Meal and wine pairing

Beef

Barbecued rib of beef

Rib steak : rib of beef with bone attached.

Beef

Beef skewers

Beef

Beef tenderloin with black truffles

Beef

Beef tenderloin with black truffles en croûte

Mushrooms, Vegetables, Pasta and Rice

Black truffle

Eggs

Black truffle omelette

Poultry

Braised duck with turnips

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Poultry

Braised duckling with turnips

Duckling : young duck.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

Cheeses

Brillat-Savarin

France. Bourgogne-Franche-Comté. Côte d'Or. Saône-et-Loire. Grand Est. Aube. Île-de-France. Seine-et-Marne.
Triple-cream soft-ripened cheese made from cow's milk with a bloomy rind.
Ripening : minimum 5 days for small formats, 8 days for others.

Cheeses

Brillat-Savarin with black truffle

Cheeses

Dauphin

France. Hauts-de-France. Aisne. Nord.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 2 to 4 months.

Game animals

Doe fillet with lingonberries

Poultry

Duck foie gras with black truffle

Served cold.

Warm starters

Duck foie gras with black truffle in puff pastry

Duck foie gras with black truffle wrapped in puff pastry.

Poultry

Duck foie gras with black truffle sauce

Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
Served hot.

Poultry

Duck Montmorency

Duck served with a sauce made from poultry velouté and Montmorency cherries.

Cooked meats

Duck paté with duck foie gras and black truffle

Served cold or at room temperature.

Poultry

Duckling with turnips

Duckling : young duck.

Poultry

Geline with black truffle

Geline : chicken from Touraine.

Game animals

Hare à la Cuillère with grilled bacon and chasseur sauce

A la cuillère : meat slow-cooked in a casserole dish (4 to 8 hours at 160°C), hollowed out and stuffed, then gratinéed before serving.
Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.

Game animals

Hare à la royale

A la royale : slow-cooked with red wine and Cognac and completely deboned.

Game animals

Haunch of venison with huntsman sauce

Haunch : leg.
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.

Game animals

Jugged hare a la royale

Civet cooked in red wine sauce with garlic and shallots, then thickened with blood.

Sheep and Goats

Lamb with spring vegetables and Soubise sauce

Spring vegetables : vegetables harvested before reaching full maturity.
Soubise sauce : béchamel with onion, butter, fresh cream, salt and pepper.