Saint-Martin around the world

Château de Saint-Martin: a recognized wine producer

Awards & honours

Saint-Martin around the world

Our customers include

Some of France’s finest dining establishments

  • The Elysée Palace – Paris
  • Majestic – Cannes
  • Georges Blanc *** – Vonnas
  • Le Relais des Moines * – Les Arcs sur Argens
  • LES VIEUX MURS – Antibes
  • Brasserie MEDITERRANEE – Mougins
  • LE FANTIN LATOUR – Grenoble
  • Maison Kieny * – Riedisheim
  • La Bastide des Magnans – Vidauban
  • Les Roches Rouges* – Saint Raphaël
  • Le Wik – Sainte Maxime

They put us in the spotlight

The Elysée Palace

Château de Saint-Martin’s Cuvée Grande Réserve rosé, red and white selected by the Elysée Palace since 2007

La Mirande restaurant in Avignon, aubergine papeton and Saint-Martin wines

The Grande Réserve red, Éternelle Favorite rosé: perfect pairing with the aubergine papeton (terrine) whipped up by the young and talented chef, Séverine Sagnet

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Chinese journalist, Denis Lim, under Saint-Martin’s charm

Hermance Carro and Quentin Joplet, owners-chefs of Le Castellaras

A recipe perfectly paired with Éternelle Favorite:

“Now for a little cooking… let’s make rabbit stew!!

You’ll need a whole rabbit, chopped into small pieces. Prepare an aromatic brunoise garnish with carrots, onions, celery sticks and leeks. Brown the vegetables in a casserole dish, then add the pieces of rabbit and sauté them well without browning. Deglaze with (non-acidic) white wine, reduce until syrupy, then cover with water and cook on low heat. Once cooked, season with salt and pepper, and add kidneys and liver. Lightly sautéed button mushrooms can also be added. Serve with wholegrain rice… I suggest you pair it with the Cuvée Favorite from Château Saint-Martin in Taradeau.”

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Truffle Menu by Sebastian Gaillard, chef at the restaurant La Truffe in Aups

Huevos rotos with truffles, accompanied by a salad of garlic croutons
Grande Réserve Rosé

Truffle risotto and tonka bean espuma
Comtesse Blanc de Saint Martin

Chocolate mousse and a hint of truffles
Comtesse Rouge de Saint Martin

A gala dinner in Estonia with Château de Saint-Martin wines

Saint-Martin wines in the spotlight at the gala dinner organised by our Estonian importer, Maria.

The vintages
– Comtesse Blanc
– Bulles de Rosé
– Grande Réserve Rosé

given pride of place with French cuisine

The Rire en Vignes performers put the Château’s wines in the spotlight

One of the Gros Souper menus organised every year:

Chef Patrick Flayols in the spotlight

Cream of Collobrières chestnut soup, Melanosporum black truffle oil, hazelnut biscuits
Creamy fennel, Aups saffron.
Grande Réserve Rosé

Pissaladière of red mullet, anchovies from our coast, spinach with extra virgin olive oil from the mill.
Éternelle Favorite

Desalted cod medallion with savoury crust, leek fricot like my grandmother’s.
Ravioli with purple artichokes and chard, reduced barigoule juice.
Grande Réserve Rouge

Mille-feuille of candied quince and local goat cheese, Provence honey and garden thyme, young arugula shoots.
Comtesse Blanc

A Menton Lemony Duo and calisson, shortbread with olive oil, and the 12 other Christmas desserts
Vin cuit

Grande Réserve Rouge