After moving to Los Angeles, our friend Eleonore - who you may recognize from the runways of Paris and pages of Vogue - decided to follow her passion and become a professional chef. She began by cooking for friends’ private events and the word spread from there. Easy to see why! Her food is as joyful, elegant as she is. We asked Eleonore to share a perfect pairing for our True Rosé: Sole Meunière - a timeless French favorite and soon to be a regular on your table. Explore Eleonore’s recipe and interview below.

Q & A

LORENZA: Where are you from?
ELEONORE TOULIN: I am from Paris.

L:       Where do you cook?
ET:    Most of the time in my kitchen in Los Angeles.
L:      Why do you cook?
ET:   To me cooking is sharing and I love that. 
L:      5 ingredients always found in your kitchen?
ET:   Extra virgin olive oil, salt, pepper, butter and wine.
L:      Why did you choose this recipe to pair with Lorenza?
ET:    Because a bite of Sole and a sip of Lorenza True Rosé makes the perfect summer bite.
L:     How does Lorenza make you feel?
ET:   Makes me feel like I'm by a pool in south of France!

sole meuniere on a table

Sole Meunière
2 sole fillets
2T all-purpose flour
2T butter
Fleur de sel

Beurre Meunière
4T  butter
2T lemon juice
1T finely chopped parsley
Pat dry the fish.
Pour the flour onto a plate and dredge the fish. Gently shake off excess.

Set a non-stick pan over medium high heat. Add 2T of butter.
When it starts to make bubbles, place the sole (white side on the pan) and cook for 2 minutes. Then using a spoon, baste the fish with butter for about 1 minute. 

Turn over the fish  and cook for 2 minutes, baste a few times.
While the other side is cooking, melt the rest of the butter in a sauce pan.

When the butter starts to brown, add the lemon juice and stop the fire. Cook for about 30 seconds, add the parsley.
Plate the fish and pour the beurre meunière on it. Sprinkle with Fleur de sel.