A breath of fresh and acidulous air blows over IGP Charentais wines in this recipe to prepare with local IGP products by the chef Florian Puglia.


Déguster une épaule d'agneau confite accompagnée d'un vin igp charentais, une recette de Florian Puglia
Paul Stefanaggi – Vins IGP Charentais

Serves six

• 12 n°2 IGP Marennes Oléron oysters
• 400 of rhubarb
• 1 onion
• 1 clove of garlic
• 10 cl of cider vinegar
• 2 bunches of tarragon
• 20 cl of 35% cream
• 20 cl of whole milk
• 3 sheets of gelatine
• Salt/Pepper/Piment d’Espelette


  1. Place the shoulder of lamb, previously seasoned with salt, pepper, piment d’Espelette and butter in a dish. 
    Add a clove of garlic, the white onion and the carrot cut into four.
  2. Cook in the oven for 4 hours at 160°C then 25 minutes at 200°C.
  3. Remove the meat, moisten with chicken stock to recover the juices.
  4. Reduce in a saucepan by ¾.
  5. Shred the shoulder of lamb by hand and then place it in a frame 2cm thick and 15cm wide.
  6. Cover with film and leave to rest for 2 hours in the air. 
  7. Turn the camus artichokes, then empty them and cut into pieces.
  8. Chop the onion, sweat it then add the artichokes, then moisten with milk and lemon juice.  Cook for 20 minutes and then mix.
  9. Turn the violet artichokes, empty them and then place in water and lemon juice. 
  10. Keep two artichokes for crisps. Cut the artichokes in two.
  11. Cook the artichokes in a pan with a little oil for 12 minutes. 
  12. They must still be slightly firm.
  13. Take the two artichokes previously turned and slice with a mandolin as finely as possible while retaining their shape as far as possible.
  14. Fry at 160°C for 3 minutes.
  15. Remove and season.
Glasses of white and red Charentais IGP wines

The sommelier’s pairing

Serve with a red wine of several grape varieties such as Merlot and Cabernet Franc
Colour : cherry
Nose. Intense notes of red fruit, blackcurrants, cherries and strawberries.
In the mouth : lively and very fruity. A pleasurable red wine!
Suitability : can be drunk slightly chilled.
Goes well with lots of meat-based dishes and respects their flavours.
Very cosmopolitan red wine !


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