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      • Entrecôte à la Bordelaise
      • Menus of the South-West
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      • Poule au pot façon Henri IV
      • Coq au vin de Marie-Antoinette Janoueix
      • Perigord stuffed lamb shoulder
      • Roast dear with Grand Veneur sauce
      • Grilled sirloin and its Cellar Master sauce
      • Tournedos au Saint-Emilion
      • Goose stuffed with dried fruit in the style of Françoise Janoueix
      • Lamb cutlet with three peppers
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      • Lamproie à la Bordelaise (lamprey)
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Joseph Janoueix

Saint-Emilion - Pomerol - Côtes de Castillon

  • The family
  • Our Wines
    • Appellation Pomerol
    • Appellation Saint-Émilion
    • Appellation Castillon Côtes de Bordeaux
    • Appellation Saint-Georges Saint-Émilion
    • Food pairing
      • Traditional roast turkey
      • Entrecôte à la Bordelaise
      • Menus of the South-West
      • Sauce Bordelaise
      • Poule au pot façon Henri IV
      • Coq au vin de Marie-Antoinette Janoueix
      • Perigord stuffed lamb shoulder
      • Roast dear with Grand Veneur sauce
      • Grilled sirloin and its Cellar Master sauce
      • Tournedos au Saint-Emilion
      • Goose stuffed with dried fruit in the style of Françoise Janoueix
      • Lamb cutlet with three peppers
      • Pheasant in Port Wine
      • Lamproie à la Bordelaise (lamprey)
      • Beef Saint-Emilion
      • Coq au Saint Emilion
      • Foie de veau sauté à la castillonnaise
      • Pigeon au St Georges St Emilion
  • Our properties
  • News
  • Oenotourism
  • Environment
    • Our actions
    • Sustainable Cultivation
    • Bio Dynamic Cultivation
  • Partners
  • Videos
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Videos & Reports

  • The family
  • Our Wines
    • Appellation Pomerol
    • Appellation Saint-Émilion
    • Appellation Castillon Côtes de Bordeaux
    • Appellation Saint-Georges Saint-Émilion
    • Food pairing
      • Traditional roast turkey
      • Entrecôte à la Bordelaise
      • Menus of the South-West
      • Sauce Bordelaise
      • Poule au pot façon Henri IV
      • Coq au vin de Marie-Antoinette Janoueix
      • Perigord stuffed lamb shoulder
      • Roast dear with Grand Veneur sauce
      • Grilled sirloin and its Cellar Master sauce
      • Tournedos au Saint-Emilion
      • Goose stuffed with dried fruit in the style of Françoise Janoueix
      • Lamb cutlet with three peppers
      • Pheasant in Port Wine
      • Lamproie à la Bordelaise (lamprey)
      • Beef Saint-Emilion
      • Coq au Saint Emilion
      • Foie de veau sauté à la castillonnaise
      • Pigeon au St Georges St Emilion
  • Our properties
  • News
  • Oenotourism
  • Environment
    • Our actions
    • Sustainable Cultivation
    • Bio Dynamic Cultivation
  • Partners
  • Videos

Joseph Janoueix St-Emilion

Report made by Terroirs Production

Château Haut-Sarpe

Video made by Adepp Multimédia Studio

Vendanges au Château Haut-Sarpe

Report made by TF1

Château Haut-Sarpe

Report made by France 3


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Contact

Domaines Joseph Janoueix
37, rue Pline Parmentier
33 506 LIBOURNE
Phone : 05 57 51 41 86
Fax : 05 57 51 53 16
Email : info@j-janoueix-bordeaux.com

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