Aloxe-Corton rouge

Veal

Veal chop with gremolata

Gremolata : chopped parsley with garlic and grated lemon zest.

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Veal

Veal escalope with chanterelles

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Veal

Veal filet mignon with chanterelles

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Veal

Veal fillet with chanterelles

Prefer a pairing with a fruity and light wine.

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Veal

Veal grenadine with chanterelle

Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.

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Offal and tripe

Veal kidney with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Prefer a pairing with a wine aged 5 to 10 years old.

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Veal

Veal medallion with chanterelle

Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.

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Veal

Veal roast Orloff

Orloff : cooked veal sliced and covered with a sauce Soubise mixed with chopped mushrooms and onion puree (no cheese in the recipe).

Served hot.

Prefer a pairing based on the stuffing.

Prefer a pairing with a wine aged 5 to 10 years old.

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Veal

Veal roast with chanterelles

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Offal and tripe

Veal sweetbreads with chanterelle

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Cheeses

Vendôme cendré

France. Centre-Val de Loire. Loir-et-Cher. Villiers-sur-Loir.

Soft-ripened cheese made from cow's milk with a natural rind coated in culinary vegetable ash.

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Furred game

Wild boar civet

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Main courses

Wild boar daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

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Cured Meats

Wild boar pâté

Served cold or at room temperature.

Prefer a pairing with a wine aged 5 to 10 years old.

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Feathered game

Woodcock with porcini mushrooms

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Feathered game

Young partridge in chartreuse of vegetables

Young Partridge : under 8 months old.

Chartreuse : a dish cooked in a bain-marie, made of braised cabbage (or other vegetables) layered alternately with meat to create a contrast of colors.

Should be unmolded and served hot.

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Cured Meats

Young partridge pâté

Served cold or at room temperature.

Prefer a pairing with a wine aged 5 to 10 years old.

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Food and wine pairing