes. Let the broth has evaporated almost entirely at the end of cooking When cooked pour the vinegar Coteaux du Layon.
Pour the cooked carrots in the pot after cooking 1:15 mice
Mix, adjust seasoning.

Serve with some potatoes in their skins or mashed

Strawberry, red wine and Coteaux du Layon vinegar


- 500 g strawberries
- White pepper
- Brown sugar
-1 Glass of Anjou Rouge (Cabernet)
-2 Tablespoons of vinegar Coteaux du Layon


Rinse strawberries and cut them in half without the hull.
Sprinkle lightly with sugar.
Add red wine vinegar and the Coteaux du Layon. Add the white pepper (1 tower mill)
Allow to cool for 1 hour.
Serve cold.