Family Recipe, Food and wine pairings

Jean-Marc Bourgeois loves dishes that require a little patience and a lot of precision—this giant tagliatelle rolled into a rosette, stuffed with melted Crottin de Chavignol, and topped with a beurre blanc sauce, is the perfect example.

It’s the signature dish that has long been featured on the menu at our restaurant, La Côte des Monts Damnés, served with our Pouilly-Fumé “JS-150.”

This recipe continues our “Family Recipe” series: in each article, a member of the Bourgeois family shares a dish they prepare to pair with one of our vintages.

Serves 4 · Prep 1h10 · Cook 10 min

Ingredients

For the fresh pasta dough:

• 250 g flour (Italian 00 or French T45)
• 25 g olive oil
• 70 g eggs (≈ 1 whole egg + 1 yolk)
• 1 pinch of salt

For the goat cheese filling:

• 240 g Chavignol goat cheese (Crottin de Chavignol, 3 blue-rind crottins)
• 180 g thick crème fraîche
• Salt, pepper (optional: nutmeg)

For the beurre blanc sauce:

• 25 cl dry white wine
• 2 shallots, finely chopped
• 25 cl crème fraîche
• 180 g cold butter, cubed
• Salt, pepper
• ¼ nutmeg, grated

Make the fresh pasta dough

In the mixer bowl, combine the flour and salt.

Add the eggs and olive oil, then knead with the dough hook for 6 to 8 minutes until you have a smooth, firm dough.

Cover with plastic wrap, pressed directly onto the surface, and let rest for 1 hour at room temperature.

Make the goat cheese filling

Cut the Chavignol goat cheese into small dice.

In a saucepan, gently warm the crème fraîche, then add the cheese and let it melt over low heat, stirring gently. The mixture should become creamy and smooth without boiling.

Season sparingly (the cheese is already salty) and add a touch of nutmeg if you like.

Let cool to a texture that's easy to work with.

Shape the tagliatelle

Roll out the dough thinly (about 1 mm) using a pasta machine. Cut strips 4 cm wide and 50 cm long.

Plunge them 2 at a time into salted boiling water for 1 minute, then cool immediately in ice water before draining.

Lay them out on the work surface, spread an even line of filling along the full length, then roll tightly into a spiral to form a rose shape. Keep upright.

Make the sauce and plate

In a saucepan, reduce the white wine with the shallots until syrupy. Add the cream and reduce for 2 to 3 minutes. Lower the heat, then whisk in the cold butter cubes gradually to emulsify. Season.

Gently reheat the tagliatelle, plate in a shallow bowl, coat with the warm sauce and finish with finely chopped chives.

Our Pouilly-Fumé "JS-150" grows on Kimmeridgian marl, the Terres Blanches — the terroir that gives taut, mineral, saline wines.

This tension balances perfectly against the richness of fresh pasta and goat cheese melted into cream, keeping the dish from feeling too heavy on the palate. The wine's minerality echoes the character of the cheese, while its freshness lightens the buttery texture of the sauce.

Serving note: serve hot, with the wine chilled (12-14°C / 54-57°F).

Jean-Marc's Tip

For even more elegance in the sauce, use our Pouilly-Fumé "La Demoiselle" 2017. Its freshness and minerality pair beautifully with the Chavignol goat cheese and elevate the beurre blanc.

Wine

Our Pouilly-Fumé "JS-150" is available in our shop, online and at the estate. It's the cuvée Jean-Marc reaches for on dishes that demand precision — taut enough to stand up to a rich sauce, mineral enough to remain fully itself.

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