News
Découvrez toutes les actualités du Château Malromé.
-
Acinonyx Jubatus
Art
Does this cheetah intrigue you? Scroll down to find out more.
Lire l'article -
RECIPE – POACHED PEACH WITH WHITE WINE
Gastronomie
Using seasonal, organic and local fruits, here is the secret to a good dessert. This month, we offer you the recipe for white peach poached in Esprit de Malromé white wine.
Lire l'article -
INTERVIEW WITH CHARLES ESTAGER
Interview
A tête-à-tête with Château Malromé's director of operations. 52-year old Charles Estager belongs to the 4th generation of a winegrowing family. He combines a busy family life with his wife and 4 kids with a career in family-owned vineyard management and is also the director of operations at Château Malromé. Read on to find out more about this wine expert.
Lire l'article -
APERITIF – FRESH GOAT CHEESE BALLS
Gastronomie
Why not changing the traditional cherry tomatoes to fresh goat cheese with buckwheat seeds and Malromé honey for an aperitif? Surprise your guests by discovering this recipe.
Lire l'article -
TOULOUSE-LAUTREC & OSCAR WILDE
Art
"I made art a philosophy, and philosophy an art," said Oscar Wilde. On 25 May 1895 Oscar Wilde was convicted of "gross indecency" and sentenced to two years' hard labour. Henri de Toulouse-Lautrec was apparently present at his trial during his visit to London in 1895.
Lire l'article -
STRAWBERRY PAVLOVA RECIPE
Gastronomie
This month Château Malromé gives you the recipe of Pavlova with perfectly ripe strawberries, verbena cream and acacia honey from Malromé. A dessert as sophisticated as it is simple to make!
Lire l'article -
INTERVIEW WITH SÉBASTIEN PINIELLO
Interview
Sébastien Piniello was the first chef of the Adèle x Maison Darroze restaurant at Château Malromé. Even though he has since moved on to starting his own venture, he remains deeply attached to the Château. In this interview, he tells us about his relationship with nature.
Lire l'article -
MUSHROOM TART RECIPE
Gastronomie
April is a time of indulgence at Château Malromé. Our current craving is this delicious savoury tart, whose recipe we are delighted to share with you.
Lire l'article -
INTERVIEW WITH BRUNO LACOSTE
Interview
Although he doesn't belong to a winemaking family, Bruno Lacoste discovered the flavours of wine at the family dinner table. We talk to this 46-year old oenological expert whose love for wine hasn't faded a bit even after 20 years of being in the profession.
Lire l'article -
NEW IN 2020 2020
Actualité
Château Malromé is opening its doors to visitors again with two new guided tours. A new and updated guided tour of the painter Toulouse-Lautrec's apartments is available, thanks to our acquisition of some of his original works, now on display in a dedicated room. In another first, the guided tour of the vineyards now includes a visit to our historic vat-house and cellars to let you in on our inside secrets to winemaking.
Lire l'article -
THE MALROME SIGNATURE BEEF RECIPE
Gastronomie
To mark the arrival of spring, we are cooking up our signature Malromé beef dish made with root vegetables picked from Henri de Toulouse-Lautrec's cherished garden.
Lire l'article -
Toulouse-Lautrec & Van Gogh
Art
Henri de Toulouse-Lautrec first made the acquaintance of Van Gogh at Cormon's atelier 1886. The two artists forged a bond through their discussions on painting and their shared love of Japanese prints.
Lire l'article -
Chandeleur
Gastronomie
Au Château Malromé, nous aimons célébrer la Chandeleur. Une tradition culinaire synonyme de convivialité, partage et famille. Découvrez notre recette afin de réussir des crêpes gourmandes nappées au miel de Malromé pour 6 personnes
Lire l'article -
THE OBJECTS OF TOULOUSE-LAUTREC’S LOVE
Art
On the subject of love, Henri de Toulouse-Lautrec once said to singer Yvette Guilbert "Ah love! Love! (…) Now if you sang about desire, one could understand and even laugh at the variety of its tricks… But love, my poor Yvette, there is no such thing!" The only woman who came as close as anyone to capturing his heart was Marie-Clémentine Valadon, better known as Suzanne Valadon.
Lire l'article
