Arbois Pinot noir

Pizza, Quiche, Tart, Pie

Neapolitan pizza

Pizza made with garlic, basil, Mozzarella di Bufala Campana, oregano, tomato, olive oil, and sea salt.

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Sauces

Normandy sauce (meat)

Normandy sauce (meat) : blonde roux with cider added and thickened with fresh cream and egg yolk.

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Eggs

Oeufs en meurette

France. Bourgogne-Franche-Comté.

Poached eggs with red wine sauce, bacon lardons and onion compote.

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Main courses

Ossobuco

Italy. Milan.

Specialty of braised veal shanks with vegetables, white wine and broth.

Usually garnished with gremolata and traditionally served with risotto alla milanese.

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Pizza, Quiche, Tart, Pie

Pizza

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Pizza, Quiche, Tart, Pie

Quiche lorraine

Shortcrust pastry topped with a mixture of eggs and cream blended with bacon bits.

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Rabbit

Rabbit with prunes

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Poultry

Roast chicken

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Poultry

Roast chicken with french fries

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Poultry

Roast young guinea fowl

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Beef

Roasted bone marrow

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Furred game

Roasted doe fillet

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Furred game

Roasted doe fillet with huntsman sauce

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

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Furred game

Roasted haunch of venison

Haunch : leg.

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Furred game

Roasted venison

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Hot Starters

Sautéed duck foie gras escalope with figs

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Poultry

Smoked chicken

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Poultry

Smoked chicken drumsticks

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Poultry

Smoked chicken wings

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Poultry

Spit roasted chicken

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Beef

Steak au poivre vert

Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.

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Main courses

Tartiflette

Gratin dish made with cream, potatoes, cheese and bacon bits, baked with Reblochon cheese.

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Main courses

Tofailles

France. Grand Est. Vosges.

Slow-cooked dish (1h30 to 2h) made with onions, potatoes, bacon slices or lardons and white wine, with or without leeks.

Served with a green salad.

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Cheeses

Tomme au marc

France. Auvergne-Rhône-Alpes. Savoie. Beaufortain, Bauges and Tarentaise.

Pressed and uncooked cheese made from cow's milk covered with a thick layer of grape pomace.

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Food and wine pairing