Serve at:
15-17. °C Beef
Beef braised in red wine
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
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This wine is paired well with 79meals
Meal families
Beef
Beef daube
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
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Beef daube with carrots
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
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Braised cushion of veal
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
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Champvallon style Lamb chop
Champvallon : Baked between two layers of potatoes with a chicken stock.
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Chateaubriand with béarnaise sauce
Chateaubriand : piece of beef meat from 4 to 8 cm cut in the tenderloin filet..
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
Cooked meats
Cold cut buffet
Buffet : all the dishes of the meal are served on a table, the guests serve themselves.
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Confit duck leg and gratin dauphinois
Gratin dauphinois : dish based on scalloped potatoes and fresh cream.
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Duck breast and gratin dauphinois
Gratin dauphinois : dish based on scalloped potatoes and fresh cream.
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Duck breast with green peppercorn sauce
Green peppercorn sauce : melted butter with shallots drizzled with Cognac before being reduced, added with crushed pepper green, reduced veal stock and cream.
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Extra aged Mimolette
France. Nord Pas de Calais. Semi-hard cow's milk cheese annatto colored.
Ripening : over 24 months.