Les Vilaines au Gré du vent

At Pampa Bar, Pauline and Marie mix it wonderfully in their Anetha cocktail (Pisco, dandelion wine and verbena) for maximum freshness and aroma. An astonishing cocktail, to be sipped on a terrace in the sunshine!

Dandelion wine also goes very well with smoked duck, grilled vegetables, a cheese platter… And desserts, like a pousse-café!”

More and more restaurateurs are taking an interest in dandelion wine, offering it on their menus but also in the kitchen! Used to deglaze vegetables or meat, it adds sweetness, an original touch and character to plates. You can find it at “carré d’herbe” in Wépion, “la cuisine d’un gourmand” in Profondeville, “Kaillou ” in Villers-le-Bouillet, “la Roseraie” in Modave and “Pampa Bar” in the port of Statte.

Dandelion picking takes place twice a year in spring. Sparingly, Marie-France picks her flowers from private properties (such as Ferme Schiepers in Antheit ), away from pesticides and roads, respecting each plant and its environment.

The first picking takes place as soon as the flowers bloom in fine weather in Terres-de-Meuse. The second picking takes place later in the Ardennes, as flowering is later and allows Marie-France to extend her production period. For her, picking is rejuvenating, like a wild act of reconnection with nature.

The dandelions are then directly placed in a stainless steel vat for maceration, along with citrus fruits, raisins and sugar. All the ingredients used are organic or local. After this, a long period of fermentation begins.

The wine is made without the addition of yeast, alcohol or sulfite, and is the result of spontaneous, slow, natural fermentation. This product is therefore totally seasonal and depends on what nature offers in spring! When it’s all gone… It’s all gone!