Calmel & Joseph Villa Blanche Chardonnay Le Villa Loca Cocktail Recipe

Gaetan Thabourin and Charlotte Chalret
Agapé Restaurant

Take a trip… from the comfort of your kitchen!

Today we’re feeling a little bit Latin and heading for Italy, with a dish and cocktail by Charlotte Chalret and Gaetan Thabourin from the restaurant Agapé in Carcassonne.

They have created artichokes in the El Padrino style (Artichauts façon El Padrino) and a cocktail called, “Le Villa Loca” made with Calmel & Joseph Villa Blanche Chardonnay.

La Villa Loca Cocktail

Serves 1

Put in a mixing glass:

4 ice cubes

1 oz. Cranberry juice

1 tsp. peach or apricot jam

Lemon zest

Mix ingredients and filter into a spritz-style glass.


  • 5-6 ice cubes
  • 5 oz. of Calmel & Joseph Villa Blanche Chardonnay
  • 1/4 of a lime

Mix again, and voila!


1 large onion

50 grams of sugar

3.5 oz. Calmel & Joseph Villa Blanche Chardonnay

3.5 oz. cranberry juice

3 cloves

Freshly ground black pepper

  • Slice the onion into 2 – 3mm rings.
  • Mix all the ingredients in a small pan.
  • Bring to a boil and let simmer on a low heat until most of the liquid has been absorbed.
  • Let it cool, then chill it.

El Padrino Artichokes

Serves 4

8 small canned artichoke hearts

8 slices of Guanciale Sorrentino salumi or smoked ham

  • Put the thin slices of Guanciale Sorrentino salumi or smoked ham between two sheets of baking paper and dry them in the oven for 20-30 minutes at 125° C.
  • Put aside
  • Rinse the artichokes
  • Fry in oil at 180°C and remove when the artichoke leaves open.
  • Place them head down on paper towel to remove as much oil as possible.
  • Arrange the caramelised onion rings on a plate, with the artichokes interspersed with slices of crispy ham.

This post was done in partnership with the team at Calmel & Joseph winery who contributed the recipe. Reviews of the wine remain independent of the partnership.

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