Georgettes flaming souffle omelette

Annie inherited this recipe from her mother, Georgette. Georgette used the local marc de Languedoc to flambé the omelette and fresh free range, organic eggs from her own chickens. This is a delicious dessert and a great party piece using the simplest of ingredients. It is absolutely fabulous with a very chilled glass of Jones Muscat.

Preparation time 15 minutes 
Cooking time 15 minutes
Heat the oven to 180 C
Ingredients for 4 people

3 egg yolks beaten
4 egg whites
60 g of sugar Vanilla essence
50 ml of rum
A knob of butter








1. Beat together the egg yolks, sugar and a couple of drops of vanilla essence in a large bowl.
2. Whisk the egg whites until stiff and gently fold into the egg yolk mixture.
3. Heat the butter in a frying pan and cook the omelette on a moderate heat for 5 minutes.
4. Fold the rather voluminous omelette in half and place it in an ovenproof dish.
5. Sprinkle sugar on the top of the omelette and put in the oven for 6 to 10 minutes where it should rise even more.
6. Take the omelette out of the oven.
7. Heat the rum in a saucepan on a high heat and when it starts to boil remove from the heat and light.
8. Pour over the omelette and serve.

Annie’s alternative 
Put a layer of caramelised apples in the base of the ovenproof dish before the omelette goes into the oven. 
To make the caramelised apples: 
Peel and slice 2 apples Put a knob of butter in a saucepan and heat the apple until it softens. Add sugar to taste and continue cooking until the sugar has dissolved

Paziols Palmier Biscuits

A very quick, very easy recipe that Annie often does at the last minute when the oven is still hot from the morning’s cooking. These crunchy biscuits go very well with the Jones Muscat and are named after the row of palm trees outside the church in the village of Paziols. 

Preparation time 10 minutes 
Cooking time 15 minutes 
Preheat oven at 180 C

1 roll of ready made puff pastry 
80g of sugar 





1. Unroll the pastry and sprinkle it evenly with the sugar. 
2. Roll the pastry from both ends until the 2 rolls meet in the middle. 
3. Put the pastry in the freezer for 5 minutes to chill and then slice the roll into 1 cm thick biscuits with a sharp knife. 
4. Place the biscuits on a lined baking tray and cook in the oven for 15 minutes until golden brown 
5. Leave to cool and keep in an air tight container. 


Annie’s alternative 
As a savoury alternative, try covering the puff pastry with chopped black olives or goat’s cheese instead of the sugar.

Delicious apple tart

It is just a little too cold for a fair weather vigneronne to be out in the vineyards at the moment so I have resorted to cooking up some lovely winter recipes inspired by Jean-Marc's mum and tried and tested over the generations. The first is an ever so simple apple tart that really tastes like the ones you get at the boulangerie. 



Ready to roll pastry either short crust or flakey

2 big cooking apples or powdery apples

2 big tablespoons of sugar (white or brown) and more if you like sweet things

1 dessert spoon of melted butter

My tarte aux pommes takes 5 minutes to prepare and 20 - 30 minutes to cook.  All you do is roll out some ready to roll pastry in a flan case, prick it and sprinkle with sugar (white or brown), slice 2 peeled and cored apples into 5mm slices and place in overlapping rounds covering the whole of the base of the tart.  Sprinkle generously with sugar and drip some melted butter over (about a dessert spoonful).  Put in the oven at 180 degrees and cook for 20 to 30 minutes until the apples are soft and slightly golden.


Katie's alternative
I imagine that pears could be used instead of apples and you could also add some apple puree under the sliced apple.  Or as a savoury version you could try using stilton or roquefort instead of the sugar which would go extremely well with Jones Muscat!