Recently visited this domaine on the outskirts of Menerbes (on the D3 towards Bonnieux) and was most impressed by the vineyard and cave - and the wine was pretty good too. The white I bought was especially interesting - a blend of Roussane (very keen on this), Grenache Blanc and Vermintino. Delicious and at €8 per bottle, not bad value. Recommended.
Our website designer, Clifford Rosen, recently spent a day in our kitchen at Green's, Cornhill experiencing a lunch service - this is what he had to say..
''Being interested in cooking I jumped at the opportunity of spending some time in the kitchen at Green's. I arrived at about 9am and was given my whites and trousers - crikey, I thought - is Head Chef Michael actually going to let me loose on something!? Well nearly. First off, I prepared some langoustine ravioli. This involved taking small pieces of the deliciously prepared shellfish and adding a little leek and carrot and making the little parcels, before cutting them out. It was slow going - for every one that I made, the chef next to me made about a half a dozen.. still, I think he's done it before.
Next was dipping strawberries into melted chocolate. Chef made it look so simple, I on the hand made a right horlicks of it dropping dripping chocolate everwhere. Still, I managed to get it in the end they didn't look too bad at all.
Finally I was set to work on making some individual bread and butter puddings made using brioche. 500 were needed (yes, that's correct), for a party - I think I made about 30 so sadly the patissier couldn't exactly take the rest of the day off.
By far the best bit was really watching the kitchen in full swing at lunchtime. Plate after plate of lovely looking dishes were put together in front of me, each more tempting than the last. Listening to the orders being called out and the team responding was exciting and time flew by. Finally I helped cooked my own lunch - a delicious dish of venison in a lamb jus.
It was thoroughly enjoyable day and hugely interesting and I was most impressed by the skill of all the chefs - what a nice bunch they are! I hope Michael has me back again soon.''